Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

2015 ◽  
Vol 49 ◽  
pp. 25-34 ◽  
Author(s):  
Bryshila Lupo ◽  
Alicia Maestro ◽  
José M. Gutiérrez ◽  
Carmen González
Keyword(s):  
Functional Food ◽  
Alginate Beads

scholarly journals Pre-fermentative treatment of a model wine with aim to serve as a functional food with decreased alcohol content

2017 ◽  
Vol 63 (01) ◽  
pp. 47-53
Author(s):  
Irina Mladenoska ◽  
Verica Petkova ◽  
Tatjana Kadifkova Panovska
Keyword(s):  
Enzyme Activity ◽  
Gluconic Acid ◽  
Functional Food ◽  
Ph Value ◽  
Enzymatic Reaction ◽  
Alginate Beads ◽  
High Concentration ◽  
Ph Optimum ◽  
Enzyme Preparations ◽  
Initial Ph

The effect of substrate concentration on the enzyme activity in the reaction of glucose conversion into gluconic acid was investigated by using three different enzyme preparations in media with two different glucose concentrations. The media were simulating the conditions in the must, thus named as minimal model must, and were composed form combination of several organic acids and glucose. Those media were having initial pH of 3.5 that is a very unfavorable for glucose oxidase activity having a pH optimum at the pH value of 5.5. Among the three preparations used, the bakery additive, Alphamalt Gloxy 5080, was the most active in the medium with glucose concentration of 10 g/L, showing conversion of more than 70% for the period of 24 h, while the same enzyme preparation in the medium with 100 g/L glucose converted only about 7% of glucose. The pH value of the medium at the beginning and at the end of the enzymatic reaction was a good indicator of the enzyme activity. It seems that for the conversion of glucose in higher concentration, enzymatic preparation in high concentration should also be used. The preliminary attempt of immobilization of two preparations of glucose oxidases in alginate beads was also performed and a successful immobilization procedure for utilization in food industry was preliminarily developed. Keywords: glucose oxidases, enzymatic pretreatment, glucose, gluconic acid, model wine, functional food

Formulation and Characterization of Calcium Alginate Beads Containing Ampicillin

1998 ◽  
Vol 3 (2) ◽  
pp. 193-198 ◽  
Author(s):  
Maria Luisa Torre ◽  
Paolo Giunchedi ◽  
Lauretta Maggi ◽  
Rosanna Stefli ◽  
Evelyn Ochoa Machiste ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Alginate Beads ◽  
Calcium Alginate Beads

scholarly journals Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food

2019 ◽  
Vol 39 (suppl 2) ◽  
pp. 432-438 ◽  
Author(s):  
Zabelita Fardin FOLHARINI ◽  
Carla Roberta ORLANDI ◽  
Maira Cristina MARTINI ◽  
Fernanda BRUXEL ◽  
Taciélen ALTMAYER ◽  
...  
Keyword(s):  
Functional Food

scholarly journals Expression and Characterization of a Dye-Decolorizing Peroxidase from Pseudomonas Fluorescens Pf0-1

Catalysts ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 463 ◽  
Author(s):  
Nikola Lončar ◽  
Natalija Drašković ◽  
Nataša Božić ◽  
Elvira Romero ◽  
Stefan Simić ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Pseudomonas Fluorescens ◽  
Alginate Beads ◽  
Sequence Information ◽  
Soluble Enzyme ◽  
Initial Activity ◽  
Alternative Substrate ◽  
65 H ◽  
Genome Sequence Information

