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

Journal article
Authors Luca Marciani
Patricia Lopez-Sanchez
Stefan Pettersson
Caroline Hoad
Nichola Abrehart
Martin Ahnoff
Anna Ström
Published in Food & function
Volume 10
Issue 12
Pages 7892-7899
Publication year 2019
Published at Department of Food and Nutrition, and Sport Science
Pages 7892-7899
Language en
Links dx.doi.org/10.1039/c9fo01617a
www.ncbi.nlm.nih.gov/entrez/query.f...
Subject categories Health Sciences

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.

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