Shrinkage and deformation during convective drying of calcium alginate

Vargas, Pamela Oliveira; Pereira, Nádia Rosa; Guimarães, A. O.; Waldman, Walter R.; Pereira, Vânia Rosa

doi:10.1016/j.lwt.2018.06.056

Cited by 24 publications

(7 citation statements)

References 25 publications

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“…However, the freeze-dried CAG beads did not retain their spheroid shape. We believe that the water loss during freeze-drying involves shrinkage and deformation of CAG beads dimension, which increases the particle density [29]. The CAG beads after heat treatment presented an altered structure when compared to unheated CAG beads’ structure.…”

Section: Resultsmentioning

confidence: 99%

Effects of Thermal Treatment on the Physical Properties of Edible Calcium Alginate Gel Beads: Response Surface Methodological Approach

Kim

Jeong

Cho

et al. 2019

Foods

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Calcium alginate gel (CAG) has been widely investigated for the development of artificial foods; however, there are few studies on its thermal stability. This study aimed to monitor changes in the physical properties of CAG beads during heat treatment using response surface methodology. Heating temperature (X1, 40–100 °C) and heating time (X2, 5–60 min) were chosen as independent variables. The dependent variables were rupture strength (Y1, kPa), size (Y2, μm), and sphericity (Y3, %). The heating temperature (X1) was the independent variable that had a significant effect on the rupture strength (Y1) and size (Y2). Rupture strength (Y1) increased as the heating temperature (X1) increased; at the same time, the CAG beads size (Y2) decreased. With all conditions, the values of sphericity (Y3) were over 94%. SEM images revealed that increase in the rupture strength of the CAG beads by heat treatment resulted from their porous structures. Loss of moisture by syneresis, occurring with heat treatment, was judged to create a dense porous structure of CAG beads. Our findings offer useful information for cooking or sterilizing food products utilizing CAG beads. In addition, thermal treatment could be applied to produce hard CAG beads with a high rupture strength.

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Section: Resultsmentioning

confidence: 99%

Effects of Thermal Treatment on the Physical Properties of Edible Calcium Alginate Gel Beads: Response Surface Methodological Approach

Kim

Jeong

Cho

et al. 2019

Foods

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“…Calcium alginate gels (CAGs) have been used widely in various fields of biotechnology, including the food, medicine, and pharmaceutical industries, due to their biocompatibility, low toxicity, easy gel formation, and low price [1,2]. CAG formation is associated with the characteristic structure of alginate, a linear copolymer of 1,4-linked β-D-mannuronic acid and α-L-guluronic acid in which homopolymeric stretches of guluronic acid residues cooperatively bind calcium ions to form a three-dimensional gel structure, known as the egg-box model [3,4].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Physical Properties of Calcium Alginate Gel Beads under a Wide Range of Gelation Temperature Conditions

Jeong

Kim

Lee

et al. 2020

Foods

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Until now, most studies using calcium alginate gel (CAG) have been conducted primarily at room temperature (20 °C) without considering gelation temperature. Moreover, the effects of gelation temperature on the physical properties of CAG beads have not been studied in detail. We aimed to study the effect of gelation temperature on the physical properties (diameter, sphericity, and rupture strength) of CAG beads. Response surface methodology was used in this study. The independent variables were sodium alginate concentration (X1, 1.2–3.6%, w/v), calcium lactate concentration (X2, 0.5−4.5%, w/v), gelation temperature (X3, 5–85 °C), and gelation time (X4, 6–30 min). Diameter (Y1, mm), sphericity (Y2, %), and rupture strength (Y3, kPa) were selected as the dependent variables. A decrease in gelation temperature increased the diameter, sphericity and rupture strength of the CAG beads. Additionally, the CAG beads prepared at 5 °C exhibited the highest rupture strength (3976 kPa), lowest calcium content (1.670 mg/g wet), and a regular internal structure. These results indicate that decreasing the gelation temperature slows the calcium diffusion rate in CAG beads, yielding a more regular internal structure and increasing the rupture strength of the beads.

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“…The oven drying caused higher mass transfer than desiccation drying, leading to quicker water evaporation. Likewise, the drying rate can affect the structural shrinkage of alginate beads (Vargas et al ., 2018). In each drying method, geranium encapsulated alginate beads demonstrated the highest EE.…”

Section: Resultsmentioning

confidence: 99%

Antioxidation effect of alginate beads containing thyme, rosemary or geranium essential oils in lard and coconut oil

Thanaruenin

Sutthasupa

Kanha

et al. 2022

Int J of Food Sci Tech

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The alginate beads encapsulated thyme (AT), rosemary (AR) and geranium (AG) essential oils (EOs) were prepared to inhibit lipid oxidation in lard and coconut oil. The result showed that beads dried in hot air oven (45 °C) encapsulated higher amount of EOs than drying by desiccation method. Sachets containing AT, AR and AG were applied in PET bottles containing lard and coconut oils and stored at 45 °C. The DPPH scavenging activities of AT, AR and AG were 85.39%, 78.26%, and 78.12%, respectively. During storage, released EOs reduced PV and TBARS of lard and coconut oil and did not affect their colour acceptability scores. From PV, FFA and TBARS, AT at 0.50 g exhibited the best results in terms of lipid oxidation inhibition, although encapsulation percentage and release were significantly lower than AG and AR. Porous in alginate beads could entrap lipid oxidation products, including volatile compounds and water vapour. Besides, the hydrophilic property of polymer matrix led to water absorption, which lower a w value. In week3, the odour acceptability scores of control lard failed, while those packed with AT, AR and AG were acceptable. Alginate beads containing EOs can be used to extend the storage life of lard and coconut oil.

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Shrinkage and deformation during convective drying of calcium alginate

Cited by 24 publications

References 25 publications

Effects of Thermal Treatment on the Physical Properties of Edible Calcium Alginate Gel Beads: Response Surface Methodological Approach

Effects of Thermal Treatment on the Physical Properties of Edible Calcium Alginate Gel Beads: Response Surface Methodological Approach

Changes in the Physical Properties of Calcium Alginate Gel Beads under a Wide Range of Gelation Temperature Conditions

Antioxidation effect of alginate beads containing thyme, rosemary or geranium essential oils in lard and coconut oil

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