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Rheological and structural characterization of carrageenan emulsion gels
IATA, Spain.
Chalmers University of Technology, Sweden.
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-2461-327x
IATA, Spain.
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2020 (English)In: Algal Research, ISSN 2211-9264, Vol. 47, article id 101873Article in journal (Refereed) Published
Abstract [en]

Carrageenan emulsion gels containing sunflower oil were prepared using three different commercial carrageenan grades (κ-C, ι-C and λ-C). The effect of the carrageenan and salt content, as well as the oil:water ratio, on the emulsion gel strength was evaluated through a response surface methodology. Moreover, the rheological properties and the micro- and nanostructure from the stronger emulsion gel formulations were investigated and compared to their analogous hydrogel formulations. Interestingly, emulsion gels formed stronger and more thermally stable networks than the hydrogels, being this effect more evident in ι-C and λ-C. The results indicate that this was mainly due to a polysaccharide concentration effect, as no evidence of interactions between the carrageenan and the oil phase was found. Consequently, the rheological behaviour of the emulsion gels was mostly determined by the type of carrageenan. The association of carrageenan molecular chains was favoured in κ-C and λ-C (due to the presence of κ-carrageenan in the latter) and promoted by the addition of KCl. In contrast, a lower degree of chain association, mostly driven by ionic cross-linking, took place in ι-C. These results evidence the relevance of the gelation mechanism on the properties of emulsion gels and provide the basis for the design of these systems for targeted applications within the food industry.

Place, publisher, year, edition, pages
Elsevier B.V. , 2020. Vol. 47, article id 101873
Keywords [en]
Fat replacement, Gelation, Polysaccharide, Scattering, Seaweed
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-44689DOI: 10.1016/j.algal.2020.101873Scopus ID: 2-s2.0-85081977654OAI: oai:DiVA.org:ri-44689DiVA, id: diva2:1417815
Note

Funding details: Agencia Estatal de Investigación, AEI; Funding details: Consejo Nacional de Ciencia y Tecnología, Paraguay, El CONACYT; Funding details: European Regional Development Fund, FEDER, RTI2018-094268-B-C22; Funding details: Ministerio de Ciencia, Innovación y Universidades, MCIU; Funding details: European Cooperation in Science and Technology, COST; Funding text 1: Synchrotron experiments were performed at NCD beamline at ALBA Synchrotron with the collaboration of ALBA staff (2018022638 project). This work was financially supported by the Ministerio de Ciencia, Innovación y Universidades (MCIU), Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER) ( RTI2018-094268-B-C22 project). Part of this work was supported by the COST Action ES1408 European network for algal-bioproducts (EUALGAE). Cynthia Fontes-Candia is recipient of a pre-doctoral grant from CONACYT (MEX/Ref. 306680 ).

Available from: 2020-03-30 Created: 2020-03-30 Last updated: 2020-12-01Bibliographically approved

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Lopez-Sanchez, Patricia

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