Biopolymer gels containing fructooligosaccharides

Abstract

The influence of the addition of fructooligosaccharide (FOS) in an external gelated alginate/gelatin biopolymer matrix, was evaluated in order to produce biopolymeric structures with functional effects. Solutions were characterized regarding their rheological properties, macrogels regarding their microstructure and mechanical properties and microgels were characterized in relation to their particle size distribution and morphology. Close relationship was found between the microstructure, rheological and mechanical properties of the biopolymeric systems. An increased viscosity and accentuated elastic and pseudoplastic behavior were associated to denser microstructures. The FOS addition caused changes in the evaluated properties, resulting in more cohesive structures, with smaller pores and higher viscosity, compared to alginate-gelatin gels. The addition of 3% FOS to biopolymeric system provided an optimal condition, allowing the formation of stronger gels, with smaller pores and beads with smaller sizes, indicating the potential use of these functional systems as texture modifiers or encapsulation systems.

Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation

“…According to those authors (Torres et al , ), long‐chain inulin crystallises and forms aggregates leading to changes in the structure, resulting in, among other features, increased elasticity and cohesion in the system. On the other hand, according to Silva & Sato () the addition of P95 fructo‐oligosaccharide (FOS) resulted in an initial increase in moduli values in the range 1–3%, followed by their stabilisation or decrease for solutions containing alginate, gelatine and FOS at various concentrations. However, those authors demonstrated that the impact of inulin is associated with the presence of other additives.…”

Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice

“…Fructooligosaccharide (FOS) is prebiotic which regulates the intestinal microbiota and to increase the stability and viability of probiotic cultures during refrigerated storage as well as survival in simulated gastrointestinal conditions (Rajam and Anandharamakrishnan, 2015;Silva and Sato, 2017). Table 2 shows the MEE and mean diameter size of Lp299v beads using different FOS concentrations.…”

“…Recently, prebiotics have been suggested as part of the coating materials in the microencapsulation of probiotics as they are able to improve the probiotics' survivability in the upper GI tract. This allows the probiotic cells to adhere and colonise the intestine, and exert health benefits (Etchepare et al, 2016;Silva and Sato, 2017). Fructooligosaccharide (FOS) is a type of prebiotic that consists of chains of fructose monomer with a terminal glucose that can be found naturally in chicory, Jerusalem artichoke and onion.…”