Characterization of core–shell calcium-alginate macrocapsules fabricated by electro-coextrusion

Spherical macrocapsules, where calcium-alginate shell enclosed olive oil as a model core medium, were fabricated by electro-coextrusion. The effects of three key process factors, including alginate concentration in shell fluid (0.5–4.0%), shell-to-core flow rate ratio (4–12 at a fixed core flow rate...

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Bibliographic Details
Published in:International journal of biological macromolecules 2014-04, Vol.65, p.267-274
Main Authors: Phawaphuthanon, Natthiya, Behnam, Shabnam, Koo, Song Yi, Pan, Cheol-Ho, Chung, Donghwa
Format: Article
Language:English
Subjects:
Alginates - chemistry
Calcium - chemistry
Calcium-alginate macrocapsules
Capsules
Core–shell
Electricity
Electro-coextrusion
Food Industry
Glucuronic Acid - chemistry
Hexuronic Acids - chemistry
Olea
Olive Oil
Plant Oils - chemistry
Surface Properties
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Summary:Spherical macrocapsules, where calcium-alginate shell enclosed olive oil as a model core medium, were fabricated by electro-coextrusion. The effects of three key process factors, including alginate concentration in shell fluid (0.5–4.0%), shell-to-core flow rate ratio (4–12 at a fixed core flow rate of 0.05mL/min), and applied voltage (0–10kV), on the morphological and textural characteristics of the macrocapsules were analyzed using response surface methodology. The analysis showed that the diameter, shell thickness, hardness, and breaking energy of the macrocapsules were in the ranges of 0.89–1.61mm, 17.4–66.4μm, 1.37–11.01N, and 0.34–6.90mJ, respectively, and strongly influenced by all the three factors, except that the surface appearance was only significantly affected by the shell-to-core flow rate ratio. The process factors were also optimized for the practically useful macrocapsules, having non-oily surface and hardness larger than 3N, using a graphical optimization technique.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2014.01.031