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Insights into the mechanical and simulated oral processing behaviors of gelatin-κ-carrageenan hydrogels reinforced by sorbitol replacement

文献类型： 外文期刊

作者： Wang, Yichuan 1 ; Lu, Yao 1 ; Liu, Guangmin 2 ; Gao, Yanxiang 1 ; Mao, Like 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Hlth Beverages, China Natl Light Ind, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China

3.CAU Sichuan Chengdu Adv Agr Ind Inst, Chengdu 611430, Sichuan, Peoples R China

关键词： Gelatin; kappa-carrageenan; Hydrogel; Sorbitol replacement; Oral processing

期刊名称：FOOD STRUCTURE-NETHERLANDS （ 影响因子：5.9； 五年影响因子：6.2 ）

ISSN： 2213-3291

年卷期： 2025 年 45 卷

页码：

收录情况： SCI

摘要： Gelatin-based hydrogels are extensively employed in the food industry, and their mechanical properties and oral perception attributes play essential roles in the applications. In this study, we presented a type of mechanically robust gelatin-carrageenan (KC) hydrogels reinforced by sorbitol replacement. FTIR spectra and T2 relaxation time analysis revealed that KC addition and sorbitol replacement promoted the formation of intermolecular hydrogen bonds, resulting in denser gel network structures. After KC addition and sorbitol replacement, hydrogels exhibited significantly improved mechanical properties, including higher hardness (from 1.54 f 0.14 N to 15.64 f 0.85 N) and storage modulus, greatly outperforming conventional gelatin-carrageenan hydrogels. Additionally, KC addition and sorbitol replacement changed the simulated oral processing behaviors of these hydrogels. The oral thermal stability of the gels was improved and the apparent viscosity (eta) was enhanced. In LAOS tests, for all the gels, storage modulus/critical modulus (G '/G ' 0) was reduced, and loss modulus/critical modulus (G ''/G '' 0) was first increased and then decreased. In tribological tests, sorbitol replacement increased the friction coefficient (mu) and prolonged the boundary region. Importantly, the gels with higher shear viscosity had lower friction coefficients (1.5 %KG-AR). The above findings offered valuable insights for developing mechanically stronger food gels with favorable textural properties.

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