Alginate gel particles–A review of production techniques and physical properties

Ching, Su Hung; Bansal, Nidhi

doi:10.1080/10408398.2014.965773

Cited by 478 publications

(337 citation statements)

References 176 publications

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“…20,21 Notably, Lacy et al used alginate hydrogels (ALG) to encapsulate islet cells capable of releasing insulin. 22 3 Lab-scale synthesis of alginate hydrogel particles and fibers has been demonstrated using dripping, [23][24][25][26] co-extrusion, 27 microfluidics, 24,28,29 inkjet printing and 3D printing. 20,21 Bremond et al also demonstrated encapsulation with very thin controlled layers of alginate hydrogels.…”

Section: Introductionmentioning

confidence: 99%

Governing Principles of Alginate Microparticle Synthesis with Centrifugal Forces

et al. 2016

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A controlled synthesis of polymeric particles is becoming increasingly important because of emerging applications ranging from medical diagnostics to self-assembly. Centrifugal synthesis of hydrogel microparticles is a promising method, combining rapid particle synthesis and the ease of manufacturing with readily available laboratory equipment. This method utilizes centrifugal forces to extrude an aqueous polymer solution, sodium alginate (NaALG) through a nozzle. The extruded solution forms droplets that quickly cross-link upon contact with aqueous calcium chloride (CaCl2) solution to form hydrogel particles. The size distribution of hydrogel particles is dictated by the pinch-off behavior of the extruded solution through a balance of inertial, viscous, and surface tension stresses. We identify the parameters dictating the particle size and provide a numerical correlation predicting the average particle size. Furthermore, we create a phase map identifying different pinch-off regimes (dripping without satellites, dripping with satellites, and jetting), explaining the corresponding particle size distributions, and present scaling arguments predicting the transition between regimes. By shedding light on the underlying physics, this study enables the rational design and operation of particle synthesis by centrifugal forces.

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Section: Introductionmentioning

confidence: 99%

Governing Principles of Alginate Microparticle Synthesis with Centrifugal Forces

et al. 2016

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“…[19] Rigid hydrogel beads can be formed by simple gelation with divalent cation with higher affinity to Ca 2+ and result in the egg-box formation. [20] Alginate has broad biological and food applications due to its biodegradability, biocompatibility, non-toxic and is reasonably cheap. [21,22] However, alginate hydrogels had poor mechanical properties and porous structure which are decisive for food or drug delivery system.…”

Section: Introductionmentioning

confidence: 99%

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Bubin

Ali

Shukri

et al. 2019

International Journal of Food Properties

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The physicochemical properties, shelf life and stability of pitaya pearls (PP) by reverse spherification from sodium alginate (PP Alginate), kappa carrageenan (PP Kappa) and a combined iota carrageenan-sodium alginate (PP Iota) were studied. The macronutrients of PP were not affected by the hydrocolloid types, except for ash. PP Alginate showed the strongest textural properties. Storage duration affected mainly elasticity of all PP. During storage, PP Alginate and PP Kappa had better morphological and textural stability. However, PP Kappa with lower values of calorie, hardness, and rupture force is the suggested PP for consumption in beverages.

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“…It has been reported that the immobilization of (O/W) single emulsions within Ca-alginate hydrogels through the crosslinking process could prevent the coalescence of oil globules and improve the stability of emulsions (Chan, 2011;Xiao, Shi, Li, Pan, & Huang, 2017). Alginate, an edible natural polysaccharide isolated from brown seaweed, is a linear polymer made up of α-1,4-l-guluronic acid residues and β-1,4-d-mannuronic acid residues (Ching, Bansal, & Bhandari, 2017). Alginate could rapidly form Ca-alginate hydrogel with calcium cations through a sol-gel transition, due to the formation of the well-known "egg-box" junctions (Aguero, Zaldivar-Silva, Pena, & Dias, 2017).…”

Section: Introductionmentioning

confidence: 99%

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

Sun

Zhang

Xia

2019

J Food Process Engineering

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The objective of the present study was to improve the stability of (water‐in‐oil‐in‐water) double emulsions by dual gelation, including the gelation of lipid phase through oleogels and the gelation of continuous aqueous phase through hydrogels. Glycerol monostearate (GMS) could be used to form the oleogels and improve the stability of primary emulsions and double emulsions through reinforcing oil film. However, the redundant GMS crystals in both the oil phase and the continuous phase could cause the destabilization of double emulsions. The double emulsions reinforced by oleogels were successfully encapsulated in Ca‐alginate hydrogel beads, and this encapsulation would not influence the integrity of double emulsions. The redundant GMS crystals might cause the leakage of the inner aqueous phase in the encapsulation process, and this leakage was more likely to happen during the mixing step, rather than the crosslinking step. Ca‐alginate hydrogel beads were conducive to the confinement of the encapsulated oil globules. Practical Applications The potential applications of (water‐in‐oil‐in‐water [W1/O/W2]) double emulsions in food industry are limited by their low stability, including the weakness of the thin liquid oil film and the low thermodynamic stability of oil globules. The combination of oleogels and hydrogels could effectively improve the stability of double emulsions through the reinforcement of the oil film and the confinement of oil globules. This work provides a feasible method to improve the stability of (W1/O/W2) double emulsions, obtaining an applicable delivery system for hydrophilic active ingredients in food industry. The stable double emulsions could be used to encapsulate and control the release of hydrophilic bioactive ingredients and protect sensitive bioactive ingredients from chemical degradation. Otherwise, this system might achieve the co‐delivery of hydrophilic ingredients and hydrophobic ingredients.

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Alginate gel particles–A review of production techniques and physical properties

Cited by 478 publications

References 176 publications

Governing Principles of Alginate Microparticle Synthesis with Centrifugal Forces

Governing Principles of Alginate Microparticle Synthesis with Centrifugal Forces

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels

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Alginate gel particles–A review of production techniques and physical properties

Cited by 478 publications

References 176 publications

Governing Principles of Alginate Microparticle Synthesis with Centrifugal Forces

Governing Principles of Alginate Microparticle Synthesis with Centrifugal Forces

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Improved stability of (W1/O/W2) double emulsions based on dual gelation: Oleogels and hydrogels

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Product

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Improved stability of (W₁/O/W₂) double emulsions based on dual gelation: Oleogels and hydrogels