INFLUENCE OF PECTIN AND CHITOSAN ON THE PROPERTIES OF GELS PROTECTING THE OESOPHAGEAL MUCOSA | Zendy

Katarzyna Małolepsza-Jarmołowska | Zendy

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INFLUENCE OF PECTIN AND CHITOSAN ON THE PROPERTIES OF GELS PROTECTING THE OESOPHAGEAL MUCOSA

Author(s) -

Katarzyna Małolepsza-Jarmołowska

Publication year - 2021

Publication title -

progress on chemistry and application of chitin and its derivatives

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.181

H-Index - 10

ISSN - 1896-5644

DOI - 10.15259/pcacd.26.014

Subject(s) - pectin , chitosan , reflux , food science , chemistry , viscosity , gastroenterology , texture (cosmology) , medicine , disease , materials science , biochemistry , composite material , image (mathematics) , artificial intelligence , computer science

Among the diseases of the digestive tract, gastro-oesophageal reflux is one of the most troublesome ailments. It is estimated that in highly developed countries, reflux symptoms occur in about 5%-10% of people every day. It has also been found that about 20% of people experience such symptoms once a week. The incidence of this disease increases with age, regardless of gender. The aim of the study was to investigate the physicochemical properties of gels intended for the protection of the oesophageal mucosa. Preparations containing 3.0% pectin showed the lowest pH. These gels can be used in the treatment of advanced alkaline reflux. The addition of chitosan to all tested gels increased their pH and dynamic viscosity. The texture tests showed the effect of pectin concentration on the adhesion work of the tested gels.

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