CER - Central Repository
Institute of Chemistry, Technology and Metallurgy
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrilic)
    • Serbian (Latin)
  • Login
View Item 
  •   Central Repository
  • IHTM
  • Radovi istraživača / Researchers' publications
  • View Item
  •   Central Repository
  • IHTM
  • Radovi istraživača / Researchers' publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

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

Thumbnail
2015
10.1016.j.foodhyd.2014.10.001.pdf (7.380Mb)
Authors
Levic, Steva
Lijakovic, Ivana Pajic
Dordevic, Verica
Rac, Vladislav
Rakić, Vesna M.
Šolević Knudsen, Tatjana
Pavlović, Vladimir B.
Bugarski, Branko
Nedovic, Viktor
Article (Accepted Version)
Metadata
Show full item record
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
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
[ Google Scholar ]
37
29
URI
http://cer.ihtm.bg.ac.rs/handle/123456789/3173
Collections
  • Radovi istraživača / Researchers' publications
Institution
IHTM

DSpace software copyright © 2002-2015  DuraSpace
About CeR – Central Repository | Send Feedback

OpenAIRERCUB
 

 

All of DSpaceInstitutionsAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About CeR – Central Repository | Send Feedback

OpenAIRERCUB