The effect of apple pomace powder and calcium ions on selected physicochemical properties of freeze-dried carrot-orange-ginger snacks.

BACKGROUND: This study aimed to determine the effect of various amounts of dried apple pomace (AP) powder and calcium ions on selected physicochemical properties of restructured freeze-dried snacks in comparison with products obtained with low-methoxyl pectin (LMP). The material was prepared using frozen carrot, orange concentrate, ginger, water, and various concentrations of AP (1, 3, 5%) and calcium lactate (0, 0.01, 0.05%). The reference samples were without additives, and with 0.5 or 1.5% of LMP combined with 0.01% of calcium lactate. RESULTS: The material was studied in terms of water content and activity, hygroscopic properties, structure, texture, color, and polyphenol content (TPC), and antioxidant activity. The addition of AP resulted in reducing water activity and porosity. As a consequence of the increasing density of the structure, the reduction of hygroscopic properties by up to 16% followed the increasing amount of AP. Apple pomace and calcium ions strengthened the structure. The addition of 3% and 5% of AP gave a hardening effect close to or better than 0.5% LMP. Because of the pigment dilution, LMP caused significantly greater total color change than AP. The incorporation of AP also increased TPC and enhanced antioxidant activity in comparison with the reference materials by up to 18%. CONCLUSION: The results showed that dried AP powder can be applied successfully as an additive enhancing stability, texture and bioactive compound content, thus fortifying the physicochemical properties of restructured freeze-dried fruit and vegetable snacks. © 2023 Society of Chemical Industry.

Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents.

Consumers seek healthy and sustainable products, whereas the food industry faces the challenge of processing by-products management. The application of fruit pomace as an additive could be a solution addressing the needs of both consumers and producers. The research objective has been to assess the effect of dried blackcurrant pomace powder (BP) and calcium ions in varied concentration on the physicochemical properties of multicomponent freeze-dried snacks as compared to the influence of low-methoxyl pectin (LMP). The snacks were prepared using varied content of BP (1, 3, 5%) and calcium lactate (0, 0.01, 0.05%). Water content and activity, hygroscopic properties, structure, texture, colour, polyphenols content (TPC), and antioxidant activity were analysed. The addition of BP resulted in lowering water activity and porosity. The microstructure of the snacks consisted of a large number of small and unevenly distributed pores. Consequently, the reduction of hygroscopic properties with the growing amount of BP was observed. Applied additives strengthened the structure and caused changes in compression curves indicating enhanced hardness and crispiness. The effect given by 5% of BP was comparable to that obtained with 0.5% of LMP. Additionally, blackcurrant pomace infusion increased TPC and enhanced antioxidant activity but it also caused significant changes in the colour of the snacks. Overall, obtained results have shown that dried blackcurrant pomace powder (BP) can be successfully applied as a food additive supporting stability, texture, and bioactive compounds content, thus fortifying the physicochemical properties of freeze-dried fruit and vegetable snacks.

Advances and prospects in the food applications of pectin hydrogels.

Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and health management. The cross-linked and tangly three-dimensional structure of pectin gel renders it an ideal choice of wall material for the encapsulation of biomolecules and living cells; as a fat replacer and texturizer. Likewise, pectin hydrogel is an effective satiety inducer due to its ability to swell under the simulated gastric and intestinal conditions without losing its gel structure. Coating or composites of pectin hydrogel with proteins and other polysaccharides augment its functionality as an encapsulant, satiety-inducer and food packaging material. Low-methoxyl pectin gel is an appropriate food ink for 3D printing applications due to its viscoelastic properties, adaptable microstructure and texture properties. This review aims at explaining all the applications of pectin hydrogels, as mentioned above. A comprehensive discussion is presented on the approaches by which pectin hydrogel can be transformed as a resourceful material by controlling its dimensions, state, and rheology. The final sections of this article emphasize the recent research trends in this discipline, such as the development of smart hydrogels, injectable gels, aerogels, xerogels and oleogels from pectin.

Use of natural low-methoxyl pectin from sunflower by-products for the formulation of low-sucrose strawberry jams.

