Pistachio Hull Research Articles

Bio Dyeing of Nylon 6 Fabrics Using Beetroot and Natural Mordants

AbstractIn this paper, the potential of beetroot as a natural source to dye a synthetic fiber that is, nylon 6 fabric, has been examined. We analyzed the impact of the most important dyeing parameters, such as dyeing temperature, dyeing time, pH of the dye bath, and dye concentration, on the dyeing efficiency of the nylon 6 fabric. We achieved the optimal conditions for nylon dyeing by beetroot at the boiling temperature for 60 min using 100% on the fabric weight (owf) dye under acidic conditions. Also, to attain suitable color fastness, we used four different natural mordants (pomegranate peel, walnut husk, pistachio hull, and Terminalia Chebula) before the dyeing process. We also examined the effect of four commonly used metal mordants on the dyeing efficiency. FTIR, SEM, EDX and TGA were then conducted to justify the presence of mordants and dyes on the substrate. We discovered that pre‐mordanting generated colorful fabrics based on the type of mordants used. Also, various natural mordants could produce different color strengths, such that the walnut husk had the highest color strength among the used mordants. The obtained color fastness against washing of all bio‐mordants was rated as excellent and the light fastness of Terminalia Chebula was surprisingly excellent. Bio‐mordants also exhibited equivalent washing fastness to metal mordants, even surpassing them in terms of light fastness. The EDX spectra also showed peaks corresponding to carbon (C), nitrogen (N), and oxygen (O). Finally, the fabric mordanted with pomegranate peel exhibited very less mass loss, thus indicating thermal stability.

Productivity and nitrogen metabolism of lactating cows fed pistachio hull with soybean meal partially replaced by slow-release urea.

Pistachio hull (PH), a rich source of tannin, may interact with nitrogen (N) and affect N metabolism in dairy cows. This investigation aimed to assess the effects of feeding PH and two N sources (soybean meal: SBM or slow-release urea: SRU) on milk production, digestibility, and N metabolism in lactating dairy cows. The study utilized a 4 × 4 Latin square design with 12 Holstein dairy cows (body weight = 611 ± 39kg; 84 ± 14 days in milk; 45.6 ± 5.3kg/d milk), with treatments arranged in a 2 × 2 factorial configuration. The main factors were (1) the tannin source [without or with dried PH included at 76.5g/kg of diet DM] and (2) two N sources [SBM vs. SRU]. Crude protein and total phenolic and tannin contents were greater, but NDF was lower in PH than in sugar beet pulp. Feeding diets containing 7.65% PH resulted in reductions in milk yield, milk urea N, and milk efficiency but milk fat and protein concentration increased. Milk yield was similar between SBM and SRU. Feeding PH in replacement to sugar beet pulp did not interact with N sources, except for feed intake, as the PH + SRU diet tended to decrease feed intake (P = 0.09). Feeding PH was also associated with decreased dry matter, crude protein, and NDF digestibility. Dry matter digestibility decreased when a portion of SBM was replaced by SRU. Feeding PH in replacement to sugar beet pulp lowered ruminal ammonia-N concentration and increased acetate-to-propionate proportion. Feeding PH vs. sugar beet pulp had no effect on N intake and N excretion in urine and milk, but it increased the amount of N excretion in feces and decreased apparent N efficiency (milk N/N intake). Alanine aminotransferase was lower in cows fed SRU only in PH- but not sugar beet pulp-containing diets. Blood creatinine was lower when SRU was included in the PH-containing diet, but the opposite was observed in diets containing sugar beet pulp. Feeding PH instead of sugar beet pulp did not affect blood urea-N but resulted in lower glucose and aspartate aminotransferase concentrations. Overall, cows fed PH in replacement to sugar beet pulp were less efficient in converting feed nutrients into milk production, likely because of its negative effect on nutrient digestion. Partial replacement of SBM with SRU had no influence on lactation productivity and urea-N concentration in milk and blood. This may imply the suitability of SRU in providing a sustained supply of N in the rumen, likely qualifying it as a viable source of N to replace a portion of SBM in dairy diets.

