scholarly journals Effect of alginate beads on olfactory sensory perception of paraffin coated cheese

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 255-260 ◽  
Author(s):  
Citlalli Celeste González Ariceaga ◽  
Muhammad Inam Afzal ◽  
Muhammad Umer ◽  
Syed Muhammad Usman Shah ◽  
Haroon Ahmad ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Aromatic Compounds ◽  
Volatile Compound ◽  
Encapsulation Efficiency ◽  
Sensory Perception ◽  
Alginate Beads ◽  
Significant Loss ◽  
Mean Diameter ◽  
Bacterial Encapsulation ◽  
Established Technique

Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. The effect of alginate beads containing 3-methylbutanal or Carnobacterium maltaromaticum LMA 28 on olfactory sensory perception of paraffin-coated cheese was investigated. The abilities of bacteria to produce 3-methylbutanal and of alginate beads to diffuse this volatile compound in cheese was evaluated. Size, shape and encapsulation efficiency of alginate beads were determined. Moreover, the possible antimicrobial repercussions on the lactic acid flora of cheese were also examined. Alginate beads in both treatments were found to be uniform and spherical with a mean diameter of 1.69 ± 0.15 mm. Entrapped Carnobacterium maltaromaticum LMA 28 was able to produce 3-methylbutanal in sufficient amounts to facilitate diffusion through paraffin coating. The results identify bacterial encapsulation as superior to direct encapsulation of volatile compounds for imparting 3-methylbutanal olfactory notes to cheese.

scholarly journals The submicron particles FORMULATION OF IONIC-GELATION SUBMICRON PARTICLES LOADING EXTRACT PAPAYA LEAVES (Carica papaya L.) WITH LACTIC ACID ISOLATES

2019 ◽  
Vol 4 (3) ◽  
pp. 77
Author(s):  
Mardiyanto Mardiyanto ◽  
Budi Untari ◽  
Najma Annuria Fithri ◽  
Sofia Sandi ◽  
Zahrul Mawaddah
Keyword(s):  
Particle Size ◽  
Lactic Acid ◽  
Encapsulation Efficiency ◽  
Carica Papaya ◽  
Ethanolic Extract ◽  
Submicron Particles ◽  
Ionic Gelation ◽  
Particle Characterization ◽  
Submicron Particle ◽  
Optimum Formula

A study regarding ionic-gelation submicron particle of papaya leaves (Carica papaya L.) extract with lactic acid of weeds potentially for antidiarrhea has been conducted. Preparation of papaya leaves ethanolic extract and lactic acid isolate into particles was done by ionic gelation method. This study aimed to determine: the major compound of extract, the total quercertine of extract, the percent value of encapsulation efficiency of the optimum formula which was varied by (CaOH)2 of the three formulas, and physical properties of particles. Formula 1 was using (CaOH)2 of 12.5 gram; formula 2 (CaOH)2 of 17,5 gram; formula 3 (CaOH)2 of 22.5 gram. The results showed formula 1 as the optimum formula that has the highest %EE. The average %EE values ​​of F1; F2; F3 respectively were 80,82%; 80,41%; 80,31%. The results of particle characterization using the PSA in the optimum formula produced particle size values ​​with an average of 253.6 nm, PDI of 0.218, and zeta potential +8 mV respectively.

scholarly journals Influence of a Coaxial Electrospraying System on the n-Hexadecane/Polycaprolactone Phase Change Microcapsules Properties

Materials ◽  
2020 ◽  
Vol 13 (9) ◽  
pp. 2205 ◽  
Author(s):  
Shengchang Zhang ◽  
Yuan Chen ◽  
Christine Campagne ◽  
Fabien Salaün
Keyword(s):  
Particle Size ◽  
Thermal Properties ◽  
Phase Change ◽  
Size Distribution ◽  
Encapsulation Efficiency ◽  
High Efficiency ◽  
Thermal Regulation ◽  
Coaxial Nozzle ◽  
Mean Diameter ◽  
Working Parameters

