Abstract
The stability and controlled release of certain active substances (such as flavors, drugs, enzymes, essential oils, etc.) can be achieved through encapsulation. Ionically cross-linked hydrogels such as alginate- or alginate-chitosan-CaCl2 beads were proposed as suitable materials for encapsulation systems (Deladino et al. 2008; Han et al. 2008). Alginate beads coated with chitosan were used for encapsulation and release of different proteins (Coppi and Iannuccelli 2009; Zhou et al. 2010). Direct interaction between them forms beads with improved mechanical properties associated with reinforcement of bead structure due to chitosan binding to free alginate sites by cooperative ionic bounds (Deladino et al. 2008).
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Abbreviations
- A:
-
Alginate
- A ¥ :
-
Maximum invertase activity corresponding to the active invertase present in the beads
- A t :
-
Invertase activity at time t
- A-TCh:
-
Alginate-trehalose-chitosan beads
- Ch:
-
Chitosan
- FD:
-
Freeze-drying
- k :
-
Constant related to geometric and structural characteristics to the macromolecular network
- n :
-
Release mechanism type
- SEM:
-
Scanning electron microscopy
- T :
-
α-α-Trehalose dehydrate
- t :
-
Time
- VD:
-
Vacuum drying
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Acknowledgments
The authors acknowledge the financial support of ANPCYT (PICT 0928), CONICET (PIP 100846), and UBA (Project UBACyT 20020100100397).
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Santagapita, P.R., Mazzobre, M.F., Buera, M.P. (2015). Stabilization and Controlled Release of Invertase Through the Addition of Trehalose in Wet and Dried Alginate-Chitosan Beads. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_28
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DOI: https://doi.org/10.1007/978-1-4939-2578-0_28
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