Effects of different washing and precipitating solutions on sugar content, cytotoxicity, chemical structure and prebiotic potential of pistachio hull polysaccharide

Pistachio hull contains water-soluble polysaccharides with prebiotic potential. In polysaccharide extraction, ethanol is commonly used to remove impurities and precipitate polysaccharides. This study compared the efficiency and safety of different washing and precipitating materials to identify a cost-effective method to produce polysaccharides. The extracted polysaccharides were ethanol washed and ethanol precipitated (EWEP), methanol washed and methanol precipitated (MWMP), chemical washed and ethanol precipitated (CWEP), and chemical washed and methanol precipitated (CWMP). Bases on our results, using chemical compounds in washing stage led to a 50% decrease in the amount of extracted polysaccharide. The FT-IR analysis results, probiotic stimulation growth, and cytotoxicity assay showed no difference between the MWMP and EWEP polysaccharides (p > 0.05). The residual methanol, microstructure morphology, monosaccharide composition and antimicrobial activity of MWMP polysaccharide were also measured. We indicated that methanol is a safe, efficient and cost-effective agent for removing impurities and precipitating water-soluble polysaccharides. Further studies are required to explore the physical, chemical and functional characteristics of MWMP polysaccharide.

Cellulose Nanofibrils and Nanocrystals Valorized from Pistachio Hull Possess Unique Chemo-structural and Rheological Properties Depending Upon Solvent System: Potencies of Green Techniques and Genetic Algorithm

Cellulose Nanofibrils and Nanocrystals Valorized from Pistachio Hull Possess Unique Chemo-structural and Rheological Properties Depending Upon Solvent System: Potencies of Green Techniques and Genetic Algorithm

Characterizing the antioxidant and antifungal properties of nano-encapsulated pistachio hull extract in fenugreek seed gum to maintain the quality and safety of fresh pistachio.

The quality of pistachio, one of the export products of Iran, will be decreased during storage as a result of mold spoilage, toxins production, and oil oxidation. This study aimed to investigate the capability of pistachio hull extract (PHE) loaded in fenugreek seed gum (FSG):whey protein isolate (WPI) nanoemulsion to control oil oxidation, and fungi growth in fresh pistachio nut during storage at 4°C. The total anthocyanin and total phenolic content of the PHE were 125.44 μg/g and 675.18 mg/g, respectively. The DPPH radical scavenging activity of PHE at 100 ppm was higher than that of tert-butylhydroquinon (TBHQ). In comparison with other concentrations, 50 ppm showed the strongest antifungal activity against Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius. All nanoemulsions have a mean size lower than 265 nm. The polydispersity index (PDI) of different nanoemulsions was lower than 0.3, and a negative zeta potential was observed. The encapsulation efficiency was higher than 67.0% and all nanoemulsions had spherical morphology. The pistachio nuts were coated with different coating solutions containing 0 and 100 ppm of PHE and stored at 4°C for 8 weeks. The results showed that the pistachio sample coated with a composite coating of WPI and FSG containing 100 ppm of PHE has a higher moisture content and lower changes in L*, a*, and b* indexes, oil oxidation, fungi development, and total mold and yeast count. This treatment exhibited higher overall acceptance than other samples at the end of storage time. The results of this study suggest the use of biodegradable coatings enriched with natural extracts that have high antioxidant and antifungal activities.

Facile phosphorus and oxygen heteroatom functionalization of biochar based on biomass prepared by microwave pyrolysis for adsorption process of cadmium in aqueous solution

AbstractIn this study, in the first stage, biochar is produced from green pistachio hulls (PGHMAC) by microwave heating method, which saves energy, time and cost. In the second step, with the activation of phosphoric acid (H3PO4), the surface properties of the biochar were modified by phosphorus (P) and oxygen (O) doping (O- and P-doped PGHMAC). This adsorbent obtained was applied to remove cadmium (Cd(II)) from wastewater. FTIR, SEM, EDX, and ICP-OES analyses were used for the characterization of the samples. FTIR, EDX, and ICP-OES analysis results showed the presence of oxygen and phosphorus groups on the surface of the relevant adsorbent. The contents of C and O atoms for P- and O-doped PGHMAC were found to be 62.54% and 36.12%, respectively. Also, about 1.29% of P atoms were found with H3PO4 activation. The kinetic, isotherm, and thermodynamic parameters of the adsorption studies were investigated. Maximum Cd(II) adsorption capacities of P- and O-doped PGHMAC at 298 K, 308 K, and 318 K temperatures were calculated as 78.74, 109.89, and 133.33 mg/g by Langmuir model, respectively. The mechanism of Cd(II) adsorption on O- and P-doped PGHMAC has been proposed.

Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries

Recent studies suggest that nanocelluloses may help protect frozen foods’ structure, thereby preserving quality parameters during storage. This study examined the impact of nanocellulose treatment on the frozen quality of sour cherries. Nanocellulose produced from pistachio hull was incorporated into sour cherries using vacuum impregnation, and its cryoprotective role was assessed using three different freezing techniques: static, air-blast, and individual quick frozen (IQF). Multivariate analysis of variance (MANOVA) demonstrated the interactive effects of the parameters. During 6 months of storage, nanocellulose pretreatment resulted in significantly lower drip loss, ion leakage, and color difference while retaining high levels of anthocyanin content and antioxidant capacity compared to the non-treated group. Texture analysis also showed that using nanocellulose could compensate for the disadvantage of slow freezing. Pectin methylesterase (PME) activity values fitted to 2nd order kinetic, and the highest residuals were determined in static freezing. Strong correlations (P < 0.01) were found between drip loss and color difference (r = 0.662), hardness and ion leakage (r = 0.605), and color difference and aw values (r = 0.628).Graphical

Phenotypic Characteristics That May Contribute to Persistence of Salmonella Strains in the Pistachio Supply Chain

Salmonella enterica subsp. enterica strain diversity in California pistachios is limited; some strains have persisted in the pistachio supply chain for ≥10 years. Representative isolates of six persistent strains and three sporadic strains isolated from California pistachios were selected to evaluate copper resistance, growth in pistachio hull slurry, biofilm formation, desiccation tolerance, and survival during subsequent storage. The presence of a copper homeostasis and silver-resistance island sequence in three of the persistent strains was associated with an increase in tolerance to CuSO4 from 7.5 mM to 15 mM under anaerobic but not aerobic conditions; all isolates were resistant to ≥120 mM Cu-EDTA under both anerobic and aerobic conditions. When inoculated into pistachio hull slurry at 2.75 ± 0.04 log CFU/mL and incubated at 30 °C, the populations of Salmonella Enteritidis strain A (sporadic) increased to significantly lower levels than the other strains at 16, 20, 24, and 28 h but not at 40 and 48 h. Maximum populations of 8.70–8.85 log CFU/mL were observed for all strains at ≥40 h of incubation. All nine Salmonella strains produced weak to strong biofilms after 4 days at 25 °C; seven strains, including two sporadic strains, produced moderate biofilms, and Salmonella Liverpool strain A (persistent) produced a strong biofilm. The rdar+ and rdar- morphotypes were observed in both persistent and sporadic Salmonella strains. Population declines of 5.03 log were observed for Salmonella Enteritidis strain A within 18 h of drying on filter paper whereas reductions of 0.50–1.25 log were observed for the other eight Salmonella strains. Population reductions (3.98–5.12 log) of these eight strains were not significantly different after storage at 25 ± 1 °C and 35% relative humidity for 50 days. The phenotypic characteristics evaluated here do not independently account for the persistence of a small number of Salmonella strains associated with the California pistachio production chain.

Facile modification strategies on hydrochar-based carbon particles with hydrothermal carbonization from green pistachio hulls for the removal of cadmium ions from aqueous solutions

Facile modification strategies on hydrochar-based carbon particles with hydrothermal carbonization from green pistachio hulls for the removal of cadmium ions from aqueous solutions

GC-MS profiling of Pistachio vera L., and effect of antioxidant and antimicrobial compounds of it's essential oil compared to chemical counterparts

All elements of the pistachio tree are considered raw pistachio by-products. The soft hull makes up the majority of these by-products. It contains proteins, fats, minerals, vitamins, phenolics contents (TPC), and antioxidants. Early smiling pistachios are one of the most important sources of pistachio contamination with aflatoxin in the garden and processing stages. The present study aimed to evaluate pistachio hull essential oil (EO) composition, and antioxidant and antimicrobial properties under in vitro conditions. TPC, antioxidant, and antimicrobial activity were measured using the Folin–Ciocalteu reagent, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method, and serial dilution titration method, respectively. A gas chromatography system with a mass spectrometer (GC-MS) was utilized to determine the chemical components of the EO. The findings revealed that the quantity of TPC and anti-radical activity in IC50 were 245.43 mg gallic acid/mL and 206.32 µL/L, respectively. The free radical absorption activity of DPPH (%) increased with EO content. The inhibitory activity of EO on Staphylococcus aureus and Bacillus subtilis was much lower than that of streptomycin and penicillin. Aspergillus flavus was effectively inhibited by pistachio hull EO, comparable to fluconazole. The results obtained from GC-MS showed that the major compounds in pistachio hull essential oil include α-pinene (47.36%), terpinolene (10.57%), limonene (9.13%), and L-bornyl acetate (8.57%). The findings indicated that pistachio hull EO has potent antibacterial and antioxidant components and can be employed as a natural antimicrobial and antioxidant in food systems.

