Whey protein/alginate beads as carriers of a bioactive component

Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

“…Functional food may be prepared by incorporating capsules to deliver bioactive compounds (Wichchukit, Oztop, McCarthy, & McCarthy, 2013). The capsules are obtained by encapsulation techniques in order to protect the active compound from moisture and heat, and also to enhance stability and maintain properties as well as masking undesirable odors or tastes (Arshady, 1993;Fang & Bhandari, 2010;Gibbs, Kermasha, Alli & Mulligan, 1999;Patel & Velikov, 2011;de Vos, Faas, Spasojevic, & Sikkema, 2010).…”

Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads

“…For compounds that are less hydrophobic, such as riboflavin, the equilibrium R max levels are too high to make the microbeads in their current state a viable option for incorporation into beverages. A previous study using whey/alginate beads reported that diffusional losses of encapsulated riboflavin occurred within the shelf life of the product, as a result the riboflavin would not be encapsulated upon ingestion (Wichchukit, Oztop, McCarthy, & McCarthy, 2013). The results of the pentapeptide show that by establishing an interaction between the compound and the microbead such losses during the product's shelf life could be largely overcome.…”

Production optimization of flying fish roe analogs using calcium alginate hydrogel beads

“…In the presence of divalent cations such as Ca 2+ , alginate forms elastic hydrogels; the "egg-box" model has been adopted as a general description of alginate gel formation (Rousseau et al 2004;Clark and Ross Murphy 1987). Alginate hydrogels have been used for the encapsulation of highly viscous high-fat food (Blandino et al 1999), nutrients (Chen and Subirade 2006), bioactive components (Wichchukit et al 2013), and probiotics (Subirade et al 2010). In addition, they can protect acid-sensitive drugs from gastric fluids allowing for controlled drug release in the small intestine and are relevant to peptic ulcers (Hwang et al 1993).…”