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Grant support

This work was funded by the grant RTI-2018-094268-B-C22 (MCI/AEI/FEDER, EU). Mendez D. A. is supported by the Administrative Department of Science, Technology and Innovation (Colciencias) of the Colombian Government (783-2017). M. J. Fabra and A. Martinez-Abad are recipients of Ramon y Cajal (RYC-2014-158) and Juan de la Cierva (IJDC-2017-31255), respectively, from the Spanish Ministry of Economy, Industry and Competitiveness.

Analysis of institutional authors

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Article

Understanding the different emulsification mechanisms of pectin: Comparison between watermelon rind and two commercial pectin sources

Publicated to:Food Hydrocolloids. 120 106957- - 2021-06-29 120(), DOI: 10.1016/j.foodhyd.2021.106957

Authors: Mendez, D A; Fabra, M J; Martinez-Abad, A; Martinez-Sanz, M; Gorria, M; Lopez-Rubio, A

Affiliations

CIAL CSIC UAM, Inst Invest Ciencias Alimentac, Nicolas Cabrera 9, Madrid, Spain - Author
Inst Agrochem & Food Technol IATA CSIC, Food Safety & Preservat Dept, Valencia, Spain - Author
Spanish Natl Res Council SusPlast CSIC, Interdisciplinary Platform Sustainable Plast Circ, Madrid, Spain - Author

Abstract

In this work, an advanced approach combining small angle X-ray scattering (SAXS) experiments, rheology and confocal laser scanning microscopy was used to explain the different emulsification mechanisms of three pectin sources (pectin extracted from watermelon rind -WRP- and commercial citrus -CP- and apple pectin -AP). Very interestingly, three different emulsification mechanisms were identified, related to the structure and composition of the pectin extracts. WRP had significantly greater emulsifying capacity than commercial CP and AP. This enhanced emulsification ability was mainly ascribed to a combination of its relatively high protein content (mainly acting as the surface-active material), combined with the presence of longer sugar side chains in pectin, further contributing to stabilizing the oil droplets in the emulsions. All these structural features resulted in a reduction in the mean droplet size as the concentration increased, thus, hindering flocculation and coalescence during the short-term storage conditions at 4 degrees C. In contrast, AP had the lowest emulsification capacity, which was only related to its viscosifying effect (provided by its greater Mw), while CP, having the greatest homogalacturonan content, greatest linearity and a more balanced hydrophilic/hydrophobic character (reflected in the degree of esterification), was able to form a better adsorbed layer at the o/w interphase, although it could not avoid flocculation and creaming at low pectin concentration during refrigerated storage.

Keywords
AciCitrus pectinEmulsifiersEmulsifying propertiesEmulsionEmulsion-stabilizing propertiesHeating extractionMicrostructurePolysaccharidesRheologySaxsSpreadabilitStabilitySugar-beet pectinWaste

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food Hydrocolloids due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2021, it was in position 5/144, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology. Notably, the journal is positioned above the 90th percentile.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 5.15. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Field Citation Ratio (FCR) from Dimensions: 10.73 (source consulted: Dimensions May 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-05-03, the following number of citations:

  • WoS: 54
  • Scopus: 57
  • OpenCitations: 56
Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-05-03:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 89.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 89 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 1.
  • The number of mentions on the social network X (formerly Twitter): 2 (Altmetric).
Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Méndez Reyes, Daniel Alexander) .