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. Author manuscript; available in PMC: 2019 Dec 11.
Published in final edited form as: J Agric Food Chem. 2019 Sep 4;67(37):10481–10488. doi: 10.1021/acs.jafc.9b01911

Figure 3.

Figure 3.

Visual representation of modified and unmodified alginate in different solutions after 2 hours. (A) Unmodified alginate in crosslinking solution with no signs of degradation. (B) Unmodified alginate in SIF showing signs of swelling leading to cracks in the hydrogel. (C) Unmodified alginate in SGF which shows no signs of degradation. (D) Benzoic acid modified alginate in crosslinking solution with no signs of degradation. (E) BA modified alginate with a significant increase in size due to swelling. (F) BA modified alginate in SGF showing no signs of degradation. (G) Oxidized alginate without BA in crosslinking solution with no signs of degradation. (H) Oxidized alginate without BA in SIF with an increase in size and large ruptures due to swelling. (I) Oxidized alginate without BA in SGF showing no signs of degradation. Scale bar on bright field images 500 μm. Scale bar on dark field images 250 μm.