Nano- and microstructural evolution of alginate beads in simulated gastrointestinal fluids. Impact of M/G ratio, molecular weight and pH
AuthorGómez-Mascaraque, Laura G.
Hogan, Sean A.
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CitationG. Gómez-Mascaraque, L., Martínez-Sanz, M., Hogan, S., López-Rubio, A. and Brodkorb, A. Nano- and microstructural evolution of alginate beads in simulated gastrointestinal fluids. Impact of M/G ratio, molecular weight and pH. Carbohydrate Polymers, 2019, 223, 115-121. doi: https://dx.doi.org/10.1016/j.carbpol.2019.115121.
AbstractAlginate microcapsules were prepared using three different alginate grades and incubated under simulated digestion conditions. Their micro- and nanostructural changes were studied using microscopy, laser diffraction and small angle X-ray scattering. Both the molecular weight and M/G ratio affected the size and nanostructural features of the capsules, but the changes in gastrointestinal conditions were mainly determined by the latter. All microcapsules swelled slightly in simulated gastric fluid (pH = 3) and swelled further in simulated intestinal fluid (pH = 7), particularly those with high mannuronic acid (M) contents. While high guluronic acid (G) beads maintained the nanostructural features characteristic of alginate gels (junction zones) in both media, these were rapidly disrupted in the M-rich capsules. Decreasing the pH of the gastric phase from 3 to 2 had dramatic structural impacts, resulting in a greater integrity of the microcapsules, thus highlighting the importance of the selected digestion protocol for rational microcapsule design.
FunderDepartment of Agriculture, Food and the Marine
Grant Number15F 702
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