Physical Properties of Alginate−Starch Cellular Sponges

Abstract

The structural and mechanical properties of alginate-starch gel after immersion in sucrose solution was determined. The concentration of the sucrose in the center of the specimen increased exponentially with time. This immersion generally resulted in decreased volume and weight of the wet gels, followed by an increase in relative density of the dried samples and a decrease in their porosity. The population of open and closed pores within the structure of the dried gels was determined, revealing the presence of closed pores, especially at the intermediate time after the beginning of diffusion and before its termination. Compression of the dry gels showed dependency of the strength and brittleness on sucrose diffusion time.

Preservation of Chitinolytic Pantoae agglomerans in a Viable Form by Cellular Dried Alginate‐Based Carriers

“…90-95% of its initial weight due to water sublimation. Except for a few manuscripts that consider or discuss changes in the final concentration of entrapped ingredients (versus their initial inclusion) within the bead or dried bead and how this is influenced by the production process (22,30), not much additional information can be found in the literature. In contrast to this traditional mode of presentation, this manuscript estimates the amounts of included ingredients (glycerol and bacterial content) within the final dried or shrunken products and does not limit itself to reporting only the initial formulation compositions.…”

“…This program determines the number of pores and their area, measured in pixels, and translates this into metric units. Beads that were made from alginate or alginate-glycerol (10-70%) solutions were examined for their pore distribution (22); the results were calculated and plotted with the Excel (Microsoft Corporation, Soft Art Inc.) software package.…”

Gels as Precursors of Porous Matrices for Use in Foods: a Review

“…Edible porous matrices may find many applications in Bhealthy products^as carriers of vitamins and minerals or other functional components of interest, as well as in the control of satiety [136]. Cellular hydrocolloid gels have already found numerous applications in foods and gastronomy ranging from analogs of fresh fruits and caviar [137][138][139][140][141][142] to carriers of vitamins and other essential micronutrients [10,23,141,143,144]. Other applications include artificial 'cherries' in pie fillings and low-calorie jams and jellies that take advantage of the excellent flavor release offered by gels [142].…”

Oxidation of Encapsulated Oil in Tailor-Made Cellular Solid

“…Oil incorporation (10-40%) into alginate gum solution revealed cellular solids with decreasing stress at failure, stiffness (as reflected by the deformability modulus), and Hencky's strain at failure as oil concentration increased (Nussinovitch and Gershon, 1997). Sucrose diffusion into alginate-starch gels produced decreasing porosity and mechanically stronger cellular solids with immersion time (Rassis et al, 1998).…”

“…Cellular solids can be produced by freeze dehydration of hydrocolloid gels (Nussinovitch et al, 1993;Rassis et al, 1997Rassis et al, , 1998. Different procedures of gel preparation yield sponges of distinct structural and mechanical characteristics.…”