Source: https://www.proceedings.blucher.com.br/article-details/hidrogis-de-amido-e-pectina-caracterizao-das-propriedades-mecnicas-e-microestrutura-28577
Timestamp: 2019-04-25 18:19:23+00:00

Document:
O uso de misturas para produção de hidrogéis é interessante paramodulação de propriedades tal como propriedades mecânicas e porosidade. Destemodo, este trabalho objetivou estudar propriedades de hidrogéis feitos a partir demisturas entre pectina e amido de milho. Tanto a adição de amido de milho como aquantidade de polímeros usada influenciou na microestrutura de géis de pectina. Osgéis de pectina apresentaram estrutura porosa e homogênea, enquanto blendas depectina/amido que continham 50% ou mais pectina exibiram uma rede mais fechada emais densa, indicando que o amido modificou a rede de pectina, reduzindo suaporosidade. Tal característica foi provavelmente a responsável pela alta dureza,coesividade e firmeza encontrada para as blendas, além da maior capacidade deretenção de água. Em resumo, o amido melhorou as propriedades mecânicas emicroestrutura de géis de pectina, bem como a capacidade em reter água.
 BRAGA ALM., AZEVEDO A, MARQUES M J, MENOSSI M, CUNHA RL, Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition. Food Hydrocoll., v. 20, p. 1178–1189, 2006. BUREY P, BHANDARI BR, HOWES T, GIDLEY MJ, Hydrocolloid gel particles: formation, characterization, and application. Crit. Rev. Food Sci. Nutr., v. 48, p. 361–377, 2008. CURY BSF, MENEGUIN A, CARDOSO VMO, PREZOTTI F, In book: Pectin: Chemical Properties, Uses and Health Benefits, Edition: 1, Chapter: Oral drug release systems based on pectin, Publisher: Nova Publisherss, Editors: Phillip L. Bush, pp.65-81, 2014. DAFE A, ETEMADI H, DILMAGHANI A, MAHDAVINIA GR, Investigation of pectin/starch hydrogel as a carrier for oral delivery of probiotic bacteria. Int. J. Biol. Macromol., v. 97, p. 536–543, 2017. DE MOURA SCSR, BERLING CL, GERMER SPM, ALVIM ID, HUBINGER MD, Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chem., v. 241, p. 317–327, 2018. FERREIRA DS, FARIA AF, GROSSO CRF, MERCADANTE AZ, Encapsulation of blackberry anthocyanins by thermal gelation of curdlan. J. Braz. Chem. Soc. 20, 1908–1915, 2009. LIU L, FISHMAN ML, KOST J, HICKS KB, Pectin-based systems for colon-specific drug delivery via oral route. Biomaterials, v. 24, p. 3333–3343, 2003. MOHAMMADIAN M, MADADLOU A, Cold-set hydrogels made of whey protein nanofibrils with different divalent cations. Int. J. Biol. Macromol., v. 89, p. 499–506, 2016. OIDTMANN J, SCHANTZ M, MÄDER K, BAUM M, BERG S, BETZ M, KULOZIK U, LEICK S, REHAGE H, SCHWARZ K, RICHLING E, Preparation and comparative release characteristics of three anthocyanin encapsulation systems. J. Agric. Food Chem., v. 60, p. 844–851, 2012. PATIL P, CHAVANKE D, WAGH M, Review on Ionotropic Gelation Method : Novel Approach for Controlled Gastroretentive Gelispheres. Int. J. Pharm. Pharm. Sci., v. 4, p. 27– 32, 2012. SHEWAN HM, STOKES JR, Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications. J. Food Eng., v. 119, p. 781–792, 2013. SOARES GA, CASTRO AD, CURY BSF, EVANGELISTA RC, Blends of cross-linked high amylose starch/pectin loaded with diclofenac. Carbohydr. Polym., v. 91, p. 135–142, 2013. VILELA JAP, CAVALLIERI ÂLF, CUNHA RL, The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum. Food Hydrocoll., v. 25, p. 1710–1718, 201 YAMAMOTO F, CUNHA R.L, Acid gelation of gellan: Effect of final pH and heat treatment conditions. Carbohydr. Polym., v. 68, p. 517–527, 2007. ZHANG J, DAUBERT CR, FOEGEDING EA, Characterization of polyacrylamide gels as an elastic model for food gels. Rheol. Acta, v. 44, p. 622–630, 2005.
