Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels †
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland
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Author to whom correspondence should be addressed.
†
Presented at the 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing, 1–15 October 2022; Available online: https://sciforum.net/event/Foods2022 .
Biol. Life Sci. Forum 2022, 18(1), 41; https://doi.org/10.3390/Foods2022-12969
Published: 30 September 2022
(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)
Abstract
:The aim of this research was to evaluate the physicochemical and textural properties of the binary hydrogels obtained using plant-based protein and prebiotic polysaccharide. The concentration levels of both biopolymers (pea protein and psyllium husk) were calculated using the DOE statistical tool, resulting in 10 combinations (variants). The hydrogels were obtained using the thermo-mechanical induction technique (pea protein concentration ranging from 10% to 15% and psyllium husk concentration ranging from 1.5% to 2%). The obtained hydrogels were then analyzed in terms of their volumetric gelling index, water holding capacity, microrheology, texture and spreadability, and color parameters. Based on the conducted research, it was found that the volumetric gelling index and water-holding capacity of each hydrogel variant was equal to 100%, meaning that they all developed a gel structure causing them to have a high physical stability. In the case of microrheology parameters, the value of the solid-liquid balance (SLB) index was below 0.5 (except in for the hydrogel-containing 10% pea protein and 1.5% psyllium husk) which means that the analyzed systems had more solid-like properties due to their gel structure (G’ > G”). The elasticity index value was the highest in the case of the hydrogel containing the maximal concentration of both biopolymers. Furthermore, the variant containing 15% pea protein and 2% psyllium husk had the highest values of texture (0.88 N) and spreadability (24.48 N*s) by a significant amount. The total color difference DE was below 3.5, meaning that no clear color difference between the hydrogels was noticed. The physicochemical and textural properties of the obtained binary hydrogels can be controlled by modulating the concentration levels of both pea protein and psyllium husk. In terms of the analyzed properties, the most optimal variant was the one containing 12.5% pea protein and 1.5% psyllium husk. Such binary hydrogels can be used as a structural matrix in plant-based functional food development, by modulating the texture attributes and helping to fortify such foods by acting as a delivery system for nutrients and bioactive ingredients.
Supplementary Materials
The presentation material can be downloaded at: https://www.mdpi.com/article/10.3390/Foods2022-12969/s1.
Author Contributions
Conceptualization, A.H.; methodology, A.H.; data curation, A.H.; writing—original draft preparation, A.H.; writing—review and editing, A.F. and M.W. All authors have read and agreed to the published version of the manuscript.
Funding
Research equipment (Rheolaser Master) was purchased as part of “the Food and Nutrition Centre—modernization of the WULS campus to create a Food and Nutrition Research and Development Centre (CŻiŻ)” co-financed by the European Union from the European Regional Development Fund under the Regional Operational Program of the Mazowieckie Voivodeship for 2014–2020 (project no. RPMA.01.01.00-14-8276/17).
Institutional Review Board Statement
Not applicable.
Informed Consent Statement
Not applicable.
Data Availability Statement
Not applicable.
Conflicts of Interest
The authors declare no conflict of interest.
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Share and Cite
MDPI and ACS Style
Hilal, A.; Florowska, A.; Wroniak, M. Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels. Biol. Life Sci. Forum 2022, 18, 41. https://doi.org/10.3390/Foods2022-12969
AMA Style
Hilal A, Florowska A, Wroniak M. Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels. Biology and Life Sciences Forum. 2022; 18(1):41. https://doi.org/10.3390/Foods2022-12969
Chicago/Turabian StyleHilal, Adonis, Anna Florowska, and Małgorzata Wroniak. 2022. "Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels" Biology and Life Sciences Forum 18, no. 1: 41. https://doi.org/10.3390/Foods2022-12969
