Nonstarch Hydrocolloids

Lamkey, J.W.

doi:10.1007/978-0-387-71327-4_3

Cited by 7 publications

(7 citation statements)

References 51 publications

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“…Continuous exposure of the alginate to the calcium solution will increase the firmness of the gel, as more calcium diffuses into the gel and binds to the G blocks within the alginate structure (Lamkey et al, 2009). Diffusion of calcium chloride towards the beads core, at 5, 10, 15, 20, 25, 30, 45, 60 min, was examined and loading efficiency values were demonstrated in Figure 3.…”

Section: Calcium Chloride Concentrationmentioning

confidence: 99%

Alginate-pomegranate peels' polyphenols beads: effects of formulation parameters on loading efficiency

Zam

Bashour

Abdelwahed

et al. 2014

Braz. J. Pharm. Sci.

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Calcium alginate beads containing pomegranate peels' polyphenol extract were encapsulated by ionic gelation method. The effects of various formulation factors (sodium alginate concentration, calcium chloride concentration, calcium chloride exposure time, gelling bath time maintaining, and extract concentration) on the efficiency of extract loading were investigated. The formulation containing an extract of 1 g pomegranate peels in 100 mL distilled water encapsulated with 3 % of sodium alginate cured in 0.05 M calcium chloride for 20 minutes and kept in a gelling bath for 15 minutes was chosen as the best formula regarding the loading efficiency. These optimized conditions allowed the encapsulation of 43.90% of total extracted polyphenols and 46.34 % of total extracted proanthocyanidins. Microencapsulation of pomegranate peels' extract in calcium alginate beads is a promising technique for pharmaceutical and food supplementation with natural antioxidants.

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Section: Calcium Chloride Concentrationmentioning

confidence: 99%

Alginate-pomegranate peels' polyphenols beads: effects of formulation parameters on loading efficiency

Zam

Bashour

Abdelwahed

et al. 2014

Braz. J. Pharm. Sci.

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“…Xanthan, a polysaccharide gum produced by Xanthomonas campestris and consisting of glucose, mannose, and glucuronic acid, is a strong water‐binding agent and texture modifier used in many foods (Lamkey 2009). Because of its strong hydration property and large molecular size, xanthan, when added to meat, may structurally interfere with the cross‐linking required for the MP gel network formation (Xiong and Blanchard 1993).…”

Section: Introductionmentioning

confidence: 99%

Xanthan Enhances Water Binding and Gel Formation of Transglutaminase‐Treated Porcine Myofibrillar Proteins

Yong-biao¹,

Xiong²

2010

Journal of Food Science

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In this study, the effect of xanthan on dynamic rheological properties, textural profile, and water binding of transglutaminase (TG)-treated myofibrillar protein (MP) gels was investigated. In experiment 1, MP suspensions (40 mg/mL protein, 0.6 M NaCl) at pH 6.45 with or without 0.05% xanthan were treated with 0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% TG; in experiment 2, MP suspensions (40 mg/mL protein, 0.6 M NaCl) at pHs 6.13, 6.30, 6.45, 6.69 with or without 0.05% xanthan were treated with 0.3% TG. Treated samples were analyzed with differential scanning calorimetry for thermal stability and oscillatory rheometry and Instron penetration tests for gelation properties. The TG treatments lowered the transition temperature (T(m)) of MP by as much as 6 degrees C (P < 0.05) but increased apparent enthalpy of denaturation. However, there was no detectable thermal stability difference between MP samples with or without xanthan. The shear storage modulus (G') of MP gels increased markedly upon treatments with > or = 0.3% TG, and the presence of xanthan further enhanced the gel strength (P < 0.05). The addition of 0.05% xanthan decreased cooking loss of TG-treated MP gels by 17% to 23% when compared with gels without xanthan at all pH levels evaluated (6.13 to 6.67). Thus, the combination of TG and xanthan offered a feasible means to promote cross-linking and gelation of MP while reducing cooking losses.

