Department of Chemistry, University of the West Indies, Mona, Jamaica.
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Int J Biol Macromol. 2019 Sep 1;136:1112-1118. doi: 10.1016/j.ijbiomac.2019.06.146. Epub 2019 Jun 21.
Both gelatin and pectin have the ability to trap salt and facilitate its release under simulated gastric conditions. The objective of this study was to develop a pectin-gelatin gel fortified with oral rehydration solution/s (ORS) that can maintain a more rigid structure to limit salt mobility (potentially less salty taste), yet allow rapid release in simulated gastric conditions. Two gels containing both pectin and gelatin were developed: (1) low salt (LS) containing 2.6 g/L salt and 13.5 g/L sugar and (2) high salt (HS) containing 5.2 g/L salt and 27.0 g/L sugar. The ORS-fortified gels were compared with commercially available gelatin gels and a control pectin-gelatin gel without added salt or sugar. A stronger gel network (higher G') and higher viscosity was noted for HS compared to other samples. HS had slower salt release (80.70 ± 1.92%) than LS (95.95 ± 3.82%) at 1 min in simulated gastric conditions. After 120 min, HS showed up to 99.38 ± 1.08% release of salt, while LS had 95.95 ± 3.82% release. HS had a favorable textural profile, having values more similar to the ready-to-eat commercial cup gel than did the LS formulation. The HS formulation resulted in a stable structure for ORS delivery and beneficial release properties.
明胶和果胶都具有在模拟胃液条件下捕获盐并促进其释放的能力。本研究的目的是开发一种含有口服补液盐/溶液（ORS）的果胶-明胶凝胶，该凝胶可以保持更刚性的结构以限制盐的流动性（潜在的味道更淡），但允许在模拟胃液条件下快速释放。开发了两种含有果胶和明胶的凝胶：（1）低盐（LS），含有 2.6 g/L 盐和 13.5 g/L 糖；（2）高盐（HS），含有 5.2 g/L 盐和 27.0 g/L 糖。ORS 强化凝胶与市售明胶凝胶和不含盐或糖的对照果胶-明胶凝胶进行了比较。与其他样品相比，HS 具有更强的凝胶网络（更高的 G'）和更高的粘度。HS 在模拟胃液条件下 1 分钟时的盐释放速度（80.70 ± 1.92%）比 LS（95.95 ± 3.82%）慢。120 分钟后，HS 显示高达 99.38 ± 1.08%的盐释放，而 LS 为 95.95 ± 3.82%。HS 具有良好的质构特性，其值与即食商业杯凝胶更相似，而 LS 配方则不然。HS 配方为 ORS 输送提供了稳定的结构和有利的释放特性。
