Relevance of rheological properties of gel beads for their mechanical stability in bioreactors

Santos, Vítor A. P. Martins dos; Leenen, E.J.T.M.; Rippoll, Mireia M.; Sluis, Catrinus van der; Vliet, T. van; Tramper, J.; Wijffels, René H.

doi:10.1002/(sici)1097-0290(19971205)56:5<517::aid-bit5>3.0.co;2-l

Cited by 50 publications

(21 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ability of cells located on the periphery of the single layer beads to multiply and be released in the suspension, leads to a system of immobilized and free cells. Furthermore, the growth of cells within the beads is likely to affect their mechanical properties, either by the growth itself or by gas formation and accumulation, resulting in the rupture of the beads (Yu et al 2007;Martins dos Santos et al 1997). In order to prevent cell leakage, single layer beads have been coated with an outer layer that contains no cells (double layer beads) (Yokotsuka et al 1997).…”

Section: Introductionmentioning

confidence: 99%

Studies of the mechanical properties and the fermentation behavior of double layer alginate–chitosan beads, using Saccharomyces cerevisiae entrapped cells

Liouni

Drichoutis

Nerantzis

2007

World J Microbiol Biotechnol

View full text Add to dashboard Cite

Double layer alginate beads coated with chitosan were constructed for the entrapment of yeast cells used in alcoholic fermentations. Several construction parameters of the beads were studied. Among these parameters were the composition of the inner and the outer layer, the initial cell loading, the concentration of chitosan in the coating solution. Improved bead behavior was noticed by the use of chitosan as a coating agent to double layer alginate beads. The mechanical strength and the stability of the beads were enhanced. The polyelectrolyte complex membrane of alginate-chitosan reduced significantly the leakage of the entrapped cells into the medium. The aim of this work was to define the optimal conditions for the construction of the double layer alginate beads coated with chitosan with the purpose of using them for the fermentation of carbohydrates.

show abstract

Section: Introductionmentioning

confidence: 99%

Studies of the mechanical properties and the fermentation behavior of double layer alginate–chitosan beads, using Saccharomyces cerevisiae entrapped cells

Liouni

Drichoutis

Nerantzis

2007

World J Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…Bulk determination of mechanical properties has largely focused on resistance to shear forces generated by shaking (Chen, Jo, & Park, 1995;Uludag, De Vos, & Tresco, 2000;Wang, 2000), bubble columns (Lu, Gray, & Thompson, 1992;Martins dos Santos et al, 1997), and turbine reactors (Poncelet & Neufeld, 1989). These methods have the disadvantage that breakage depends on the hydrodynamics of the processing equipment as well as the mechanical properties of the microcapsules.…”

Section: Bulk Methodsmentioning

confidence: 99%

Determination of microcapsule physicochemical, structural, and mechanical properties

et al. 2016

View full text Add to dashboard Cite

a b s t r a c tResearch into the fundamental properties of microcapsules and use of the results to develop a wide variety of products in industries such as printing, fast-moving consumer goods, construction, pharmaceuticals, and agrochemicals is a dynamic and ever-progressing field of study. For microcapsules to be effective in providing protection from harsh environments or delivering large payloads, it is essential to have a good understanding of their properties to enable quality control during formulation, storage, and applications. This review aims to outline the commonly used techniques for determining the physicochemical, structural, and mechanical properties of microcapsules, and highlights the interlinked nature of these three areas with respect to the end-use industrial application. This review provides information on techniques that are well supported in the literature, and also examines microcapsule analytical techniques that will become more prevalent as a result of new technological developments or extensions from other areas of study.

show abstract

“…It is necessary to take into consideration the mechanical integrity of the CLEAs support during reactor operation. Gel beads from alginate and chitosan, may break down because of the shear forces produced by the agitator in stirred tank reactors (STRs), or by compression in long‐term operations in PBRs (Martins dos Santos et al., ).…”

Section: Opportunities and Challenges Of Using Immobilized Enzymes Inmentioning

confidence: 99%

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Ottone

Romero

Aburto

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

show abstract

Relevance of rheological properties of gel beads for their mechanical stability in bioreactors

Cited by 50 publications

References 32 publications

Studies of the mechanical properties and the fermentation behavior of double layer alginate–chitosan beads, using Saccharomyces cerevisiae entrapped cells

Studies of the mechanical properties and the fermentation behavior of double layer alginate–chitosan beads, using Saccharomyces cerevisiae entrapped cells

Determination of microcapsule physicochemical, structural, and mechanical properties

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Contact Info

Product

Resources

About