scholarly journals TINOSPORA EXTRACT (TINOSPORA CRISPA (L.) MIERS.) ENCAPSULATION WITH SODIUM ALGINATE ISOLATED FROM BROWN ALGAE (SARGASSUM ILICIFOLIUM)

2017 ◽  
Vol 10 (11) ◽  
pp. 267
Author(s):  
Samran Amatrejo ◽  
Tanjung Hr
Keyword(s):  
Sodium Alginate ◽  
Brown Algae ◽  
Food Industry ◽  
Bitter Taste ◽  
Oxidation Process ◽  
Liquid Form ◽  
Taste And Odor ◽  
Encapsulation Process ◽  
Wet Weight ◽  
Alginate Microcapsule

  Objective: Brotowali (Tinospora crispa) is well known as a bitter medicinal plant and traditionally has been used to treat rheumatism, gout, bruise, and fever and also to stimulate appetite. The bitter flavor of Tinospora extract has influenced the patient’s compliance in using the Tinospora extract, especially for the pediatric patients. Encapsulation was a coated process of drug using solid or liquid form of thin layer. The encapsulation process was used at the pharmaceutical and food industry to mask the bitter taste of product and protect the active ingredients from oxidation process. The study aims were to encapsulate the Tinospora extract with sodium alginate by drips method.Methods: Brown algae (Sargassum ilicifolium) were a resource of alginate acid. Brown algae were macerate using HCl 5% to produced alginate acid, and sodium alginate was obtained by adding Na2CO3 5% to alginate acid solution. The study revealed that sodium alginate resulted from brown algae isolation process was 19.98% of the wet weight of brown algae. The formula of Tinospora extract microencapsulation was design into three formulas with different sodium alginate concentrations (F1=0.5%, F2=1%, and F3=1.5%).Results: The microcapsule resulted from three formulas had the various weight of xerogel alginate but with similar diameter. Xerogel alginate weight of F1 was 1.98 g, F2 was 2.15 g, and F3 was 3.21 g. It can be concluded that the weight of xerogel alginate microcapsule and form of microcapsule were depended on the sodium alginate concentration.Conclusions: The xerogel alginate microcapsule was evaluated for pre-formulation test, and the results showed that the microcapsule met the requirements of pre-formulations parameters without the adding of lubrication compound. The hedonic organoleptics test revealed that the microencapsulation process was able to cover the bitter taste and odor of Tinospora extract.

Preliminary Study of Alginates Extracted from Brown Algae (Sargassum sp.) Available in Madura Island as Composite Based Hydrogel Materials

2019 ◽  
Vol 964 ◽  
pp. 240-245 ◽  
Author(s):  
Amaliya Rasyida ◽  
Thalyta Rizkha Pradipta ◽  
Sigit Tri Wicaksono ◽  
Vania Mitha Pratiwi ◽  
Yeny Widya Rakhmawati
Keyword(s):  
Sodium Alginate ◽  
Brown Algae ◽  
Extraction Process ◽  
Composition Analysis ◽  
3D Printer ◽  
X Ray Diffraction ◽  
X Ray ◽  
3D Printed ◽  
Preliminary Study

Utilization of brown algae especially in Madura, where it’s close to Surabaya, only limited for food. This become a reference for developing and increasing the potential of this algae by extracting one of the ingredients, namely alginate. This paper deals with the characterization of sodium alginate extracted from sargassum sp. using modified-purified calcium routes. The extracted sodium alginate will be further used as composite hydrogel materials and compared with commercial sodium alginate. Hereafter, the synthesized composite is expected to be bio-ink for 3d printer. Chemical composition analysis were analyzed using X-Ray Fluorosense (XRF) followed by Fourier-transform infrared spectroscopy (FTIR) analysis to identify the functional group of composite and X-Ray Diffraction (XRD). Furthermore, viscosity bath is performed to compare the viscosity of extracted and commercial one. The result shows that modified-purified calcium routes in the extraction process of sodium alginate is desirable for improving their properties. Interestingly enough, with the goal of using it as bio-ink in 3d printed fabrication, the synthesized composite shows viscosity, 300 cSt, which meets the criteria for bio-ink in 3d printer.

scholarly journals The Effect of Extrusion Voltage and Flowrate to the Viability and Survivability of Probiotic L. casei Encapsulated in Alginate-Chitosan

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Djaenudin ◽  
Endang Saepudin ◽  
Muhamad Nasir
Keyword(s):  
Sodium Alginate ◽  
Flow Rate ◽  
Liquid Flow Rate ◽  
Chitosan Solution ◽  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Chitosan Beads ◽  
Alginate Capsules ◽  
Encapsulation Process ◽  
Extrusion Method

 Chitosan-coated L. casei containing alginate capsules (shortened as L. casei capsules) were prepared by extruding L. casei containing alginate solution at different extrusion voltage and and flow rate followed by coating the wet capsules in chitosan solution. This study aimed to determine the effect of extrusion voltage and sodium alginate liquid flow rate on the viability of L. casei bacteria in the encapsulation process. The encapsulation process in this study was carried out by the extrusion method using sodium alginate of 1% (w/v) and chitosan of 0.2% (w/v). The resulted beads were immersed in a simulated gastric fluid (SGF) (NaCl 0.2%; HCl 0.5 M with a pH of 1.5) for 1, 60, and 120 min at 37 °C. The number of L. casei cells before encapsulation was 12.3 log CFU. After encapsulation, the maximum viability of L. Casei obtained by voltage variations of 0 kV and flow rate 5 mL/min were 12.26 log CFU.  After testing the beads in SGF for 1 min, the results obtained indicate that viability of L.casei in the sodium alginate - chitosan beads with an extrusion voltage of 0 kV and 5 mL/min was 11.8 log CFU/g. The result indicated that encapsulated L. casei in the sodium alginate - chitosan beads with a voltage of 0 kV and 5 mL/min was the highest survivability level of 97.38 %. The conclusions of the study were The higher extrusion voltage can kill more L. casei while the higher extrusion flow rate can protect more L. casei.

