RESUMEN
Both gelatin and pectin have the ability to trap salt and facilitate its release under simulated gastric conditions. The objective of this study was to develop a pectin-gelatin gel fortified with oral rehydration solution/s (ORS) that can maintain a more rigid structure to limit salt mobility (potentially less salty taste), yet allow rapid release in simulated gastric conditions. Two gels containing both pectin and gelatin were developed: (1) low salt (LS) containing 2.6â¯g/L salt and 13.5â¯g/L sugar and (2) high salt (HS) containing 5.2â¯g/L salt and 27.0â¯g/L sugar. The ORS-fortified gels were compared with commercially available gelatin gels and a control pectin-gelatin gel without added salt or sugar. A stronger gel network (higher G') and higher viscosity was noted for HS compared to other samples. HS had slower salt release (80.70⯱â¯1.92%) than LS (95.95⯱â¯3.82%) at 1â¯min in simulated gastric conditions. After 120â¯min, HS showed up to 99.38⯱â¯1.08% release of salt, while LS had 95.95⯱â¯3.82% release. HS had a favorable textural profile, having values more similar to the ready-to-eat commercial cup gel than did the LS formulation. The HS formulation resulted in a stable structure for ORS delivery and beneficial release properties.