Pectin-glycerol gel beads: Preparation, characterization and swelling behaviour

Fedor V Vityazev; Daria S Khramova; Nikita Y Saveliev; Elena A Ipatova; Andrey A Burkov; Vladislav S Beloserov; Vladimir A Belyi; Leonid O Kononov; Ekaterina A Martinson; Sergey G Litvinets; Pavel A Markov; Sergey V Popov

doi:10.1016/j.carbpol.2020.116166

Pectin-glycerol gel beads: Preparation, characterization and swelling behaviour

Carbohydr Polym. 2020 Jun 15:238:116166. doi: 10.1016/j.carbpol.2020.116166. Epub 2020 Mar 13.

Affiliations

¹ Institute of Physiology of Komi Science Centre of The Urals Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, 50, Pervomaiskaya Str., 167982, Syktyvkar, Russia. Electronic address: [email protected].
² Institute of Physiology of Komi Science Centre of The Urals Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, 50, Pervomaiskaya Str., 167982, Syktyvkar, Russia.
³ Institute of Chemistry of, Komi Science Centre of The Urals Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, 48, Pervomaiskaya Str., 167982, Syktyvkar, Russia.
⁴ Federal Government-financed Educational Institution of Higher Professional Education «Vyatka State University», 36, Moskovskaya Str., 610000, Kirov, Russia.
⁵ N.D. Zelinsky Institute of Organic Chemistry, 47, Leninsky Prospect, 119991, Moscow, Russia.

PMID: 32299571
DOI: 10.1016/j.carbpol.2020.116166

Abstract

Low methyl-esterified pectin (AU701) was found to form gel beads with glycerol. Wet AU701-glycerol gel beads exhibited similar diameter and hardness compared to the AU701-Ca gel beads, prepared by ionotropic gelation with Ca²⁺ and used for comparison. The morphology of dry pectin gel beads determined by scanning electron microscopy revealed that the beads exhibited rough and grooved surface. The AU701-glycerol gel beads absorbed more grams of water than AU701-Ca gel beads (12.2 g vs 3.9 g per 1 g of the beads). Rheological properties and hardness of the AU701-glycerol gel beads improved with the increase of the pectin/glycerol ratio. Swelling behavior of the AU701-glycerol gel beads was determined after sequential incubation in simulated gastric (SGF) and intestinal (SIF) fluids. The AU701-glycerol gel beads swelled in SGF to a greater extent and revealed higher stability in SIF than the gel beads cross-linked by Ca²⁺.

Keywords: (PubChem CID: 441476); Calcium chloride (PubChem CID: 5284359); Ethanol (PubChem CID: 702); FTIR spectra; Gelling; Glycerol; Glycerol (PubChem CID: 753); Hydrochloric acid (PubChem CID: 313); Pectin; Potassium dihydrogen phosphate (PubChem CID: 516951); Rheological properties; Sodium chloride (PubChem CID: 5234); Swelling in gastrointestinal fluids.