Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads
Samo za registrovane korisnike
2013
Autori
Lević, StevaĐorđević, Verica
Rajić, Nevenka
Milivojević, Milan
Bugarski, Branko
Nedović, Viktor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Electrostatic extrusion was applied to the encapsulation of 3-ethoxy-4-hydroxybenzaldehyde (ethyl vanillin) in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. The calcium alginate/poly(vinyl alcohol) hydrogel spheres were formed after contact with the cross-linker solution of calcium chloride, followed by the freeze-thaw method for poly(vinyl alcohol) gel formation. The entrapment of aroma in beads was investigated by FTIR and thermal analysis (thermogravimetry/differential thermal gravimetry; TGA/DTG). The mass loss in the temperature range of 150-300A degrees C is related to degradation of the matrix and the release of ethyl vanillin. According to the DTG curve, the release of ethyl vanillin occurs at about 260A degrees C. TGA measurements of the stored samples confirmed that formulations were stable for a period of one month. FTIR analysis provides no evidence for chemical interactions between flavour and alginate that would alter the nature of the functional groups... in the flavour compound.
Ključne reči:
calcium alginate / poly(vinyl alcohol) / ethyl vanillin / encapsulationIzvor:
Chemical Papers, 2013, 67, 2, 221-228Izdavač:
- Springer International Publishing Ag, Cham
Finansiranje / projekti:
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.2478/s11696-012-0260-1
ISSN: 2585-7290
WoS: 000312060300011
Scopus: 2-s2.0-84874458103
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Lević, Steva AU - Đorđević, Verica AU - Rajić, Nevenka AU - Milivojević, Milan AU - Bugarski, Branko AU - Nedović, Viktor PY - 2013 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2483 AB - Electrostatic extrusion was applied to the encapsulation of 3-ethoxy-4-hydroxybenzaldehyde (ethyl vanillin) in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. The calcium alginate/poly(vinyl alcohol) hydrogel spheres were formed after contact with the cross-linker solution of calcium chloride, followed by the freeze-thaw method for poly(vinyl alcohol) gel formation. The entrapment of aroma in beads was investigated by FTIR and thermal analysis (thermogravimetry/differential thermal gravimetry; TGA/DTG). The mass loss in the temperature range of 150-300A degrees C is related to degradation of the matrix and the release of ethyl vanillin. According to the DTG curve, the release of ethyl vanillin occurs at about 260A degrees C. TGA measurements of the stored samples confirmed that formulations were stable for a period of one month. FTIR analysis provides no evidence for chemical interactions between flavour and alginate that would alter the nature of the functional groups in the flavour compound. PB - Springer International Publishing Ag, Cham T2 - Chemical Papers T1 - Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads EP - 228 IS - 2 SP - 221 VL - 67 DO - 10.2478/s11696-012-0260-1 ER -
@article{ author = "Lević, Steva and Đorđević, Verica and Rajić, Nevenka and Milivojević, Milan and Bugarski, Branko and Nedović, Viktor", year = "2013", abstract = "Electrostatic extrusion was applied to the encapsulation of 3-ethoxy-4-hydroxybenzaldehyde (ethyl vanillin) in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. The calcium alginate/poly(vinyl alcohol) hydrogel spheres were formed after contact with the cross-linker solution of calcium chloride, followed by the freeze-thaw method for poly(vinyl alcohol) gel formation. The entrapment of aroma in beads was investigated by FTIR and thermal analysis (thermogravimetry/differential thermal gravimetry; TGA/DTG). The mass loss in the temperature range of 150-300A degrees C is related to degradation of the matrix and the release of ethyl vanillin. According to the DTG curve, the release of ethyl vanillin occurs at about 260A degrees C. TGA measurements of the stored samples confirmed that formulations were stable for a period of one month. FTIR analysis provides no evidence for chemical interactions between flavour and alginate that would alter the nature of the functional groups in the flavour compound.", publisher = "Springer International Publishing Ag, Cham", journal = "Chemical Papers", title = "Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads", pages = "228-221", number = "2", volume = "67", doi = "10.2478/s11696-012-0260-1" }
Lević, S., Đorđević, V., Rajić, N., Milivojević, M., Bugarski, B.,& Nedović, V.. (2013). Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. in Chemical Papers Springer International Publishing Ag, Cham., 67(2), 221-228. https://doi.org/10.2478/s11696-012-0260-1
Lević S, Đorđević V, Rajić N, Milivojević M, Bugarski B, Nedović V. Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. in Chemical Papers. 2013;67(2):221-228. doi:10.2478/s11696-012-0260-1 .
Lević, Steva, Đorđević, Verica, Rajić, Nevenka, Milivojević, Milan, Bugarski, Branko, Nedović, Viktor, "Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads" in Chemical Papers, 67, no. 2 (2013):221-228, https://doi.org/10.2478/s11696-012-0260-1 . .