publication . Article . 2008

Application of Electrostatic Extrusion – Flavour Encapsulation and Controlled Release

Branko Bugarski; Viktor Nedovic; Bojana Obradovic; Jasna Djonlagic; Nevenka Rajic; Verica Manojlovic;
Open Access English
  • Published: 01 Mar 2008 Journal: Sensors (issn: 1424-8220, Copyright policy)
  • Publisher: MDPI AG
Abstract
The subject of this study was the development of flavour alginate formulationsaimed for thermally processed foods. Ethyl vanilline was used as the model flavourcompound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline inalginate gel microbeads. The obtained microbeads with approx. 10 % w/w of ethylvanilline encapsulated in about 2 % w/w alginate were uniformly sized spheres of about450 μm. Chemical characterization by H-NMR spectroscopy revealed that the alginateused in this study had a high content (67 %) of guluronic residues and was rich in GG diadblocks (FGG = 55%) and thus presented a high-quality immobilisation matrix. The t...
Subjects
free text keywords: electrostatic extrusion, ethyl vanillin, flavour encapsulation, TG-DSC., Chemical technology, TP1-1185
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Article . 2008
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