Orellana-Palma Patricio, Macias-Bu Loren, Carvajal-Mena Nailín, Petzold Guillermo, Guerra-Valle Maria
Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile.
Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Catacamas 16201, Honduras.
Gels. 2023 May 1;9(5):374. doi: 10.3390/gels9050374.
A model (sucrose and gallic acid) solution was concentrated by block freeze concentration (BFC) at three centrifugation cycles, and the solutions were encapsulated in calcium alginate and corn starch calcium alginate hydrogel beads. Static and dynamic tests determined the rheological behavior, differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) established thermal and structural properties, and the release kinetics was evaluated under in vitro simulated digestion experiment. The highest efficiency encapsulation value was close to 96%. As the concentrated solution increased in terms of solutes and gallic acid, the solutions were fitted to the Herschel-Bulkley model. Moreover, from the second cycle, the solutions exhibited the highest values of storage modulus (G') and loss modulus (G″), contributing to form a more stable encapsulation. The FTIR and DSC results demonstrated strong interactions between corn starch and alginate, establishing a good compatibility and stability in the bead formation. The kinetic release model under in vitro conditions was fitted to the Korsmeyer-Peppas model, demonstrating the significant stability of the model solutions inside the beads. Therefore, the present study proposes a clear and precise definition for the elaboration of liquid foods obtained by BFC and its incorporation inside an edible material that facilitates the controlled release in specific sites.
一种模型（蔗糖和没食子酸）溶液通过块冻浓缩（BFC）在三个离心循环下进行浓缩，然后将溶液包封在海藻酸钙和玉米淀粉海藻酸钙水凝胶珠中。静态和动态测试确定了流变行为，差示扫描量热法（DSC）和傅里叶变换红外光谱（FTIR）确定了热性能和结构性能，并在体外模拟消化实验中评估了释放动力学。最高的包封效率值接近96%。随着浓缩溶液中溶质和没食子酸含量的增加，溶液符合 Herschel-Bulkley 模型。此外，从第二个循环开始，溶液表现出最高的储能模量（G'）和损耗模量（G″）值，有助于形成更稳定的包封。FTIR 和 DSC 结果表明玉米淀粉和海藻酸盐之间有强烈的相互作用，在珠粒形成过程中建立了良好的相容性和稳定性。体外条件下的动力学释放模型符合 Korsmeyer-Peppas 模型，表明模型溶液在珠粒内部具有显著的稳定性。因此，本研究为通过 BFC 制备液体食品及其掺入可促进在特定部位控释的可食用材料中提出了清晰准确的定义。
