The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of CMCS/CS/SA Microcapsules
2.3. Texture Profile Analysis of CMCS/CS/SA Microcapsules
2.4. Characterization of CMCS/CS/SA Microcapsules
2.5. Measurement of Swelling Power (SP) and Solubility (S) of CMCS/CS/SA Microcapsules
2.6. Thermal Properties of CMCS/CS/SA Microcapsules
2.7. Measurement of Total Starch Content
2.8. In Vitro Digestibility of CMCS/CS/SA Microcapsules
2.9. Statistical Analysis
3. Results
3.1. Microcapsule Preparation Process for CMCS/CS/SA Microcapsules
3.2. Gel Texture Properties of CMCS/CS/SA Microcapsules
3.3. Microstructure of CMCS/CS/SA Microcapsules
3.4. Swelling Power and Solubility of CMCS/CS/SA Microcapsules
3.5. DSC of CMCS/CS/SA Microcapsules
3.6. Starch Digestion Curves for CMCS/CS/SA Microcapsules
3.7. In Vitro Digestion of CMCS/CS/SA Microcapsules
3.8. SEM during In Vitro Digestion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Hardness (g) | Adhesiveness (g·s) | Springiness | Cohesiveness | Gumminess | Chewiness | |
---|---|---|---|---|---|---|
Sample | ||||||
CMCS/CS/SA0% | 467.76 ± 14.69 e | −0.65 ± 0.02 a | 1.23 ± 0.06 a | 1.02 ± 0.02 a | 1147.54 ± 13.65 a | 1002.67 ± 8.36 a |
CMCS/CS/SA0.5% | 694.58 ± 15.62 d | −4.32 ± 0.14 e | 0.60 ± 0.02 e | 0.60 ± 0.02 e | 421.17 ± 23.06 e | 250.50 ± 5.36 e |
CMCS/CS/SA1% | 1119.31 ± 21.21 c | −2.26 ± 0.21 d | 0.64 ± 0.04 d | 0.63 ± 0.01 d | 698.29 ± 18.71 d | 452.04 ± 35.77 d |
CMCS/CS/SA1.5% | 1308.64 ± 10.16 b | −0.80 ± 0.00 b | 0.81 ± 0.00 c | 0.73 ± 0.00 b | 880.66 ± 0.79 c | 756.52 ± 0.49 c |
CMCS/CS/SA2% | 1519.02 ± 14.69 a | −1.24 ± 0.05 c | 0.90 ± 0.00 b | 0.71 ± 0.01 c | 1075.56 ± 15.12 b | 969.81 ± 6.17 b |
Sample (after cooking) | ||||||
CMCS/CS/SA0% | 964.16 ± 31.24 e | −0.55 ± 0.02 a | 1.31 ± 0.02 a | 1.06 ± 0.01 a | 1727.94 ± 16.15 a | 1711.71 ± 18.21 a |
CMCS/CS/SA0.5% | 1865.67 ± 37.56 d | −3.19 ± 0.36 c | 0.71 ± 0.00 d | 0.64 ± 0.01 c | 1195.92 ± 40.36 d | 859.34 ± 22.08 d |
CMCS/CS/SA1% | 3601.87 ± 12.11 c | −1.23 ± 0.02 b | 0.76 ± 0.01 b | 0.65 ± 0.01 c | 2389.27 ± 3.01 c | 1824.82 ± 5.47 b |
CMCS/CS/SA1.5% | 3858.92 ± 4.33 b | −0.57 ± 0.01 a | 0.73 ± 0.00 c | 0.76 ± 0.01 a | 2982.78 ± 5.90 b | 1732.87 ± 5.96 c |
CMCS/CS/SA2% | 4230.30 ± 1.45 a | −0.44 ± 0.04 a | 0.88 ± 0.06 a | 0.72 ± 0.01 b | 3070.59 ± 2.02 a | 2718.81 ± 3.15 a |
Temperature(°C) | CS | CMCS/CS/SA0.5% | CMCS/CS/SA1% | CMCS/CS/SA1.5% | CMCS/CS/SA2% |
---|---|---|---|---|---|
