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dc.contributor.authorGómez-Mascaraque, Laura G.
dc.contributor.authorMartínez-Sanz, Marta
dc.contributor.authorHogan, Sean
dc.contributor.authorLópez-Rubio, Amparo
dc.contributor.authorBrodkorb, Andre
dc.date.accessioned2020-06-22T11:35:59Z
dc.date.available2020-06-22T11:35:59Z
dc.date.issued2019-07-26
dc.identifier.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.en_US
dc.identifier.issn0144-8617
dc.identifier.urihttp://hdl.handle.net/11019/2038
dc.descriptionpeer-revieweden_US
dc.description.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.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesCarbohydrate Polymers;Vol. 223
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectAlginateen_US
dc.subjectMicrocapsuleen_US
dc.subjectHydrogelen_US
dc.subjectDigestionen_US
dc.subjectSAXSen_US
dc.subjectSynchrotronen_US
dc.titleNano- and microstructural evolution of alginate beads in simulated gastrointestinal fluids. Impact of M/G ratio, molecular weight and pHen_US
dc.typeArticleen_US
dc.embargo.terms2020-07-26en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.carbpol.2019.115121
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber15F 702en_US


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