BACKGROUND: Due to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is arousing a huge interest. Jams are conventionally produced with elevated amounts of sucrose, which increase the glycaemic index and must be avoided in certain kinds of consumers. RESULTS: This paper describes for the first time the elaboration of strawberry jams using low-methoxyl pectins from sunflower by-products, which allowed the addition of low amounts of sucrose (10-30%). These jams were compared with best-selling commercial samples. An in-depth physicochemical, compositional, sensorial and rheological characterization was carried out. The obtained jams were safe considering aw and pH values; samples presented enough acidity to avoid microorganism development and syneresis. The stabilizing role of sunflower pectin is noteworthy in terms of colour and other physicochemical characteristics. The organoleptic analysis showed that the taste and sweetness of laboratory samples were highly valued, although the presence of pieces of fruits was disliked some panellists. After knowing the content of added sugar used in each jam, the tasters preferred samples with 20% and 30% of sucrose over commercial samples. CONCLUSIONS: The results show the usefulness of sunflower pectin for the elaboration of jams of low glycaemic index. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide.

The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 °C, 30 °C and 40 °C). The retention of betalains (betanin + isobetanin) and phenolic compounds and the antioxidant activity were determined by high-performance liquid chromatography, the Folin-Ciocalteu method and radical ABTS*+ capture methodology. The color parameters and images of the encapsulated betalains were obtained. Cryogels prepared with ALB at 32% RH and at 4 °C provided betanin and isobetanin retention of 72% and 82%, with half-life times of 108 and 165 days, respectively. The antioxidant activity and phenolic compounds showed retention greater than 70% during storage at 32% RH at all temperatures. Cryogels prepared with ALB-PEC also conferred high retention percentages of phenolic compounds at 83% RH, but this high RH caused a significant decrease in the retention of betalains. Both ALB and ALB-PEC improved betalain stability during storage compared with the extracts without encapsulating. Therefore, cryogels could be used as protection matrices for betalains.

Edible films based on aqueous emulsions of low-methoxyl pectin with recovered and purified sunflower waxes.

BACKGROUND: Edible films were obtained from aqueous emulsions prepared with low-methoxyl pectin at different concentrations (10, 20 and 30 g kg-1 ) and two sunflower wax samples recovered from two waste samples of filter cakes produced in the winterization process of sunflower oil. The two sunflower waxes samples recovered (from the normal hybrid, NSFW, and from the high-oleic hybrid, HOSFW) were added in three proportions (0.1, 0.2 and 0.3 g g-1 of pectin). Films were evaluated according to their structure, water resistance, water vapor permeability, mechanical properties and thermal behavior. RESULTS: In general, good dispersion of the lipid material was observed in the cross-sections of the film. Increase in the water resistance (lower swelling index and water adsorption) was associated with a greater pectin content crosslinked with Ca2+ and the hydrophobic nature of waxes. The reduction in water vapor transfer rates was influenced by the effect of the wax addition, their fatty acid composition and their good distribution on the film. More resistant, rigid and less flexible films were obtained with lower pectin content, finding an inverse relationship between tensile strength and elongation percentage values. CONCLUSION: These results evidence a promising alternative in the development of innovative strategies to valorize sunflower waxes derived from waste material. © 2020 Society of Chemical Industry.

Preparation of Bifidobacterium breve encapsulated in low methoxyl pectin beads and its effects on yogurt quality.

