Effects of Sodium Alginate Concentration on Physical and Sensory Characteristics of Persimmon Calcium Alginate Beads
نویسندگان
چکیده
منابع مشابه
Addition of Fillers to Sodium Alginate Solution Improves Stability and Immobilization Capacity of the Resulting Calcium Alginate Beads
Background: Although advantages of immobilization of cells through entrapment in calcium alginate gel beads have already been demonstrated, nevertheless, instability of the beads and the mass transfer limitations remain as the major challenges.Objective: The objective of the present study was to increase the stability, porosity (reduce mass transfer limit...
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Background: Environmental problems of the plastic materials used in food packaging and the demand for food quality improvements lead to the development of packaging in natural materials. Edible films such as calcium alginate extend the shelf life by acting as a selective barrier against moisture and oxygen. The main objective of this study was to explore a calcium alginate based edible film to ...
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Ionotropic gelation method was used to entrap Ketoprofen (KP) into calcium alginate beads. KP is one of the non steroidal anti-inflammatory drugs (NSAIDs); it has a short half life (1.5-2 h) and deleterious side effects on GIT such as irritation and ulceration. Beads were investigated in-vitro for possible sustained drug release and in-vivo as a gastro-protective system for KP. The curing time ...
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The present work investigated the preparation of biodegradable beads with alginate polymer by ionotropic gelation method to improve the control release properties of the antibiotic rifampicin. Ionotropic gelation method was applied to prepare beads using calcium chloride (CaCl2) as cationic component and alginate as an anionic component. In this method, adding 0.5% w/v polyvinyl alcohol (PVA) t...
متن کاملEffect of Formulation Variables on Rifampicin Loaded Alginate Beads
The present work investigated the preparation of biodegradable beads with alginate polymer by ionotropic gelation method to improve the control release properties of the antibiotic rifampicin. Ionotropic gelation method was applied to prepare beads using calcium chloride (CaCl2) as cationic component and alginate as an anionic component. In this method, adding 0.5% w/v polyvinyl alcohol (PVA) t...
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ژورنال
عنوان ژورنال: Korean journal of food and cookery science
سال: 2011
ISSN: 2287-1780
DOI: 10.9724/kfcs.2011.27.5.497