Swelling power (g/g) | |||||
95 °C | 15.28 ± 0.21 a | 5.87 ± 0.57 b | 4.19 ± 0.18 c | 4.24 ± 0.64 c | 3.76 ± 0.66 c |
85 °C | 11.36 ± 0.32 a | 5.19 ± 0.15 b | 3.89 ± 0.65 c | 4.15 ± 0.12 cd | 3.36 ± 0.32 d |
75 °C | 10.57 ± 0.37 a | 4.62 ± 0.42 b | 3.82 ± 0.31 c | 3.40 ± 0.20 cd | 3.13 ± 0.12 d |
65 °C | 3.22 ± 0.21 a | 2.92 ± 0.42 a | 2.89 ± 0.81 a | 2.42 ± 0.22 a | 2.30 ± 0.10 a |
55 °C | 2.92 ± 0.50 a | 2.32 ± 0.31 ab | 2.29 ± 0.25 b | 2.11 ± 0.11 b | 2.03 ± 0.13 b |
Solubility (%) | |||||
95 °C | 7.6 ± 0.12 e | 13.15 ± 0.13 a | 12.05 ± 0.45 b | 10.35 ± 0.25 c | 9.05 ± 0.11 d |
85 °C | 3.43 ± 0.21 c | 10.98 ± 0.66 a | 9.96 ± 0.53 a | 5.79 ± 0.71 b | 5.87 ± 0.53 b |
75 °C | 3.60 ± 0.20 e | 10.05 ± 0.25 a | 8.15 ± 0.52 b | 4.65 ± 0.85 d | 6.00 ± 0.20 c |
65 °C | 0.98 ± 0.08 e | 8.65 ± 0.24 a | 6.05 ± 0.32 b | 5.60 ± 0.30 d | 5.85 ± 0.25 c |
55 °C | 0.60 ± 0.10 d | 8.15 ± 0.35 a | 7.45 ± 0.41 ab | 5.95 ± 0.66 c | 6.75 ± 0.65 bc |
Sample | To/°C | Tp/°C | Tc/°C | ΔH/J·g−1 |
---|---|---|---|---|
CS | 68.03 ± 0.73 c | 71.91 ± 0.51 d | 76.13 ± 0.33 e | −14.06 ± 0.08 e |
CMCS/CS/SA0.5% | 69.27 ± 0.25 b | 73.95 ± 0.74 c | 79.65 ± 0.53 d | −9.78 ± 0.21 d |
CMCS/CS/SA1% | 70.33 ± 0.31 b | 74.86 ± 0.66 c | 81.31 ± 0.21 c | −7.54 ± 0.17 c |
CMCS/CS/SA1.5% | 71.78 ± 0.66 a | 76.03 ± 0.53 b | 84.75 ± 0.54 b | −6.33 ± 0.21 b |
CMCS/CS/SA2% | 72.89 ± 0.81 a | 78.36 ± 0.26 a | 86.17 ± 0.34 a | −5.96 ± 0.12 a |
Sample | RDS (%) | SDS (%) | RS (%) |
---|---|---|---|
CS | 83.86 ± 0.76 a | 7.59 ± 0.06 e | 8.54 ± 0.14 e |
CMCS/CS/SA0.5% | 25.86 ± 0.13 b | 31.76 ± 0.22 a | 42.37 ± 0.07 d |
CMCS/CS/SA1% | 24.43 ± 0.21 c | 26.92 ± 0.32 b | 48.62 ± 0.42 c |
CMCS/CS/SA1.5% | 21.83 ± 0.33 d | 25.13 ± 0.33 c | 53.03 ± 0.51 b |
CMCS/CS/SA2% | 20.06 ± 0.56 e | 22.28 ± 0.21 d | 57.65 ± 0.45 a |
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Zhan, L.; Lin, Z.; Li, W.; Qin, Y.; Sun, Q.; Ji, N.; Xie, F. The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion. Foods 2024, 13, 1355. https://doi.org/10.3390/foods13091355
Zhan L, Lin Z, Li W, Qin Y, Sun Q, Ji N, Xie F. The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion. Foods. 2024; 13(9):1355. https://doi.org/10.3390/foods13091355
Chicago/Turabian StyleZhan, Linjie, Zhiwei Lin, Weixian Li, Yang Qin, Qingjie Sun, Na Ji, and Fengwei Xie. 2024. "The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion" Foods 13, no. 9: 1355. https://doi.org/10.3390/foods13091355