Abstract
In this study, the effects of calcium chloride (CaCl2) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl2 significantly enhanced the particle size, interfacial layer thickness, apparent viscosity, and viscoelastic behavior of filled hydrogels and decreased their light and whiteness values (p < 0.05). This phenomenon was mainly attributed to the strong binding ability between Ca2+ and protein/pectin mixtures, which were present in the interfacial area or aqueous phase, as verified by cryo-scanning electron microscopy results. Moreover, lower levels of CaCl2 (2 or 4 mM) significantly enhanced the oxidative stability of filled hydrogels (p < 0.05), particularly at a concentration of 4 mM. However, a higher level of CaCl2 (6 or 8 mM) resulted in an electrostatic shielding effect, which resulted in the aggregation of multiple droplets and the flocculation of the filled hydrogels, which negatively affected the oxidative stability of filled hydrogels. The findings of this study indicated that appropriate Ca2+ levels (4 mM) improved the physical and oxidative stability of filled hydrogel, and this finding may provide useful insights for the development of effective delivery systems for specific applications.
Highlights
Stability of Filled Hydrogel Particles.Traditionally, emulsion systems are classified as oil-in-water (O/W), water-in-oilin-water (W/O/W), oil-in-water-in-water (O/W/W), and oil-in-water-in-oil (O/W/O)emulsions
This was attributed to the fact that the strong binding affinity between Ca2+ and the whey protein/pectin absorbed on the interface increased the degree of aggregation of the droplets, which resulted in the formation of relatively larger droplets [1,15,16]
Our present study revealed that CaCl2 levels had significant effects on the stabilities of the filled hydrogels
Summary
Stability of Filled Hydrogel Particles.Traditionally, emulsion systems are classified as oil-in-water (O/W), water-in-oilin-water (W/O/W), oil-in-water-in-water (O/W/W), and oil-in-water-in-oil (O/W/O)emulsions. Emulsion systems have attracted widespread attention as a delivery system for the encapsulation or delivery of bioactive compounds into aqueous foods [1,2]. Among these systems, filled hydrogels are considered a typical representative O/W/W emulsion system, and they exhibit considerable application prospects for the delivery of bioactive compounds [3,4]. Compared to other emulsion systems, filled hydrogels possess unique advantages, such as higher oxidative stability, more effective control of the release of bioactive compounds, and enhancement of the desirable flavor of low-fat foods [2,6,7,8].
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