STUDY OF THE PERMEABILITY DEGREE OF THE ALGINATE-CALCIUM TUNIC OF CAPSULES UNDER CONDITIONS OF THE USE OF MIXED IONOTROPIC THERMOTROPIC GELATION

  • Olga Neklesa Kharkiv State University of Food Technology and Trade, Ukraine
Keywords: alginate-calcium tunic, permeability of capsule tunic, ionotropic-thermotropic gelation, modification of alginate gels, acidity of external environment

Abstract

Today scientific base of technologies of capsulated products by methods of ionotropic structuring allows to create a new segment of food industry of the Ukrainian food market. Implementation of such innovations creates preconditions for developing principles of food raw materials processing, constructing the new equipment and successful competition at the world food market.

The article studies the influence of agar and low-etherified pectin in the composition of capsules, based on gel Alg2Са on the mass-transfer of substances at the expanse of thermotropic gelation. Obtained results testify to the possibility to create systems with different permeability for high- and low-molecular substances on this base. Studied systems are characterized with different speeds of releasing active substances that may be used for providing their prolonged effect on the human organism. Modification of alginate-calcium tunics of capsules with the internal fatty raw material content by using the method of mixed gelation allows to correct structural-mechanical and, as a result, organoleptic and quality parameters of capsulated products. Determination of the active acidity influence on texture parameters allows to correct a speed and regulations of releasing internal contents in zones of the gastrointestinal tract at homeostasis that allows to control physiological ability of innovative products.

Downloads

Download data is not yet available.

Author Biography

Olga Neklesa, Kharkiv State University of Food Technology and Trade

Department of technology of bread, confectionery, pasta and food concentrates

References

Voskanyan, O. S., Paronyan, V. Kh., Valitov, Z. O. (2013). Voprosy mikro-kapsulirovaniya pishhevykh emul'sionnykh produktov. Khranenie i pererabotka sel'khozsyr'ya, 8, 114–116.

Tekhnologii i produkty zdorovogo pitaniya. Funktsional'nye pishhevye produkty. Obzornaya informatsiya (2010). Moscow: MGUPP, 204.

Polishhuk, T. S., Tkachuk, I. O., Skripnik, Yu. V. (2011). Geleobrazovateli v farmatsii. Karbopol. Al'ginaty. Available at: http://www.rusnauka.com/NPM_2006/Chimia/4_polischuk%20t.s..doc.htm

Braccini, I., Grasso, R. P., Perez, S. (1999). Conformational and configurational features of acidic polysaccharides and their interactions with calcium ions: a molecular modeling investigation. Carbohydrate Research, 317 (1-4), 119–130. doi: 10.1016/s0008-6215(99)00062-2

Pivovarov, P. P., Neklesa, O. P., Nagorniy, O. Yu. (2013). Innovatsionnye tekhnologii proizvodstva kapsulirovannykh produktov. Produkty i ingredient, 3 (100), 24–269.

Neklesa, O., Yarantseva, Y., Pyvovarov, Y., Grinchenko, O. (2017). Study of constructive provision of the capsule formation process of the “Oil and fat raw materials – ionotropic shell-maker” system. EUREKA: Physics and Engineering, 6, 42–47. doi: 10.21303/2461-4262.2017.00508

Korotaeva, E. A. (2014). Vliyanie komponentnogo sostava na svoystva dvukhsloynoy priemnoy sredy v tekhnologii koaksial'noy vertikal'noy ekstruzii. Kharchova nauka і tekhnologіya, 2 (27), 45–48.

Korotaeva, E. O., Neklesa, O. P., Grinchenko, O. O., Pivovarov, P. P. (2015). The study of functional-technological properties of encapsulated vegetable oils. Eastern-European Journal of Enterprise Technologies, 6 (10 (77)), 16–23. doi: 10.15587/1729-4061.2015.56198

Pyvovarov, Ye. P., Nahornyi, O. Yu., Pyvovarov, P. P. (2010). Doslidzhennia fizyko-khimichnykh zmin napovnenykh heliv na osnovi natriiu alhinatu (ALgNa) ta natriikarboksymetyltseliulozy (NaKMTs). Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1 (11), 20–23.

Bechtel, S. E., Forest, M. G., Wang, Q., Zhou, H. (1999). Free surface viscoelastic and liquid crystalline polymer fibers and jets. Advances in the Flow and Rheology of Non-Newtonian Fluids. New York: Elsevier, 1069–1116. doi: 10.1016/s0169-3107(99)80014-8

Tsuchida, E., Takeoka, S. (1994). Interpolymer Complexes and their Ion-Conduction. Macromolecular Complexes in Chemistry and Biology. Berlin: Springer, 183–213.

Nahornyi, O. Yu., Pyvovarov, Ye. P. (2010). Zakonomirnosti formuvannia masy obolonok kapsul, oderzhanykh shliakhom ionotropnoho heleutvorennia. Naukovi pratsi Odeskoi natsionalnoi akademii kharchovykh tekhnolohii, 38, 166–173.

Plotnikova, R. V., Hrynchenko, N. H., Moroz, O. V., Pyvovarov, Ye. P. (2013). Pat. No. 102341 UA. Hranulovanyi produkt ta sposib yoho oderzhannia. MPK A23C 9/00, A23P 1/12, A23P 1/02, A23C 9/14, A23C 7/00. No. a201207329; declareted: 15.06.2012; published: 22.05.13, Bul. No. 12, 3.


👁 334
⬇ 222
Published
2018-04-05
How to Cite
Neklesa, O. (2018). STUDY OF THE PERMEABILITY DEGREE OF THE ALGINATE-CALCIUM TUNIC OF CAPSULES UNDER CONDITIONS OF THE USE OF MIXED IONOTROPIC THERMOTROPIC GELATION. EUREKA: Life Sciences, (2), 34-40. https://doi.org/10.21303/2504-5695.2018.00602
Section
Food Science and Technology