Gelation properties of calcium-inulin gels

Autores
Bengoechea, Carlos; López-Castejón, María Luisa; Marquez, Sandra Margarita; Salinas, Maria Victoria; Puppo, Maria Cecilia; Guerrero, Antonio
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Bengoechea, Carlos. Universidad de Sevilla; España
Fil: López-Castejón, María Luisa. Universidad de Sevilla; España
Fil: Marquez, Sandra Margarita. Universidad de Sevilla; España
Fil: Salinas, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Guerrero, Antonio. Universidad de Sevilla; España
Materia
INULIN
CALCIUM
GELATION
RHEOLOGY
BACKSCATTERING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/104635
Acceder
id CONICETDig_24360d337a689c2807e9bc7a66a0b43e
oai_identifier_str oai:ri.conicet.gov.ar:11336/104635
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gelation properties of calcium-inulin gelsBengoechea, CarlosLópez-Castejón, María LuisaMarquez, Sandra MargaritaSalinas, Maria VictoriaPuppo, Maria CeciliaGuerrero, AntonioINULINCALCIUMGELATIONRHEOLOGYBACKSCATTERINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Inulin 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.Fil: Bengoechea, Carlos. Universidad de Sevilla; EspañaFil: López-Castejón, María Luisa. Universidad de Sevilla; EspañaFil: Marquez, Sandra Margarita. Universidad de Sevilla; EspañaFil: Salinas, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Guerrero, Antonio. Universidad de Sevilla; EspañaElsevier2019-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/104635Bengoechea, Carlos; López-Castejón, María Luisa; Marquez, Sandra Margarita; Salinas, Maria Victoria; Puppo, Maria Cecilia; et al.; Gelation properties of calcium-inulin gels; Elsevier; Food Hydrocolloids; 7-20190268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X19308392info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.105239info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:34Zoai:ri.conicet.gov.ar:11336/104635instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:00:34.502CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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, Carlos
INULIN
CALCIUM
GELATION
RHEOLOGY
BACKSCATTERING
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, Carlos
López-Castejón, María Luisa
Marquez, Sandra Margarita
Salinas, Maria Victoria
Puppo, Maria Cecilia
Guerrero, Antonio
author Bengoechea, Carlos
author_facet Bengoechea, Carlos
López-Castejón, María Luisa
Marquez, Sandra Margarita
Salinas, Maria Victoria
Puppo, Maria Cecilia
Guerrero, Antonio
author_role author
author2 López-Castejón, María Luisa
Marquez, Sandra Margarita
Salinas, Maria Victoria
Puppo, Maria Cecilia
Guerrero, Antonio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv INULIN
CALCIUM
GELATION
RHEOLOGY
BACKSCATTERING
topic INULIN
CALCIUM
GELATION
RHEOLOGY
BACKSCATTERING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Bengoechea, Carlos. Universidad de Sevilla; España
Fil: López-Castejón, María Luisa. Universidad de Sevilla; España
Fil: Marquez, Sandra Margarita. Universidad de Sevilla; España
Fil: Salinas, Maria Victoria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Guerrero, Antonio. Universidad de Sevilla; España
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 2019-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/104635
Bengoechea, Carlos; López-Castejón, María Luisa; Marquez, Sandra Margarita; Salinas, Maria Victoria; Puppo, Maria Cecilia; et al.; Gelation properties of calcium-inulin gels; Elsevier; Food Hydrocolloids; 7-2019
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/104635
identifier_str_mv Bengoechea, Carlos; López-Castejón, María Luisa; Marquez, Sandra Margarita; Salinas, Maria Victoria; Puppo, Maria Cecilia; et al.; Gelation properties of calcium-inulin gels; Elsevier; Food Hydrocolloids; 7-2019
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X19308392
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2019.105239
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
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:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269646056587264
score 13.13397

Publicaciones similares