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

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    • تاریخ ارائه: 1392/07/24
    • تاریخ انتشار در تی پی بین: 1392/07/24
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     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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