Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads |
| |
Authors: | Steva Levic Verica Djordjevic Nevenka Rajic Milan Milivojevic Branko Bugarski Viktor Nedovic |
| |
Institution: | 1. Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081, Belgrade-Zemun, Serbia 2. Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000, Belgrade, Serbia
|
| |
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?C300°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 260°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. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|