Oxidation Models of Encapsulated Iron Using Alginate by Gelation Method

Abstract

Alginate had been used as an additive on many food materials due to its biodegradability and non-toxic properties. As the alginate was extracted from natural sources, it had various properties depending on its source and purification method. In general, alginate has high gelation which hinder its use in high concentration in specific applications. This work aimed to study the effect of alginate modification in protecting oxidation of iron. The modification was conducted using ultrasound. The degraded alginate was applied for encapsulating iron using gelation method. The oxidation profile of the iron was modelled. The result showed that the lower alginate concentration and longer ultrasonication process decreased the alginate ability on protecting the oxidation. After 15 days, the lowest oxidation (8.47%) was able to be suppressed by ultrasonication of 5 % alginate for 30 min. The Kirby model (R2>0.76) was more suitable in describing the oxidation rate from the iron encapsulated by the degraded alginate.