Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

Impaprasert, Rarisara; Piyarat, Sujika; Sophontanakij, Natnicha; Sakulnate, Nattiya; Paengkanya, Suwit; Borompichaichartkul, Chaleeda; Srzednicki, George

doi:10.3390/horticulturae3010020

Cited by 15 publications

(12 citation statements)

References 25 publications

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“…Rehydration of the cuboid gels was measured by immersing the dried gels in water for 48 h 36 . The rehydration capacity was evaluated by water uptake (WU).

WU (() %) = \frac{m_{2}}{m_{1}} \times 100

where m 1 was the initial weight (g) of dried gels and m 2 was the final weight (g) of rehydrated gels.…”

Section: Methodsmentioning

confidence: 99%

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

Liu

Ren

et al. 2021

J Sci Food Agric

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BACKGROUND To improve the environmental resistance of probiotics, and particularly their survival in the gastrointestinal environment, a fish gelatin (FG) / sodium alginate (SA) double network gelation (FSDN) was developed to encapsulate them. Thermal treatment and calcium ion inducement were adopted to fabricate fish gelatin and sodium alginate gels. It was feasible to scale up this process. The effects of FG concentration (0–60 g/L) on FSDN properties, including morphology, water‐holding capacity, and encapsulation efficiency were evaluated. RESULTS The results indicated that the addition of FG could improve the transparency, rehydration, and water‐holding capacity of FSDN. Scanning electronic microscope (SEM) images revealed that FSDN had a denser and more complete structure than SA. Encapsulation efficiency improved from 15.85% to 91.91% as the FG concentration ranged from 0 to 50 g/L. Bifidobacterium longum embedded by FSDN showed better thermal stability than when it was free. Compared with bare probiotics (1.7%), the encapsulated ones exhibited higher viability (above 15%) in simulated gastric fluid. CONCLUSION In conclusion, interpenetrating FSDN is an effective barrier constituent and could achieve the targeted delivery of probiotics. It is a potential new delivery carrier for the oral administration of probiotics. © 2021 Society of Chemical Industry

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“…Rehydration of the cuboid gels was measured by immersing the dried gels in water for 48 h 36 . The rehydration capacity was evaluated by water uptake (WU).

WU (() %) = \frac{m_{2}}{m_{1}} \times 100

where m 1 was the initial weight (g) of dried gels and m 2 was the final weight (g) of rehydrated gels.…”

Section: Methodsmentioning

confidence: 99%

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

Liu

Ren

et al. 2021

J Sci Food Agric

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“…The viscosity and solubility of glucomannan were affected by its acetyl group (Mehboob et al, 2020). Hydroxyl group of glucomannan forms hydrogen bonds with water, leading to gel formation (Impaprasert et al, 2017). In acetylation, the hydroxyl groups of glucomannan were replaced with the acetyl ones.…”

Section: Acetylationmentioning

confidence: 99%

Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation

Ulya

Devara

Wardhani

et al. 2022

Braz. J. Food Technol.

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Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution.

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“…The gel is formed by alkaline processing, borate cross-linking, and gelation with other polymers and metal ions [29][30][31][32][33][34]. In addition, it has characteristics such as compatibility with other polymers, biodegradability, water absorption, and retention, so it is widely used also in typical oriental food and in pharmaceuticals and cosmetics [35][36][37][38][39].…”

Section: Introductionmentioning

confidence: 99%

Preliminary Cleaning Approach with Alginate and Konjac Glucomannan Polysaccharide Gel for the Surfaces of East Asian and Western String Musical Instruments

et al. 2022

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The cleaning of string musical instruments is challenging due to the traditional finishing treatments used by the makers. Multilayered coating systems were applied to Western musical instruments, while the Nakdong technique was applied in East Asia. Furthermore, by restorations and performance, dust and grime were overlapped together with polishes, adhesives, and varnishes. Gel cleaning is important in the field of conservation because of the ability to selectively remove chemical and biological degradation products from the surface, minimizing the interactions with the inner layers. In this study, hydrogels based on sodium alginate (SA) and konjac glucomannan (KG) polysaccharides were applied on laboratory mock-ups of East Asian and Western instruments to test their ability to remove synthetic soiling and sweat from the surface. In particular, SA cross-linked with calcium cations and KG cross-linked with borate gels were used. To control the exposure of the cleaning solvent on the surface of mock-ups, the moisture content of the gels was determined. The effectiveness of removing synthetic contaminants was investigated by noninvasive analytical methods. Stereomicroscopy and colorimetry, together with Fourier Transform Infrared (FTIR) spectroscopy in reflection mode and X-Ray Fluorescence (XRF), were used to evaluate the cleaning efficacy. Overall, polysaccharide hydrogels resulted in promising cleaning systems on both smooth and rough surfaces of wood.

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Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

Cited by 15 publications

References 25 publications

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

Fabrication of fish gelatin / sodium alginate double network gels for encapsulation of probiotics

Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation

Preliminary Cleaning Approach with Alginate and Konjac Glucomannan Polysaccharide Gel for the Surfaces of East Asian and Western String Musical Instruments

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