Textural and cargo release attributes of trisodium citrate cross-linked starch hydrogel

Textural and cargo release attributes of trisodium citrate cross-linked starch hydrogel

•Alkaline starch suspension was charged with citric acid to undergo cross-linking.•Immediately after charging with citric acid, consistency of the suspension decreased.•Cross-linking inhibited gel syneresis and increased gel water-holding capacity.•The caffeine release from hydrogel decreased by cro...

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Bibliographic Details
Published in:Food chemistry Vol. 214; pp. 16 - 24
Main Authors: Abhari, Negar, Madadlou, Ashkan, Dini, Ali, Hosseini naveh, Ozra
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01-01-2017
Subjects:
Citrates - chemistry
Citric Acid - chemistry
Cross-linking
Cross-Linking Reagents - chemistry
Drug Liberation
Gelatin - chemistry
Hydrogels - chemistry
Hydrogen-Ion Concentration
Release
Spectroscopy, Fourier Transform Infrared - methods
Starch - chemistry
Starch hydrogel
Texture
Water - chemistry
Starch hydrogel
Cross-linking
Texture
Release
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Summary:•Alkaline starch suspension was charged with citric acid to undergo cross-linking.•Immediately after charging with citric acid, consistency of the suspension decreased.•Cross-linking inhibited gel syneresis and increased gel water-holding capacity.•The caffeine release from hydrogel decreased by cross-linking and was dependent on pH.•FTIR informed that caffeine was enclosed within the hydrogel by non-covalent forces. An alkaline starch suspension was charged with citric acid and incubated for different durations (0, 8.5 or 17h). The suspension was then supplemented with caffeine and gelatinized to fabricate hydrogels which were subsequently stored for varying periods (0, 24 or 48h). Charging of the well-dissolved alkaline starch suspension with citric acid decreased at first both the flow index and consistency coefficient (K); however, starch cross-linking over time by the generated trisodium citrate increased the K value. The latter also inhibited gel syneresis and increased its water-holding capacity. Trisodium citrate did not nonetheless influence the gel hardness except for the sample incubated for maximum duration and stored for the longest period. The amount of the caffeine released from hydrogel decreased by citrate cross-linking and was higher at neutral pH than pH 2.0. Fourier-transform infra-red spectroscopy suggested that caffeine was enclosed within the gel network via non-covalent interactions.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.07.042