Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro

Juliana Nascimento da Costa, Luis Gustavo Lima Nascimento, Amanda Rodrigues Leal, Florina Danalache, Bruno Souza Moreira Leite, Raimundo Wilane Figueiredo, Paulina Mata, Vítor Delgado Alves, Paulo Henrique Machado de Sousa

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1 Citation (Scopus)

Abstract

Structured guava (SG) was produced by inducing gelation of guava pulp adding agar and gellan gum (GG). The rheological properties, as well as in vitro bioaccessibility of ascorbic acid (AA), total antioxidant activity (TAA) and total extractable polyphenols (TEP) were investigated. The results illustrated that the SG gel network made from agar and low acyl gellan (LAG) was completely developed at temperatures close to 20 °C. LA75/HA25 showed higher elastic behavior in time sweep. The AA analysis of the pulp and SG revealed that these compounds remained practically unchanged after gastrointestinal digestion in vitro (GID), with a higher bioaccessibility percentage. The average values of TAA and TEP of the structured products were close to those of the guava pulp, with no interference from the use of agar and GG. The Optimized Descriptive Profile showed that the hydrocolloid used influenced the sensory attributes of the SG, changing the texture and appearance.

Original languageEnglish
Article number101165
JournalFood Bioscience
Volume42
DOIs
Publication statusPublished - Aug 2021

Keywords

  • Antioxidant
  • Hydrocolloids
  • Simulated digestion
  • Texture

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