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

2015
Autori
Lević, Steva
Pajić-Lijaković, Ivana
Djordjević, Verica
Rac, Vladislav

Rakić, Vesna

Šolević-Knudsen, Tatjana

Pavlović, Vladimir

Bugarski, Branko

Nedović, Viktor

Članak u časopisu (Objavljena verzija)

Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
Immobilization / Alginate / Electrostatic extrusion / D-limonene / SwellingIzvor:
Food Hydrocolloids, 2015, 45, 111-123Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-46010)
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-46001)
DOI: 10.1016/j.foodhyd.2014.10.001
ISSN: 0268-005X
WoS: 000348837300013
Scopus: 2-s2.0-84913534160
Institucija/grupa
Poljoprivredni fakultetTY - 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 . .