The consumption of dyes is increasing worldwide in line with the increase of population and demand for clothes and other colored products. However, the efficiency of dyeing processes is still poor and results in large amounts of colored effluents. It is desired to develop a portfolio of enzymes which can be used for the treatment of colored wastewaters. Herein, we used genome sequence information to discover a dye-decolorizing peroxidase (DyP) from Pseudomonas fluorescens Pf-01. Two genes putatively encoding for DyPs were identified in the respective genome and cloned for expression in Escherichia coli, of which one (PfDyP B2) could be overexpressed as a soluble protein. PfDyP B2 shows some typical features known for DyPs which includes the ability to convert dyes at the expense of hydrogen peroxide. Interestingly, t-butyl hydroperoxide could be used as an alternative substrate to hydrogen peroxide. Immobilization of PfDyP B2 in calcium-alginate beads resulted in a significant increase in stability: PfDyP B2 retains 80% of its initial activity after 2 h incubation at 50 °C, while the soluble enzyme is inactivated within minutes. PfDyP B2 was also tested with aniline and ethyl diazoacetate as substrates. Based on GC-MS analyses, 30% conversion of the starting material was achieved after 65 h at 30 °C. Importantly, this is the first report of a DyP-catalyzed insertion of a carbene into an N-H bond.

scholarly journals Preparation and Characterization of Alginate and Psyllium Beads ContainingLactobacillus acidophilus

2012 ◽  
Vol 2012 ◽  
pp. 1-8 ◽  
Author(s):  
Farzaneh Lotfipour ◽  
Shahla Mirzaeei ◽  
Maryam Maghsoodi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Encapsulation Efficiency ◽  
Alginate Beads ◽  
Probiotic Bacteria ◽  
Partial Substitution ◽  
Narrow Size Distribution ◽  
Acidic Conditions ◽  
Ph Conditions

This paper describes preparation and characterization of beads of alginate and psyllium containing probiotic bacteria ofLactobacillus acidophilusDMSZ20079. Twelve different formulations containing alginate (ALG) and alginate-psyllium (ALG-PSL) were prepared using extrusion technique. The prepared beads were characterized in terms of size, morphology and surface properties, encapsulation efficiency, viabilities in acid (pH 1.8, 2 hours) and bile (0.5% w/v, 2 hours) conditions, and release in simulated colon pH conditions. The results showed that spherical beads with narrow size distribution ranging from1.59±0.04to1.67±0.09 mm for ALG and from1.61±0.06to1.80±0.07mm for ALG-PSL with encapsulation efficiency higher than 98% were achieved. Furthermore, addition of PSL into ALG enhanced the integrity of prepared beads in comparison with ALG formulations. The results indicated that incorporation of PSL into alginate beads improved viability of the bacteria in acidic conditions as well as bile conditions. Also, stimulating effect of PSL on the probiotic bacteria was observed through 20-hour incubation in simulated colonic pH solution. According to ourin vitrostudies, PSL can be a suitable polymer candidate for partial substitution with ALG for probiotic coating.

scholarly journals Physicochemical Characterization of Alginate Beads Containing Sugars and Biopolymers

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Tatiana Aguirre Calvo ◽  
Patricio Santagapita
Keyword(s):  
Water Content ◽  
Digital Image Analysis ◽  
Individual Component ◽  
Physicochemical Characterization ◽  
Alginate Beads ◽  
Complete Characterization ◽  
Ft Ir ◽  
Different Characteristics ◽  
Lower Water Content

Alginate hydrogels are suitable for the encapsulation of a great variety of biomolecules. Several alternatives to the conventional alginate formulation are being studied for a broad range of biotechnological applications; among them the addition of sugars and biopolymers arises as a good and economic strategy. Sugars (trehalose and β-cyclodextrin), a cationic biopolymer (chitosan), an anionic biopolymer (pectin), and neutral gums (Arabic, guar, espina corona, and vinal gums) provided different characteristics to the beads. Here we discuss the influence of beads composition on several physicochemical properties, such as size and shape, analyzed through digital image analysis besides both water content and activity. The results showed that the addition of a second biopolymer, β-CD, or trehalose provoked more compact beads, but the fact that they were compact not necessarily implies a concomitant increase in their circularity. Espina corona beads showed the highest circularity value, being useful for applications which require a controlled and high circularity, assuring quality control. Beads with trehalose showed lower water content than the rest of the system, followed by those containing galactomannans (espina corona, vinal, and guar gums), revealing polymer structure effects. A complete characterization of the beads was performed by FT-IR, assigning the characteristics bands to each individual component.

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