Extrusion of λ‐carrageenan gum: Physical properties and in vitro bifidogenic effect

• DOI: 10.1111/jfpp.14027
• Publication Date: 2019-05-27T11:27:26Z
• Authors: Maria Eugênia Ara...; Carlos Wanderlei ...; Maristela Nascimento; Aline Morgan Hertwig; Caroline Mellinge...; Cristina Yoshie T...
• Keywords: Carrageenan; Shear thinning; Apparent viscosity

Extrusion was used as a tool for modifying carrageenan gum. Increased extrusion temperature and shear led to considerable decrease in dissolution time (DT) (7,200 30 s) faster solubilization (30 7 when coarse particle sizes (> 212 µm) hot water were (p < 0.05). process has also altered morphology white index, which fines whiter than larger particles well bulk density, crystallinity, GAB parameters are affected by distribution. The apparent viscosity at zero-shear rate of non-extruded gum 0.10 Pa.s whereas values extruded ranged from 0.17 0.55 Pa.s, evidencing that size corresponded lower viscosity. Even after carrageenan's polysaccharide molecular disaggregation extrusion, it maintained high fiber content (minimum 38%). Both stimulated the growth Bifidobacterium animalis subsp. lactis (Bb 12) vitro experiment, suggesting bifidogenic effect. Practical applications Carrageenan presents poor aqueous dissolution, hindering direct application liquid foods. Besides, marine-based ingredients unexploited sources bioactive compounds. In this context, thermoplastic strategy reduce its viscosity, modify physical properties, increase use. results showed enhanced properties λ-carrageenan presented dietary (>38%), terms industrial applications, is promising food supplement product.