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Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion

Thumbnail
2015
3774.pdf (2.197Mb)
Authors
Lević, Steva
Pajić-Lijaković, Ivana
Djordjević, Verica
Rac, Vladislav
Rakić, Vesna
Šolević-Knudsen, Tatjana
Pavlović, Vladimir
Bugarski, Branko
Nedović, Viktor
Article (Published version)
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Abstract
In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alg...inate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.

Keywords:
Immobilization / Alginate / Electrostatic extrusion / D-limonene / Swelling
Source:
Food Hydrocolloids, 2015, 45, 111-123
Publisher:
  • Elsevier Sci Ltd, Oxford
Funding / projects:
  • Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
  • Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
  • Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)

DOI: 10.1016/j.foodhyd.2014.10.001

ISSN: 0268-005X

WoS: 000348837300013

Scopus: 2-s2.0-84913534160
[ Google Scholar ]
53
36
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/3777
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - JOUR
AU  - Lević, Steva
AU  - Pajić-Lijaković, Ivana
AU  - Djordjević, Verica
AU  - Rac, Vladislav
AU  - Rakić, Vesna
AU  - Šolević-Knudsen, Tatjana
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3777
AB  - In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion
EP  - 123
SP  - 111
VL  - 45
DO  - 10.1016/j.foodhyd.2014.10.001
ER  - 
@article{
author = "Lević, Steva and Pajić-Lijaković, Ivana and Djordjević, Verica and Rac, Vladislav and Rakić, Vesna and Šolević-Knudsen, Tatjana and Pavlović, Vladimir and Bugarski, Branko and Nedović, Viktor",
year = "2015",
abstract = "In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion",
pages = "123-111",
volume = "45",
doi = "10.1016/j.foodhyd.2014.10.001"
}
Lević, S., Pajić-Lijaković, I., Djordjević, V., Rac, V., Rakić, V., Šolević-Knudsen, T., Pavlović, V., Bugarski, B.,& Nedović, V.. (2015). Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 45, 111-123.
https://doi.org/10.1016/j.foodhyd.2014.10.001
Lević S, Pajić-Lijaković I, Djordjević V, Rac V, Rakić V, Šolević-Knudsen T, Pavlović V, Bugarski B, Nedović V. Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids. 2015;45:111-123.
doi:10.1016/j.foodhyd.2014.10.001 .
Lević, Steva, Pajić-Lijaković, Ivana, Djordjević, Verica, Rac, Vladislav, Rakić, Vesna, Šolević-Knudsen, Tatjana, Pavlović, Vladimir, Bugarski, Branko, Nedović, Viktor, "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion" in Food Hydrocolloids, 45 (2015):111-123,
https://doi.org/10.1016/j.foodhyd.2014.10.001 . .

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