Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles
In this study, the effects of calcium chloride (CaCl<sub>2</sub>) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl<sub>2</sub> significantly enhanced the particle size, interfacial layer thickness, apparen...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/278 |
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| author | Xin Li Chuanai Cao Dongxue Yuan Qian Liu Jinhai Zhao |
| author_facet | Xin Li Chuanai Cao Dongxue Yuan Qian Liu Jinhai Zhao |
| author_sort | Xin Li |
| collection | DOAJ |
| description | In this study, the effects of calcium chloride (CaCl<sub>2</sub>) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl<sub>2</sub> significantly enhanced the particle size, interfacial layer thickness, apparent viscosity, and viscoelastic behavior of filled hydrogels and decreased their light and whiteness values (<i>p</i> < 0.05). This phenomenon was mainly attributed to the strong binding ability between Ca<sup>2+</sup> and protein/pectin mixtures, which were present in the interfacial area or aqueous phase, as verified by cryo-scanning electron microscopy results. Moreover, lower levels of CaCl<sub>2</sub> (2 or 4 mM) significantly enhanced the oxidative stability of filled hydrogels (<i>p</i> < 0.05), particularly at a concentration of 4 mM. However, a higher level of CaCl<sub>2</sub> (6 or 8 mM) resulted in an electrostatic shielding effect, which resulted in the aggregation of multiple droplets and the flocculation of the filled hydrogels, which negatively affected the oxidative stability of filled hydrogels. The findings of this study indicated that appropriate Ca<sup>2+</sup> levels (4 mM) improved the physical and oxidative stability of filled hydrogel, and this finding may provide useful insights for the development of effective delivery systems for specific applications. |
| first_indexed | 2024-03-09T23:54:53Z |
| format | Article |
| id | doaj.art-c170e54637ee4bdd992c6630670ebdfe |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:54:53Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c170e54637ee4bdd992c6630670ebdfe2023-11-23T16:28:17ZengMDPI AGFoods2304-81582022-01-0111327810.3390/foods11030278Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel ParticlesXin Li0Chuanai Cao1Dongxue Yuan2Qian Liu3Jinhai Zhao4College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaInstitute of Advanced Technology, Heilongjiang Academy of Science, Harbin 150001, ChinaIn this study, the effects of calcium chloride (CaCl<sub>2</sub>) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl<sub>2</sub> significantly enhanced the particle size, interfacial layer thickness, apparent viscosity, and viscoelastic behavior of filled hydrogels and decreased their light and whiteness values (<i>p</i> < 0.05). This phenomenon was mainly attributed to the strong binding ability between Ca<sup>2+</sup> and protein/pectin mixtures, which were present in the interfacial area or aqueous phase, as verified by cryo-scanning electron microscopy results. Moreover, lower levels of CaCl<sub>2</sub> (2 or 4 mM) significantly enhanced the oxidative stability of filled hydrogels (<i>p</i> < 0.05), particularly at a concentration of 4 mM. However, a higher level of CaCl<sub>2</sub> (6 or 8 mM) resulted in an electrostatic shielding effect, which resulted in the aggregation of multiple droplets and the flocculation of the filled hydrogels, which negatively affected the oxidative stability of filled hydrogels. The findings of this study indicated that appropriate Ca<sup>2+</sup> levels (4 mM) improved the physical and oxidative stability of filled hydrogel, and this finding may provide useful insights for the development of effective delivery systems for specific applications.https://www.mdpi.com/2304-8158/11/3/278filled hydrogelCaCl<sub>2</sub>physical stabilityviscoelastic behavioroxidative stability |
| spellingShingle | Xin Li Chuanai Cao Dongxue Yuan Qian Liu Jinhai Zhao Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Foods filled hydrogel CaCl<sub>2</sub> physical stability viscoelastic behavior oxidative stability |
| title | Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles |
| title_full | Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles |
| title_fullStr | Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles |
| title_full_unstemmed | Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles |
| title_short | Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles |
| title_sort | effects of the incorporation of calcium chloride on the physical and oxidative stability of filled hydrogel particles |
| topic | filled hydrogel CaCl<sub>2</sub> physical stability viscoelastic behavior oxidative stability |
| url | https://www.mdpi.com/2304-8158/11/3/278 |
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