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Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations

The effect of three drying processes (freeze, oven and supercritical CO(2) drying) on CP Kelco low-acyl gellan gum gel was investigated, highlighting the role of the water removal mechanism (i.e. sublimation, evaporation and solvent replacement/extraction) and the process parameters on the gel struc...

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Autores principales: Cassanelli, Mattia, Prosapio, Valentina, Norton, Ian, Mills, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6390896/
https://www.ncbi.nlm.nih.gov/pubmed/30873256
http://dx.doi.org/10.1007/s11947-018-2210-6
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author Cassanelli, Mattia
Prosapio, Valentina
Norton, Ian
Mills, Thomas
author_facet Cassanelli, Mattia
Prosapio, Valentina
Norton, Ian
Mills, Thomas
author_sort Cassanelli, Mattia
collection PubMed
description The effect of three drying processes (freeze, oven and supercritical CO(2) drying) on CP Kelco low-acyl gellan gum gel was investigated, highlighting the role of the water removal mechanism (i.e. sublimation, evaporation and solvent replacement/extraction) and the process parameters on the gel structure, rather than focusing on the drying kinetics. It is the first time that a research paper not only compares the drying methods but also discusses and investigates how the molecular and macroscopic levels of gellan gum are affected during drying. Specifically, the dried gel structures were characterised by bulk density and shrinkage analyses as well as scanning electron microscope (SEM) and micro-computed tomography (μCT) microscopy. Micro-differential scanning calorimetry (μDSC) was used in a novel way to investigate the effect of the drying technique on the polymer disorder chains by partial melting of the gel. The resulting water uptake during rehydration was influenced by the obtained dried structure and, therefore, by the employed drying process. It was found that freeze-dried (FD) structures had a fast rehydration rate, while both oven-dried (OD) and supercritical CO(2)-dried (scCO(2)D) structures were slower. After 30 min, FD samples achieved a normalised moisture content (NMC) around 0.83, whereas OD and scCO(2)D samples around 0.33 and 0.19, respectively. In this context, depending on the role of the specific hydrocolloid in food (i.e. gelling agent, thickener, carrier), one particular dried-gel structure could be more appropriate than another. [Figure: see text]
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spelling pubmed-63908962019-03-12 Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations Cassanelli, Mattia Prosapio, Valentina Norton, Ian Mills, Thomas Food Bioproc Tech Original Paper The effect of three drying processes (freeze, oven and supercritical CO(2) drying) on CP Kelco low-acyl gellan gum gel was investigated, highlighting the role of the water removal mechanism (i.e. sublimation, evaporation and solvent replacement/extraction) and the process parameters on the gel structure, rather than focusing on the drying kinetics. It is the first time that a research paper not only compares the drying methods but also discusses and investigates how the molecular and macroscopic levels of gellan gum are affected during drying. Specifically, the dried gel structures were characterised by bulk density and shrinkage analyses as well as scanning electron microscope (SEM) and micro-computed tomography (μCT) microscopy. Micro-differential scanning calorimetry (μDSC) was used in a novel way to investigate the effect of the drying technique on the polymer disorder chains by partial melting of the gel. The resulting water uptake during rehydration was influenced by the obtained dried structure and, therefore, by the employed drying process. It was found that freeze-dried (FD) structures had a fast rehydration rate, while both oven-dried (OD) and supercritical CO(2)-dried (scCO(2)D) structures were slower. After 30 min, FD samples achieved a normalised moisture content (NMC) around 0.83, whereas OD and scCO(2)D samples around 0.33 and 0.19, respectively. In this context, depending on the role of the specific hydrocolloid in food (i.e. gelling agent, thickener, carrier), one particular dried-gel structure could be more appropriate than another. [Figure: see text] Springer US 2018-11-19 2019 /pmc/articles/PMC6390896/ /pubmed/30873256 http://dx.doi.org/10.1007/s11947-018-2210-6 Text en © The Author(s) 2018 Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Original Paper
Cassanelli, Mattia
Prosapio, Valentina
Norton, Ian
Mills, Thomas
Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations
title Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations
title_full Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations
title_fullStr Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations
title_full_unstemmed Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations
title_short Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations
title_sort role of the drying technique on the low-acyl gellan gum gel structure: molecular and macroscopic investigations
topic Original Paper
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6390896/
https://www.ncbi.nlm.nih.gov/pubmed/30873256
http://dx.doi.org/10.1007/s11947-018-2210-6
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