Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads

被引：22

作者：

Levic, Steva ^{[1
]}

Djordjevic, Verica ^{[2
]}

Rajic, Nevenka ^{[2
]}

Milivojevic, Milan ^{[2
]}

Bugarski, Branko ^{[2
]}

Nedovic, Viktor ^{[1
]}

机构：

[1] Univ Belgrade, Fac Agr, Belgrade 11081, Serbia

[2] Univ Belgrade, Fac Technol & Met, Belgrade 11000, Serbia

来源：

CHEMICAL PAPERS | 2013年 / 67卷 / 02期

关键词：

calcium alginate; poly(vinyl alcohol); ethyl vanillin; encapsulation; POLY(VINYL ALCOHOL); HYDROGELS;

D O I：

10.2478/s11696-012-0260-1

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

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. (C) 2012 Institute of Chemistry, Slovak Academy of Sciences

引用

页码：221 / 228

页数：8

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