Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion
Authors
Levic, StevaLijakovic, Ivana Pajic
Dordevic, Verica
Rac, Vladislav
Rakić, Vesna M.
Šolević Knudsen, Tatjana

Pavlović, Vladimir B.

Bugarski, Branko

Nedovic, Viktor
Article (Accepted Version)
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Show full item recordAbstract
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 / SwellingSource:
Food Hydrocolloids, 2015, 45, 111-123Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- 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)
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
Note:
- This is peer-reviewed version of the artcle: S. Lević, I.P. Lijaković, V. Đorđević, V. Rac, V. Rakić, T.Š. Knudsen, V. Pavlović, B. Bugarski, V. Nedović, Characterization of sodium alginate/d-limonene emulsions and respective calcium alginate/d-limonene beads produced by electrostatic extrusion, Food Hydrocoll. 45 (2015) 111–123 https://doi.org/10.1016/j.foodhyd.2014.10.001
- Published version: http://cer.ihtm.bg.ac.rs/handle/123456789/1762
DOI: 10.1016/j.foodhyd.2014.10.001
ISSN: 0268-005X
WoS: 000348837300013
Scopus: 2-s2.0-84913534160
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Institution/Community
IHTMTY - JOUR AU - Levic, Steva AU - Lijakovic, Ivana Pajic AU - Dordevic, Verica AU - Rac, Vladislav AU - Rakić, Vesna M. AU - Šolević Knudsen, Tatjana AU - Pavlović, Vladimir B. AU - Bugarski, Branko AU - Nedovic, Viktor PY - 2015 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/3173 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 VL - 45 SP - 111 EP - 123 DO - 10.1016/j.foodhyd.2014.10.001 ER -
@article{ author = "Levic, Steva and Lijakovic, Ivana Pajic and Dordevic, Verica and Rac, Vladislav and Rakić, Vesna M. and Šolević Knudsen, Tatjana and Pavlović, Vladimir B. and Bugarski, Branko and Nedovic, 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", volume = "45", pages = "111-123", doi = "10.1016/j.foodhyd.2014.10.001" }
Levic, S., Lijakovic, I. P., Dordevic, V., Rac, V., Rakić, V. M., Šolević Knudsen, T., Pavlović, V. B., Bugarski, B.,& Nedovic, 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
Levic S, Lijakovic IP, Dordevic V, Rac V, Rakić VM, Šolević Knudsen T, Pavlović VB, Bugarski B, Nedovic 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 .
Levic, Steva, Lijakovic, Ivana Pajic, Dordevic, Verica, Rac, Vladislav, Rakić, Vesna M., Šolević Knudsen, Tatjana, Pavlović, Vladimir B., Bugarski, Branko, Nedovic, 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 . .