Effect of calcium alginate coating on the cell retention and fermentation of a fungus-yeast immobilization system

LWT ◽  
2021 ◽  
Vol 144 ◽  
pp. 111250
Author(s):  
Jorge Rojas López-Menchero ◽  
Minami Ogawa ◽  
Juan C. Mauricio ◽  
Juan Moreno ◽  
Jaime Moreno-García
Keyword(s):  
Calcium Alginate ◽  
Cell Retention ◽  
Yeast Immobilization ◽  
Alginate Coating

Physical and Sensory Properties of Chicken Patties Made with Various Levels of Fat and Skin

1982 ◽  
Vol 45 (3) ◽  
pp. 214-217 ◽  
Author(s):  
M. J. BUYCK ◽  
S. C. SEIDEMAN ◽  
N. M. QUENZER ◽  
L. S. DONNELLY
Keyword(s):  
Calcium Alginate ◽  
Textural Properties ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Cooking Loss ◽  
The Other ◽  
Alginate Coating ◽  
Chicken Patties

Chicken patties were prepared from spent fowl meat and contained either 0, 10, 20 or 30% added skin and fat. One-half of each of these treatments was coated with a calcium alginate film while the other half served as controls. Percentages of fat, moisture, cooking loss and shrinkage, as well as textural properties and sensory attributes, were determined for patties from each formulation/coating treatment. Patties containing 30% added skin and fat lost more moisture during cooking than the all-meat patties. In addition, patties containing 20 or 30% added skin and fat received lower texture desirability ratings as compared to the all-meat patties. No significant differences were observed in juiciness, flavor desirability or overall palatability due to the level of added skin and fat. Chicken patties coated with a calcium alginate film were rated as being significantly more juicy and palatable then patties without a calcium alginate coating.

Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

2012 ◽  
Vol 48 (1) ◽  
pp. 164-169 ◽  
Author(s):  
C. Costa ◽  
A. Conte ◽  
G.G. Buonocore ◽  
M. Lavorgna ◽  
M.A. Del Nobile
Keyword(s):  
Shelf Life ◽  
Calcium Alginate ◽  
Fresh Cut ◽  
Alginate Coating

scholarly journals PLGA Microspheres with Alginate-Coated Large Pores for the Formulation of an Injectable Depot of Donepezil Hydrochloride

Pharmaceutics ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 311
Author(s):  
Dohyun Kim ◽  
Tae Hee Han ◽  
Seong-Chul Hong ◽  
Sun Jae Park ◽  
Yong Hak Lee ◽  
...  
Keyword(s):  
Sustained Release ◽  
Patient Compliance ◽  
Calcium Alginate ◽  
Burst Release ◽  
Plga Microspheres ◽  
Large Space ◽  
Initial Burst ◽  
Initial Burst Release ◽  
Donepezil Hydrochloride ◽  
Alginate Coating

As the main symptom of Alzheimer’s disease-related dementia is memory loss, patient compliance for donepezil hydrochloride (donepezil), administered as once-daily oral formulations, is poor. Thus, we aimed to design poly(lactic-co-glycolic acid) (PLGA) microspheres (MS) with alginate-coated large pores as an injectable depot of donepezil exhibiting sustained release over 2–3 weeks. The PLGA MS with large pores could provide large space for loading drugs with high loading capacity, and thereby sufficient amounts of drugs were considered to be delivered with minimal use of PLGA MS being injected. However, initial burst release of donepezil from the porous PLGA MS was observed. To reduce this initial burst release, the surface pores were closed with calcium alginate coating using a spray-ionotropic gelation method. The final pore-closed PLGA MS showed in vitro sustained release for approximately 3 weeks, and the initial burst release was remarkably decreased by the calcium alginate coating. In the prediction of plasma drug concentration profiles using convolution method, the mean residence time of the pore-closed PLGA MS was 2.7-fold longer than that of the porous PLGA MS. Therefore, our results reveal that our pore-closed PLGA MS formulation is a promising candidate for the treatment of dementia with high patient compliance.

EFFECT OF CALCIUM ALGINATE COATING ON THE PERFORMANCE OF IMMOBILIZED YEAST CELLS IN CALCIUM ALGINATE BEADS

2000 ◽  
Vol 177 (1) ◽  
pp. 1-14 ◽  
Author(s):  
YOSHIMITSU UEMURA ◽  
NAOKl HAMAKAWA ◽  
HIDEKAZU YOSHIZAWA ◽  
HIROKI ANDO ◽  
KAZUYA IJICHIY ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Alginate Beads ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Calcium Alginate Beads ◽  
Immobilized Yeast Cells ◽  
Alginate Coating

EVALUATION OF A CALCIUM ALGINATE COATING AND A PROTECTIVE PLASTIC WRAPPING FOR THE CONTROL OF LAMB CARCASS SHRINKAGE

1976 ◽  
Vol 41 (3) ◽  
pp. 639-641 ◽  
Author(s):  
C. R. LAZARUS ◽  
R. L. WEST ◽  
J. L. OBLINGER ◽  
A. Z. PALMER
Keyword(s):  
Calcium Alginate ◽  
Alginate Coating

Sensory Attributes of Precooked, Calcium Alginate-Coated Pork Patties

1981 ◽  
Vol 44 (10) ◽  
pp. 732-735 ◽  
Author(s):  
K. G. WANSTEDT ◽  
S. C. SEIDEMAN ◽  
L. S. DONNELLY ◽  
N. M. QUENZER
Keyword(s):  
Calcium Alginate ◽  
Sensory Attributes ◽  
Ground Pork ◽  
Pork Patties ◽  
Alginate Coating

Ground pork patties were prepared containing 37% fat and assigned to one of five treatments: (a) control; (b) precooked, no calcium alginate coating; (c) calcium alginate coated, no precooking; (d) calcium alginate coated before precooking and (e) calcium alginate coated after precooking. The calcium alginate coating significantly improved sensory attributes. Warmed-over flavor (WOF) was eliminated in precooked, alginate-coated patties as judged by sensory scores and TBA values. Coated patties with no precooking, and patties coated after precooking were found to be more desirable than control patties.

A Dual Sensor for Biogenic Amines and Oxygen Based on Genipin Immobilized in Edible Calcium Alginate Gel Beads

2020 ◽  
Author(s):  
Ian Mallov ◽  
Fiona Jeeva ◽  
Chris Caputo
Keyword(s):  
Biogenic Amines ◽  
Calcium Alginate ◽  
Alginate Beads ◽  
Colorimetric Sensing ◽  
Naturally Occurring ◽  
Gel Beads ◽  
Dual Sensor ◽  
Calcium Alginate Gel ◽  
Toxic Food

Food is often wasted due to real or perceived concerns about preservation and shelf life. Thus, precise, accurate and consumer-friendly methods of indicating whether food is safe for consumers are drawing great interest. The colorimetric sensing of biogenic amines released as food degrades is a potential way of determining the quality of the food. Herein, we report the use of genipin, a naturally occurring iridoid, as a dual colorimetric sensor for both oxygen and biogenic amines. Immobilization of genipin in edible calcium alginate beads demonstrates that it is a capable sensor for amine vapors and can be immobilized in a non-toxic, food-friendly matrix.

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