Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions
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 ble...
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Elsevier
2016
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| Online Access: | https://eprints.nottingham.ac.uk/40054/ |
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| author | Soukoulis, Christos Fisk, Ian D. Gan, Heng-Hui Hoffmann, Lucien |
| author_facet | Soukoulis, Christos Fisk, Ian D. Gan, Heng-Hui Hoffmann, Lucien |
| author_sort | Soukoulis, Christos |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T19:40:37Z |
| format | Article |
| id | nottingham-40054 |
| institution | University of Nottingham Malaysia Campus |
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| last_indexed | 2025-11-14T19:40:37Z |
| publishDate | 2016 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-400542020-05-04T17:59:45Z https://eprints.nottingham.ac.uk/40054/ 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 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. Elsevier 2016-07-26 Article PeerReviewed Soukoulis, Christos, Fisk, Ian D., Gan, Heng-Hui and Hoffmann, Lucien (2016) Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions. Journal of Food Engineering, 191 . pp. 105-114. ISSN 0260-8774 Alginates; Pectins; Intragastric structuring; Pre-absorptive digestion conditions; Acid gelation; Ionotropic gelation http://www.sciencedirect.com/science/article/pii/S026087741630259X doi:10.1016/j.jfoodeng.2016.07.009 doi:10.1016/j.jfoodeng.2016.07.009 |
| spellingShingle | Alginates; Pectins; Intragastric structuring; Pre-absorptive digestion conditions; Acid gelation; Ionotropic gelation Soukoulis, Christos Fisk, Ian D. Gan, Heng-Hui Hoffmann, Lucien Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions |
| title | Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions |
| title_full | Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions |
| title_fullStr | Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions |
| title_full_unstemmed | Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions |
| title_short | Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions |
| title_sort | intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions |
| topic | Alginates; Pectins; Intragastric structuring; Pre-absorptive digestion conditions; Acid gelation; Ionotropic gelation |
| url | https://eprints.nottingham.ac.uk/40054/ https://eprints.nottingham.ac.uk/40054/ https://eprints.nottingham.ac.uk/40054/ |