The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process

Abstract

The aim of the study was to produce gel beads under continuous conditions. Pectins obtained from black and red currants and commercial apple pectin were used as the material. For the production of gel beads, a self-designed device was used. The designed device allows for the production of gel beads in a continuous process, the properties of which are similar to those obtained in the classic, batch process. Thanks to the device, it is possible to obtain a repeatable product while reducing the workload. The produced gel beads were tested for water absorption and textural properties. The water absorption of the obtained gel capsules is strongly influenced by the pectin chain structure. Pectin beads obtained from currant pectins have a less hard structure and are more sensitive to deformation than those from apple pectin. Shorter and more branched chains of currant pectin than apple pectin form gels with a delicate structure, which strongly absorbs water, and unlike apple pectin gel, it disintegrates. The results show that the use of raw material obtained from different sources allows for obtaining products with various properties, using the same method; moreover, the used device is fully scalable and can be used in large scale.

Review on functionalized pectin films for active food packaging

“…Michal et al studied the influence of molecular weight and chain linearity in red currant, black currant and apple pectin. The findings of the study reflected that the black currant pectin with lower molecular weight and highly branched polymer chain had lower gel strength 52 . Wang et al, reported in their study that both apple pectin and citrus pectin decreased in viscosity with increase in shear rate, which is caused by the random coil of pectin polysaccharides 53 .…”

“…The findings of the study reflected that the black currant pectin with lower molecular weight and highly branched polymer chain had lower gel strength. 52 Wang et al, reported in their study that both apple pectin and citrus pectin decreased in viscosity with increase in shear rate, which is caused by the random coil of pectin polysaccharides. 53 When subjected to shear force, pectin with a lower molecular weight (Mw) experiences a more rapid decrease in viscosity because of its shorter chains and weaker inter-or intra-molecular interactions.…”

Mucoadhesive Alginate/Pectin Films Crosslinked by Calcium Carbonate as Carriers of a Model Antifungal Drug—Posaconazole

“…Differences in the water absorption capacity of PEC are related to the molecular structure. SR is mainly influenced by the degree of esterification-when the degree of esterification is smaller, PEC has a greater capacity to absorb water [10]. It was shown that the crosslinked formulations were characterized by a higher SR (from 1.33 ± 0.48 in formulation P1 to 11.05 ± 0.92 in formulation P6 after 120 min).…”

“…Accurately weighted films in the baskets (accessories from USP dissolution equipment) were situated in the beakers containing 15 mL SSS. Studies were conducted at the temperature of 37 ± 1 • C and at different time periods (5,10,15,30,45,60, 90 and 120 min). After a certain time, the baskets were taken out of the beakers and cautiously strained.…”

“…However, due to the hydrophilic nature of the polymers and poor water resistance, their application in extended-release drug forms is limited. It is known that ALG and PEC possess the ability to create water insoluble gels with divalent cations, and this fact might be used to improve these imperfections [10]. Therefore, the aim of this study was to prepare mucoadhesive ALG/PEC buccal films crosslinked by using calcium carbonate and glucono-δ-lactone with posaconazole (POS) as a model antifungal drug.…”