2026-10-12T18:29:22Z https://api.figshare.com/v2/oai

oai:figshare.com:article/34036715 2026-09-30T19:18:06Z category_1 category_4 category_915 category_7 category_12 category_13 category_14 category_21 category_272 category_873 category_64 category_135 portal_63 item_type_6 month_year_09_2026

Emulsifying Properties of Coffee (Coffea arabica L.) Pulp Pectic Polysaccharides Luis Henrique Reichembach (25145930) Flávia Souza Almeida (25145933) Rosiane Lopes Cunha (20996925) Carmen Lúcia de Oliveira Petkowicz (25145936) Biophysics Biochemistry Physical Sciences not elsewhere classified Medicine Cell Biology Genetics Molecular Biology Biotechnology Environmental Sciences not elsewhere classified Chemical Sciences not elsewhere classified Cancer Computational Biology soluble pectic fraction shear homogenization followed environmental concern due droplet size distribution favoring interfacial adsorption assess emulsion formation reducing interfacial tension higher protein content interfacial tension protein content turbiscan analysis probably associated preliminary tests ph 3 major residue lcts ). large volume inadequate disposal hwsp produced hwsp ), findings contribute extracted pectin emulsion stabilizers emulsifying properties csp ), chelating agent chain triglycerides better understanding 21 days Coffee pulp is a major residue of coffee processing and represents an environmental concern due to its large volume and inadequate disposal. In this study, three coffee pulp pectic fractions, acid-extracted pectin (CAP), hot water-soluble pectic fraction (HWSP), and chelating agent-soluble pectic fraction (CSP), were evaluated as stabilizers of oil-in-water emulsions containing medium-chain triglycerides (MCTs) or long-chain triglycerides (LCTs). Emulsions were prepared by high-shear homogenization followed by microfluidization, and pH 3.5 was selected after preliminary tests. Rheology, droplet size distribution, interfacial tension, microscopy, fluorescence, and Turbiscan analysis were used to assess emulsion formation and stability over 21 days. HWSP produced the most stable emulsions, especially with MCT, which is probably associated with its higher protein content, degree of acetylation, and arabinogalactan-protein content, favoring interfacial adsorption and reducing interfacial tension. These findings contribute to a better understanding of the potential of coffee pulp pectic fractions as emulsion stabilizers. 2026-09-30T00:00:00Z Text Journal contribution 10.1021/acsfoodscitech.6c00690.s001 https://figshare.com/articles/journal_contribution/Emulsifying_Properties_of_Coffee_Coffea_arabica_L_Pulp_Pectic_Polysaccharides/34036715 CC BY-NC 4.0