Electrospraying is considered to be a green, high-efficiency method for synthesizing phase change microcapsules (mPCMs) for possible applications in the fields of energy storage and thermal regulation. In this study, a coaxial nozzle was used to prepare n-hexadecane/polycaprolactone (PCL) microparticles. The objectives of this study were to investigate the influence of working parameters and solutions on morphology, particle size, thermal properties and encapsulation efficiency. Thus, three theoretical loading contents in n-hexadecane (30%, 50% and 70% w/w) and two concentrations of PCL (5 and 10% w/v) were used. The structures, morphologies and thermal properties of mPCMs were characterized by optical microscopy (OM), scanning electron microscopy (SEM), differential scanning calorimeter (DSC), and thermogravimetric analysis (TGA). Spherical microcapsules with a mean diameter of 10–20 µm were prepared. The increased concentration of n-hexadecane and PCL resulted in a change in the particle size distribution from a poly-disperse to monodisperse size distribution and in a change in the surface state from porous to non-porous. In addition, higher encapsulation efficiency (96%) and loading content (67%) were achieved by the coaxial nozzle using the high core-shell ratio (70/30) and 10% w/v of PCL. The latent heat of the mPCMs reached about 134 J.g−1. In addition, it was also observed that the thermal stability was improved by using a coaxial system rather than a single nozzle.

scholarly journals THE EFFECT OF STORAGE CONDITION ON VIABILITY OF LACTIC ACID BACTERIA IN PROBIOTIC PRODUCT

2018 ◽  
Vol 11 (13) ◽  
pp. 84
Author(s):  
Yuni Trisnawita ◽  
Jansen Silalahi ◽  
Siti Morin Sinaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Storage Condition ◽  
Significant Loss ◽  
Viability Test ◽  
Probiotic Product ◽  
De Man

Objective: The aim of this study was to determine the effect of storage condition on viability of lactic acid bacteria (LAB) in probiotic product.Methods: Four different of probiotic products used were A (Lacto B), B (Rillus), C (Interlac), and D (Lacbon) containing single or mixed LAB. The product was stored at temperature of 4°C and 28°C for 28 days. Viability test of LAB was done by counting a number of colony bacteria that live on de man, Rogosa, and Sharpe Agar.Results: The results of the study showed that counts of the LAB colonies in product A were less at the label (5.04×107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28°C for 28 days showed significant loss on the viability of LAB in product C (p<0.05).Conclucion: Storage temperature affecting on viability of LAB in probiotic product where storage at temperature 4°C is higher than 28°C for 28 days.

scholarly journals Preparation of Chitosan Microcapsules Containing Red Ginger Oleoresin Using Emulsion Crosslinking Method

2019 ◽  
Vol 17 (1) ◽  
pp. 228080001880991
Author(s):  
Jayanudin ◽  
Moh. Fahrurrozi ◽  
Sang Kompiang Wirawan ◽  
Rochmadi
Keyword(s):  
Thermal Analysis ◽  
Differential Thermal Analysis ◽  
Encapsulation Efficiency ◽  
Corn Oil ◽  
Spherical Geometry ◽  
Wall Material ◽  
Chitosan Concentration ◽  
Mean Diameter ◽  
The Mean ◽  
Red Ginger

Background: Encapsulation is one of the methods used to trap active ingredients in the wall material of microparticles. Aim: The aim of this study was to evaluate the encapsulation of red ginger oleoresin using an emulsion crosslinking method with chitosan as the wall material. Methods: Emulsions were formed of red ginger oleoresin with chitosan in concentrations of 1%, 2%, 3%, and 4% (w/v), respectively. The emulsions were then mixed with corn oil and stirred for one hour to obtain a second set of emulsions, and glutaraldehyde saturated toluene (GST) was added dropwise in quantities of 20, 10, 6.7, and 5 ml, respectively. This was followed by the addition of 2 ml of 25% glutaraldehyde and the emulsions were stirred for two hours. The resulting microcapsules were washed with petroleum ether followed by hexane and then dried in an oven at 70oC. Results: The emulsion crosslinking method used to trap the red ginger oleoresin in chitosan produced microcapsules of good spherical geometry with the mean diameter ranging from 75.61 ± 11.8 µm to 178.65 ± 40.7 µm. The highest yield was 98.93% and encapsulation efficiency was 83.1%. Thermogravimetric and differential thermal analysis showed that the melting point was at a temperature between 120 and 130oC. Conclusion: Chitosan concentration has little effect on encapsulation yield, whereas the amount of GST tends to strengthen the crosslinking bonds of chitosan and reduces the mean diameter of microspheres.

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.

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