ALMEIDA, F. S; TOLEDO, A. M. N; SILVA, K. C. G; SATO, A. C. K; "HIDROGÉIS DE AMIDO E PECTINA: CARACTERIZAÇÃO DAS PROPRIEDADES MECÂNICAS E MICROESTRUTURA", p. 657-661 . In: . São Paulo: Blucher, 2018.
BRAGA ALM., AZEVEDO A, MARQUES M J, MENOSSI M, CUNHA RL, Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition. Food Hydrocoll., v. 20, p. 1178–1189, 2006. BUREY P, BHANDARI BR, HOWES T, GIDLEY MJ, Hydrocolloid gel particles: formation, characterization, and application. Crit. Rev. Food Sci. Nutr., v. 48, p. 361–377, 2008. CURY BSF, MENEGUIN A, CARDOSO VMO, PREZOTTI F, In book: Pectin: Chemical Properties, Uses and Health Benefits, Edition: 1, Chapter: Oral drug release systems based on pectin, Publisher: Nova Publisherss, Editors: Phillip L. Bush, pp.65-81, 2014. DAFE A, ETEMADI H, DILMAGHANI A, MAHDAVINIA GR, Investigation of pectin/starch hydrogel as a carrier for oral delivery of probiotic bacteria. Int. J. Biol. Macromol., v. 97, p. 536–543, 2017. DE MOURA SCSR, BERLING CL, GERMER SPM, ALVIM ID, HUBINGER MD, Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chem., v. 241, p. 317–327, 2018. FERREIRA DS, FARIA AF, GROSSO CRF, MERCADANTE AZ, Encapsulation of blackberry anthocyanins by thermal gelation of curdlan. J. Braz. Chem. Soc. 20, 1908–1915, 2009. LIU L, FISHMAN ML, KOST J, HICKS KB, Pectin-based systems for colon-specific drug delivery via oral route. Biomaterials, v. 24, p. 3333–3343, 2003. MOHAMMADIAN M, MADADLOU A, Cold-set hydrogels made of whey protein nanofibrils with different divalent cations. Int. J. Biol. Macromol., v. 89, p. 499–506, 2016. OIDTMANN J, SCHANTZ M, MÄDER K, BAUM M, BERG S, BETZ M, KULOZIK U, LEICK S, REHAGE H, SCHWARZ K, RICHLING E, Preparation and comparative release characteristics of three anthocyanin encapsulation systems. J. Agric. Food Chem., v. 60, p. 844–851, 2012. PATIL P, CHAVANKE D, WAGH M, Review on Ionotropic Gelation Method : Novel Approach for Controlled Gastroretentive Gelispheres. Int. J. Pharm. Pharm. Sci., v. 4, p. 27– 32, 2012. SHEWAN HM, STOKES JR, Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications. J. Food Eng., v. 119, p. 781–792, 2013. SOARES GA, CASTRO AD, CURY BSF, EVANGELISTA RC, Blends of cross-linked high amylose starch/pectin loaded with diclofenac. Carbohydr. Polym., v. 91, p. 135–142, 2013. VILELA JAP, CAVALLIERI ÂLF, CUNHA RL, The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum. Food Hydrocoll., v. 25, p. 1710–1718, 2011. YAMAMOTO F, CUNHA R.L, Acid gelation of gellan: Effect of final pH and heat treatment conditions. Carbohydr. Polym., v. 68, p. 517–527, 2007. ZHANG J, DAUBERT CR, FOEGEDING EA, Characterization of polyacrylamide gels as an elastic model for food gels. Rheol. Acta, v. 44, p. 622–630, 2005.

References: v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v. 
 v.