Evaluating the addition of xylooligosaccharides into alginate-gelatin hydrogels. (September 2021)

• Record Type: Journal Article
• Authors: Martins, Manoela; Kawazoe Sato, Ana Carla; Ogino, Kenji; Goldbeck, Rosana
• Is Part Of: Food research international. Volume 147(2021)
• Publication Date: 2021-09
• Subjects: Prebiotics -- Microencapsulation -- Biopolymer -- Ionic gelation method -- Functional food; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110516
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The prebiotic XOS decreased the matrix pore size, favoring probiotic encapsulation. 3% XOS promoted structural crystallinity and strength of alginate-gelatin hydrogel. Favorable characteristics with up to 3% XOS supports the use in functional foods. The strong association of XOS, alginate and gelatin can be applied in synbiotic food. Abstract: Xylooligosaccharides (XOS) are emerging prebiotic that may improve structural features of biopolymer blends. The investigation around the conformation of XOS into the matrix of alginate and gelatin clarifies the potential applications of this formulation in the food industry as texture modifiers or encapsulation systems. Structural properties verified by flow behavior, SEM, XRD, and FT-IR demonstrated that the add up to 3% XOS into the alginate-gelatin blend formed a cohesive matrix, with smaller pores and crystalline structure, confirming the potential of xylooligosaccharides hydrogels for the development of functional and synbiotic foods.