Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems.

ABSTRACT: The effect of sucrose and mannitol addition to low-acyl (LA) gellan gum gels at both the molecular and macroscopic levels prior to, and after freeze-drying has been investigated. It has been shown that the gel network order as well as the mechanical properties are changed with the solute content, especially in the case of sucrose. The freeze-dried gel structure, containing either mannitol or sucrose, was studied, reporting for the first time the interaction of mannitol with the gellan gum gel. The generated freeze-dried gel network was evaluated in terms of porosity, pore size and wall thickness distributions. The solute physical state was correlated the water activity trend as a function of the solute content. Since mannitol is crystalline, the water activity decreases, in contrast with t

SUBMITTER: Cassanelli M 

PROVIDER: S-EPMC6061513 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature