Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation

Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the ef...

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Bibliographic Details
Published inBrazilian Journal of Food Technology Vol. 25; pp. 1 - 11
Main Authors Ulya, Hana Nikma, Devara, Hafiz R, Wardhani, Dyah Hesti, Chusnullita, Aulia, Purwati, Dwi, Aryanti, Nita
Format Journal Article
LanguageEnglish
Published Campinas Instituto de Tecnologia de Alimentos (ITAL) 2022
Subjects
Acetic acid
Acetylation
Acids
Bioavailability
Biocompatibility
Biodegradability
Biodegradation
Encapsulation
Encapsulation yield
Ethanol
Food additives
Gelation encapsulation
Glucomannan acetylation
Glucomannan modification
Infrared spectra
Iron
Iron release
Molecular weight
Morphology
pH effects
Physicochemical properties
Solubility
Spectrum analysis
Viscosity
Germany
Indonesia
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Summary:Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz's model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution.
ISSN:1516-7275
1981-6723
DOI:10.1590/1981-6723.03622