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

Lević, Steva; Lijaković, Ivana Pajić; Đorđević, Verica; Rac, Vladislav; Rakić, Vesna; Knudsen, Tatjana Šolević; Pavlović, Vladimir B.; Bugarski, Branko; Nedović, Viktor

doi:10.1016/j.foodhyd.2014.10.001

Cited by 69 publications

(53 citation statements)

References 38 publications

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“…Extract compounds seem to fill up pores of the particles as confirmed by reduced surface area of ALG‐IN 20 ‐EXT formulation in comparison to the area of the extract‐free formulation of the same matrix composition (ALG‐IN 20 ). Recently, the similar results have been shown when the cocoa extract and D‐limonene were encapsulated in alginate beads (Lević and others ; Lupo and others ), as well as the case of T. serpyllum L. aqueous extract encapsulated in chitosan microbeads (Trifkovic and others ).…”

Section: Resultssupporting

confidence: 72%

Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja Extract

Balanč

Kalušević

Drvenica

et al. 2015

Journal of Food Science

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Carqueja (Pterospartum tridentatum) is an endemic species and various bioactive compounds have been identified in its aqueous extract. The aim of this study was to protect the natural antioxidants from the aqueous extract of carqueja by encapsulation in Ca-alginate microbeads and Ca-alginate microbeads containing 10% and 20% (w/v) of inulin. The microbeads produced by electrostatic extrusion technique had an average diameter from 625 μm to 830 μm depending on the portion of inulin. The sphericity factor of the hydrogel microbeads had values between 0.014 and 0.026, while freeze dried microbeads had irregular shape, especially those with no excipient. The reduction in microbeads size after freeze drying process (expressed as shrinkage factor) ranged from 0.338 (alginate microbeads with 20% (w/v) of inulin) to 0.523 (plain alginate microbeads). The expressed radical scavenging activity against ABTS and DPPH radicals was found to be between 30% and 40% for encapsulated extract, while the fresh extract showed around 47% and 57% of radical scavenging activity for ABTS and DPPH radicals, respectively. The correlation between antioxidant activity and the total phenolic content were found to be positive (in both assay methods, DPPH and ABTS), which indicate that the addition of inulin didn't have influence on antioxidant activity. The presence of inulin reduced stiffness of the hydrogel, and protected bead structure from collapse upon freeze-drying. Alginate-inulin beads are envisaged to be used for delivery of aqueous P. tridentatum extract in functional food products.

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Section: Resultssupporting

confidence: 72%

Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja Extract

Balanč

Kalušević

Drvenica

et al. 2015

Journal of Food Science

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“…For both systems, there was a gradual significant increase in shear viscosity with 248 increasing alginate concentration from around 0 to 0.05 % (w/w), followed by a much steeper 249 increase as the polysaccharide concentration was increased further. Other authors have also 250 reported a steep increase in the viscosity of nanoemulsions with increasing alginate 251 concentration above a certain concentration (Lević, et al, 2015). This increase is a result of 252 stronger chain-chain interactions in more concentrated biopolymer solutions, and tends to lead 253 to distinct non-Newtonian behavior (Manojlovic, Djonlagic, Obradovic, Nedovic, & 254 Bugarski, 2006).…”