Yogurt is a popular product worldwide partly because of the health-promoting effects of the probiotics that it contains. Probiotics with high survivability constitute a promising direction for fortified yogurt products. This study aimed to prepare Bifidobacterium breve-loaded yogurt with the bacteria surviving transit to the lower part of small intestine or colon. Bifidobacterium breve beads were prepared through an ion-crosslinking method using low methoxyl pectin as the encapsulating material. Features such as encapsulation efficiency and stability during storage and passage through the simulated gastrointestinal tract were studied in vitro. A commercial starter was used for yogurt fermentation, and B. breve with or without encapsulation was added as a probiotic supplement with the starter or 3 to 4 h after fermentation. The effects of B. breve beads on yogurt characteristics were evaluated after different fermentation processes: BC, milk fermented with marketed yogurt starter; UBFF, unencapsulated B. breve added to fresh milk and then fermented; EBFF, encapsulated B. breve added to fresh milk and then fermented; UBAF, unencapsulated B. breve added after fermentation with the starter; and EBAF, encapsulated B. breve beads added 3 to 4 h after fermentation with the starter. Evaluation was based on texture, electronic nose, and electronic tongue analyses. The particle size analysis of B. breve beads showed that they were uniform, mostly spherical, 1 to 1.5 mm in diameter with encapsulating efficiency higher than 99%. Following treatment with the simulated gastrointestinal tract conditions, the number of B. breve decreased by 1.76 and 4.82 log cfu/g for B. breve beads and unencapsulated B. breve, respectively. The EBAF group showed the lowest viscosity (2,235.67 cP) at d 0, and the lower postfermentation degree was reflected by the slow increase in yogurt viscosity. All groups kept a relatively stable pH during storage. The cohesiveness values of the EBAF and UBAF groups were significantly higher than those of the other groups. The trends in texture changes within the BC, UBFF, and EBFF groups were similar, and the UBAF and EBAF groups showed similar trends. In conclusion, B. breve beads showed good stability in vitro and improved yogurt characteristics by increasing the survival rate of the encapsulated cells. Good compatibility of low methoxyl pectin beads with yogurt was also observed.

Vacuum impregnation of firming agents in red raspberries.

BACKGROUND: Red raspberries are a delicate and highly perishable fruit with a fragile pulp tissue. In this study we used vacuum impregnation (VI) methods to incorporate pectin and calcium chloride into whole red raspberries to improve their firmness. Specifically, we impregnated low methoxyl pectin (LMP) at 10 g of pectin kg-1 of solution and calcium chloride (CaCl2 ·2H2 O) at 30 g calcium kg-1 of pectin, and on the other side pectin methylesterase (PME) at 10 g of enzyme kg-1 of solution, and (CaCl2 ·2H2 O) at 10 g of calcium kg-1 of solution, into whole red raspberries. We tested three vacuum levels 33.9, 50.8, and 67.8 kPa, three vacuum impregnation times 2, 7, and 15 min, and two temperatures, 20 and 40 °C, during VI treatment. Maximum force (FM ) and gradient (GC3 ) were evaluated to assess raspberry firmness. RESULTS: A vacuum level of 50.8 kPa, processing time of 7 min, and a LMP and calcium infusion at 20 °C resulted in the firmest fruit compared to the other treatments. At these VI treatment conditions, FM and GC3 values of red raspberries obtained were 28 N, and 8.4 N mm-1 , respectively. CONCLUSION: The optimal VI conditions identified in this study can be used to improve firmness and structural integrity of red raspberries by infusion of LMP and calcium. Findings on vacuum-impregnated red raspberries may be used to develop dehydrofrozen berries for incorporation into bakery and dairy products. © 2018 Society of Chemical Industry.

Effect of Amidated Low-Methoxyl Pectin on Physicochemical Characteristics of Jumbo Squid (Dosidicus gigas) Mantle Muscle Gels.

Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0%), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5% fibre showed an immediate effect on the gel texture profile analysis, improving hardness (p<0.05) from (3.4±0.7) N of the control (no added fibre) to (5.2±0.9) N, and increasing elasticity (p≥0.05). Shear force was significant only at 3.0% fibre addition. Water holding capacity also improved (p<0.05) with fibre addition (from 75% in the control to 90-95% after the treatments). Whiteness was affected (p<0.05) when 3.0% fibre was added. Differential scanning calorimetry showed two endothermic transition peaks in the gels. The second peak (actin) increased (p<0.05) by 1-2 °C with fibre addition. Therefore, the present study demonstrates that amidated low-methoxyl pectin (0.5-3.0%) is an excellent ingredient to improve jumbo squid mantle muscle protein functionality, increasing the gel texture and water retention characteristics.

Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl.