Pre-harvest application of GABA and CaO delays senescence and maintains of physicochemical characteristics of fresh ‘‘Ahmad Aghaei’’ pistachio during cold storage

The present study was conducted to determine the effects of preharvest application of calcium oxide 1% (CaO), gamma-aminobutyric acid 20 mM (GABA), and the combined treatment of CaO and GABA on shelf life and quality of fresh pistachio in cold storage (at 4 ± 1 °C with 85 ± 5% RH) for 75 d. Post-harvest quality and biochemical characteristics of fruits were measured during 0, 25, 50, and 75 d of storage. The investigation results showed that with the increase in storage time, the hull and kernel firmness (63% and 75%, respectively) and kernel lipid (55%) decreased in treated fruits. Still, the phenolic compounds (45%) and antioxidant activity (10%) of the kernel, hull malondialdehyde (66%), and kernel and hull anthocyanin (71%) increased. Fruits treated with CaO 1% (contained the most kernel lipids and flavonoids and the lowest hull), kernel anthocyanin, and kernel carotenoids. As a result, CaO + GABA pre-harvest treatment was recognized as the best treatment by maintaining antioxidant properties, better overall acceptance, and a higher percentage of healthy fruits during storage. However, applying the treatment before harvesting in the orchard takes a lot of time, but water does not accumulate in the pistachio hull, and the treatment is better absorbed.

Application of enzymatic treatments in concentration of pistachio hull extract by ultrafiltration

In the present study, the influence of applying enzymes on the efficiency of the membraneused for the concentration of pistachio green hull extract was evaluated. Furthermore, theeffect of the obtained concentrated extract on the oxidative stability of flaxseed oil wasevaluated. The composition and antioxidant activity of the concentrated extracts were alsodetermined. Based on results, tannase treatment at 5.14 (U) led to significant decrease in membrane fouling percentage, content of tannins and IC50 in permeate of filtration (p<0.05) compared to control. However, this treatment significantly increased concentration of total phenols and flavonoids. Furthermore, galacturonic acid content statistically remained constant after treatment with tannase (p>0.05). Also, combined treatment with 17.4 (U) concentration of pectinase and 5.14 (U) concentration of tannase, had the lowest membrane fouling as well as IC50 and the most total phenol content (p<0.05) than other treatments. Therefore, combination of pectinase and tannase could be applied to reduce membrane fouling and optimize condition for production of natural antioxidant from aqueous extract of pistachio green hull. Moreover, 500 ppm of the obtained extract showed the best performance in preservation of flaxseed oil in comparison with other concentrations and commercial antioxidants.

Evaluation of bioactivities of Pistacia vera L. hull extracts as a potential antimicrobial and antioxidant natural source.

Pistacia vera L. hull, a the major byproduct of pistachio processing, is a source of functional compounds with antioxidant and antimicrobial activities. The extraction of these natural compounds from pistachio hulls and their use instead of synthetic chemicals has gained great attention. In this work, the phytochemical contents and antioxidant and antimicrobial activities of pistachio hull ethanolic (PVE) and aqueous (PVD) extracts obtained by microwave-assisted extraction (MAE) were investigated. Gallic acid (1.9 and 1.5 mg/g dw), quercetin (0.025 and 0.009 mg/g dw), total phenolic (23.3 and 14.7 mg GAE/g dw) and flavonoid (5.0 and 2.9 mg QE/g dw) contents and antioxidant activities (SC50 0.63 and 0.56 mg/mL) of PVE and PVD extracts were determined, respectively. The extracts exhibited antimicrobial effects against Enterococcus faecalis, Staphylococcus aureus, Streptococcus uberis, Bacillus cereus, and Bacillus subtilis. Minimal inhibitory concentrations (MICs, 0.8-49.0 and 9.6-82.5 mg/mL) and the minimal bactericidal concentrations (MBCs, 1.3-99.1 and 15.5-150.0 mg/mL) of PVE and PVD extracts were determined, respectively. Kill curves revealed that PVE and PVD extracts could inhibit the growth of bacteria. It was shown that PVE and PVD extracts could represent a good economical source of functional and bioactive compounds.

