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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

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Autor(es):
Feltre, Gabriela [1] ; Almeida, Flavia Souza [1] ; Kawazoe Sato, Ana Carla [1] ; Dacanal, Gustavo Cesar [2] ; Hubinger, Miriam Dupas [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 132, JUN 2020.
Citações Web of Science: 0
Resumo

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)

Processo FAPESP: 18/20466-8 - Vencendo barreiras na aplicação de oleoresinas: estabilidade e digestibilidade de sistemas Co-encapsulados com aplicação em produto alimentício
Beneficiário:Miriam Dupas Hubinger
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 15/11984-7 - Produção de micropartículas contendo ativos lipossolúveis através da secagem por atomização em spray drying: influência das propriedades das emulsões nas características do produto final
Beneficiário:Miriam Dupas Hubinger
Linha de fomento: Auxílio à Pesquisa - Regular