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Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions

Soukoulis, Christos; Fisk, Ian D.; Gan, Heng-Hui; Hoffmann, Lucien

Authors

Christos Soukoulis

Heng-Hui Gan

Lucien Hoffmann



Abstract

In the present work, sodium alginate (SA), low methoxyl pectin (PEC) and κ-carrageenan (κ-CAR) were evaluated for their intragastric structuring ability by means of light microscopy and dynamic oscillatory rheology. SA and PEC solutions, their Ca2+ complexed gel analogues as well as their binary blends with ionically or thermally set sheared κ-CAR gels, were subjected to in vitro orogastric conditions. SA and PEC – Ca2+ complexed sheared gels exerted the highest vulnerability to digestive fluid exposure due to the dialysis of egg-box dimer structures via proton-calcium exchange. Incorporation of SA and PEC systems to κ-CAR gels prevented the loss of mechanical strength of the gastric gels due to the ability of κ-CAR to undergo spontaneous gelation in the presence of Na+ and K+ ions. Binary blends of SA and PEC – Ca2+ complexed sheared gels with κ-CAR-Ca2+ gels exerted a significantly lower mechanical strength loss sensitivity against pH and counterion composition of the gastric fluids.

Citation

Soukoulis, C., Fisk, I. D., Gan, H., & Hoffmann, L. (in press). Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions. Journal of Food Engineering, 191, https://doi.org/10.1016/j.jfoodeng.2016.07.009

Journal Article Type Article
Acceptance Date Jul 22, 2016
Online Publication Date Jul 26, 2016
Deposit Date Jan 26, 2017
Publicly Available Date Jan 26, 2017
Journal Journal of Food Engineering
Print ISSN 0260-8774
Electronic ISSN 0260-8774
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 191
DOI https://doi.org/10.1016/j.jfoodeng.2016.07.009
Keywords Alginates; Pectins; Intragastric structuring; Pre-absorptive digestion conditions; Acid gelation; Ionotropic gelation
Public URL http://eprints.nottingham.ac.uk/id/eprint/40054
Publisher URL http://www.sciencedirect.com/science/article/pii/S026087741630259X
Copyright Statement Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf





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