Calcium alginate bead manufacture: With and without immobilised yeast. Drop formation at a two-fluid nozzle

1995 ◽  
Vol 62 (3) ◽  
pp. 227-232 ◽  
Author(s):  
Christopher D. Gilson ◽  
Adrian Thomas
Keyword(s):  
Calcium Alginate ◽  
Alginate Bead ◽  
Drop Formation ◽  
Calcium Alginate Bead ◽  
Two Fluid ◽  
Immobilised Yeast

Evaluation of calcium alginate bead formation kinetics: an integrated analysis through light microscopy, rheology and microstructural SAXS

2021 ◽  
pp. 118293
Author(s):  
Andrés Posbeyikian ◽  
Esteban Tubert ◽  
Alejandro Bacigalupe ◽  
Mariano Martin Escobar ◽  
Patricio Román Santagapita ◽  
...  
Keyword(s):  
Light Microscopy ◽  
Calcium Alginate ◽  
Alginate Bead ◽  
Integrated Analysis ◽  
Calcium Alginate Bead ◽  
Bead Formation ◽  
Formation Kinetics

Calcium Alginate Bead Immobilization of Cells Containing Tyrosine Ammonia Lyase Activity for Use in the Production of p-Hydroxycinnamic Acid

2008 ◽  
Vol 23 (3) ◽  
pp. 638-644 ◽  
Author(s):  
Robert J. Trotman ◽  
Carl E. Camp ◽  
Arie Ben-Bassat ◽  
Robert DiCosimo ◽  
Lixuan Huang ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Alginate Bead ◽  
Hydroxycinnamic Acid ◽  
Calcium Alginate Bead ◽  
Tyrosine Ammonia Lyase ◽  
Lyase Activity

scholarly journals Fabrication of porous composites based on alginate to improve the adsorption capacity of Ni(II)

2021 ◽  
Vol 63 (11) ◽  
pp. 80-84
Author(s):  
Xuan Minh Vu ◽  
◽  
Thi Lan Pham ◽  
Thi My Hanh Le ◽  
Tuan Dung Nguyen ◽  
...  
Keyword(s):  
Specific Surface ◽  
Adsorption Capacity ◽  
Surface Area ◽  
Specific Surface Area ◽  
Calcium Alginate ◽  
Alginate Bead ◽  
Maximum Adsorption Capacity ◽  
Porous Composite ◽  
Calcium Alginate Bead ◽  
Removal Of Heavy Metals

Calcium alginate bead (CAB) is a good adsorbent of heavy metal ions; however, CAB has a small specific surface area, limiting its applications in the removal of heavy metals in water treatment. In this study, alginate is denatured with activated carbon and surfactants to increase the porosity of the material and improve the adsorption capacity of the Ni(II) ion. Initial undenatured calcium alginate bead is almost no pores and a very small specific surface area (~0.04 m2/g). After modification, the porous composite made from alginate combined with active carbon and surfactant (P-CAB) has a large specific surface area ~160 m2/g, 4,000 times higher than CAB. The results of the Ni(II) ion adsorption study also showed that the maximum adsorption capacity of porous composite (qmax of 53.76 mg/g) significantly improved by 8.3 times than the adsorption capacity of CAB (6.48 mg/g).

Adsorption of Pb(II) and Ni(II) from aqueous solution by nanosized graphite carbon-impregnated calcium alginate bead

2013 ◽  
Vol 16 (3) ◽  
pp. 200-208 ◽  
Author(s):  
Dong-Wan Cho ◽  
Woosik Jung ◽  
Abinashi Sigdel ◽  
Oh-Hun Kwon ◽  
Sang-Hun Lee ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Calcium Alginate ◽  
Alginate Bead ◽  
Calcium Alginate Bead

Calcium Alginate Bead-mediated Enhancement of the Selective Recovery of a Lead Novel Antifungal Bacillomycin Variant

2018 ◽  
Vol 186 (4) ◽  
pp. 917-936 ◽  
Author(s):  
Ramya Ramachandran ◽  
Swetha Ramesh ◽  
Srinath Ramkumar ◽  
Arunaloke Chakrabarti ◽  
Utpal Roy
Keyword(s):  
Calcium Alginate ◽  
Alginate Bead ◽  
Selective Recovery ◽  
Calcium Alginate Bead

scholarly journals Effect of calcium-alginate bead and Anoectochilus formosanus Hayata extract fluid on the viability of Lactobacillus plantarum ATCC 8014 and bioactive compounds in fermented apple juice

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 652-658
Author(s):  
M.D. Lieu ◽  
T.K.N. Le ◽  
T.L. Nguyen ◽  
T.K.T. Dang ◽  
D.G. Do
Keyword(s):  
Lactobacillus Plantarum ◽  
Bioactive Compounds ◽  
Calcium Alginate ◽  
Apple Juice ◽  
Alginate Bead ◽  
Simulated Gastric Fluid ◽  
Total Polyphenol ◽  
Fluid Medium ◽  
Significant Difference ◽  
Anoectochilus Formosanus

The aim of this study was to determinate the effect of the encapsulation by calciumalginate containing (MA sample) or non-containing Anoectochilus formosanus Hayata extracted fluid (M sample) on the survival of Lactobacillus plantarum ATCC 8014 in fermented apple juice for 60 hours. The antioxidant activity, total polyphenol, polysaccharide, pH values, and the density of L. plantarum were determined every 12 hours of fermentation. The fermented apple juice was stored at 4°C in 5 weeks. The pH value and the viable L. plantarum were evaluated during storage and in the simulation gastric medium after 4 weeks of storage. The results showed that bioactive compounds increased in the first 24 hours but decreased slowly in subsequent hours of fermentation in which the sample containing encapsulated bead had better results than free cells (F samples). The scavenging activity DPPH, total polyphenol, and polysaccharide of the MA sample were 6.58 mg Vit C/100mL; 304.65 mg GAE/100mL; and 2.98 mg Glu/100 mL, respectively. The viability of L. plantarum was maintained over 6 log CFU/mL for the encapsulated samples compared to 4 log CFU/mL for the F samples. The viability of encapsulated L. plantarum in A and MA samples was no significant difference during storage, but the survival rate of L. plantarum in MA sample was significantly higher than M samples in the SGF (Simulated gastric fluid) medium. The results indicated that adding the A. formosanus Hayata extract fluid into the calcium-alginate matrix protected L. plantarum cells during fermentation, storage and in the SGF medium.

scholarly journals Sparkling wine production by immobilised yeast fermentation

2017 ◽  
Vol 35 (No. 2) ◽  
pp. 171-179 ◽  
Author(s):  
Miličević Borislav ◽  
Babić Jurislav ◽  
Ačkar Đurđica ◽  
Miličević Radoslav ◽  
Jozinović Antun ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Alginate Beads ◽  
Aroma Compounds ◽  
Yeast Cells ◽  
Yeast Fermentation ◽  
Sparkling Wine ◽  
Alcohol Content ◽  
Wine Production ◽  
Grape Varieties ◽  
Immobilised Yeast

The prospects of sparkling wine production by the ‘Champenoise’ method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

Sign in / Sign up

Export Citation Format

Share Document