The feasibility of using pulsed-vacuum in stimulating calcium-alginate hydrogel balls

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cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationSilpakorn Universityen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.contributor.affiliationKasetsart Universityen
cg.contributor.affiliationMississippi State Universityen
cg.contributor.crpAgriculture for Nutrition and Health
cg.coverage.countryThailand
cg.coverage.iso3166-alpha2TH
cg.coverage.regionEastern Asia
cg.coverage.regionSouth-eastern Asia
cg.creator.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.3390/foods10071521en
cg.isijournalISI Journalen
cg.issn2304-8158en
cg.issue7: 1521en
cg.journalFoodsen
cg.reviewStatusPeer Reviewen
cg.subject.iitaAFLATOXINen
cg.subject.iitaNUTRITIONen
cg.subject.impactAreaNutrition, health and food security
cg.volume10en
dc.contributor.authorJinnoros, J.en
dc.contributor.authorInnawong, B.en
dc.contributor.authorUdomkun, Patchimapornen
dc.contributor.authorParakulsuksatid, P.en
dc.contributor.authorSilva, J.L.en
dc.date.accessioned2021-07-12T07:52:45Zen
dc.date.available2021-07-12T07:52:45Zen
dc.identifier.urihttps://hdl.handle.net/10568/114253
dc.titleThe feasibility of using pulsed-vacuum in stimulating calcium-alginate hydrogel ballsen
dcterms.abstractThe effect of the pulsed-vacuum stimulation (PVS) on the external gelation process of calcium-alginate (Ca-Alg) hydrogel balls was studied. The process was conducted at four different working pressures (8, 35, 61, and 101 kPa) for three pulsed-vacuum cycles (one cycle consisted of three repetitions of 10 min of depressurization and 10 min of vacuum liberation). The diffusion coefficients (D) of calcium cations (Ca2+) gradually reduced over time and were significantly pronounced (p < 0.05) at the first three hours of the external gelation process. The rate of weight reduction (WR) and rate of volume shrinkage (Sv) varied directly according to the D value of Ca2+. A significant linear relationship between WR and Sv was observed for all working pressures (R2 > 0.91). An application of a pulsed vacuum at 8 kPa led to the highest weight reduction and shrinkage of Ca-Alg hydrogel samples compared to other working pressures, while 61 kPa seemed to be the best condition. Although all textural characteristics (hardness, breaking deformation, Young’s modulus, and rupture strength) did not directly variate by the level of working pressures, they were likely correlated with the levels of WR and Sv. Scanning electron micrographs (SEM) supported that the working pressure affected the characteristics of Ca-Alg hydrogel structure. Samples stimulated at a working pressure of 8 kPa showed higher deformation with heterogenous structure, large cavities, and looser layer when compared with those at 61 kPa. These results indicate the PVS is a promising technology that can be effectively applied in the external gelation process of Ca-Alg gel.en
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.available2021-07-01
dcterms.bibliographicCitationJinnoros, J., Innawong, B., Udomkun, P., Parakulsuksatid, P. & Silva, J.L. (2021). The feasibility of using pulsed-vacuum in stimulating calcium-alginate hydrogel balls. Foods, 10(7): 1521.en
dcterms.descriptionOpen Access Journalen
dcterms.extent1-13en
dcterms.issued2021-07-01
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherMDPIen
dcterms.subjectcalciumen
dcterms.subjectdiffusionen
dcterms.subjectexternalen
dcterms.subjectjellificationen
dcterms.subjectbehaviouren
dcterms.subjecthydrodynamicsen
dcterms.subjectmode of actionen
dcterms.subjectmicrobiologyen
dcterms.subjectfood scienceen
dcterms.typeJournal Article

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