Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads

Journal of Food Science and Technology

Volumn 51, Issue 1, 2014, Pages 183-190

  Petzold, Guillermo ^a   Gianelli, María Pia ^a   Bugueño, Graciela ^a   Celan, Raymond ^a   Pavez, Constanza ^a   Orellana, Patricio ^a  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Ca alginate; Chitosan; Encapsulation; Liquid smoke

Indexed keywords

CA-ALGINATE; CALCIUM ALGINATE; DIFFERENT LAYERS; LIQUID SMOKE; LOAD CAPACITY; REFRIGERATION TEMPERATURES; ROOM TEMPERATURE; VOLATILE COMPOUNDS;

ALGINATE; CALCIUM; CHITOSAN; ENCAPSULATION; FLAVOR COMPOUNDS; SMOKE; VOLATILE ORGANIC COMPOUNDS;

LIQUIDS;

EID: 84891274276     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1090-z     Document Type: Article

References (26)

1. Bajpai SK, Tankhiwale R (2006) Investigation of dynamic release of vitamin B2 from calcium alginate/chitosan multilayered beads: part II. React Funct Polym 66:1565-1574
2. Chang CP, Dobashi T (2003) Preparation of alginate complex capsules containing eucalyptus essential oil and its controlled release. Colloids Surf B: Biointerfaces 32:257-262
3. De Roos KB (2006) Understanding and controlling the behavior of aroma compounds in thermally processed foods. Trends Food Sci Technol 17(5):236-243
4. Deladino L, Pablo SA, Anbidner A, Navarro N, Miriam NM (2008) Encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydr Polym 71:126-134
5. Donati I, Paoletti S (2009) Material properties of alginates. In: Rehm BHA (ed) Alginates: biology and applications. Springer, Berlin, pp 1-53
6. George M, Abraham E (2006) Polyionic hydrocolloids for the intestinal delivery of protein drugs: alginate and chitosan- A review. J Controlled Release 114:1-14
7. Gianelli MP, Flores M, Toldra F (2002) Optimization of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham. J Sci Food Agric 82:1703-1709
8. Gianelli MP, Flores M, Toldra F (2003) Interaction of solid phase microextraction (SPME) for the analysis of volatile compounds in dry cured ham. J Agric Food Chem 51:6828-6834
9. Gianelli MP, Valdebenito P, Fritz M, Flores M (2009) Fat acts as reservoir for volatile compounds. Effect of the cooking process on the development of volatile compounds in "longaniza" sausage from Chillán, Chile. Fleischwirtschaft Int 24:39-44
10. Gouin S (2004) Microencapulation: industrial appraisal of existing technologies and trends. Trends Food Sci Technol 15:330-347
11. Guillén MD, Manzanos MJ, Zabala L (1995) Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy. J Agric Food Chem 43:463-468
12. Han J, Guenier A-S, Salmieri S, Lacroix M (2008) Alginate and chitosan functionalization for micronutrient encapsulation. J Agric Food Chem 56:2528-2535
13. Helgerud T, Gåserød O, Fjæreide T, Andersen PO, Larsen CK (2010) Alginates. In: Imeson A (ed) Food stabilizers, thickeners and gelling agents. Willey-Blackwell, Iowa, pp 50-56
14. Jiamrungraksa T, Charuchinda S (2010) Preparation and characteristics of galangal essential oil/alginate microcapsules. J Met, Mater Miner 20(2):89-92
15. Kostyra E, Barylko-Pikielna N (2006) Volatiles composition and flavour profile identity of smoke flavourings. Food Qual Prefer 17:85-95
16. Madene A, Jacquot M, Scher J, Desobry S (2006) Flavour encapsulation and controlled release- A review. Int J Food Sci Technol 41:1-21
17. Manojlovic V, Rajic N, Djonlagic J, Obradovic B, Nedovic V, Bugarski B (2008) Application of electrostatic extrusion flavour encapsulation and controlled release. Sensors 8:1488-1496
18. Meier D (2009) Additives: smoke flavorings. In: Nollet L, Toldrá F (eds) Handbook of processed meats and poultry analysis. CRC Press, Boca Raton, pp 109-128
19. Montazeri N, Oliveira ACM, Himelbloom BH, Leigh MB, Crapo CA (2013) Chemical characterization of commercial liquid smoke products. Food Sci Nutr 1:102-115
20. Papageorgiou M, Stefan K, Michelle GG (1994) Structural and textural properties of calcium, hot-made alginate gels. Carbohydr Polym 24:199-207
21. 2+-alginate beads. Biotechnol Bioeng 79:253-259
22. Simon R, de la Calle B, Palme S, Meier D, Anklam E (2005) Composition and analysis of liquid smoke flavouring primary products. J Sep Sci 28:871-882
23. Sinha VR, Kumria R (2001) Polysaccharides in colon specific drug delivery. Int J Pharm 224:19-38
24. Sung W-C, Huang C-H, Sun F-M (2007) Volatile components detected in liquid smoke flavoring preparations from two types of rice hull. Chia-nan Ann Bull 33:13-20
25. Yeh KW, Chang CP, Yamamoto T, Dobashi T (2011) Release model of alginate microcapsules containing volatile tea-tree oil. Colloids Surf 380:152-155
26. Zuidam JN, Shimoni E (2010) Overview of microencapsulation for use in food products or processes and methods. In: Nedovics VA, Zuidam JN (eds) Encapsulation technologies for active food ingredients and food processing. Springer, New York, pp 1-6