Search results for "PECTIN GEL"
showing 3 items of 3 documents
Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels
2014
International audience; Reducing of fat content in food requires a reformulation that may cause a different perception of aroma. Maintaining an adequate level of acceptability of these reformulated products for consumers requires a better understanding of the mechanisms that control the retention of odorant molecules in food matrices. Although pectins are commonly employed as thickeners, their effect on the retention of odorant molecules in nonhomogeneous products has been examined more frequently than their effect on the retention of odorant molecules in simple gels models.The purpose of this study was to explore and compare the respective effects of pectin in simple model systems. The rel…
Pellets based on polyuronates: Relationship between gelation and release properties
2017
International audience; Three polyuronates: amidated low methoxyl pectin (ALMP), low methoxyl pectin (LMP) and polygalacturonic acid (PGA) were used to encapsulate rutin in pellets, and they were characterized by different techniques (macroscopic properties, Calcium and rutin release). The ability of the three polyuronates to bind calcium ions and the viscoelastic properties of gels were performed to relate the properties of the pellets to the gel structures. The pellets size, the water content, the water uptake, the release of calcium and rutin varied depending on the polyuronate used. The pellets size of ALMP were smaller than LMP and PGA with a lower water content, but this matrix was mo…
Transfers of small analytes in a multiphasic stirred fruit yoghurt model
2007
International audience; The transfer of small analytes in a multiphasic stirred fruit yoghurt model, made of a pectin gel aimed to mimic fruit pieces and of a dairy gel done with milk acidified by glucono-δ-lactone hydrolysis, have been studied. The concentration gradients between the pectin gel and the dairy gel were the driving force for the migration of small analytes (i.e. water, protons and colorants). Water migrated from the dairy to the pectin gel, causing modifications in the water content of both gels and an equilibration of their water activity at 0.938±0.003. Inversely, protons migrated from the pectin to the dairy gel. These changes in composition of both gels being likely to ha…