Starch can act differently when combined with alginate or gellan gum to form hydrogels

Author(s)

Bagnolo, Luiza Moraes ; Almeida, Flavia Souza ; Silva, Karen Cristina Guedes ; Sato, Ana Carla Kawazoe

• Document type: Journal article
• Source: Food Research International; v. 173, p. 11-pg., 2023-11-01.

Abstract

Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 & PLUSMN; 1.72 & mu;m vs. 101.38 & PLUSMN; 2.71 & mu;m). Additionally, it was noticed that the starch granule size is directly related to the diameter of the particle formed, both for gellan and alginate systems. The combination between starches and anionic gums still promoted an increase in the water holding capacity, probably due to the presence of additional hydrophilic groups from starch. According to the mechanical properties, starch acts differently when combined with alginate or gellan gum, considering it strengthened the biopolymeric network for the alginate-based gels increasing the stress at rupture values (except for potato starch), while it decreased the hardness and elasticity for gellan-based gels. Microparticles based on gellan and alginate showed high anthocyanin encapsulation efficiency (EE & GE; 80%) in all systems. In these cases, the addition of starch did not contribute to increasing this property, even though starch granules filled the gel pores. The high EE showed that the studied systems allow the encapsulation of anthocyanin and suggest possible encapsulation of other hydrophilic bioactive compounds, considering the best type of starch for each application. (AU)