Structural elucidation of mixed carrageenan gels using rheometry

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when κ-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of κ-carrageenan at a concentration of 0.50-0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply κ-carrageenan at a concentration higher than 0.75% (w/w).

Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics

In this study, the effects of oil, water, glycerol monostearate, carrageenan and alginate concentrations, which have a significant effect on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated and their optimum amounts were determined by mixture design for oleogel production with desired properties. OOE was produced using olive oil, water, glycerol monostearate (GMS), carrageenan and alginate at various concentrations in the range of 0-70%, 30-60%, 0-2%, 0-2% and 0-2%, respectively. The optimum quality parameters of OOE were evaluated in terms of optimum firmness value (5.5-7 N), minimum oil loss and peroxide value. The optimum composition was determined 53.5% olive oil, 43.5% water, 1.1% carrageenan, 0.92% alginate and 0.98% glycerol monostearate (w/w). Produced OOE under determined optimum conditions had 5.81 N firmness, 1.82 meq/O₂ peroxide value and 21.02% oil loss value. The margin of error between the experimentally obtained data and the estimated data in the study is average 2%. The results showed that the formulation used in OOE production have significant effects on the created OOE structure and quality parameters. In addition, different formulations to be created with the results of the present study will contribute to increasing the applicability of OOE in different foods.

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C). The basic chemical properties (pH, dry matter content) were similar for all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR ≤0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the addition of CR in concentrations of ≥0.500% (wt/wt) or FR in concentrations of ≥1.000% (wt/wt) together with OSH is recommended. Finally, as the concentration of polysaccharides increased, a darker PCS color was observed.

The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies

BACKGROUND

As plant-based foods have become more mainstream in recent years, carrageenan has been used to replace animal-derived gelatin in confectionery products. However, texture defects and water seepage during storage limit the development of kappa carrageenan (KC) gummy candies.

RESULTS

This study evaluated the effects of hydrocolloids on the texture properties and storage stability of KC gummy candies. The results showed that 4 g kg^-1 carboxymethylcellulose (CMC) composited with 20 g kg^-1 KC formed a flexible gummy candy with low fragility and limited water seepage during storage. Further investigation revealed that 4 g kg^-1 CMC promoted side-by-side intermolecular aggregation of KC helices through hydrogen bonding, which stabilized a denser network structure compared to the pure KC hydrogel. However, high CMC proportions (8-12 g kg^-1 ) led to electrostatic repulsion that dominated in the system, inhibiting the gel-forming process and thus resulting in a weak gel structure with accelerated syneresis.

CONCLUSION

This study found that 4 g kg^-1 CMC was able to improve the flexibility and decrease unacceptable fragility of KC gummy candies, with water seepage decreased during storage significantly. It provided preliminary evidence for utilizing hydrocolloids to adjust texture and control water migration in KC gels, and has potential to promote wide development of vegan gummy candies. © 2021 Society of Chemical Industry.

Swelling of kappa carrageenan hydrogels in simulated body fluid for hypothetical vessel occlusion applications

The swelling ability of kappa-carrageenan (KC) hydrogels was investigated in simulated body fluid (SBF). The SBF mimics the ionic concentrations in the vasa deferentia of human males. The study clarifies if these hydrogels can be adjusted to occlude the vasa deferentia by swelling. For this purpose, swelling to twice the initial volume is desirable. In this study, hydrogels of different primary potassium concentrations, biopolymer concentrations and ethanol-exchanged gels, were immersed in SBF either directly or after drying (pre-dried). We measured the absolute and relative swelling degree, and the swelling rates of the gels. Extensive pre-drying leads to irreversible gel densification and absolute swelling magnitudes decrease. We found that immersion into the SBF also leads to potassium ion accumulation, and network restructuring in the hydrogels. This markedly increases the storage moduli of the gel networks. The ion content in the gel structures also directly affects the swelling speed, the fastest swelling occurred in ethanol-exchanged and pre-dried gels. We found that by pre-drying and potassium content adjustment, swelling of the hydrogels is sufficient to render KC hydrogels as a possible candidate for the occlusion of the vasa deferentia.

Dual stimuli-sensitive carrageenan-based formulation for additive manufacturing

The design and development of controlled release systems of molecules of interest (nutrients, flavors, and drugs) have attracted significant attention over several years. Herein, we report a formulation of dual temperature and electro responsive κ- and ι-carrageenan based hydrogel for efficient food material and drug delivery. The microstructure and the thermal behavior of the hydrogel were characterized. The in-vitro drug release from the hydrogel was also studied. Using this carrageenan-based formulation and folic acid as the drug model, a high drug loading, and a sustained release because of either electric field or temperature were observed. In principle, the proposed formulation does not rely on 3D printing to perform its function; however, it adds to the feedstocks for 3D printing in the food and pharmaceutical industries. For the future, this could allow potentially more complex smart structures to be created from this material, further tuning release behavior.

Investigation on the Behavior of κ -Carrageenan Hydrogels for Compressive Intra-Vessel Disintegration

Gel disintegration via compression is a possible approach for the reversal of the occlusion of male vasa deferentia (VD) by hydrogels. κ -carrageenan (KC) hydrogels can be used for such an application. To determine the required forces for in-vessel compressive disintegration, a gel-tube model, preparing KC gels in different tubes, is studied. These gels are of alternating biopolymer (1-3% by mass) and potassium (100-300 mM) concentration. Gel-filled tubes are uniaxially compressed at two different compression speeds (1 and 0.3 mm s^-1 ). Breakage compression strains are cross studied by shear breaking gel measurements using dynamic mechanical analysis. The measurements showed good agreement. Gel structure disintegration occurred below (62 ± 8) % strain. During compression, three stages of gel disintegration are present. Gel-tube wall detachment, gel rupture, and gel expulsion. The force required for gel disintegration and tube deformation can be added arithmetically. From the modulus of a human aortae model, it is estimated that average human pinch forces are insufficient to disintegrate 2% and 3% by mass KC hydrogels in VD by massage. The compressive disintegration would require a compression device while evading tissue damage.