AI Article Synopsis
- Low methyl-esterified pectin (AU701) can form gel beads with glycerol that have similar properties to those made with calcium (Ca).
- The dry AU701-glycerol gel beads have a rough, grooved surface and can absorb significantly more water than the AU701-Ca gel beads.
- The properties of the AU701-glycerol gel beads improve with higher pectin/glycerol ratios, showing better swelling in simulated gastric fluid and higher stability in simulated intestinal fluid compared to the Ca cross-linked beads.
Article Abstract
Low methyl-esterified pectin (AU701) was found to form gel beads with glycerol. Wet AU701-glycerol gel beads exhibited similar diameter and hardness compared to the AU701-Ca gel beads, prepared by ionotropic gelation with Ca and used for comparison. The morphology of dry pectin gel beads determined by scanning electron microscopy revealed that the beads exhibited rough and grooved surface. The AU701-glycerol gel beads absorbed more grams of water than AU701-Ca gel beads (12.2 g vs 3.9 g per 1 g of the beads). Rheological properties and hardness of the AU701-glycerol gel beads improved with the increase of the pectin/glycerol ratio. Swelling behavior of the AU701-glycerol gel beads was determined after sequential incubation in simulated gastric (SGF) and intestinal (SIF) fluids. The AU701-glycerol gel beads swelled in SGF to a greater extent and revealed higher stability in SIF than the gel beads cross-linked by Ca.
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| http://dx.doi.org/10.1016/j.carbpol.2020.116166 | DOI Listing |
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