Effect of pectins on the mass transfer kinetics of monosaccharides, amino acids, and a corn oil-in-water emulsion in a Franz diffusion cell

•Mass transfer kinetics of monosaccharides, amino acids, and an emulsion was evaluated.•The effect of high (HMP) and low (LMP) methoxylated pectins was determined.•Both HMP and LMP decreased the mass transfer process of all evaluated compounds.•HMP was more effective to inhibit the mass transfer rate than LMP, except for lysine.•Viscosity and molecular interactions are suggested to control the transport of nutrients.

The effect of high (HMP) and low (LMP) methoxylated pectins (2% w/w) on the rate and extent of the mass transfer of monosaccharides, amino acids, and a corn oil-in-water emulsion across a cellulose membrane was evaluated. A sigmoidal response kinetic analysis was used to calculate both the diffusion coefficients (rate) and the amount of nutrients transferred through the membrane (extent). In all cases, except for lysine, HMP was more effective than LMP in inhibiting both the rate and extent of the mass transfer of nutrients through the membrane. LMP and HMP, e.g., reduced 1.3 and 3.0 times, respectively, the mass transfer rate of glucose, as compared to control (containing no pectin), and 1.3 and 1.5 times, respectively, the amount of glucose transferred through the membrane. Viscosity, molecular interactions, and flocculation were the most important parameters controlling the mass transfer of electrically neutral nutrients, electrically charged nutrients, and emulsified lipids, respectively.

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