Biopolymer gels containing fructooligosaccharides

Author(s)

Guedes Silva, Karen Cristina ^[1] ; Kawazoe Sato, Ana Carla ^[1]

Affiliation

^[1] Univ Estadual Campinas, Dept Food Engn, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Food Research International; v. 101, p. 88-95, NOV 2017.
• Web of Science Citations: 3

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, theological 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. (AU)

• FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
• Grantee: Miriam Dupas Hubinger
• Support Opportunities: Multi-user Equipment Program