Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds

Native starch from potatoes and hybrid carrageenans the red alga Mastocarpus stellatus have been used as gluten-free gelling matrices to obtain functional hydrogels. The enrichment of with antioxidant compounds natural sources is an increasing market trend. In this context, work aimed at formulation thermo-rheological characterization hydrogels using potato agro-industrial waste kappa–iota extracted above seaweed, enriched different products, such coming pruning green tea two varieties hops in brewing industry. Environmentally friendly technologies microwave hydrodiffusion gravity, microwave-assisted extraction, ultrasounds autohydrolysis were for recovery compounds. results point out that based on a wide range viscoelastic features can be achieved, particularity being suitable people celiac disease. incorporation selected extracts vegetable by-products involved drop (about tenfold) viscous elastic properties formulated gels. sequential combination treatments could even further expand hydrogels, potential application foodstuffs novel goods.