Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility

Full text
Author(s):
Feltre, Gabriela [1] ; Almeida, Flavia Souza [1] ; Kawazoe Sato, Ana Carla [1] ; Dacanal, Gustavo Cesar [2] ; Hubinger, Miriam Dupas [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
[2] Univ Sao Paulo, Sch Anim Sci & Food Engn, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 132, JUN 2020.
Web of Science Citations: 0
Abstract

The aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.10%) in the alginate matrix in relation to mechanical properties and microstructure before and after in vitro digestibility. The use of alginate together with corn starch with different amounts of amylose, in the gelatinized and non-gelatinized form, resulted in gels with different morphological characteristics. All hydrogels produced with gelatinized starches showed a more closed microstructure when compared to those produced with non-gelatinized starches due to the mixed network formed by the alginate matrix and the leached chains during gelatinization. After digestion, the microstructure of these gels became more porous, and the stress at rupture decreased in relation to the initial sample, while the modifications for the sample with non-gelatinized starches were less pronounced due to the susceptibility of gelatinized starch to enzymes. Gels with gelatinized common and high amylopectin starches presented higher amounts of released glucose and a more degraded microstructure after digestion, indicating that it is a suitable system for enteric delivery. Compound release can be controlled depending on the amylose amount and the form of corn starch used in combination with alginate to produce a matrix. (AU)

FAPESP's process: 18/20466-8 - Overcoming barriers in the application of oleoresins: Stability and Digestibility of Co-encapsulated Systems with Application in Food Products
Grantee:Miriam Dupas Hubinger
Support Opportunities: Regular Research Grants
FAPESP's process: 15/11984-7 - PRODUCTION OF MICROPARTICLES CONTAINING FAT-SOLUBLE ACTIVE CORES BY ATOMIZATION IN SPRAY DRYING: EFFECT OF EMULSIONS PROPERTIES ON THE CHARACTERISTICS OF THE FINAL PRODUCT
Grantee:Miriam Dupas Hubinger
Support Opportunities: Regular Research Grants