Identification of Polyphenolic Compounds Responsible for Antioxidant, Anti-Candida Activities and Nutritional Properties in Different Pistachio (Pistacia vera L.) Hull Cultivars.

The use of by-products from the agri-food industry is a promising approach for production of value-added, polyphenol-rich dietary supplements or natural pharmaceutical preparations. During pistachio nut processing, a great amount of husk is removed, leaving large biomass for potential re-use. The present study compares antiglycative, antioxidant, and antifungal activities as well as nutritional values of 12 genotypes belonging to four pistachio cultivars. Antioxidant activity was measured using DPPH and ABTS assays. Antiglycative activity was evaluated as inhibition of advanced glycation end product (AGE) formation in the bovine serum albumin/methylglyoxal model. HPLC analysis was performed to determine the major phenolic compounds. Cyanidin-3-O-galactoside (120.81-181.94 mg/100 g DW), gallic acid (27.89-45.25), catechin (7.2-11.01), and eriodictyol-7-O-glucoside (7.23-16.02) were the major components. Among genotypes, the highest total flavonol content (14.8 mg quercetin equivalents/g DW) and total phenolic content (262 mg tannic acid equivalent/g DW) were in KAL1 (Kaleghouchi) and FAN2 (Fandoghi), respectively. The highest antioxidant (EC50 = 375 μg/mL) and anti-glycative activities were obtained for Fan1. Furthermore, potent inhibitory activity against Candida species was recorded with MIC values of 3.12-12.5 µg/mL. The oil content ranged from 5.4% in Fan2 to 7.6% in Akb1. The nutritional parameters of the tested cultivars were highly variable: crude protein (9.8-15.8%), ADF (acid detergent fiber 11.9-18.2%), NDF (neutral detergent fiber, 14.8-25.6%), and condensed tannins (1.74-2.86%). Finally, cyanidin-3-O-galactoside was considered an effective compound responsible for antioxidant and anti-glycative activities.

Sustainable Dyeing Process for Nylon 6 Fabrics by Rhubarb Flower Using Different Bio-Mordants

The purpose of this study is to propose a fully sustainable dyeing process for nylon 6. In order to achieve this goal, Rhubarb flower parts were used to produce a brown hue on nylon 6 fabric. The effects of dyeing parameters such as dyeing time, temperature, dyebath pH, M:L, salt addition, dispersing agent, and dye concentration on color strength were investigated. Using 100%owf dye in an acidic medium at boil and the material to liquor ratio of 1:30 for 75 min was determined to be the optimal condition for dyeing nylon 6 with rhubarb flower. In order to achieve acceptable color fastness, four natural mordants were applied, including walnut husks, pistachio hulls, pine cones, and green coffee. Colorimetric measurements revealed that mordanting did not affect the hue of the color compared to the non-mordant sample. In addition, diverse natural mordants produced the same color (i.e., brown) with varying color strengths, of which 10%owf walnut husk generated the strongest color. Bio-mordanted samples were also found to have excellent color fastness, thereby providing an effective substitute for metal mordants.

Enrichment of White Wheat Bread with Pistachio Hulls and Grape Seeds: Effect on Bread Quality Characteristics

In creating sustainable food systems, alternative uses of food waste and by-products as a source of phenolic compounds or dietary fiber in food formulations should be evaluated to reduce food losses and waste. In this study, wheat bread was fortified with agro-industrial by-products, namely, fresh pistachio hull (FPH), pistachio hull powder (PHP), fresh grape seeds (FGS), and grape seed powder (GSP), at different levels (0.5–4%). The effects of this enrichment on moisture content, crust and crumb color, specific volume, baking loss, total phenolic content, antioxidant activity, and textural properties were evaluated and compared with control bread. Fortification with pistachio hulls and grape seeds, especially in powdered form, improved the total phenolic content and antioxidant activity of the bread compared with the control bread. With the increase in the amount of PHP from 0 to 4.0%, the total phenolic content of the bread initially increased from 0.89 to 14.66 mg GAE/g dry weight and the specific volume decreased from 3.59 cm3/g to 2.91 cm3/g. Bread containing PHP showed a significant reduction in baking loss and specific volume, while the addition of FGS and GSP at a low level (0.5%) improved the specific volume. The brightness (L*) of the crumb and crust gradually decreased with increasing levels of all additives. The crumbs of the breads with PHP and FPH were characterized by lower hardness, while GSP and especially FGS had higher hardness. All enriched breads (except those with FGS) were more elastic and easier to chew.

