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High sugar content impacts microstructure, mechanics and release of calcium-alginate gels
Maurten AB, Sweden.
Maurten AB, Sweden.
Chalmers University of Technology, Sweden.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.
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2018 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 84, p. 26-33Article in journal (Refereed) Published
Abstract [en]

The use of calcium-alginate gels as carriers of food and pharmaceutical compounds is of great interest due the versatile properties of such systems. In this work, we investigated the influence of sugars (glucose:fructose) as co-solutes (15–60% (wt)) on the physico-chemical properties of calcium-alginate gel particles. Sugar concentrations above 15% (wt) reduced extensibility of alginate molecules, as shown by intrinsic viscosity measurements, and lead to a more open or less connected gel network with aggregated alginate strands. Furthermore, it is shown for the first time that sugar impacted swelling-deswelling ability of calcium alginate gels under simulated gastric (pH 1.2) and intestinal (pH 6.6) conditions. Release of sugar from calcium alginate gels with 15% (wt) and 30% (wt) sugar was close to Fickian diffusion mechanism, in both simulated gastric and intestinal fluid, with diffusion coefficient close to that previously reported for calcium-alginate gels with lower sugar contents. However, release from 60% (wt) gels in gastric fluid was slower than for 15 and 30% (wt) and, there was a drastic shrinkage of the gels under acid conditions. In intestinal fluid 60% (wt) gels showed slower release than gels with lower sugar content, this was hypothesised to be due to the lower surface area of these gels. Understanding the structure-function relationship of these gels is key to the successful design of delivery systems for food and biotechnological applications.

Place, publisher, year, edition, pages
2018. Vol. 84, p. 26-33
Keywords [en]
Alginate, Intrinsic viscosity, Microstructure, Release, Solvent quality, Sugar
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-36430DOI: 10.1016/j.foodhyd.2018.05.029Scopus ID: 2-s2.0-85056323909OAI: oai:DiVA.org:ri-36430DiVA, id: diva2:1265109
Note

 Funding details: VINNOVA

Available from: 2018-11-22 Created: 2018-11-22 Last updated: 2018-12-05Bibliographically approved

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CiteExportLink to record
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