Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions

•Pectin samples with distinct nanostructures were produced as a starting point.•All pectins exhibited an antioxidant capacity in linseed/sunflower oil emulsions.•The degree of methylesterification mainly determined the antioxidant capacity.•Low demethylesterified pectin showed the highest antioxidant capacity.•Pectin (0.1 and 1%w/v) caused instability of linseed/sunflower oil emulsions.