کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6402760 1330890 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Preparation and characterization of heme iron-alginate beads
ترجمه فارسی عنوان
آماده سازی و مشخصه دانه همگ آهن آلژینات
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The objective of this study was to prepare and characterize heme iron (Fe)-alginate beads. Five beads at different sodium alginate (SA)-to-spray dried blood cells (SDBC) with weight ratios of 1:1.25, 1:2.5, 1:5, 1:10, and 1:15 (w/w) were prepared. The beads were characterized in terms of Fe content, efficiency of encapsulation (EE%), color, moisture, size, resistance, structure by FTIR and morphology by SEM. SDBC heme Fe content representing 99% of the total Fe in this product. The Fe content of the beads increased significantly as the concentration of SDBC increased, ranging from 84.9 to 867.2 μg Fe/g. The EE% was high for all ratios and significantly higher for 1:5 (76%). FTIR proved that SDBC was encapsulated in the beads. The beads turned from lighter to darker brown tone as SDBC concentration increased. Higher concentrations of SDBC increased size and mechanical resistance, and decreased moisture content of the beads. SEM showed spherical shape and a continuous surface of the beads in ratios of 1:1.25, 1:2.5, and 1:5. A loss of spherical shape, with heterogeneous and rough surfaces was observed with ratios of 1:10 and 1:15. SEM confirmed the presence of Fe atoms homogeneously distributed across the surface of the all beads.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 2, Part 2, December 2014, Pages 1283-1289
نویسندگان
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