| Autor: |
Wani, Khalid Mehmood, Uppaluri, Ramagopal V.S. |
| Zdroj: |
Biomass Conversion & Biorefinery; Aug2024, Vol. 14 Issue 16, p19911-19928, 18p |
| Abstrakt: |
In the present study, calcium alginate pectin beads were prepared with sodium alginate and pectin as wall materials and papaya leaf extract as an active agent using ion gelation method. For optimization purpose, face-centred design–based response surface methodology was deployed. The optimality of process variables (sodium alginate concentration (1–3 %w/v), calcium chloride concentration (3–9% w/v) and syringe pump flow rate (0.5–3.5 mL/min) for the maximisation of output response (encapsulation efficiency that varied in the range of 32.52–85.6%) for a fixed choice of pectin concentration and needle size was evaluated. The experimental investigations affirmed significant influence of syringe pump flowrate followed by concentrations of the deployed salts on the encapsulation efficiency. Also, the best obtained beads were characterised for morphology, particle size, FTIR and DSC studies and for storage stability under alternate storage conditions. Thereafter, the release kinetics of total polyphenols extracted with water from papaya leaf extract encapsulated calcium alginate pectin beads have been as well studied in the article to obtain useful insights into the competence of the process for relevant functional food applications. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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