Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties
The aim of the study was to compare the properties of inulin hydrogels obtained with different methods, e.g., the traditional–thermal method and new, non-thermal methods, used in food production, like ultrasonic, high-pressure homogenization (HPH), and high hydrostatic pressures (HHPs). It was found...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/22/4154 |
| _version_ | 1827639837662904320 |
|---|---|
| author | Anna Florowska Tomasz Florowski Bartosz Kruszewski Emilia Janiszewska-Turak Weronika Bykowska Nour Ksibi |
| author_facet | Anna Florowska Tomasz Florowski Bartosz Kruszewski Emilia Janiszewska-Turak Weronika Bykowska Nour Ksibi |
| author_sort | Anna Florowska |
| collection | DOAJ |
| description | The aim of the study was to compare the properties of inulin hydrogels obtained with different methods, e.g., the traditional–thermal method and new, non-thermal methods, used in food production, like ultrasonic, high-pressure homogenization (HPH), and high hydrostatic pressures (HHPs). It was found that each of the compared induction methods allowed for obtaining inulin hydrogels. However, the use of non-thermal induction methods allows for obtaining a gel structure faster than in the case of thermal induction. In addition, hydrogels obtained with new, non-thermal methods differ from gels obtained with thermal treatment. They were characterized by higher stability (from 1.7 percent point-of-stability parameters for HHP 150 MPa to 18.8 for HPH II cycles) and in most cases, by improved microrheological properties–lower solid–liquid balance toward the solid phase, increased elasticity and viscosity indexes, and lowering the flow index. The gels obtained with the new, non-thermal method were also characterized by a more delicate structure, including lower firmness (the differences between thermal and non-thermal inductions were from 0.73 N for HHP at 500 MPa to 2.39 N for HHP at 150 MPa) and spreadability (the differences between thermal and non-thermal inductions were from 7.60 Ns for HHP at 500 MPa to 15.08 Ns for HHP at 150 MPa). The color of ultrasound-induced inulin gels, regarding the HPH and HHP technique, was darker (the differences in the L* parameter between thermal and non-thermal inductions were from 1.92 for HHP at 500 MPa to 4.37 for 10 min ultrasounds) and with a lower a* color parameter (the differences in the a* parameter between thermal and non-thermal inductions were from 0.16 for HHP at 500 MPa to 0.39 for HPH II cycles) and b* color parameter (the differences in the b* parameter between thermal and non-thermal inductions were from 1.69 for 5 min ultrasounds to 2.68 for HPH II cycles). It was also found that among the compared induction methods, the high-pressure technique has the greatest potential for modifying the properties of the created inulin hydrogels. Thanks to its application, depending on the amount of applied pressure, it was possible to obtain gels with very different characteristics, both delicate (i.e., soft and spreadable), using HHP at 150 MPa, and hard, using HHP at 500 MPa, the closest in characteristics to gels induced with the thermal method. This may allow the properties of hydrogels to be matched to the characteristics of the food matrix being created. |
| first_indexed | 2024-03-09T16:49:40Z |
| format | Article |
| id | doaj.art-392e4ff2ad224e46b6cc413fde872069 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:49:40Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-392e4ff2ad224e46b6cc413fde8720692023-11-24T14:42:14ZengMDPI AGFoods2304-81582023-11-011222415410.3390/foods12224154Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel PropertiesAnna Florowska0Tomasz Florowski1Bartosz Kruszewski2Emilia Janiszewska-Turak3Weronika Bykowska4Nour Ksibi5Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, PolandFaculty of Sciences of Tunis, Tunis El Manar University, El Manar Tunis 2092, TunisiaThe aim of the study was to compare the properties of inulin hydrogels obtained with different methods, e.g., the traditional–thermal method and new, non-thermal methods, used in food production, like ultrasonic, high-pressure homogenization (HPH), and high hydrostatic pressures (HHPs). It was found that each of the compared induction methods allowed for obtaining inulin hydrogels. However, the use of non-thermal induction methods allows for obtaining a gel structure faster than in the case of thermal induction. In addition, hydrogels obtained with new, non-thermal methods differ from gels obtained with thermal treatment. They were characterized by higher stability (from 1.7 percent point-of-stability parameters for HHP 150 MPa to 18.8 for HPH II cycles) and in most cases, by improved microrheological properties–lower solid–liquid balance toward the solid phase, increased elasticity and viscosity indexes, and lowering the flow index. The gels obtained with the new, non-thermal method were also characterized by a more delicate structure, including lower firmness (the differences between thermal and non-thermal inductions were from 0.73 N for HHP at 500 MPa to 2.39 N for HHP at 150 MPa) and spreadability (the differences between thermal and non-thermal inductions were from 7.60 Ns for HHP at 500 MPa to 15.08 Ns for HHP at 150 MPa). The color of ultrasound-induced inulin gels, regarding the HPH and HHP technique, was darker (the differences in the L* parameter between thermal and non-thermal inductions were from 1.92 for HHP at 500 MPa to 4.37 for 10 min ultrasounds) and with a lower a* color parameter (the differences in the a* parameter between thermal and non-thermal inductions were from 0.16 for HHP at 500 MPa to 0.39 for HPH II cycles) and b* color parameter (the differences in the b* parameter between thermal and non-thermal inductions were from 1.69 for 5 min ultrasounds to 2.68 for HPH II cycles). It was also found that among the compared induction methods, the high-pressure technique has the greatest potential for modifying the properties of the created inulin hydrogels. Thanks to its application, depending on the amount of applied pressure, it was possible to obtain gels with very different characteristics, both delicate (i.e., soft and spreadable), using HHP at 150 MPa, and hard, using HHP at 500 MPa, the closest in characteristics to gels induced with the thermal method. This may allow the properties of hydrogels to be matched to the characteristics of the food matrix being created.https://www.mdpi.com/2304-8158/12/22/4154inulin hydrogelultrasoundsHPHHHP |
| spellingShingle | Anna Florowska Tomasz Florowski Bartosz Kruszewski Emilia Janiszewska-Turak Weronika Bykowska Nour Ksibi Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties Foods inulin hydrogel ultrasounds HPH HHP |
| title | Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties |
| title_full | Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties |
| title_fullStr | Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties |
| title_full_unstemmed | Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties |
| title_short | Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties |
| title_sort | thermal and modern non thermal method induction as a factor of modification of inulin hydrogel properties |
| topic | inulin hydrogel ultrasounds HPH HHP |
| url | https://www.mdpi.com/2304-8158/12/22/4154 |
| work_keys_str_mv | AT annaflorowska thermalandmodernnonthermalmethodinductionasafactorofmodificationofinulinhydrogelproperties AT tomaszflorowski thermalandmodernnonthermalmethodinductionasafactorofmodificationofinulinhydrogelproperties AT bartoszkruszewski thermalandmodernnonthermalmethodinductionasafactorofmodificationofinulinhydrogelproperties AT emiliajaniszewskaturak thermalandmodernnonthermalmethodinductionasafactorofmodificationofinulinhydrogelproperties AT weronikabykowska thermalandmodernnonthermalmethodinductionasafactorofmodificationofinulinhydrogelproperties AT nourksibi thermalandmodernnonthermalmethodinductionasafactorofmodificationofinulinhydrogelproperties |