2020
DOI: 10.3390/foods9030329
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Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms

Abstract: Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect of modifying the gel pH—prior to the encapsulation process—on drying and release kinetics, and on delivery mechanisms from the substrate. Gellan gum gels were prepared at pH 5.2, 4 and 2.5 and loaded with riboflavin before being freeze-dried. Release tests were then carried out at ambient temperature in water. Five drying kinetics models were fitted to f… Show more

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Cited by 10 publications
(2 citation statements)
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“…Thus, in the recent period authors have investigated the encapsulation of RF in different biopolymeric systems. For instance, particulate systems were proposed such as hydrogel microspheres based on proteins (Chen & Subirade, 2009 ;O'Neill et al, 2014) or sodium alginate (El-Ghaffar et al, 2012 ;Messaoud et al, 2016), dried polysaccharide carriers (de Farias et al, 2018 ;Prosapio et al, 2020), or water-in-water emulsions (Chen et al, 2019). Different macromolecular complexes such as inclusion complexes in cyclodextrins (Terekhova et al, 2011), protein-polysaccharide electrostatic complexes (Kurukji et al, 2016), β-lactoglobulinbased nanocomplexes (Madalena et al, 2016) or molecularly imprinted polymers (Mokhtari & Ghaedi, 2019), were also investigated.…”
Section: Introductionmentioning
confidence: 99%
“…Thus, in the recent period authors have investigated the encapsulation of RF in different biopolymeric systems. For instance, particulate systems were proposed such as hydrogel microspheres based on proteins (Chen & Subirade, 2009 ;O'Neill et al, 2014) or sodium alginate (El-Ghaffar et al, 2012 ;Messaoud et al, 2016), dried polysaccharide carriers (de Farias et al, 2018 ;Prosapio et al, 2020), or water-in-water emulsions (Chen et al, 2019). Different macromolecular complexes such as inclusion complexes in cyclodextrins (Terekhova et al, 2011), protein-polysaccharide electrostatic complexes (Kurukji et al, 2016), β-lactoglobulinbased nanocomplexes (Madalena et al, 2016) or molecularly imprinted polymers (Mokhtari & Ghaedi, 2019), were also investigated.…”
Section: Introductionmentioning
confidence: 99%
“…Prosapio et al [3] applied freeze-drying to gellan gun gels loaded with vitamin B 2 and investigated the effect of the gel pH on drying and release kinetics. They observed that acidified gellan gum gels at pH 2.5 showed the fastest drying rate, whereas gels at pH 4 showed the slowest rate.…”
mentioning
confidence: 99%