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Dual network construction strategy of starch and calcium alginate to prepare tapioca pearls with efficiently embedded gamma-aminobutyric acid

  • 0Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314050, China.
International Journal of Biological Macromolecules +

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May 5, 2025

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May 5, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

A novel one-pot method using sodium alginate and calcium lactate in tapioca pearls significantly reduces gamma aminobutyric acid (GABA) leakage during cooking and enhances its sustained release during digestion.

Area Of Science

  • Food Science and Technology
  • Nutritional Science
  • Materials Science

Background

  • Gamma aminobutyric acid (GABA) supplementation in food matrices like tapioca pearls is popular for palatability and digestive release.
  • GABA can be lost during the cooking of tapioca pearls, reducing its efficacy.
  • Effective encapsulation is crucial for preserving GABA's benefits.

Purpose Of The Study

  • To develop a simple, cost-effective method to reduce GABA leakage from tapioca pearls during cooking.
  • To enhance the sustained release of GABA in the digestive tract.
  • To investigate the formation and impact of dual networks on GABA encapsulation and release.

Main Methods

  • A one-pot method incorporating sodium alginate and calcium lactate directly into the tapioca starch matrix.
  • Formation of a dual network structure combining starch gel and calcium alginate gel.
  • Microstructural analysis to observe network interactions and GABA molecule containment.

Main Results

  • The dual network significantly reduced GABA leakage during cooking from 36.27% to 15.52%.
  • The calcium alginate network effectively trapped small GABA molecules within the starch matrix.
  • Sustained release of GABA in simulated digestive conditions was improved.

Conclusions

  • The starch-calcium alginate dual network is an effective strategy for reducing GABA leakage during cooking.
  • This method enhances the sustained release of GABA, improving its bioavailability.
  • The approach offers a new way to improve encapsulation and digestive release of water-soluble nutrients.

Keywords: