Alginate is a widely used polymer matrix in food industry since it allows formation of spherical, soft, and strong membranes adequate for encapsulation of a large amount of products, including food. The flow rate of a...Alginate is a widely used polymer matrix in food industry since it allows formation of spherical, soft, and strong membranes adequate for encapsulation of a large amount of products, including food. The flow rate of alginate solutions and the permeability of the capsules were evaluated within an acidic-low acidic pH range and different alginate concentrations. In solutions adjusted at different pH （3.0 to 7.0） with concentrations of alginate of 0.8, 1.0, and 1.2% w/v, flow rates at 20 ℃ were 6.95 to 10.00, 4.54-5.35, and 2.60-2.80 mL sl, respectively. Permeability of the capsules was evaluated in terms of the diffusion of H＋ions （expressed as pH） and soluble solids （~Brix）. Meanwhile both diffusions were minor at 4.0 〈 pH 〈 7.0 and were significantly superior at more acidic pH （P 〈 0.05）, alginate concentration did not present significant effect. Yellow, purple, and red juices from Stenocereus spp. fruits （pitayas） were encapsulated using 1.0% of alginate and stored with isotonic solution （3 mL g^-1） at 4 ℃ in the dark. The capsules were spherical with diameter between 4.59 and 470 mm, weight from 82.60 to 97.50 rag, and volume of 0.075-0.098 mL. Pigment （total betalains content） diffusion reached equilibrium at 24 h of storage, at which point retentions of total betalains in the yellow, purple, and red capsules were 87.79, 96.13, and 85.13%, respectively. Also, changes in the color of the capsules were observed during storage.展开更多
文摘Alginate is a widely used polymer matrix in food industry since it allows formation of spherical, soft, and strong membranes adequate for encapsulation of a large amount of products, including food. The flow rate of alginate solutions and the permeability of the capsules were evaluated within an acidic-low acidic pH range and different alginate concentrations. In solutions adjusted at different pH （3.0 to 7.0） with concentrations of alginate of 0.8, 1.0, and 1.2% w/v, flow rates at 20 ℃ were 6.95 to 10.00, 4.54-5.35, and 2.60-2.80 mL sl, respectively. Permeability of the capsules was evaluated in terms of the diffusion of H＋ions （expressed as pH） and soluble solids （~Brix）. Meanwhile both diffusions were minor at 4.0 〈 pH 〈 7.0 and were significantly superior at more acidic pH （P 〈 0.05）, alginate concentration did not present significant effect. Yellow, purple, and red juices from Stenocereus spp. fruits （pitayas） were encapsulated using 1.0% of alginate and stored with isotonic solution （3 mL g^-1） at 4 ℃ in the dark. The capsules were spherical with diameter between 4.59 and 470 mm, weight from 82.60 to 97.50 rag, and volume of 0.075-0.098 mL. Pigment （total betalains content） diffusion reached equilibrium at 24 h of storage, at which point retentions of total betalains in the yellow, purple, and red capsules were 87.79, 96.13, and 85.13%, respectively. Also, changes in the color of the capsules were observed during storage.
