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Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles. Foods 2022; 11:foods11030278. [PMID: 35159430 PMCID: PMC8834438 DOI: 10.3390/foods11030278] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 01/10/2022] [Accepted: 01/17/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, the effects of calcium chloride (CaCl2) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl2 significantly enhanced the particle size, interfacial layer thickness, apparent viscosity, and viscoelastic behavior of filled hydrogels and decreased their light and whiteness values (p < 0.05). This phenomenon was mainly attributed to the strong binding ability between Ca2+ and protein/pectin mixtures, which were present in the interfacial area or aqueous phase, as verified by cryo-scanning electron microscopy results. Moreover, lower levels of CaCl2 (2 or 4 mM) significantly enhanced the oxidative stability of filled hydrogels (p < 0.05), particularly at a concentration of 4 mM. However, a higher level of CaCl2 (6 or 8 mM) resulted in an electrostatic shielding effect, which resulted in the aggregation of multiple droplets and the flocculation of the filled hydrogels, which negatively affected the oxidative stability of filled hydrogels. The findings of this study indicated that appropriate Ca2+ levels (4 mM) improved the physical and oxidative stability of filled hydrogel, and this finding may provide useful insights for the development of effective delivery systems for specific applications.
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Du Q, Ji X, Lyu F, Liu J, Ding Y. Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106583] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Barzegar M, Behrooz R, Mansouri HR, Najafi SK, Lorenz LF, Frihart CR. Comparison of Canola and Soy Flour with Added Isocyanate as Wood Adhesives. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12410] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Mahsa Barzegar
- Department of Wood and Paper Science and Technology, Faculty of Natural Resources and Marine Sciences Tarbiat Modares University Imam Reza Blvd, Noor 46414‐356 Iran
| | - Rabi Behrooz
- Department of Wood and Paper Science and Technology, Faculty of Natural Resources and Marine Sciences Tarbiat Modares University Imam Reza Blvd, Noor 46414‐356 Iran
| | - Hamid Reza Mansouri
- Department of Wood and Paper Science and Technology University of Zabol Jahad Square, Zabol 98615‐538 Iran
| | - Saeed Kazemi Najafi
- Department of Wood and Paper Science and Technology, Faculty of Natural Resources and Marine Sciences Tarbiat Modares University Imam Reza Blvd, Noor 46414‐356 Iran
| | - Linda F. Lorenz
- Forest Products Laboratory USDA Forest Service One Gifford Pinchot Drive, Madison WI 53726‐2398 USA
| | - Charles R. Frihart
- Forest Products Laboratory USDA Forest Service One Gifford Pinchot Drive, Madison WI 53726‐2398 USA
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Loria KG, Aragón JC, Torregiani SM, Pilosof AM, Farías ME. Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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