Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles

Foods

Chuanai Cao¹  Dongxue Yuan¹  Xin Li¹  Qian Liu¹  Jinhai Zhao² 

[1] College of Food Science, Northeast Agricultural University, Harbin 150030, China;Institute of Advanced Technology, Heilongjiang Academy of Science, Harbin 150001, China;

关键词: filled hydrogel;    CaCl₂;    physical stability;    viscoelastic behavior;    oxidative stability;   

DOI  :  10.3390/foods11030278

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown