Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2016) Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time. Food Hydrocolloids, 61. pp. 286-299. ISSN 0268-005X
Abstract
The aim of this study was to examine the influence of structuring mixed biopolymer gels with different degrees of inhomogeneity on oral residence time. Ten model gels with varying mechanical and structural properties were prepared using κ-carrageenan and sodium alginate at concentrations ranging from 0-4 wt%. In few of the mixed gel systems, structural inhomogeneity was introduced by incorporation of calcium alginate beads of different sizes, later made by syringe extrusion or spraying techniques. The gels were characterized by dynamic oscillation, fracture behaviour and the structural details were evidenced in different length scales by cryo-scanning electron microscopy (cryo-SEM) and transmission electron microscopy (TEM). In parallel, gels were characterized by quantitative descriptive analysis (QDA™). Oral processing behaviour was assessed in terms of oral residence time, number of chews and difficulty perceived by eleven young participants. A decrease in the gel fracture point with the addition of calcium alginate beads was attributed to the interruption of the continuous κ-carrageenan gel network, as revealed in the Cryo-SEM and TEM images and with narrower linear viscoelastic region. When the mixed gel network included κ-carrageenan with sodium alginate, the linear viscoelastic range was extended, but the gel strength was lower than κ-carrageenan alone highlighting the incompatibility between the biopolymers. Oral residence time was highly dependent on the number of chews and to a certain extent on the difficulty perceived. Oral residence time and number of chews were positively correlated with gel strength, degree of network inhomogeneity in terms of particle size of the beads.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2016 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Gel inhomogeneity; Particles; Mixed gels; Oral residence time; Swallowing; Structure |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Funding Information: | Funder Grant number EU - European Union 311754 |
Depositing User: | Symplectic Publications |
Date Deposited: | 20 May 2016 11:28 |
Last Modified: | 03 Nov 2017 03:19 |
Published Version: | http://dx.doi.org/10.1016/j.foodhyd.2016.05.014 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodhyd.2016.05.014 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:99941 |