Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads

✍ Scribed by Levic, Steva; Djordjevic, Verica; Rajic, Nevenka; Milivojevic, Milan; Bugarski, Branko; Nedovic, Viktor

• Book ID: 119932381
• Publisher: Versita
• Year: 2013
• Tongue: English
• Weight: 344 KB
• Volume: 67
• Category: Article
• ISSN: 0366-6352
• DOI: 10.2478/s11696-012-0260-1

✦ Synopsis

Abstract

Electrostatic extrusion was applied to the encapsulation of 3-ethoxy-4-hydroxybenzaldehyde (ethyl vanillin) in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. The calcium alginate/poly(vinyl alcohol) hydrogel spheres were formed after contact with the cross-linker solution of calcium chloride, followed by the freeze-thaw method for poly(vinyl alcohol) gel formation. The entrapment of aroma in beads was investigated by FTIR and thermal analysis (thermogravimetry/differential thermal gravimetry; TGA/DTG). The mass loss in the temperature range of 150–300°C is related to degradation of the matrix and the release of ethyl vanillin. According to the DTG curve, the release of ethyl vanillin occurs at about 260°C. TGA measurements of the stored samples confirmed that formulations were stable for a period of one month. FTIR analysis provides no evidence for chemical interactions between flavour and alginate that would alter the nature of the functional groups in the flavour compound.