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Carrageenan, encapsulation

Applications of sol-gel-processed interphase catalysts. Chemical Reviews, 102, 3543-3578. Pierre, A.C. (2004) The sol-gel encapsulation of enzymes. Biocatalysis and Biotransformation, 22, 145-170. Shchipunov, Yu.A. (2003) Sol-gel derived biomaterials of silica and carrageenans. Journal of Colloid and Interface Science, 268, 68-76. Shchipunov Yu.A. and Karpenko T.Yu. (2004) Hybrid polysaccharide-silica nanocomposites prepared by the sol-gel technique. Langmuir, 20, 3882-3887. [Pg.105]

Shipe et al. (1982) observed that the addition to raw bulk milk of 0.01 to 0.05% carrageenan reduced thermally activated lipolysis by 55 to 100% and agitation-activated lipolysis by 36 to 85%. They speculated that the inhibitory effect, at least partially, was due to interaction with lipase and did not rule out the possibility that carrageenan protected the substrate to some extent by encapsulation. [Pg.231]

Transformations with immobilized enzymes or cells Often the stability of the biocatalyst can be increased by immobilization and many different enzymes and cells have been immobilized by a variety of different methods. The most popular method for the fixation of whole cells is entrapment or encapsulation with calcium alginate. Other natural gels e.g., carrageenan, collagen, chemically-modified natural polymers e.g., cellulose acetate and synthetic gels and polymers e.g., polyacrylamide or polyhydroxyethylmethacrylate can also be used for this type of immobilization. [Pg.847]

Devi, N. and T. K. Maji, Genipin crosslinked microcapsules of gelatin A and K-carrageenan polyelectrolyte complex for encapsulation of Neem (Azadirachta indica A.Juss.) seed oil. Polym. Bull., 65 (2010) 347-362. [Pg.244]

K-carrageenan is a natural polymer, widely used in the food industry, which is extremely compatible with microbial cells, ensuring high viability after the encapsulation process. However, the resulting gel structures have limited physical stability, upon the stress conditions experimented in food transformation, requiring its blending with other polymers. [Pg.786]

Fabra, M.J., Hambleton, A., Talens, R, Debeaufort, R, Chiralt, A., Voilley, A. 2009. Influence of interactions on the water and aroma permeabilities of iota-carrageenan-oleic acid-beeswax edible films used for flavour encapsulation. Carbohydrate Polymers, 76 325-332. [Pg.829]

Hambleton, A., Fabra, M.J., Debeaufort, F, Brun-Dury, C., Voilley, A. 2009a. Interface and aroma barrier properties of iota-carrageenan emulsion-based films used for encapsulation of active food compounds. Journal of Food Engineering, 93 80-88. [Pg.829]

Locust bean gum i-carrageenan microparticles Gentamicin Gel having gentamicin encapsulating by gum microparticles In-vitro experiments in isotonic phosphate buffer solution (pH 7-4) at 37°C., showed that the release of gentamicin sulphate was dependent on concentration of LBG. [149]... [Pg.338]

Popa, E.G., Reis, R.L., Gomes, M.E., 2012. Chondrogenic phenotype of different cells encapsulated in K-carrageenan hydrogels for cartilage regeneration strategies. Biotechnol. Appl. Biochem. 59, 132-141. [Pg.135]

A number of factors must be considered when selecting a suitable polysaccharide or combination of polysaccharides to fabricate a biopolymer-based delivery system. It is important to establish suitable environmental and solution conditions in which the polysaccharide molecules can associate with other polysaccharide or non-polysaccharide structure-forming molecules. To do so, one needs to know the physicochemical properties of the polysaccharides involved, such as helix-coil transition temperatures (for carrageenan, alginate,pectin) electrical properties (pKa values) sensitivity to specific monovalent or multivalent ions or susceptibility to enzyme or chemical reactions (BeMiller and Whistler, 1996). The most widely used carbohydrates for encapsulation purposes are probably alginates (Kailasapathy and Champagne, 2011 Kainmani et al, 2011), starch (Li et al, 2009) and its linear biopolymer amylose (Lalush et al, 2005). [Pg.489]


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