Development of an in-vitro mouth model to quantify salt release from gels
Development of an in-vitro mouth model to quantify salt release from gels
复制标题
开发体外口腔模型以量化凝胶中盐的释放
DOI：
10.1016/j.foodhyd.2010.06.001
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发表时间：
2011
影响因子：
10.7
通讯作者：
Mills T
中科院分区：
文献类型：
--
作者：
Mills T
在本研究中，开发了一种体外口腔模型来量化食物结构中盐的释放。在这种情况下，生物聚合物凝胶被用作模型食物系统。该模型旨在重现口腔加工过程中发生的关键现象，例如通过样品的扩散和压缩。在25°C和37°C的温度下，测定了不同凝胶（明胶、结冷胶和海藻酸盐）在静态条件和压缩条件下的盐释放曲线。体外实验结果表明，盐的释放受胶凝剂类型和温度的影响。当熔化发生时，释放在几秒钟内发生。然而，当通过生物聚合物基质的扩散为控制参数时，时间尺度以小时为单位。研究表明，压缩凝胶只会影响骨折发生时的释放。这被认为是表面积增加的结果。最后，建立了以扩散为控制机制时的释放曲线的数学模型。
In the present study, an in-vitro mouth model to quantify salt release from food structures has been developed. In this instance biopolymer gels were used as model food systems. The model aimed to reproduce key phenomena occurring during oral processing, such as diffusion through the sample and compression. Salt release profiles from different gels (gelatin, gellan and alginate), under quiescent conditions and compression, were determined at temperatures of 25 and 37 °C. In-vitro results indicated that salt release is affected both by the type of gelling agent and by temperature. When melting took place, release occurred within seconds. However, when diffusion through the biopolymer matrix was the controlling parameter, the time scale was in the order of hours. It has been shown that compression of the gel only affects release when fractures occur. This is believed to be a consequence of increased surface area. Finally, a mathematical model has been compiled to predict release profiles when diffusion is the controlling mechanism.