文献类型：期刊文献

英文题名：Structure-Function Relationships of Pectic Fibers from Pitaya Peel in Astaxanthin-Loaded Emulsion Systems

作者：Deng, Jingteng[1]; Chen, Chong[1]; Teng, Hui[1]; Liao, Yuli[1]; Liu, Bei[1]; Chen, Zilin[1]; Liu, Huifan[2]; Xie, Xi[2]; Chen, Lei[1]; Ai, Chao[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China; [2] College of Light industry and Food, Zhongkai University of Agriculture and Engineering, Guangdong, Guangzhou, 510225, China

年份：2026

外文期刊名：SSRN

收录：EI(收录号：20260271164)

语种：英文

外文关键词：Calcium - Fibers - Ostwald ripening

外文摘要：Two dietary fiber fractions (ADF and ASF) were extracted from pitaya peel using thermo-acid and alkaline treatments. Both fractions consisted mainly of galacturonic acid, with low protein content, indicating they are low-methoxyl pectins. At concentrations from 0.5% to 2.5%, both fibers effectively emulsified AST-loaded MCT, with ASF achieving smaller droplet sizes. After 8 hours of UV exposure, ADF emulsions retained significantly more AST than ASF emulsions. Following 7 days of storage, AST retention in ADF emulsions was higher than ASF emulsions. In high-calcium environments, ADF emulsions remained stable, while ASF emulsions formed gels. During simulated gastrointestinal digestion, ADF emulsions enhanced AST bioaccessibility more effectively than ASF. These results suggest that both pitaya peel-derived fibers have potential as sustainable, food-grade emulsifiers, with ADF particularly suitable for applications in low-calcium food systems. ? 2026, The Authors. All rights reserved.