There is an increasing demand for obtaining pectin from new sources. Red radish (Raphanus sativus L.) pomace pectin extracted by alkali was low-methoxyl pectin with esterification degree of 10.17 %, galacturonic acid content of 69.71 % (wt), and average molar weight of 78.59 kDa. The pectin primarily consisted of rhamnogalacturonan I and homogalacturonan domains. The predominant monosaccharides of the pectin were galacturonic acid (46.32 mol%), arabinose (16.03 mol%), galactose (10.46 mol%), and rhamnose (10.28 mol%), respectively. The red radish pomace pectin solution exhibited a shear-thinning behavior. NaCl could induce gelation of red radish pomace pectin, and the gel properties of red radish pomace pectin were considerably affected by the NaCl concentration. As the NaCl concentration (0.25-0.50 mol/L) increased, the rate of gelation accelerated, and the time to gelation point appeared earlier. There was an optimal NaCl concentration (0.50 mol/L) for the pectin to form a gel with the greatest solid-like properties, gel hardness (33.84 g) and water-holding capacity (62.41 %). Gelation force analysis indicated gel formation mainly caused by electrostatic shielding effect of Na+ and hydrogen bonding. This research could facilitate the applications of the red radish pomace pectin in the realm of edible hydrocolloids.

Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology.

This study optimized subcritical water extraction (SWE) conditions to maximize pectin yield from cocoa pod husk (CPH) and compared the characteristics of CPH pectin extracted through SWE with those of CPH pectin obtained through conventional extraction (CE) with citric acid. The Box-Behnken experimental design was employed to optimize SWE and examine the influence of process parameters, including temperature (100 °C-120 °C), extraction time (10-30 min), and solid:liquid ratio (SLR) (1:30-2:30 g/mL), on pectin yield. The maximum pectin yield of 6.58% was obtained under the optimal extraction conditions of 120 °C for 10 min with 1:15 g/mL SLR and closely corresponded with the predicted value of 7.29%. Compared with CE, SWE generated a higher yield and resulted in a higher degree of esterification, methoxyl content, and anhydrouronic acid value but a lower equivalent weight. The extracted pectin was pure, had low-methoxyl content, and similar melting and degradation temperatures.

Tailoring microstructure and mechanical properties of pectin cryogels by modulate intensity of ionic interconnection.

Porous morphology and mechanical properties determine the applications of cryogels. To understand the influence of the ionic network on the microstructure and mechanical properties of pectin cryogels, we prepared low-methoxyl pectin (LMP) cryogels with different Ca2+ concentrations (measured as R-value, ranging from 0 to 2) through freeze-drying (FD). Results showed that the R-values appeared to be crucial parameters that impact the pore morphology and mechanical characteristics of cryogels. It is achieved by altering the network stability and water state properties of the cryogel precursor. Cryogel precursors with a saturated R-value (R = 1) produced a low pore diameter (0.12 mm) microstructure, obtaining the highest crispness (15.00 ± 1.85) and hardness (maximum positive force and area measuring 2.36 ± 0.31 N and 12.30 ± 1.57 N·s respectively). Hardness showed a negative correlation with Ca2+ concentration when R ≤ 1 (-0.89), and a similar correlation with the porosity of the gel network when R ≥ 1 (-0.80). Given the impacts of crosslinking on the pore structure, it is confirmed that the pore diameter can be designed between 56.24 and 153.58 µm by controlling R-value in the range of 0-2.

Physicochemical, structural and functional properties of low methoxyl pectin­iron (III) complex and its effect on rats with iron deficiency anemia.

Iron deficiency anemia (IDA) is the most common nutritional disease worldwide. In this study, a low methoxyl pectin (LMP)­iron(III) complex was prepared. The physicochemical and structural properties were characterized by HPSEC, HPIC, CV, FTIR, 1H NMR, XRD, SEM and CD. The results showed that iron increased the molecular weight of the LMP­iron(III) from 11.50 ± 0.32 to 12.70 ± 0.45 kDa and improved its crystallinity. Moreover, the findings demonstrated that -OH and -COOH groups in LMP coordinate with Fe3+ to form ß-FeOOH. The water-holding capacity, emulsion stability, and antioxidant activities of the LMP­iron(III) were lower than those of LMP. Furthermore, the therapeutic effects of LMP­iron(III) on IDA were investigated in rats. Following LMP­iron(III) supplementation, compared with the model group, the administration of LMP­iron(III) significantly increased the body weight, hemoglobin concentration, and serum iron concentration as well as decreased free erythrocyte protoporphyrin concentration. Therefore, the LMP­iron(III) can potentially treat IDA in rats experiments, providing a theoretical basis for the development of a promising iron supplement.