English

Pistachio hull contains anacardic acids. It is a salicylic acid with a side chain either saturated or unsaturated. This work focused on the efficient extraction of anacardic acids using solvent. Six aliquots were weighed and extracted with hexane, ethyl acetate, and mixture of H2O/MeOH/HCl. Hexane was the most efficient solvent due to its ability to dissolve the anacardic acids. Only one anacardic acid standard was used to quantify all of them since the side chain does not affect the wavelength to a greater extent. HPLC-DAD was used for quantification purposes and HPLC-MS and retention time were used for qualitative analysis. &nbsp; Key words: Anacardic acid, maceration, salicylic acid, pistachio hulls.

In vitro and Pharmacoinformatics-based phytochemical screening for anticancer impacts of pistachio hull essential oil on AGS, PLC/PRF/5, and CACO2 cell lines.

The essential oil of pistacia vera (cv. Ohadi) hull (PHEO) was checked using gas chromatography mass spectrometry (GC/MS) analysis. It was studied the genes of the wnt pathway with a certain concentration of PHEO on Human gastric cancer (AGS), human hepatocellular carcinoma (PLC/PRF/5), and human colon cancer (CACO2) cell lines. After evaluating the survival rate of cancer cells by MTT test and determining IC50, pistachio hull essential oil (PHEO) was used for 24-hours to treat the cells. After RNA extraction, the expression of wnt pathway genes was evaluated by Real-Time PCR. Considering the crucial role of β-catenin accumulation and its effect on the progression of gastrointestinal cancers, Western blot analysis was also used to determine the effect of PHEO in protein expression of β-catenin inhibition. Also, an in silico analysis was carried out to investigate the effect of PHEO extracted compounds on protein expression of β-catenin and FZD7 inhibition. According to the results, wnt pathway genes were changed in samples treated using PHEO. The results showed the up-regulation of GSK-3β and down-regulation of Wnt-1, LEF-1, TCF1, and CTNNB1 genes compared to the control. We showed inhibition of β-catenin protein in cancer cell lines. Four compounds of PHEO were suggested to have an inhibition effect on β-catenin and FZD7. These compounds can be useful in the treatment of gastrointestinal cancers. Altogether, the inhibitory role of β-catenin protein can be very effective and can be considered one of the therapeutic goals in the treatment of gastrointestinal cancers.

Evaluation of the Effect of Topical Pistachio Hull Hydroalcoholic Extract Ointment on Wound Healing in Rat: A Histologic and Planimetric Study

Evaluation of the Effect of Topical Pistachio Hull Hydroalcoholic Extract Ointment on Wound Healing in Rat: A Histologic and Planimetric Study

Pistachio hull as an alternative pectin source: its extraction and use in oil in water emulsion system

In this study, pectin was extracted from the pistachio hull using two methods: conventional extraction and ultrasound-assisted extraction. Water and citric acid solution were tested separately as extraction solvents in both conventional and ultrasound methods. The highest yield (32.3 ± 1.44%) was obtained using a citric acid solution in the conventional extraction method. The pectin extracted with this method had 38.94 g acid per 100 g dry pectin extract. The galacturonic acid and ash contents were 65.81 ± 1.51 and 1.57 ± 0.03%, respectively. The pistachio hull pectin was under the low methoxy pectin group with a 19.29 ± 0.41% degree of esterification. The emulsifying property of the pectin extracted was investigated in an oil-in-water emulsion system at six different pectin concentrations (2, 4, 5, 6, 8, and 10% w/w) and at a fixed oil ratio (20% w/w). Emulsion performance was investigated in terms of emulsion stability, microstructural characteristics, droplet size, and rheological properties. The most stable emulsion was obtained at a 6% pectin concentration. The emulsifying activity index, emulsion stability index, droplet size, consistency index, and flow behavior index were 172.85 ± 0.59 m2/g, 158.28 ± 3.41 min, 6.08 ± 0.04 µm, 0.72 ± 0.001 Pa·s n , and 0.752 ± 0.005 at this concentration, respectively.