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dc.creatorLevic, Steva
dc.creatorLijakovic, Ivana Pajic
dc.creatorDordevic, Verica
dc.creatorRac, Vladislav
dc.creatorRakić, Vesna M.
dc.creatorŠolević Knudsen, Tatjana
dc.creatorPavlović, Vladimir B.
dc.creatorBugarski, Branko
dc.creatorNedovic, Viktor
dc.date.accessioned2019-10-25T07:12:50Z
dc.date.available2015-10-26
dc.date.issued2015
dc.identifier.issn0268-005X
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/3173
dc.description.abstractIn 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/316004/EU//
dc.rightsembargoedAccess
dc.sourceFood Hydrocolloids
dc.subjectImmobilizationen
dc.subjectAlginateen
dc.subjectElectrostatic extrusionen
dc.subjectD-limoneneen
dc.subjectSwellingen
dc.titleCharacterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusionen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractЛијаковиц, Ивана Пајиц; Бугарски, Бранко; Ракиц, Весна; Павловић, Владимир Б.; Недовиц, Виктор; Шолевић Кнудсен, Татјана; Рац, Владислав; Левиц, Стева; Дордевиц, Верица;
dc.citation.volume45
dc.citation.spage111
dc.citation.epage123
dc.citation.other45: 111-123
dc.citation.rankaM21
dc.description.otherThis 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]
dc.description.otherPublished version: [http://cer.ihtm.bg.ac.rs/handle/123456789/1762]
dc.identifier.doi10.1016/j.foodhyd.2014.10.001
dc.identifier.rcubConv_3281
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs/bitstream/id/14454/10.1016.j.foodhyd.2014.10.001.pdf
dc.identifier.scopus2-s2.0-84913534160
dc.identifier.wos000348837300013
dc.type.versionacceptedVersion


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