Analytical rheology as a tool for the structural investigation of citrus pectin.

Rheological analysis of citrus pectin at pH 3 and 7 elucidates its structural dynamics, revealing distinct behaviors influenced by pH. At pH 3, pectin exhibits shear-thinning, with solvent-independent unified rheological profiles identifying three concentration regimes: 0.5%-1.5%, 2%-3%, and 3.5%-4%. These regimes, alongside Cox-Merz superpositions, outline the semi-dilute (c*) and concentrated (c**) transitions at 1.5%-2% and 3%-3.5%, respectively. Moreover, a Morris equation exponent of 0.65 indicates flexible, mobility-restricted macromolecules. Conversely, at pH 7, increased viscosities and Morris plot linearity for p = .1 suggest rigid chain behavior due to electrostatic repulsion among ionized acidic groups. This rigidity leads to concentration-dependent self-assembly structures that diverge from expected unified rheological profiles, a deviation amplified by heating-cooling cycles. This study clarifies the impact of pH on citrus pectin's rheology and emphasizes the intricate relationship between polymeric chain rigidity, self-assembly, and viscosity. By providing a refined understanding of these mechanisms, our findings contribute to the broader field of polysaccharide research, offering insights critical for developing and optimizing pectin-based applications in various industries.

Type A gelatin-amidated low methoxyl pectin complex coacervates for probiotics protection: Formation, characterization, and viability.

This work developed and characterized the physicochemical properties of a type A gelatin and amidated low-methoxyl pectin complex coacervate (GA-LMAP-CC) hydrogel and evaluated its suitability for preserving the viability of probiotics under in vitro gastrointestinal conditions. The formation of GA-LMAP-CC was achieved via height electrostatic attraction at pH 3 and a mixing ratio of 1, exhibiting thermoreversible gel behavior. The hydrogel had a porosity of 44% and a water absorption capacity of up to 12 times. Water absorption profiles were obtained at different pH values (2, 5, and 7). The influence of GA-LMAP-CC depended on the medium, which controlled the hydration and water absorption rate. GA-LMAP-CC promoted the viability of B. longum BB536 and L. acidophilus strains under simulated gastrointestinal conditions, thereby enhancing their potential for intestinal colonization. The hydrogel has suitable properties for potential application in food and pharmaceutical areas to encapsulate and preserve probiotics.

Effects of pectin methyl-esterification on intestinal microbiota and its immunomodulatory properties in naive mice.

Pectins are dietary fibers that are attributed with several beneficial immunomodulatory effects. Depending on the degree of esterification (DE), pectins can be classified as high methoxyl pectin (HMP) or low methoxyl pectin (LMP). The aim of this study was to investigate the effects of pectin methyl-esterification on intestinal microbiota and its immunomodulatory properties in naive mice. Supplementation of the diet with LMP or HMP induced changes in the composition of the intestinal microbiota in mice toward Bacteroides, which was mainly promoted by HMP. Metabolome analysis of stool samples from pectin-fed mice showed a different effect of the two types of pectin on the levels of short-chain fatty acids and bile acids, which was consistent with highly efficient in vivo fermentation of LMP. Analysis of serum antibody levels showed a significant increase in IgG and IgA levels by both pectins, while FACS analysis revealed a decrease of infiltrating inflammatory cells in the intestinal lamina propria by HMP. Our study revealed that the structural properties of the investigated pectins determine fermentability, effects on microbial composition, metabolite production, and modulation of immune responses. Consumption of HMP preferentially altered the gut microbiota and suppressed pro-inflammatory immune responses, suggesting a beneficial role in inflammatory diseases.

High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch-cellulose extrudates.

