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

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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.

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Authors and Affiliations

  1. Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081, Belgrade-Zemun, Serbia

    Steva Levic & Viktor Nedovic

  2. Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000, Belgrade, Serbia

    Verica Djordjevic, Nevenka Rajic, Milan Milivojevic & Branko Bugarski

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  1. Steva Levic
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  2. Verica Djordjevic
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  3. Nevenka Rajic
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  4. Milan Milivojevic
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  5. Branko Bugarski
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  6. Viktor Nedovic
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Correspondence to Viktor Nedovic.

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Levic, S., Djordjevic, V., Rajic, N. et al. Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. Chem. Pap. 67, 221–228 (2013). https://doi.org/10.2478/s11696-012-0260-1

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  • DOI: https://doi.org/10.2478/s11696-012-0260-1

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