Abstract
Until now, most studies using calcium alginate gel (CAG) have been conducted primarily at room temperature (20 °C) without considering gelation temperature. Moreover, the effects of gelation temperature on the physical properties of CAG beads have not been studied in detail. We aimed to study the effect of gelation temperature on the physical properties (diameter, sphericity, and rupture strength) of CAG beads. Response surface methodology was used in this study. The independent variables were sodium alginate concentration (X1, 1.2–3.6%, w/v), calcium lactate concentration (X2, 0.5−4.5%, w/v), gelation temperature (X3, 5–85 °C), and gelation time (X4, 6–30 min). Diameter (Y1, mm), sphericity (Y2, %), and rupture strength (Y3, kPa) were selected as the dependent variables. A decrease in gelation temperature increased the diameter, sphericity and rupture strength of the CAG beads. Additionally, the CAG beads prepared at 5 °C exhibited the highest rupture strength (3976 kPa), lowest calcium content (1.670 mg/g wet), and a regular internal structure. These results indicate that decreasing the gelation temperature slows the calcium diffusion rate in CAG beads, yielding a more regular internal structure and increasing the rupture strength of the beads.
Highlights
Calcium alginate gels (CAGs) have been used widely in various fields of biotechnology, including the food, medicine, and pharmaceutical industries, due to their biocompatibility, low toxicity, easy gel formation, and low price [1,2]
The insignificant interaction terms for Y1, Y2, and Y3 mean that the effects of gelation temperature on the physical properties of CAG beads were not significantly related to the other factors—sodium alginate and calcium lactate concentration and gelation time
WeHere, showed gelation temperature is an important affecting the physical properties wethat showed that gelation temperature is factor an important factor affecting the physical of CAG beads
Summary
Calcium alginate gels (CAGs) have been used widely in various fields of biotechnology, including the food, medicine, and pharmaceutical industries, due to their biocompatibility, low toxicity, easy gel formation, and low price [1,2]. CAG beads are used to prepare imitation foods ( artificial fish roe) and encapsulate bioactive components (including antimicrobials, antioxidants, nutraceuticals, and flavors). The physical properties of CAG beads are very important [7,8], including their diameter, sphericity, and rupture strength which are key factors for the development of imitation foods because they are responsible for the appearance and texture of the products. During encapsulation, the diameter and strength of the CAG beads are important to control the diffusion of bioactive components and the crushing of capsules owing to the contractile force of the stomach and small intestine, respectively [9,10]
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