Microstructure and rheological behaviour of alginate/pectin mixed gels

Walkenström, Pernilla; Kidman, Siw; Hermansson, Anne‐Marie; Rasmussen, Peter; Hoegh, Lars

doi:10.1016/s0268-005x(02)00119-4

Cited by 110 publications

(76 citation statements)

References 3 publications

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“…Results showed loading efficiency of 5-CH 3 THF in microcapsule at pectin:alginate ratios of (P80:A20), (P70:A30) (P60: A40) resulting in recovery of 68.6%, 46.9% and 26.1% with the 5-CH 3 THF content ranging from 429, 293 and 163 µg/g, respectively. Previous data also showed pectin improves the gel strength, mixture stability, barrier property to water and gives homogeneity, uniformity of pore size and strength when used along with alginate [19][20][21].…”

Section: Loading Efficiency 5-ch 3 Thf Microcapsulementioning

confidence: 99%

Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties

Shrestha¹,

Arcot²,

Dhital³

et al. 2012

FNS

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Among the folate compounds, 5-methyltetrahydrofolic acid (5-CH 3 THF) is regarded as one of the most bioactive forms of folate. It is regarded as the better source of folate to humans as compared to folic acid, a synthetic form of folate, which is used for fortifying foods to prevent the incidence of neural tube defects in the new born babies. The use of 5-CH 3 THF as an alternative fortificant, in place of folic acid, has been explored by various researchers. However, fortification of 5-CH 3 THF is problematic due to its lower stability. This study investigated the stability of microencapsulated 5-CH 3 THF in biscuits baked at various temperatures and times as well as changes in their physical properties. Microcapsule with pectin and alginate ratio of 80:20, prepared by spray drying, gave the highest retention (68.6%) of the 5-CH 3 THF, therefore, chosen for fortification. The encapsulated and unencapsulated 5-CH 3 THF were mixed separately with flour and biscuit ingredients and baked at 180˚C, 200˚C and 220˚C, each for 5, 9 and 12 min. The inclusion of encapsulated and unencapsulated 5-CH 3 THF in the biscuit formulation and subsequent baking at various temperatures and times resulted in retention of 5-CH 3 THF from 19.1% to 1.7%. Microencapsulation of 5-CH 3 THF slightly improved the retention of 5-CH 3 THF over unencapsuated biscuits at 180˚C for 5 min, but almost no such effect was achieved under baking temperatures of 200˚C and 220˚C. Physical analysis showed darker colour, harder texture and lower moisture content for biscuits baked at higher test temperatures. It seems intense heating condition that caused "over baking" of the biscuit likely to be responsible for the loss of the vitamin as well as less desirable physical properties of the biscuits.

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Section: Loading Efficiency 5-ch 3 Thf Microcapsulementioning

confidence: 99%

Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties

Shrestha¹,

Arcot²,

Dhital³

et al. 2012

FNS

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“…The gel structure is also independent of sugar content, unlike the pectin gels, and may, therefore, be used in low-calorie products (Rehm, 2009). Generally, alginates rich in guluronate residues combined with highly esterified pectins give the strongest gels, with weaker gels with lower melting points formed with low G alginates (Thom et al, 1982;Walkenström et al, 2003). This is illustrated in Fig.…”

Section: Gelling Agentmentioning

confidence: 99%

“…This consistency in restructured material significantly facilitates mass production of these products. Alginates also have a number 6.9 Elastic modulus, G , of alginate/pectin 60:40 mixed gels (1.5% total polymer concentration) at 20 • C. Illustrating the differences between high and low G alginate and different degrees of esterification (data from Walkenström et al, 2003).…”

Section: Gelling Agentmentioning

confidence: 99%

“…The pH value is also an important parameter for gel formation like that of acid gels of both alginate and pectin. Generally, a pH value less than 4 encourages gel formation with increasing gel strength as the pH decreases from 3.5 to 3.0) then remaining reasonably constant below pH 3 (Walkenström et al, 2003). The gel structure is also independent of sugar content, unlike the pectin gels, and may, therefore, be used in low-calorie products (Rehm, 2009).…”

Section: Gelling Agentmentioning

confidence: 99%

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Alginates in Foods

Smith

Miri

2010

Practical Food Rheology

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“…However, the precise mode of interaction between alginate and pectin is still unclear, but there has been phenomenological evidence to show a requirement for alginate to contain high amounts of guluronic acid (high G alginate) and for pectin to have high levels of methoxylation. On the basis of a systematic study for a range of alginates and pectins, Walkenstrom et al (2003) showed that the strongest synergism is between high G alginate and highly esterified pectin, creating the highest gel modulus and showing the fastest kinetics of gelation with maximum values found for a 1:1 mixing ratio. Microscopy revealed an effect on network density and levels of branching.…”

Section: Hydrocolloid-hydrocolloid Interactionsmentioning

confidence: 99%

Hydrocolloid Gums – Their Role and Interactions in Foods

Foster

Wolf

2010

Practical Food Rheology

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Hydrocolloid gums are applied in foods mainly for their thickening and gelling properties. As 'hydrocolloid' implies, these are water-soluble gums and, therefore, tend to be applied in the water-continuous foods. Additionally, low-fat spreads with a dispersed aqueous phase structured and stabilised using hydrocolloids have also been designed. Inclusion of the hydrocolloid is crucial in certain domains of the product microstructure to obtain a stable product with acceptable mouthfeel. Typically, only relatively small amounts of hydrocolloid are required to impart the desired rheological and/or textural properties of the food. This chapter introduces fundamentals of rheology relating to the behaviour of hydrocolloid gums in solution as well as fundamentals of gel rheology to cover the two types of actions of hydrocolloids in an aqueous environment: thickening and gelling. Then, in Table 4.1 a general overview of commonly applied hydrocolloids is provided. The majority of this chapter has been dedicated to presenting the effect of hydrocolloid interactions on the rheological/textural behaviour, followed by a discussion of systems applied in foods. BEHAVIOUR OF HYDROCOLLOID GUMS IN SOLUTIONIntroducing relatively small amounts of hydrocolloid gums into the aqueous phase of food formulations can lead to a dramatic change in food texture. The nature of the hydrocolloid gum combined with the solvent conditions, for example the presence of salt and the temperature history of the product, will determine whether a 'simple' thickening effect or gelation has been achieved. The focus of this section is on Practical Food Rheology: An Interpretive Approach Edited by Ian T. Norton, Fotios Spyropoulos and Philip Cox

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Microstructure and rheological behaviour of alginate/pectin mixed gels

Cited by 110 publications

References 3 publications

Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties

Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties

Alginates in Foods

Hydrocolloid Gums – Their Role and Interactions in Foods

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