Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels

The aim of this study was the evaluation of the influence of different HHP levels (150 and 300 MPa) and time treatment (5, 10, 20 min) on the gelation and properties of hydrogels with different inulin concentration (15, 20, 25 g/100 g). High-pressure treatment, in tested ranges, induces inulin gels...

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Autores principales:	Anna Florowska, Tomasz Florowski, Barbara Sokołowska, Lech Adamczak, Iwona Szymańska
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	inulin hydrogels high hydrostatic pressure gelation gel properties gel stability Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/58c36781be414583b7733409fe741fce
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spelling	oai:doaj.org-article:58c36781be414583b7733409fe741fce2021-11-25T17:31:55ZEffects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels10.3390/foods101125142304-8158https://doaj.org/article/58c36781be414583b7733409fe741fce2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2514https://doaj.org/toc/2304-8158The aim of this study was the evaluation of the influence of different HHP levels (150 and 300 MPa) and time treatment (5, 10, 20 min) on the gelation and properties of hydrogels with different inulin concentration (15, 20, 25 g/100 g). High-pressure treatment, in tested ranges, induces inulin gels and allows obtaining gel structures even at a lowest tested inulin content (i.e., 15 g/100 g). Selecting the pressure parameters, it is possible to modify the characteristics of the created hydrogels. The use of higher pressure (i.e., 300 MPa) allows to increase the stability of the hydrogels and change their structure to more compressed, which results in higher yield stress, lower spreadability, harder and more adhesive structure. For example, increasing the inulin gelling induction pressure (concentration 20 g/100 g) from 150 to 300 MPa with a time treatment of 10 min resulted in an increase in yield stress from 38.1 to 711.7 Pa, spreadability force from 0.59 to 4.59 N, firmness from 0.11 to 1.46 N, and adhesiveness from −0.06 to −0.65 N. Extending the time treatment of HHP increases this effect, but mainly when higher pressure and a higher concentration of inulin are being used. For example, extension of time treatment at 300 MPa pressure from 5 to 20 min resulted in an increase in yield stress from 774.8 to 1273.8 Pa, spreadability force from 6.28 to 8.43 N, firmness from 1.87 to 2.98 N, and adhesiveness from −0.94 to −1.27 N. The obtained results indicate the possibility of using HHP to create inulin hydrogels tailored to the characteristics in a specific food product.Anna FlorowskaTomasz FlorowskiBarbara SokołowskaLech AdamczakIwona SzymańskaMDPI AGarticleinulin hydrogelshigh hydrostatic pressuregelationgel propertiesgel stabilityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2514, p 2514 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	inulin hydrogels high hydrostatic pressure gelation gel properties gel stability Chemical technology TP1-1185
spellingShingle	inulin hydrogels high hydrostatic pressure gelation gel properties gel stability Chemical technology TP1-1185 Anna Florowska Tomasz Florowski Barbara Sokołowska Lech Adamczak Iwona Szymańska Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels
description	The aim of this study was the evaluation of the influence of different HHP levels (150 and 300 MPa) and time treatment (5, 10, 20 min) on the gelation and properties of hydrogels with different inulin concentration (15, 20, 25 g/100 g). High-pressure treatment, in tested ranges, induces inulin gels and allows obtaining gel structures even at a lowest tested inulin content (i.e., 15 g/100 g). Selecting the pressure parameters, it is possible to modify the characteristics of the created hydrogels. The use of higher pressure (i.e., 300 MPa) allows to increase the stability of the hydrogels and change their structure to more compressed, which results in higher yield stress, lower spreadability, harder and more adhesive structure. For example, increasing the inulin gelling induction pressure (concentration 20 g/100 g) from 150 to 300 MPa with a time treatment of 10 min resulted in an increase in yield stress from 38.1 to 711.7 Pa, spreadability force from 0.59 to 4.59 N, firmness from 0.11 to 1.46 N, and adhesiveness from −0.06 to −0.65 N. Extending the time treatment of HHP increases this effect, but mainly when higher pressure and a higher concentration of inulin are being used. For example, extension of time treatment at 300 MPa pressure from 5 to 20 min resulted in an increase in yield stress from 774.8 to 1273.8 Pa, spreadability force from 6.28 to 8.43 N, firmness from 1.87 to 2.98 N, and adhesiveness from −0.94 to −1.27 N. The obtained results indicate the possibility of using HHP to create inulin hydrogels tailored to the characteristics in a specific food product.
format	article
author	Anna Florowska Tomasz Florowski Barbara Sokołowska Lech Adamczak Iwona Szymańska
author_facet	Anna Florowska Tomasz Florowski Barbara Sokołowska Lech Adamczak Iwona Szymańska
author_sort	Anna Florowska
title	Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels
title_short	Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels
title_full	Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels
title_fullStr	Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels
title_full_unstemmed	Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels
title_sort	effects of pressure level and time treatment of high hydrostatic pressure (hhp) on inulin gelation and properties of obtained hydrogels
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/58c36781be414583b7733409fe741fce
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Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels

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