Rehydration of dried alginate gel beads: Effect of the presence of gelatin and gum arabic

Fang, Yapeng; Li, Liangbin; Vreeker, R.; Yao, Xiaolin; Jian-guo, Wang; Ma, Qianli; Jiang, Fatang; Phillips, Glyn O.

doi:10.1016/j.carbpol.2011.06.003

Cited by 23 publications

(14 citation statements)

References 14 publications

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“…Possibly, inulin gelation which is generally stimulated at elevated temperatures and dependent on chemical composition (Chiavaro and others ) counteracts the swelling process. Similar phenomenon was observed by Fang and others () for alginate–gelatin beads who assumed that during rehydration of those, superimposition of gelatin network on alginate network restricted the latter from further swelling when the swelling reached a certain level.…”

Section: Resultssupporting

confidence: 86%

“…Namely, when dried, alginate network shrinks and collapses and egg‐box junctions get close enough to form side‐by‐side aggregations. The poor swelling ability at low pH rises from the fact that alginate forms acidic gels and this formation adds to the crosslinking density (Fang and others ). Figure B also shows that all formulations tested exhibited significant swelling rates when exposed to the slightly alkaline environment of SIF.…”

Section: Resultsmentioning

confidence: 99%

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Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja Extract

Balanč

Kalušević

Drvenica

et al. 2015

Journal of Food Science

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Carqueja (Pterospartum tridentatum) is an endemic species and various bioactive compounds have been identified in its aqueous extract. The aim of this study was to protect the natural antioxidants from the aqueous extract of carqueja by encapsulation in Ca-alginate microbeads and Ca-alginate microbeads containing 10% and 20% (w/v) of inulin. The microbeads produced by electrostatic extrusion technique had an average diameter from 625 μm to 830 μm depending on the portion of inulin. The sphericity factor of the hydrogel microbeads had values between 0.014 and 0.026, while freeze dried microbeads had irregular shape, especially those with no excipient. The reduction in microbeads size after freeze drying process (expressed as shrinkage factor) ranged from 0.338 (alginate microbeads with 20% (w/v) of inulin) to 0.523 (plain alginate microbeads). The expressed radical scavenging activity against ABTS and DPPH radicals was found to be between 30% and 40% for encapsulated extract, while the fresh extract showed around 47% and 57% of radical scavenging activity for ABTS and DPPH radicals, respectively. The correlation between antioxidant activity and the total phenolic content were found to be positive (in both assay methods, DPPH and ABTS), which indicate that the addition of inulin didn't have influence on antioxidant activity. The presence of inulin reduced stiffness of the hydrogel, and protected bead structure from collapse upon freeze-drying. Alginate-inulin beads are envisaged to be used for delivery of aqueous P. tridentatum extract in functional food products.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja Extract

Balanč

Kalušević

Drvenica

et al. 2015

Journal of Food Science

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“…Amorphization of Alg(Al) was verified by transmission electron microscopy (TEM) images ( Figure ). The chelation of Al 3+ ions by hydroxyl and carboxylate groups will form egg‐box structures due to the aggregation in the alginate chain direction and alginate aggregation direction . These egg‐box structures of normal Alg(Al) appear as polycrystalline structures in high‐resolution TEM (HRTEM) and fast Fourier transform (FFT) images (Figure a and the inset of Figure a).…”

Section: Resultssupporting

confidence: 65%

“…The powder X‐ray diffraction (PXRD) patterns of normal Alg(Al) show that normal Alg(Al) has three broad diffraction peaks in the regions of 2θ ≈ 7.9°–13.5°, 13.5°–32.7°, and 32.7°–48.5° and several intense Bragg peaks observed in the broad peaks (Figure c). The intense Bragg peaks are attributed to the presence of a small amount of crystalline structures formed as egg‐box models in intrinsically amorphous structure of alginate beads, which has not been well observed by utilizing conventional X‐ray diffractometer.…”

Section: Resultsmentioning

confidence: 99%

Versatile Amorphous Structures of Phosphonate Metal−Organic Framework/Alginate Composite for Tunable Sieving of Ions

Park

Lee

2019

Adv Funct Materials

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Versatile amorphous structures of phosphonate metal-organic framework (pMOF)/alginate composite are proposed to selectively separate alkaline and alkaline earth metal ions. Initially, the gelation of alginate by Al 3+ ions provides preconfined Al 3+ coordination. The phosphonate organic ligand is subsequently coordinated with Al 3+ ions to make pMOF based on the preconfined Al 3+ coordination. Al 3+ −phosphonate organic ligand complexes of pMOF are simultaneously intertwined with Al 3+ −alginate crosslinks with the aid of partial hydrolysis. Amorphous structures of Al 3+ -based pMOF/ alginate composite are largely modulated, as the reaction temperature and intertwinement degree of alginate networks vary. In addition, partial hydrolysis plays an important role for amorphization, which gives rise to versatile amorphous structures. The Al 3+ -based pMOF/alginate composite is found to have tunable sieving of alkaline and alkaline earth metal ions with varying the degrees of intertwinement of amorphous structures and Al 3+ −phosphonate organic ligand complexes. In particular, a certain type of amorphous structure can effectively reject Li + ions with small hydration energy through dehydration. Benefiting from amorphous structures, this work will provide a variety of separation opportunities accompanying unique properties and allow efficient separation of ions and similar-sized molecules.

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“…Alginate and GA are both biodegradable and biocompatible polymers as well as generally regarded as safe (GRAS) by the United States Food and Drug Administration (USFDA). Fang et al (2011) indicated that in the case of dry alginate beads, the addition of gum arabic reduced the side-by-side aggregation of the egg-box structure of the alginate. Side-by-side aggregation occurs when calcium alginate is dried.…”

Section: Introductionmentioning

confidence: 99%

Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads

Tsai

Kitamura

Kokawa

2017

Carbohydrate Polymers

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Different weight ratios of alginate/gum arabic (GA) solutions were prepared to serve as the wall material of liquid-core hydrogel beads (LHB) that were formulated to protect the total phenolic compounds (TP) of radish by-product juice from degradation during storage and release in simulated gastrointestinal fluid. The diameter of LHB ranged from 4.63 to 5.66mm with a sphericity lower than 0.05. LHB formulated with 25% GA (AGB0.25) exhibited the highest hardness (26.63N), and those formulated with 50% GA (AGB0.50) exhibited the highest loading efficiency (86.67%). AGB0.25 was effective in preventing TP from degrading during storage with a decay rate (k) of 6.10×10day and a half-life (t) of 113.63 days, it showed the slowest release of TP in simulated gastric fluid (k=2.25×10), and the release mechanism followed Fickian diffusion. The results suggest that GA is effective in improving the physicochemical properties of alginate.

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Rehydration of dried alginate gel beads: Effect of the presence of gelatin and gum arabic

Cited by 23 publications

References 14 publications

Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja Extract

Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja Extract

Versatile Amorphous Structures of Phosphonate Metal−Organic Framework/Alginate Composite for Tunable Sieving of Ions

Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads

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