Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 57, Issue 6, Pages 1133-1152Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2014.965773
Keywords
Alginate; microgel; physical behavior; polysaccharide gel; particle size
Categories
Ask authors/readers for more resources
The application of hydrocolloid gel particles is potentially useful in food, chemical, and pharmaceutical industries. Alginate gel particles are one of the more commonly used hydrocolloid gel particles due to them being biocompatible, nontoxic, biodegradable, cheap, and simple to produce. They are particularly valued for their application in encapsulation. Encapsulation in alginate gel particles confers protective benefits to cells, DNA, nutrients, and microbes. Slow release of flavors, minerals, and drugs can also be achieved by encapsulation in gel particles. The particle size and shape of the gel particles are crucial for specific applications. In this review, current methods of producing alginate gel particles will be discussed, taking into account their advantages, disadvantages, scalability, and impact on particle size. The physical properties of alginate gel particles will determine the effectiveness in different application conditions. This review will cover the current understanding of the alginate biopolymer, gelation mechanisms and factors affecting release properties, gel strength, and rheology of the alginate gel particle systems.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available