Gelation properties of calcium-inulin gels

Inulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. The present manuscript focuses on the formation of gels formed from inulin aqueous dispersions, observing the effect of inulin content, ranging from 25 to 50 wt%, and of the presence of calcium sal...

ver descrição completa

Detalhes bibliográficos
Autores: Bengoechea Ruiz, Carlos, López-Castejón, María Luisa, Márquez, Sandra, Salinas, Victoria, Puppo, Cecilia, Guerrero Conejo, Antonio Francisco
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Recursos:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/134293
Acesso em linha:https://hdl.handle.net/11441/134293
https://doi.org/10.1016/j.foodhyd.2019.105239
Access Level:acceso abierto
Palavra-chave:Backscattering
Calcium
Gelation
Inulin
Rheology
id ES_bc0f82e0d22c2c9d80f2d8a1d5e26bf9
oai_identifier_str oai:idus.us.es:11441/134293
network_acronym_str ES
network_name_str España
repository_id_str
spelling Gelation properties of calcium-inulin gelsBengoechea Ruiz, CarlosLópez-Castejón, María LuisaMárquez, SandraSalinas, VictoriaPuppo, CeciliaGuerrero Conejo, Antonio FranciscoBackscatteringCalciumGelationInulinRheologyInulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. The present manuscript focuses on the formation of gels formed from inulin aqueous dispersions, observing the effect of inulin content, ranging from 25 to 50 wt%, and of the presence of calcium salts (chloride, lactate) at different concentrations up to 5 wt% Gels are observed to be stronger and formed in a shorter time as the polysaccharide content is higher. Both backscattering and rheological techniques can be used to follow the gelation, being able to detect a significant initial setting stage at 25 wt% inulin content. When calcium salts are added, weakening of gels takes place, resulting in lower values of the storage and loss moduli, G′ and G″, respectively, as well as in a reduction of the linear viscoelastic range. Moreover, gelation seems to be retarded on a large scale of time due to the presence of salt. Prebiotic gels containing calcium are of special interest for the development of functional foods, always considering the effect they exert on the rheology when formulating these products.ElsevierIngeniería Química2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/134293https://doi.org/10.1016/j.foodhyd.2019.105239reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFood Hydrocolloids, 97, 105239.https://doi.org/10.1016/j.foodhyd.2019.105239info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1342932026-06-17T12:51:07Z
dc.title.none.fl_str_mv Gelation properties of calcium-inulin gels
title Gelation properties of calcium-inulin gels
spellingShingle Gelation properties of calcium-inulin gels
Bengoechea Ruiz, Carlos
Backscattering
Calcium
Gelation
Inulin
Rheology
title_short Gelation properties of calcium-inulin gels
title_full Gelation properties of calcium-inulin gels
title_fullStr Gelation properties of calcium-inulin gels
title_full_unstemmed Gelation properties of calcium-inulin gels
title_sort Gelation properties of calcium-inulin gels
dc.creator.none.fl_str_mv Bengoechea Ruiz, Carlos
López-Castejón, María Luisa
Márquez, Sandra
Salinas, Victoria
Puppo, Cecilia
Guerrero Conejo, Antonio Francisco
author Bengoechea Ruiz, Carlos
author_facet Bengoechea Ruiz, Carlos
López-Castejón, María Luisa
Márquez, Sandra
Salinas, Victoria
Puppo, Cecilia
Guerrero Conejo, Antonio Francisco
author_role author
author2 López-Castejón, María Luisa
Márquez, Sandra
Salinas, Victoria
Puppo, Cecilia
Guerrero Conejo, Antonio Francisco
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
dc.subject.none.fl_str_mv Backscattering
Calcium
Gelation
Inulin
Rheology
topic Backscattering
Calcium
Gelation
Inulin
Rheology
description Inulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. The present manuscript focuses on the formation of gels formed from inulin aqueous dispersions, observing the effect of inulin content, ranging from 25 to 50 wt%, and of the presence of calcium salts (chloride, lactate) at different concentrations up to 5 wt% Gels are observed to be stronger and formed in a shorter time as the polysaccharide content is higher. Both backscattering and rheological techniques can be used to follow the gelation, being able to detect a significant initial setting stage at 25 wt% inulin content. When calcium salts are added, weakening of gels takes place, resulting in lower values of the storage and loss moduli, G′ and G″, respectively, as well as in a reduction of the linear viscoelastic range. Moreover, gelation seems to be retarded on a large scale of time due to the presence of salt. Prebiotic gels containing calcium are of special interest for the development of functional foods, always considering the effect they exert on the rheology when formulating these products.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/134293
https://doi.org/10.1016/j.foodhyd.2019.105239
url https://hdl.handle.net/11441/134293
https://doi.org/10.1016/j.foodhyd.2019.105239
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Hydrocolloids, 97, 105239.
https://doi.org/10.1016/j.foodhyd.2019.105239
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869418080509100032
score 15.300724

Registos relacionados