scholarly journals THE FORMULATION OF DRY CURCUMA (CURCUMA XANTHORRHIZA ROXB.) EXTRACT MICROCAPSULES BY SPRAY WET MICROENCAPSULATION TECHNIQUES

2018 ◽  
Vol 11 (3) ◽  
pp. 226
Author(s):  
Samran Samran ◽  
Dalimunthe Dalimunthe ◽  
Dalimunthe Dalimunthe ◽  
Dalimunthe Dalimunthe
Keyword(s):  
Sodium Alginate ◽  
Brown Algae ◽  
Raw Materials ◽  
Light Exposure ◽  
Gastrointestinal Disease ◽  
Dry Weight ◽  
Compressibility Index ◽  
Curcuma Xanthorrhiza

 Objective: Curcuma xanthorrhiza Roxb. was used as hereditary medicinal plant for prevention of liver dysfunction, gastrointestinal disease, fever, and hemorrhoid. Curcuma extract was easy to damage because the light exposure, change of pH, weather and a long period of storage time. The problem can be solved by coating the extract with spray wet microencapsulation (SWM) technique. SWM technique is a method of preparing microcapsules in which a solution, suspension, or emulsion with a charged matrix is sprayed into opposing solution. The aim of this research was to formulate the dry Curcuma extract with SWM technique using sodium alginate as matrix.Methods: Brown algae (Sargassum ilicifolium) was a main resource of alginate acid. It was isolated using HCl 5% to make alginate acid and sodium alginate that was obtained by adding Na2CO3 5% to alginate acid solution. The microencapsulation process of Curcuma extract was done by SWM technique. The formula of Curcuma extract microencapsulation was design into three formulas: F1, F2, and F3. Microcapsules of Curcuma extract were being characterized for color intensity, analysis of scanning electron microscope (SEM), compressibility index, flowing time, and determination of angle repose.Results: The results showed that the higher concentration of sodium alginate used, the dry Curcuma extract microcapsules produced better. Particle size of extract microcapsules of Curcuma extract microcapsules SEM from F1, F2, F3 was 20 μm whereas dry weight of extracted microcapsule of Curcuma grows with increasing concentration of sodium alginate: F1 (0.2%) 19.86±0.11 g, F2 (0.4%) 20.66±0.73, F3 (0.6%) 21.29±0.64. The flowing time of F1, F2, and F3 was 6.92±0.56, 7.42±0.50, and 8.05±0.54 s consecutively.Conclusions: Based on the analysis of the study result, it can be concluded that the raw materials of Curcuma extract can be made by SWM technique using sodium alginate isolated from brown algae, and the characterization of dry Curcuma extract microcapsule of the three formulas met the requirements of the pre-formulation tests for capsule dosage form.

scholarly journals Sodium alginate oligosaccharides from brown algae inhibit Salmonella Enteritidis colonization in broiler chickens

2011 ◽  
Vol 90 (7) ◽  
pp. 1441-1448 ◽  
Author(s):  
G.L. Yan ◽  
Y.M. Guo ◽  
J.M. Yuan ◽  
D. Liu ◽  
B.K. Zhang
Keyword(s):  
Sodium Alginate ◽  
Brown Algae ◽  
Broiler Chickens ◽  
Salmonella Enteritidis ◽  
Alginate Oligosaccharides

scholarly journals Gıda Mühendisliğinde Elektronik Dil Uygulamaları

2020 ◽  
Vol 8 (7) ◽  
pp. 1463-1471
Author(s):  
Zeliha Kaya ◽  
İlkay Koca
Keyword(s):  
Sensory Analysis ◽  
Dairy Products ◽  
Food Industry ◽  
Electronic Tongue ◽  
Basic Structure ◽  
Taste Perception ◽  
Present Review ◽  
Liquid Form ◽  
Advantages And Disadvantages ◽  
Complex Liquid

The electronic tongue is defined as the device, consisting of a series of sensors, used to characterize the taste of complex liquid or converted into liquid form samples. This device can be used in many fields of application; in medicine, chemistry, environment, and food industry. In the food industry. usually, the electronic tongue is used to control the freshness, the maturity, and the non-deterioration of fruits, vegetables, meats, beverages, and dairy products. Commonly, trained panelists participate in taste and sensory analysis. However, the electronic tongue is preferred due to the encountered disadvantages, where the taste perception is subjective and moreover, varies from an individual to another. In the present review, the basic structure of electronic tongues with different systems, working principles, food application areas, advantages, and disadvantages are discussed.

scholarly journals Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2590 ◽  
Author(s):  
Susana Soares ◽  
Elsa Brandão ◽  
Carlos Guerreiro ◽  
Sónia Soares ◽  
Nuno Mateus ◽  
...  
Keyword(s):  
Food Industry ◽  
Bitter Taste ◽  
Human Nutrition ◽  
The Other ◽  
Food Chemistry ◽  
Organoleptic Properties ◽  
Nutrition And Health ◽  
Future Studies ◽  
Key Players ◽  
Made In

Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins’ astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.

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