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

Soukoulis, Christos and Fisk, Ian D. and 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

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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.

Item Type: Article
Keywords: Alginates; Pectins; Intragastric structuring; Pre-absorptive digestion conditions; Acid gelation; Ionotropic gelation
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: 10.1016/j.jfoodeng.2016.07.009
Depositing User: Fisk, Dr Ian
Date Deposited: 26 Jan 2017 10:30
Last Modified: 29 Jul 2017 09:32
URI: http://eprints.nottingham.ac.uk/id/eprint/40054

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