Section: Statistical Analysis 221mentioning

confidence: 97%

Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate

2016

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25The aim of this study was to assess the impact of an anionic polysaccharide on the 26 physical properties and chemical stability of omega-3 enriched nanoemulsions. water nanoemulsions stabilized with a non-ionic surfactant (Tween 80) were mixed with 28 sodium alginate at several concentrations, and then their viscosity, creaming stability, particle 29 size, microstructure, and oxidation were measured. The viscosity of the mixed systems (2.5 % 30 w/w of oil) increased with polysaccharide addition, and was primarily governed by the 31 alginate rather than the oil droplets. Droplet flocculation was observed at sodium alginate 32 concentrations exceeding 0.05 % (w/w), which led to rapid creaming and an increase in 33 droplet size due to coalescence. This effect was attributed to depletion flocculation arising 34 from the exclusion of non-adsorbed polysaccharide molecules from the immediate vicinity of 35 the droplet surfaces. Nevertheless, the addition of alginate (0.1 % w/w) to the nanoemulsions 36 decreased the rate and extent of lipid oxidation during storage. This effect was probably due 37 to the ability of anionic groups on the alginate molecules to chelate pro-oxidant transition 38 metals (such as iron) in the aqueous phase. This study highlights the potential of using 39 alginate as a natural antioxidant in nanoemulsions; however, it also highlights the potential 40 for this polysaccharide to promote physical instability. This information could be used to 41 optimize the composition and structure of food matrices designed to improve the oxidative 42 stability of polyunsaturated lipids. 43 44 Keywords: Nanoemulsions; omega-3 fatty acids; lemon oil; oxidation; sodium alginate; 45 food matrix effects 46 47 Nanoemulsion formation 132The lipid phase of nanoemulsions consisted of a mixture of fish oil and lemon oil (50:50 133 w/w). Both oils were mixed and stirred for 5 min at room temperature. The aqueous phase of 134 the nanoemulsions consisted of 100 mM acetic-acetate buffer at pH 3.0. A coarse emulsion 135 was formed by mixing lipid phase (10% w/w), Tween 80 (1% w/w), and aqueous phase (89% 136 w/w) with a high-sheer blender for 2 min at 20,000 rpm. The resulting coarse emulsion was 137 then passed three times through a microfluidizer (model M110-P, Microfluidics, Newton, 138 MA) working at 15,000 psi to form a nanoemulsion. 139

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“…Neki materijali poput polisaharida su pogodni za dobijanje inkapsulata ekstruzionim procesima [5,6], dok drugi materijali, poput voskova, su pogodniji za dobijanje čestica metodom emulzifikacije [7]. Sintetički materijali, kao na primer polivinil alkohol, su pak pogodni za dobijanje filmova sa inkapsulisanom aktivnom materijom, uz istovremeno postizanje željenih termičkih svojstava inkapsulisane aktivne komponente [8].…”

Section: Materijali Za Inkapsulacijuunclassified

Modern encapsulation processes in food technology

Lević¹,

Kalušević²,

Đorđević³

et al. 2014

Hrana i ishrana

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Savremeni procesi inkapsulacije u tehnologiji hrane Kratak sadržaj: Procesi inkapsulacije su intenzivno izučavani poslednjih godina kao moguća alternativa konvencionalnim tehnologijama u proizvodnji hrane. Inkapsulacija aktivnih komponenti hrane se bazira na formiranju omotača (ili više slojeva omotača) oko aktivne komponente korišćenjem odgovarajuće metode inkapsulacije. Uloga zaštitnog omotača je, s jedne strane da spreči degradaciju aktivne komponente, a sa druge strane da omogući kontrolisano otpuštanje zaštićenih komponenti pod određenim uslovima. Moderna proizvodnja hrane nudi brojna rešenja za inkapsulaciju komponenti hrane, biljnih ekstrakata, ćelija mikroorganizama, itd. Takođe, postoji veliki broj dostupnih materijala nosača koji mogu da zadovolje specifične zahteve. Inkapsulacija je složen proces i primena inkapsulacionih tehnika u proizvodnji hrane zahteva znanje iz različitih oblasti nauke. Cilj ovog rada je da objedini različita iskustva iz inkapsulacionih procesa koji se već koriste u prehrambenoj tehnologiji, kao i onih procesa koji su još u fazi razvoja. Ovaj rad daje analizu i dosadašnja iskustva u oblasti inkapsulacije za potrebe industrije hrane. Data je analiza nekoliko inkapsulacionih procedura kao što su sprej sušenje, oblaganje u fluidizovanom sloju, inkapsulacija u polimernim česticama, koacervacija i inkapsulacija u ciklodekstrine.

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

Cited by 69 publications

References 38 publications

Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja Extract

Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja Extract

Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate

Modern encapsulation processes in food technology

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