Improving total dietary fiber content while maintaining the texture/expansion of extruded products is a challenge. Pectin has a dual function; it is a source of dietary fiber and it also functions as a hydrocolloid, which could improve the texture of high-fiber extruded foods. The objective of this study was to evaluate the impacts of pectin types from citrus peel on the expansion characteristics of starch-cellulose extrudates. High and low methoxyl pectin (HMP and LMP) was added to the starch-cellulose mixtures and extruded using a twin-screw extruder. The pasting properties of raw mixtures, extrusion properties, microstructure, and dietary fiber contents of the extrudates were studied. The inclusion of HMP in raw material improved the peak viscosity (629.7 ± 8.1 to 754.7 ± 80.1 mPa s) and maintained the final viscosity compared to the control (starch-cellulose mixture alone), unlike LMP. HMP relatively maintained the extrusion process parameters such as torque, back pressure, and specific mechanical energy as the control. Interestingly, the addition of 7% of HMP had a similar expansion ratio (3.41 ± 0.08 to 2.35 ± 0.06) compared to the control (3.46 ± 0.08 to 2.32 ± 0.09) under the extrusion conditions studied. The total dietary fiber content improved from 12.22 ± 0.01% to 18.26 ± 0.63% (w/w). HMP maintained the expansion characteristic of starch-cellulose extrudates and improved its total dietary fiber content relative to LMP. Adding HMP to the mixtures improved the extensibility of the melt, favoring bubble growth and expansion of the starch-cellulose extrudates. Fourier transform infrared spectroscopy data suggested that there could be intermolecular interactions between starch, cellulose, and pectin, but the nature of these interactions needs further investigation. PRACTICAL APPLICATION: The study provides practical information on the influence of the addition of high and low methoxyl pectin on starch-cellulose extrudates. The results can help the industry to produce snack products that are more nutritious but are still well accepted by the consumers.

Pectin from sunflower by-products obtained by ultrasound: Chemical characterization and in vivo evaluation of properties in inflammatory bowel disease.

Inflammatory bowel disease (IBD) is a public health challenge and the use of pectin for symptom amelioration is a promising option. In this work, sunflower pectin has been extracted without (CHP) and with assistance of ultrasound (USP) using sodium citrate as a food-grade extracting agent. At optimal conditions (64 °C, 23 min) the highest yield was obtained with ultrasound application (15.5 vs. 8.1 %). Both pectins were structurally characterized by 1H NMR, HPSEC-ELSD, FT-IR and GC-FID. Unlike CHP, USP showed a lower molecular weight, higher galacturonic acid, lower degree of methyl-esterification and, overall, higher viscosity. These characteristics could affect the anti-inflammatory activity of pectins, evaluated using DSS-induced IBD model mice. So, USP promoted the defence (ICAM-1) and repair of the gastrointestinal mucosa (TFF3, ZO-1) more effectively than CHP. These results demonstrate the potential amelioration of acute colitis in IBD mice through USP supplementation. Taking into account the biomarkers analysed, these results demonstrate, for the first time, the positive impact of sunflower pectin extracted by ultrasound under very soft conditions on inflammatory bowel disease that might open up new possibilities in the treatment of this serious pathology.

Effect of a Change in the CaCl2/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels.

A three-step (rotor-stator-microfluidization-rotor stator) protocol was used to prepare 15% lemon essential oil in water emulgels using a mixture of Tween 80 and Span 20 surfactants as low molecular mass emulsifiers and 0.4% low-methoxyl citrus peel pectin as a gelling agent. Ca2+ was used as a gel-promoting agent. Different CaCl2/pectin mass ratio values from 0.3 to 0.7 were used. Emulgels showed a microstructure consisting of oil droplets embedded in a sheared gel matrix, as demonstrated by bright field optical microscopy. Laser diffraction tests showed multimodal particle size distributions due to the coexistence of oil droplets and gel-like particles. Multiple light scattering tests revealed that the physical stability of emulgels was longer as the CaCl2/pectin mass ratio decreased and that different destabilization mechanisms took place. Thus, incipient syneresis became more important with increasing CaCl2 concentration, but a parallel creaming mechanism was detected for CaCl2/pectin mass ratio values above 0.5. Dynamic viscoelastic and steady shear flow properties of the emulgels with the lowest and highest CaCl2/pectin mass ratio values were compared as a function of aging time. The lowest ratio yielded an emulgel with enhanced connectivity among fluid units as indicated by its wider linear viscoelastic region, higher storage modulus, loss modulus and viscosity values, and more shear thinning properties than those of the emulgel formulated with the highest CaCl2/pectin mass ratio. The evolution of the dynamic viscoelastic properties with aging time was consistent with the information provided by monitoring scans of backscattering as a function of sample height.