Related Experiment Video
Updated: Jul 25, 2026
Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
Published on: October 29, 2013
Pectin-chitosan hydrogels with modified properties for the encapsulation of strawberry phenolic compounds
Kyriaki Tsirtsidou1, Yang Zou2, Johan Robbens3
1Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium; Cell Blue Biotech and Food Integrity, Aquatic Environment and Quality, Flanders Research Institute for Agriculture, Fisheries and Food, ILVO Jacobsenstraat 1, 8400 Ostend, Belgium.
Abstract:
Pectin-chitosan hydrogels with blends of low (50-190 kDa) and medium (310-395 KDa) molecular weight (MW) chitosan (LC and MC, respectively) were developed, and their characteristics were investigated before and after the encapsulation of an aqueous strawberry extract. The pectin to total chitosan mass ratio, the composition of the strawberry extract and the MW of chitosan greatly affected the interactions between pectin and chitosan at different pH values. More specifically, blends of low and medium MW chitosan improved the stability of the strawberry-gels in acidic conditions compared to their corresponding MC-gels, showed better flow and texture profiles, as well as slower release of phenolic compounds during in vitro digestion compared to the only stable LC-gel. Therefore, by manipulating the length range of chitosan chains would allow the formation of pectin-chitosan hydrogels with improved properties for the development of functional food products.
More Related Videos
08:59A Freeze-Thawing Method to Prepare Chitosan-Polyvinyl alcohol Hydrogels Without Crosslinking Agents and Diflunisal Release Studies
Published on: January 14, 2020
05:26Fabrication of Size-Controlled and Emulsion-Free Chitosan-Genipin Microgels for Tissue Engineering Applications
Published on: April 13, 2022
