crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 707864

Journal

Authors: Belščak-Cvitanović, Ana; Komes, Draženka; Karlović, Sven; Djaković, Senka; Špoljarić, Igor; Mršić, Gordan; Ježek, Damir
Title: Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium
Source: Food Chemistry (0308-8146) 167 (2015); 378-386
Paper type: article
Keywords: alginate; bitterness; caffeine; encapsulation; texture
Abstract:
Alginate-based blends consisting of carrageenan, pectin, chitosan or psyllium husk powder were prepared for assessment of the best formulation aimed at encapsulation of caffeine. Alginate-pectin blend exhibited the lowest viscosity and provided the smallest beads. Alginate-psyllium husk blend was characterised with higher viscosity, yielding the largest bead size and the highest caffeine encapsulation efficiency (83.6%). The release kinetics of caffeine indicated that the porosity of alginate hydrogel was not reduced sufficiently to retard the diffusion of caffeine from the beads. Chitosan coated alginate beads provided the most retarded release of caffeine in water. Morphological characteristics of beads encapsulating caffeine were adversely affected by freeze drying. Bitterness intensity of caffeine-containing beads in water was the lowest for alginate-psyllium beads and chitosan coated alginate beads. Higher sodium alginate concentration (3%) for production of hydrogel beads in combination with psyllium or chitosan coating would present the most favourable carrier systems for immobilization of caffeine.
Project / theme: 058-0000000-3470
Original language: ENG
Citation databases: Current Contents Connect (CCC)
MEDLINE
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://www.sciencedirect.com/science/article/pii/S0308814614010346
Broj citata:
Altmetric:
DOI: 10.1016/j.foodchem.2014.07.011
URL cjelovitog rada:
Google Scholar: Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium
Contrib. to CROSBI by: Ana Belščak (abelscak@pbf.hr), 27. Srp. 2014. u 15:34 sati



  Print version   za tiskati


upomoc
foot_4