Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion
Само за регистроване кориснике
2015
Аутори
Levic, StevaLijakovic, Ivana Pajic
Dordevic, Verica
Rac, Vladislav
Rakić, Vesna M.
Šolević Knudsen, Tatjana
Pavlović, Vladimir B.
Bugarski, Branko
Nedovic, Viktor
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Immobilization / Alginate / Electrostatic extrusion / D-limonene / SwellingИзвор:
Food Hydrocolloids, 2015, 45, 111-123Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
Напомена:
- Accepted version: http://cer.ihtm.bg.ac.rs/handle/123456789/3173
DOI: 10.1016/j.foodhyd.2014.10.001
ISSN: 0268-005X
WoS: 000348837300013
Scopus: 2-s2.0-84913534160
Институција/група
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/123456789/1762 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 . .