ArticleGels (Basel, Switzerland)2023
Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 13 citations in OpenAlex.
- Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed potatoes.Journal of the science of food and agriculture · 2026Article
- Textural Properties of Pectin-Carrageenan Hydrogels Produced by Food 3D Printing.Doklady. Biochemistry and biophysics · 2025Article
- Honey-Propolis-Enriched Pectin Films for Active Packaging of Soluble Coffee and Matcha Powders.Gels (Basel, Switzerland) · 2025Article
- Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness.Gels (Basel, Switzerland) · 2024Article
- Effect of Carrot Callus Cells on the Mechanical, Rheological, and Sensory Properties of Hydrogels Based on Xanthan and Konjac Gums.Gels (Basel, Switzerland) · 2024Article
- Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances.Gels (Basel, Switzerland) · 2024Review
- Effect of Callus Cell Immobilization on the Textural and Rheological Properties, Loading, and Releasing of Grape Seed Extract from Pectin Hydrogels.Gels (Basel, Switzerland) · 2024Article
- Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels.Gels (Basel, Switzerland) · 2024Article
- Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications.Gels (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aims to develop hydrogels from apple pectin (AP) and hogweed pectin (HP) in multiple ratios (4:0; 3:1; 2:2; 1:3; and 0:4) using ionotropic gelling with calcium gluconate. Rheological and textural analyses, electromyography, a sensory analysis, and the digestibility of the hydrogels were determined. Increasing the HP content in the mixed hydrogel increased its strength. The Young's modulus and tangent after flow point values were higher for mixed hydrogels than for pure AP and HP hydrogels, suggesting a synergistic effect. The HP hydrogel increased the chewing duration, number of chews, and masticatory muscle activity. Pectin hydrogels received the same likeness scores and differed only in regard to perceived hardness and brittleness. The galacturonic acid was found predominantly in the incubation medium after the digestion of the pure AP hydrogel in simulated intestinal (SIF) and colonic (SCF) fluids. Galacturonic acid was slightly released from HP-containing hydrogels during chewing and treatment with simulated gastric fluid (SGF) and SIF, as well as in significant amounts during SCF treatment. Thus, new food hydrogels with new rheological, textural, and sensory properties can be obtained from a mixture of two low-methyl-esterified pectins (LMPs) with different structures.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.