Jump to main content
Jump to site search

Issue 12, 2019
Previous Article Next Article

Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivo

Author affiliations

Abstract

The addition of gelling polysaccharides to sport-drinks may provide improved tolerability of drinks with high concentration of digestible carbohydrates (CHO), otherwise known to increase the risk of gastro-intestinal complaints among athletes under prolonged exercise. The physico-chemical properties of a drink containing 14 wt% of digestible CHO (0.7 : 1 fructose and maltodextrin-ratio), 0.2 wt% of HM-pectin/alginate and 0.06 wt%. sodium chloride were examined under in vitro gastric conditions using rheology and large deformation testing. The in vivo gelling behaviour of the drink was studied using magnetic resonance imaging of subjects at rest together with blood glucose measurements. The in vivo results confirm gelation of the test drink, with no gel remaining in the stomach at 60 min and blood glucose values were similar to control. The physico-chemical characterisation of the acidified test drink confirms the formation of a weak gel through which low Mw CHO can diffuse.

Graphical abstract: Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivo

Back to tab navigation

Article information


Submitted
22 Jul 2019
Accepted
19 Nov 2019
First published
22 Nov 2019

This article is Open Access

Food Funct., 2019,10, 7892-7899
Article type
Paper

Alginate and HM-pectin in sports-drink give rise to intra-gastric gelation in vivo

L. Marciani, P. Lopez-Sanchez, S. Pettersson, C. Hoad, N. Abrehart, M. Ahnoff and A. Ström, Food Funct., 2019, 10, 7892
DOI: 10.1039/C9FO01617A

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Material from this article can be used in other publications provided that the correct acknowledgement is given with the reproduced material and it is not used for commercial purposes.

Reproduced material should be attributed as follows:

  • For reproduction of material from NJC:
    [Original citation] - Published by The Royal Society of Chemistry (RSC) on behalf of the Centre National de la Recherche Scientifique (CNRS) and the RSC.
  • For reproduction of material from PCCP:
    [Original citation] - Published by the PCCP Owner Societies.
  • For reproduction of material from PPS:
    [Original citation] - Published by The Royal Society of Chemistry (RSC) on behalf of the European Society for Photobiology, the European Photochemistry Association, and RSC.
  • For reproduction of material from all other RSC journals:
    [Original citation] - Published by The Royal Society of Chemistry.

Information about reproducing material from RSC articles with different licences is available on our Permission Requests page.


Social activity

Search articles by author

Spotlight

Advertisements