Understanding the specific role of pectin in the structure evolution of dispersed plant-based food systems during processing and digestion.

Processing and digestion of dispersed plant-based food systems (e.g. soups, sauces, purées, smoothies) induces various structural modifications with impact on the technological and/or nutritional functionality of these complex multi-scale and multi-phase dispersions. These systems are build up of different structural elements including particles (cell clusters, single cells, cell wall fragments, insoluble polymers and oil droplets), and a continuous serum phase containing components ranging from cell wall (fragment) polymers to small molecules. Both in the serum and  article fractions, pectin can occur in a large variety of molecular structures in terms of degree and pattern of methoxylation, degree of branching, degree of polymerization and composition in terms of galacturonic acid content and neutral sugars. The objective of this research proposal is to identify the relation between the serum pectin nanostructure and its functional properties, in particular  its role in (i) emulsion stability during processing and (ii) the bio-accessibility of lipophilic micronutrients during digestion if low fat plant based food dispersions. The objectives will be reached by implementing three workpackages: (i) the production and characterization of pectin samples with distinctly different nanostructures; (ii) the role of pectin in the structural organisation and stability of low fat plant based food dispersions and (iii) the role of pectin in the fat digestion and bio-accessibility of carotenoids in plant based food dispersions.