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“…This phenomenon was due to the fact that carrageenan solution forms a gel at room temperature (25-37 ∘ C). In fact, the formation of carrageenan gel is closely linked to the development of helical bonding that occurs, where the strength of the gel formed on polysaccharide is influenced by the presence of cation and sulphate that are balanced in the solution [14,15]. This resulted in the solution carrageenan forming a clod gel rapidly at temperature less than 60 ∘ C and eventually will make it even difficult to measure viscosity.…”

Section: Acidity/alkalinity Carrageenan Solutionmentioning

confidence: 99%

“…Moreover, the carrageenan hydrophilicity is greater than the PHBV skeletal porous structures. Due to its water-like properties and high alkalinity, this material facilitates further breakages throughout its skeletal porous structure as acidic by-products from both materials started to corrode the internal structure within [11,15]. Moreover, solubility of carrageenan depends on the sulphate group concentration and accumulation of cation charges [15].…”

Section: In Vitro Degradation Profiles Of Modified 3d Scaffoldsmentioning

confidence: 99%

“…Due to its water-like properties and high alkalinity, this material facilitates further breakages throughout its skeletal porous structure as acidic by-products from both materials started to corrode the internal structure within [11,15]. Moreover, solubility of carrageenan depends on the sulphate group concentration and accumulation of cation charges [15]. High sulphate content in the carrageenan infused scaffold (e.g., S3 -6% (w/v)) and protein content in DMEM have affected the scaffolds physicochemical stability [18].…”

Section: In Vitro Degradation Profiles Of Modified 3d Scaffoldsmentioning

confidence: 99%

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Efficacy Study of Carrageenan as an Alternative Infused Material (Filler) in Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Porous 3D Scaffold

Johari

Aizad

Zubairi

2017

International Journal of Polymer Science

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Polymeric porous 3D scaffold plays an important role in culturing mammalian cells as ex vivo model. However, the scaffold used is ineffective due to its structural and cell acceptability weaknesses. Therefore, this research attempts to overcome the weaknesses by using carrageenan from red seaweed Kappaphycus alvarezii as an alternative infused material (filler) of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) porous 3D scaffold. The 3D scaffold was conventionally fabricated using the solvent-casting particulateleaching (SCPL) method. Carrageenan was later infused into 3D porous scaffolds under vacuum pressure and freeze-drying process. Five carrageenan concentrations were prepared and its physicochemical properties such as pH and viscosity were carried out on each concentration to determine the best solutions to produce a new composite 3D structure. The preliminary result shows that carrageenan concentrations of 2, 4, and 6% (w/v) were considered the best solutions for the infusion process due to its stable rheology properties. The pH and viscosity profiles of three selected carrageenan solutions were exhibited in the range of 9.00-9.20 and 0.047-1.144 Pa⋅s, respectively. Moreover, the incorporated carrageenan gel fraction was in the range of 4.30% to 14.95% (w/w) which was determined by gravimetric analysis and dye staining method (visual assessment). The well-infused carrageenan 3D scaffold was further characterized based on its internal morphology and degradability study. The vertical cross-sections of the scaffolds revealed homogeneous accumulation of dried gelatinous carrageenan which was covered throughout its pores wall. The degradation rate ( ) of the carrageenan infused 3D scaffold was between 0.01 ± 1.66 (mg/day) and 0.03 ± 3.23 (mg/day). The higher the carrageenan concentration used, the faster the degradation rate occurring ( < 0.05). The 3D infused scaffold of 4% (w/v) carrageenan concentration (S2) produced a moderate degradation rate of 0.02 ± 1.55 (mg/day) with a sustained structural integrity up to 28 days. The carrageenan infused scaffold of 4% (w/v) was demonstrated to be the best 3D structure for a long-term cell culture (>2 weeks). In conclusion, the usage of carrageenan as a composite material exhibits its great potential to be used in tissue engineering application and 3D cell culture model.

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Nonstarch Hydrocolloids

Cited by 7 publications

References 51 publications

Alginate-pomegranate peels' polyphenols beads: effects of formulation parameters on loading efficiency

Alginate-pomegranate peels' polyphenols beads: effects of formulation parameters on loading efficiency

Xanthan Enhances Water Binding and Gel Formation of Transglutaminase‐Treated Porcine Myofibrillar Proteins

Efficacy Study of Carrageenan as an Alternative Infused Material (Filler) in Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Porous 3D Scaffold

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