Thermo-mechanical response of liquid-core beads as affected by alginate molecular structure

Saqib, Nazmus; Liu, Fei; Chen, Maoshen; Ahammed, Shabbir; Liu, Xiaoyong; Zhong, Fang

doi:10.1016/j.foodhyd.2022.107777

Cited by 9 publications

(6 citation statements)

References 39 publications

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“…The water loss from the gel network of HA-LHB beads led to smaller size, while the shape of HA-LHB was maintained during heating due to the densely crosslinked gel network formed by SA with high G segment content. 36 Moreover, as shown from the microscopic morphology in Fig. 7(c), the heat treatment made the film network structure shrink, and the film surface became smoother and tighter as compared to the more lamellar structures of untreated film, which was consistent with the changes in diameter and film thickness.…”

Section: Gelation Time and Second Gelation Treatmentsupporting

confidence: 61%

“…Thus, the diameter, thickness and water content of HA‐LHB were reduced. The water loss from the gel network of HA‐LHB beads led to smaller size, while the shape of HA‐LHB was maintained during heating due to the densely crosslinked gel network formed by SA with high G segment content 36 . Moreover, as shown from the microscopic morphology in Fig.…”

Section: Resultsmentioning

confidence: 94%

“…The compact shell microstructure with reduced pore size and a smoother surface of HA-LHB after heat treatment might be caused by the change in water state and crosslinking of the chains. 36 The changes of water state and crosslinking of the chains in HA-LHB film with temperature were further investigated by thermogravimetric analysis, as shown in Fig. 7(d).…”

Section: Gelation Time and Second Gelation Treatmentmentioning

confidence: 99%

“…A three-stage thermal degradation process was apparent, where the first stage between 80 and 110 °C was attributed to the loss of various volatile compounds such as free and bound water, and the second one was attributed to the partial decomposition of the network structure at around 225-250 °C37 and then HA decomposed at above 400 °C. 36,38,39 Furthermore, there are multiple stages of water loss from the gel beads due to heating. At the beginning, free water evaporates and the shrinkage is low.…”

Section: Gelation Time and Second Gelation Treatmentmentioning

confidence: 99%

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Preparation of hyaluronic acid‐loaded liquid‐core hydrogel beads with acceptable mechanical properties and thermal stability

Li,

Zhang,

Chen

et al. 2024

J Sci Food Agric

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BackgroundHyaluronic acid liquid‐core hydrogel beads (HA‐LHB) is a good way for oral intake of HA. However, HA may affect the reaction–diffusion of SA and Ca2+ leading to poor mechanical properties, since HA is a polyanionic electrolyte having electrostatic effect and a certain spatial site‐blocking effect.ResultsIn the present study, the mechanical properties of HA‐LHB were modified from bathing solution, core solution, secondary calcium bath time. The mechanical properties varied with the SA structure and concentration in bathing solution, where SA with high G (Guluronic acid) segment compounded with SA with high M segment (Mannuronic acid) at a mass ratio of 7:3 with a 11 g/kg concentration showed the best mechanical properties. The secondary calcium bath can highly improve the mechanical properties due to the tight network by bidirectional cross‐linking, and 15 min reaction reached the plateau if Ca2+ is sufficient. And the mechanical properties were positively correlated with calcium lactate concentration only at <70 g/kg in core solution, but the diffusion of Ca2+ was hindered by tight gel network at higher concentrations. Moreover, the mechanical properties can be maintained during heat treatment, due to the rearrangement of alginate network structure.ConclusionOur results suggested that the problem of poor mechanical properties of LHB in the presence of high HA concentration can be avoided by process control, which may broaden the development of HA and popping boba markets.This article is protected by copyright. All rights reserved.

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Section: Gelation Time and Second Gelation Treatmentsupporting

confidence: 61%

Section: Resultsmentioning

confidence: 94%

Section: Gelation Time and Second Gelation Treatmentmentioning

confidence: 99%

Section: Gelation Time and Second Gelation Treatmentmentioning

confidence: 99%

See 2 more Smart Citations

Preparation of hyaluronic acid‐loaded liquid‐core hydrogel beads with acceptable mechanical properties and thermal stability

Li,

Zhang,

Chen

et al. 2024

J Sci Food Agric

Self Cite

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“…Different studies have confirmed that these are effective carriers for encapsulating bioactive agents to control their release in a simulated gastrointestinal environment by modifying their structures and properties [ 99 , 100 ]. However, recently, several researchers have evaluated the effect of heat treatment on the physical properties of calcium alginate beads; they found that the core materials can be released by physical changes [ 101 , 102 , 103 , 104 ], establishing that encapsulation of emulsion-filled microgels is useful to control the release of allyl methyl disulfide, a major flavor in garlic, during simulated cooking. The construction of nano emulsions and semi-solid gels has been successful to some extent for the flavor enhancement of alternative products but it must be further investigated to study the ingredient functionality.…”

Section: Challenges and Future Research Prospectivesmentioning

confidence: 99%

Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects

Kumari,

Alam,

Hossain

et al. 2023

Foods

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Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested.

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Calcium Alginate Core–Shell Liquid Beads Encapsulated with Microalgae for Wastewater Treatment

Tran,

Nguyen,

Yadav

et al. 2024

Adv Energy and Sustain Res

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Liquid beads are core–shell particles with a liquid core and a solid shell. Calcium alginate liquid beads have been emerging as a promising platform for cell encapsulation. These beads have demonstrated their capability of encapsulating and culturing a wide range of human cells for tissue engineering. However, a significant research gap remains in the application of alginate liquid beads for encapsulating photosynthetic microorganisms. Herein, fast‐growing microalgae strain Chlorella vulgaris is encapsulated into calcium alginate liquid beads to facilitate the removal of nutrients from wastewater, minimizing the risk of eutrophication. Liquid bead‐microalgae systems are prepared, using different calcium ion concentrations as crosslinking ions. It has been thoroughly characterized for their morphologies, cell growth patterns, nutrient removal capabilities, and overall stability throughout the wastewater treatment process, with upflow anaerobic sludge blanket effluent as the wastewater model. The results indicate that the liquid bead‐microalgae system with the highest calcium ion concentration (5%) performs more efficiently, exhibiting a well‐formed crosslinking structure, leading to rapid cell growth with the highest cell density and the most effective removal of nutrients. The findings from this study provide valuable insights for future optimization and upscaling efforts in wastewater treatment systems based on calcium alginate liquid beads.

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Thermo-mechanical response of liquid-core beads as affected by alginate molecular structure

Cited by 9 publications

References 39 publications

Preparation of hyaluronic acid‐loaded liquid‐core hydrogel beads with acceptable mechanical properties and thermal stability

Preparation of hyaluronic acid‐loaded liquid‐core hydrogel beads with acceptable mechanical properties and thermal stability

Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects

Calcium Alginate Core–Shell Liquid Beads Encapsulated with Microalgae for Wastewater Treatment

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