Modulating porosity and mechanical properties of pectin hydrogels by starch addition

Author(s)

Almeida, Flavia Souza ^[1] ; Guedes Silva, Karen Cristina ^[1] ; Navarrete de Toledo, Antonio Matias ^[1] ; Kawazoe Sato, Ana Carla ^[1]

Affiliation

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

• Document type: Journal article
• Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 58, n. 1 MAY 2020.
• Web of Science Citations: 4

Abstract

The use of blends to produce hydrogels allows modulating their characteristics as mechanical properties and microstructure. This work aimed to study the properties of pectin and starch hydrogel blends. Pectin gel was homogeneous and porous, while pectin/starch blends containing 50% or more pectin exhibited denser and closer network, indicating that starch reduced the porosity of pectin network. Such characteristic was associated with higher gel hardness, cohesiveness, firmness, and water holding capacity. The influence of total biopolymer concentration and type of process (extrusion and atomization) on particle formation were also evaluated indicating that among the tested formulations, pectin 1% and starch 1% blend was the only sample able to form particles under extrusion and atomization. The addition of 5% (w/v) microparticles to the grape nectar presented no influence on rheological parameters, maintaining the pseudoplastic behavior. Both the starch addition and the amount of polymers used impacted the micro and macrostructure of pectin gels. (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