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.
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 . .
