Role of process variables on the formation and in vitro digestion of gellan gels

Author(s)

Santos, Tatiana Porto ^[1] ; Cunha, Rosiane Lopes ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Engn, R Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Carbohydrate Polymers; v. 192, p. 111-117, JUL 15 2018.
• Web of Science Citations: 5

Abstract

Gellan gels were produced using different approaches forming structures with varied potential applications. Gels were characterized from appearance, mechanical properties, water holding capacity (WHC) and microstructure. In addition, in vitro digestibility of these gels was evaluated to understand the effect of gastrointestinal environment on their structure stability. All gels presented high WHC (> 80% w/w) but gels were stronger with salt or acid addition, which was associated to the reduction of double helices repulsion of the negatively charged carboxyl groups of gellan. Moreover, low gelation rate induced a more controlled gellan helices aggregation, strengthening even more gels structure. Gellan gels presented resistance to digestion conditions but hardness of these gels during digestion mainly depended on the gelation rate. Based on these findings it would be possible to tune gel properties for a specific application as texture modifier or even as a faecal bulk formation assistant and an ``ileal break{''} inducer. (AU)

• FAPESP's process: 15/21677-4 - In vitro digestibility of gellan gels: static and dynamic systems.
• Grantee: Tatiana Porto dos Santos
• Support Opportunities: Scholarships in Brazil - Master
• FAPESP's process: 11/51707-1 - Understanding the emulsion behaviour of fermentation mixtures in the microbial production of diesel and jet-like biofuels
• Grantee: Rosiane Lopes da Cunha
• Support Opportunities: Program for Research on Bioenergy (BIOEN) - Regular Program Grants