A pectin-gelatin gel containing oral rehydration solution and the release of sodium chloride under simulated gastric conditions

Authors

Tushane Taylor, Department of Chemistry, University of the West Indies, Mona, Jamaica.
Alexander Chouljenko, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Franklin Bonilla, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Ronson Scott, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Federico Bueno, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Vondel Reyes, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Claire Lanclos, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.

Document Type

Article

Publication Date

9-1-2019

Abstract

Both gelatin and pectin have the ability to trap salt and facilitate its release under simulated gastric conditions. The objective of this study was to develop a pectin-gelatin gel fortified with oral rehydration solution/s (ORS) that can maintain a more rigid structure to limit salt mobility (potentially less salty taste), yet allow rapid release in simulated gastric conditions. Two gels containing both pectin and gelatin were developed: (1) low salt (LS) containing 2.6 g/L salt and 13.5 g/L sugar and (2) high salt (HS) containing 5.2 g/L salt and 27.0 g/L sugar. The ORS-fortified gels were compared with commercially available gelatin gels and a control pectin-gelatin gel without added salt or sugar. A stronger gel network (higher G') and higher viscosity was noted for HS compared to other samples. HS had slower salt release (80.70 ± 1.92%) than LS (95.95 ± 3.82%) at 1 min in simulated gastric conditions. After 120 min, HS showed up to 99.38 ± 1.08% release of salt, while LS had 95.95 ± 3.82% release. HS had a favorable textural profile, having values more similar to the ready-to-eat commercial cup gel than did the LS formulation. The HS formulation resulted in a stable structure for ORS delivery and beneficial release properties.

Publication Source (Journal or Book title)

International journal of biological macromolecules

First Page

1112

Last Page

1118

Recommended Citation

Taylor, T., Chouljenko, A., Bonilla, F., Scott, R., Bueno, F., Reyes, V., & Lanclos, C. (2019). A pectin-gelatin gel containing oral rehydration solution and the release of sodium chloride under simulated gastric conditions. International journal of biological macromolecules, 136, 1112-1118. https://doi.org/10.1016/j.ijbiomac.2019.06.146