Browsing by Subject "Gelatin"
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ItemMicroencapsulation of Saffron (Crocus sativus L.) Extract in Copolymer Complexes Using Extrusion Method( 2015) Shakoori, Pooria ; Wunwisa KrasaekooptThis study describes the preparation of alginate-chitosan and alginate-gelatin beads containing saffron components to be incorporated as additives in food products. This study evaluated the influence of incorporating hydrophilic natural polymers, alginate-chitosan and alginate-gelatin on preserving saffron components. The alginate beads were coated with chitosan and gelatin as copolymer by extrusion method with a polyelectrolyte complex reaction between two oppositely charged poly-ions. The beads were formulated, optimized and evaluated to obtain high encapsulation efficiency of crocin, safranal and picrocrocin as the main components of saffron. The encapsulation variables were selected in accordance with Central Composite Design and were further optimized via response surface methodology. Alginate concentration significantly influenced particle size and encapsulation efficiency of alginate-chitosan and alginate-gelatin beads (p ≤ 0.05). Both chitosan and gelatin positively affected encapsulation efficiency. The optimum condition for preparing alginate-chitosan beads was an alginate concentration of 1.97% and chitosan concentration of 0.925%; this yielded an encapsulation efficiency of 66.3 ± 1.5, 86.2 ± 0.7 and 52.9 ± 3% for picrocrocin, safranal and crocin, respectively. The optimum condition for preparing alginate-gelatin beads was an alginate concentration of 1.95% and gelatin concentration of 3.65%; this yielded encapsulation efficiency of 39.2 ± 2.9, 31.9 ± 1.7 and 18.3 ± 1% for picrocrocin, safranal and crocin, respectively. The results clearly indicated that, in combination with alginate, chitosan was a better copolymer than gelatin for encapsulating saffron components.
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ItemStability of Orange Oil-in-Water Emulsions Prepared by Multilayer Membranes( 2013) Suwimon Ariyaprakai ; Qi, Wu JaiDue to the small molecular size of orange oil, primary orange oil–in-water emulsion can easily undergo Ostwald ripening destabilization. To improve the stability of orange oil emulsion, multilayer emul- sion was prepared using Citrem as emulsifier and gelatin as coated biopolymer. Firstly, primary emulsion containing 20 wt% orange oil and 0.4 wt% Citrem was produced. Since Citrem was an anionic emulsifier, the primary emulsion had a negative charge of ~ -57mV. Then, the primary emulsion was suspended in 0.5 wt% gelatin aqueous solution at pH 3 with the ratio of primary emulsion to gelatin aqueous solution of 1:1. The gelatin that was positively charged at this pH condition coated around the primary emulsion and double layer emulsion (secondary emulsion) with a ζ-potential value of ~ +20 mV was Produced. The particle sizes of primary and secondary emulsions at various time intervals were detected using a laser diffraction particle analyzer. The results showed that the average particle size (d3,2) of secondary emulsion on the first day was 1.5 (± 0.02) microns and that after storage at room temperature (~25 °C) for 14 days was 1.5 (± 0.02) microns, indicating good emulsion stability. The particle size of the primary emulsion (d3,2) increased from 1.3 (± 0.02) microns to 1.8 (± 0.02) micron, or increased by a factor of 1.4.