Please cite this article as: Lević, S., Pajić Lijaković, I., Đorđević, 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, Food Hydrocolloids (2014), Abstract 17 18 In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been 19 manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The 20 effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 %w/w) on 21 viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in 22 emulsions are bigger as polymer solution is more concentrated and contains more of the flavour.23When emulsions have been subjected to electrostatic extrusion and upon Na + -Ca 2+ ion exchange, 24 smaller (~960 to ~1450 µm) and less spherical beads were obtained (sphericity factor 0.003 to 25 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 2 0.21) compared to beads produced by simple dripping technique (without electrostatic field).
26When wet beads were air dried, they shrunk less if they had higher content of the flavour. Novel 27 mathematical model describing swelling kinetics of dried beads is developed. In this work, D-28 limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency ~50 29 to ~77%) and its thermal stability was confirmed by TG/MS analysis. 30 31
