Rheological and structural characterization of carrageenan emulsion gels

↓ Direkt till sidans innehåll
↓ Direkt till sidans sekundära innehåll (sidomenyn)

Search: WFRF:(Martínez Sanz Marta) > Rheological and str...

Details
MARC

Fontes-Candia, CynthiaIATA, Spain,CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA) (author)

Rheological and structural characterization of carrageenan emulsion gels

Article/chapterEnglish2020

Publisher, publication year, extent ...

Elsevier B.V.2020
printrdacarrier

Numbers

LIBRIS-ID:oai:DiVA.org:ri-44689
https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-44689URI
https://doi.org/10.1016/j.algal.2020.101873DOI
https://research.chalmers.se/publication/516174URI

Supplementary language notes

Language:English
Summary in:English

Part of subdatabase

SwePubSwePub

Classification

Subject category:ref swepub-contenttype
Subject category:art swepub-publicationtype

Notes

Funding details: Agencia Estatal de InvestigaciÃ³n, AEI; Funding details: Consejo Nacional de Ciencia y TecnologÃa, Paraguay, El CONACYT; Funding details: European Regional Development Fund, FEDER, RTI2018-094268-B-C22; Funding details: Ministerio de Ciencia, InnovaciÃ³n y Universidades, MCIU; Funding details: European Cooperation in Science and Technology, COST; Funding text 1: Synchrotron experiments were performed at NCD beamline at ALBA Synchrotron with the collaboration of ALBA staff (2018022638 project). This work was financially supported by the Ministerio de Ciencia, Innovación y Universidades (MCIU), Agencia Estatal de Investigación (AEI) and Fondo Europeo de Desarrollo Regional (FEDER) ( RTI2018-094268-B-C22 project). Part of this work was supported by the COST Action ES1408 European network for algal-bioproducts (EUALGAE). Cynthia Fontes-Candia is recipient of a pre-doctoral grant from CONACYT (MEX/Ref. 306680 ).
Carrageenan emulsion gels containing sunflower oil were prepared using three different commercial carrageenan grades (κ-C, ι-C and λ-C). The effect of the carrageenan and salt content, as well as the oil:water ratio, on the emulsion gel strength was evaluated through a response surface methodology. Moreover, the rheological properties and the micro- and nanostructure from the stronger emulsion gel formulations were investigated and compared to their analogous hydrogel formulations. Interestingly, emulsion gels formed stronger and more thermally stable networks than the hydrogels, being this effect more evident in ι-C and λ-C. The results indicate that this was mainly due to a polysaccharide concentration effect, as no evidence of interactions between the carrageenan and the oil phase was found. Consequently, the rheological behaviour of the emulsion gels was mostly determined by the type of carrageenan. The association of carrageenan molecular chains was favoured in κ-C and λ-C (due to the presence of κ-carrageenan in the latter) and promoted by the addition of KCl. In contrast, a lower degree of chain association, mostly driven by ionic cross-linking, took place in ι-C. These results evidence the relevance of the gelation mechanism on the properties of emulsion gels and provide the basis for the design of these systems for targeted applications within the food industry.

Subject headings and genre

NATURVETENSKAP Kemi Polymerkemi hsv//swe
NATURAL SCIENCES Chemical Sciences Polymer Chemistry hsv//eng
TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
TEKNIK OCH TEKNOLOGIER Kemiteknik Polymerteknologi hsv//swe
ENGINEERING AND TECHNOLOGY Chemical Engineering Polymer Technologies hsv//eng
Fat replacement
Gelation
Polysaccharide
Scattering
Seaweed

Added entries (persons, corporate bodies, meetings, titles ...)

Ström, Anna,1976Chalmers University of Technology, Sweden,Chalmers tekniska högskola(Swepub:cth)annastr (author)
Lopez-Sanchez, Patricia,1977RISE,Jordbruk och livsmedel,RISE Research Institutes of Sweden(Swepub:cth)patlop (author)
López-Rubio, AmparoIATA, Spain,CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA) (author)
Martínez-Sanz, MartaIATA, Spain,CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA) (author)
IATA, SpainCSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA) (creator_code:org_t)

Related titles

In:Algal Research: Elsevier B.V.472211-9264

Internet link

Find in a library

Algal Research (Search for host publication in LIBRIS)

To the university's database

Find more in SwePub

By the author/editor: Fontes-Candia, C ...; Ström, Anna, 197 ...; Lopez-Sanchez, P ...; López-Rubio, Amp ...; Martínez-Sanz, M ...

About the subject

NATURAL SCIENCES: NATURAL SCIENCES; and Chemical Science ...; and Polymer Chemistr ...

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Other Engineerin ...; and Food Engineering

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Chemical Enginee ...; and Polymer Technolo ...

Articles in the publication: Algal Research

By the university: RISE; Chalmers University of Technology

Search outside SwePub

Extend your search to:: Google; Google Book Search; Google Scholar

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.

LIBRIS.kb.se