Preparation of a micro-porous alginate gel using a microfluidic bubbling device

International Journal of Food Engineering

Volumn 6, Issue 3, 2010, Pages

  Martynov, Sergey ^a   Wang, Xiaoliang ^b   Stride, Eleanor P ^a   Edirisinghe, Mohan J ^a  

^a UNIVERSITY COLLEGE LONDON   (United Kingdom)

^b SICHUAN UNIVERSITY   (China)

Author keywords

Aerated food product; Bubbling; Calcium alginate; Micro porous gel; Microfluidics

Indexed keywords

A-DENSITY; AIR BUBBLES; ALGINATE GEL; BUBBLING; CALCIUM ALGINATE; CALCIUM ALGINATE GELS; ENERGY CONTENT; GAS CONTENT; LOW ENERGIES; MEAN PORE DIAMETERS; MICRO-POROUS GEL; MICROPOROUS; MONODISPERSE; REFLECTIVITY MEASUREMENTS; SAMPLE HOMOGENEITY; SEM; STANDARD DEVIATION; T JUNCTIONS;

ALGINATE; BUBBLE FORMATION; CALCIUM; FOOD PRODUCTS; MICROFLUIDICS;

GELS;

EID: 77953098596     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1774     Document Type: Article

References (20)

1. Augustin, M. A., and Hemar, Y. (2009) "Nano- and micro-structured assemblies for encapsulation of food ingredients," Chemical Society Reviews, 38, 902-912.
2. Busto, M. D., Garcia-Tramontin, K. E., Ortega, N., and Perez-Mateos, M. (2006) "Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices," Bioresource Technology, 97, 1477-1483.
3. Campbell, G. M., and Mougeot, E. (1999) "Creation and characterisation of aerated food products," Trends in Food Science & Technology, 10, 283-296.
4. Cussler E.L (1997) Diffusion. Mass Transfer in Fluid Systems. Cambridge University Press, Cambridge.
5. Desai, K. G. H., and Park, H. J. (2005) "Recent developments in microencapsulation of food ingredients," Drying Technology, 23, 1361-1394.
6. Draget, K. I., Ostgaard, K., and Smidsrod, O. (1990) "Homogeneous Alginate Gels - A Technical Approach," Carbohydrate Polymers, 14, 159-178.
7. Gibbs, B. F., Kermasha, S., Alli, I., and Mulligan, C. N. (1999) "Encapsulation in the food industry: a review," International Journal of Food Sciences and Nutrition, 50, 213-224.
8. Hasler, C. (2002) "Where do functional foods fit in the diet?," Foods for Health: Integrating Agriculture, Medicine and Food for Future Health, 14, 137-141.
9. Ji, C. I., Cho, S. M., Gu, Y. S., and Kim, S. B. (2007) "The processing optimization of caviar analogs encapsulated by calcium-alginate gel membranes," Food Science and Biotechnology, 16, 557-564.
10. King,A.H. (1983) "Brown seaweed extracts (alginates)", in Food Hydrocolloids, M. Glicksman, ed., CRC, Boca Raton, FL, 115-188.
11. Korhonen, H. (2002) "Technology options for new nutritional concepts," International Journal of Dairy Technology, 55, 79-88.
12. Kuo, C. K., and Ma, P. X. (2001) "Ionically crosslinked alginate hydrogels as scaffolds for tissue engineering: Part 1. Structure, gelation rate and mechanical properties," Biomaterials, 22, 511-521.
13. McClements, D. J., Decker, E. A., Park, Y., and Weiss, J. (2009) "Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods," Critical Reviews in Food Science and Nutrition, 49, 577-606.
14. Mezzenga, R., Schurtenberger, P., Burbidge, A., and Michel, M. (2005) "Understanding foods as soft materials," Nature Materials, 4, 729-740.
15. Mishra, P., and Kar, R. (2003) "Treatment of grapefruit juice for bitterness removal by amberlite IR 120 and amberlite IR 400 and alginate entrapped naringinase enzyme," Journal of Food Science, 68, 1229-1233.
16. Pancholi, K. P., Farook, U., Moaleji, R., Stride, E., and Edirisinghe, M. J. (2008) "Novel methods for preparing phospholipid coated microbubbles," European Biophysics Journal with Biophysics Letters, 37, 515-520.
17. Puri, M., Marwaha, S. S., and Kothari, R. M. (1996) "Studies on the applicability of alginate-entrapped naringinase for the debittering of kinnow juice," Enzyme and Microbial Technology, 18, 281-285.
18. Taylor, T. M., Davidson, P. M., Bruce, B. D., and Weiss, J. (2005) "Liposomal nanocapsules in food science and agriculture," Critical Reviews in Food Science and Nutrition, 45, 587-605.
19. Wang, X., Li, X., Stride, E., Hiang, J., Edirisinghe, M., Schroeder,C.,Best,S.,Cameron,R.,Waller,D.,Donald,A. (2010) "Novel preparation and characterization of porous alginate films," Carbohydrate Polymers,79, 989-997.
20. Weiner, G., and Nussinovitch, A. (1994) "Succulent, Hydrocolloid-Based, Texturized Grapefruit Products," Food Science and Technology-Lebensmittel-Wissenschaft & Technologie, 27, 394-399.