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Licensed Unlicensed Requires Authentication Published by De Gruyter November 30, 2012

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

Steva Levic, Verica Djordjevic, Nevenka Rajic, Milan Milivojevic, Branko Bugarski and Viktor Nedovic
From the journal Chemical Papers

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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Published Online: 2012-11-30
Published in Print: 2013-2-1

© 2012 Institute of Chemistry, Slovak Academy of Sciences

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