Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

Vanesa Sanz; Herminia Domínguez; María Dolores Torres

doi:10.3390/app11041962

Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

Applied Sciences ◽

10.3390/app11041962 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1962

Author(s):

Vanesa Sanz ◽

Herminia Domínguez ◽

María Dolores Torres

Keyword(s):

Potato Starch ◽

Antioxidant Compounds ◽

Gluten Free ◽

Brewing Industry ◽

Rheological Characterization ◽

Assisted Extraction ◽

Wide Range ◽

Mastocarpus Stellatus ◽

Sequential Combination

Native starch from potatoes and hybrid carrageenans from the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of gelling matrices with antioxidant compounds from natural sources is an increasing market trend. In this context, this work is aimed at the formulation and thermo-rheological characterization of functional hydrogels using potato starch from agro-industrial waste and kappa–iota hybrid carrageenans extracted from the above seaweed, enriched with antioxidant compounds from different agro-industrial products, such as waste coming from the pruning of green tea and two varieties of hops used in the brewing industry. Environmentally friendly technologies such as microwave hydrodiffusion and gravity, microwave-assisted extraction, ultrasounds and autohydrolysis were used for the recovery of antioxidant compounds. The results point out that functional hydrogels based on potato starch and hybrid carrageenans with a wide range of viscoelastic features can be achieved, with the particularity of being suitable for people with celiac disease. The incorporation of selected antioxidant extracts from vegetable by-products involved the drop (about tenfold) of the viscous and elastic properties of the formulated gels. The sequential combination of the above treatments could even further expand the thermo-rheological properties of formulated hydrogels, with potential application in functional foodstuffs and novel gluten-free goods.

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Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.106908 ◽

2021 ◽

pp. 106908

Author(s):

Cai Ling Ang ◽

Kelvin Kim Tha Goh ◽

Kaiyang Lim ◽

Lara Matia-Merino

Keyword(s):

Potato Starch ◽

Shear Thickening ◽

Rheological Characterization

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Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Wheat Kernel

Journal of Food Research ◽

10.5539/jfr.v6n5p92 ◽

2017 ◽

Vol 6 (5) ◽

pp. 92 ◽

Cited By ~ 2

Author(s):

Ronald D. Fritz ◽

Yumin Chen

Keyword(s):

Statistical Simulation ◽

Maximum Amount ◽

Gluten Free ◽

Wheat Kernel ◽

Wide Range ◽

Labeling Requirements

Oats are often contaminated with rogue kernels of gluten-containing grains like wheat, barley and rye. When producing gluten free oatmeal, possessing an understanding of the consequences of this possibility is prudent, as labeling requirements specify a maximum amount of gluten in terms of ‘parts per million’ (ppm) gluten. Variation in contaminant kernels, along with variation due to measurement itself though, can result in a wide range of possible ppm gluten outcomes in contaminated servings. This research pursues characterization of this variability, highlighting contributors to it, doing so by quantifying distributional outcomes of ppm gluten in wheat kernel contaminated servings. This is done via statistical simulation of wheat kernel contaminated servings, done for a collection of wheat types and incorporating various measurement influences. Results indicate substantial variability in ppm gluten per serving for a given wheat type, as well as between them, with this being compounded by the measurement task itself.

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Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase

Journal of Cereal Science ◽

10.1016/j.jcs.2009.06.003 ◽

2009 ◽

Vol 50 (2) ◽

pp. 255-261 ◽

Cited By ~ 29

Author(s):

Gabriel Lorenzo ◽

Noemí E. Zaritzky ◽

Alicia N. Califano

Keyword(s):

Lipid Phase ◽

Gluten Free ◽

Rheological Characterization

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The microwave assisted extraction sway on the features of antioxidant compounds and gelling biopolymers from Mastocarpus stellatus

Algal Research ◽

10.1016/j.algal.2020.102081 ◽

2020 ◽

Vol 51 ◽

pp. 102081 ◽

Cited By ~ 1

Author(s):

E. Ponthier ◽

H. Domínguez ◽

M.D. Torres

Keyword(s):

Antioxidant Compounds ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction ◽

Mastocarpus Stellatus

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Rheological characterization of gluten free millet flour dough

Journal of Food Measurement & Characterization ◽

10.1007/s11694-018-9733-4 ◽

2018 ◽

Vol 12 (2) ◽

pp. 1195-1202 ◽

Cited By ~ 2

Author(s):

Subir Kumar Chakraborty ◽

Nachiket Kotwaliwale ◽

Surekha Ashok Navale

Keyword(s):

Gluten Free ◽

Rheological Characterization ◽

Flour Dough

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Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour

Journal of Food Science and Technology ◽

10.1007/s13197-020-04328-2 ◽

2020 ◽

Vol 57 (8) ◽

pp. 2960-2966

Author(s):

Sonal Patil ◽

Sachin K. Sonawane ◽

Manoj Mali ◽

S. T. Mhaske ◽

Shalini S. Arya

Keyword(s):

Wheat Flour ◽

Gluten Free ◽

Rheological Characterization

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Rheological Characterization of the Dough with Added Dietary Fiber by Rheometer: A Review

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:2019.0034 ◽

2020 ◽

Vol 77 (1) ◽

pp. 13

Author(s):

Alina CULEȚU ◽

Gabriela MOHAN ◽

Denisa Eglantina DUȚĂ

Keyword(s):

Dietary Fiber ◽

Health Benefits ◽

Gluten Free ◽

Dietary Fibers ◽

Rheological Characterization ◽

Rheological Analysis ◽

Market Situation ◽

Different Sources

Dietary fibers represent a group of food components approved for use in functional foods as they offer health benefits such as a lower risk for coronary heart disease, type 2 diabetes, obesity and constipation. The enriched bread with different sources of fiber is important in the actual market situation, with an increasing consumer aware of health benefits. This paper reviews recent studies dealing with bread dough rheological characterization by rheometer. The focus is on wheat-based dough and gluten-free dough with added dietary fiber, also. Rheological analysis by rheometer is a useful approach to study the effects of dietary fibers on dough behavior showing that fiber incorporation in bread formulation reduces the elasticity of bread and enhances the mechanical properties of bread.

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Rheological characterization of tack and viscoelasticity of compositions of crepe coating used in the Yankee dryer

TAPPI Journal ◽

10.32964/tj18.11.641 ◽

2019 ◽

Vol 18 (11) ◽

pp. 641-649

Author(s):

JOSHUA OMAMBALA ◽

CARL MCINTYRE

Keyword(s):

Normal Force ◽

Weight Ratio ◽

Good Combination ◽

Rheological Characterization ◽

Nonlinear Viscoelastic ◽

Coating Composition ◽

Linear And Nonlinear ◽

Work Done ◽

Tissue Production

The vast majority of tissue production uses creping to achieve the required set of properties on the base sheet. The Yankee coating helps to develop the desired crepe that in turn determines properties such as bulk and softness. The adhesion of the sheet to the Yankee surface is a very important characteristic to consider in achieving the desired crepe. The coating mix usually consists of the adhesive, modifier, and release. A good combination of these components is essential to achieving the desired properties of the tissue or towel, which often are determined by trials on the machine that can be time consuming and lead to costly rejects. In this paper, five compositions of an industrial Yankee coating adhesive, modifier, and release were examined rheologically. The weight ratio of the adhesive was kept constant at 30% in all five compositions and the modifier and release ratios were varied. The normal force and work done by the different compositions have been shown at various temperatures simulating that of the Yankee surface, and the oscillatory test was carried out to explain the linear and nonlinear viscoelastic characteristic of the optimal coating composition.

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