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Cited by 244Microencapsulation and Drying ProcessesHydrogels: synthesis, properties, applicationsProteins in Food Systems

The DOI matches its Crossref record; 35 of the 35 references it cites were found in a registry or an index.

Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium

Belščak-Cvitanović, Ana, Komes, Draženka, Karlović, Sven, Djaković, Senka, Špoljarić, Igor, Mršić, Gordan, Ježek, Damir·2015·Food Chemistry
DOI 10.1016/j.foodchem.2014.07.011
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Abstract

Alginate-based blends consisting of carrageenan, pectin, chitosan or psyllium husk powder were prepared for assessment of the best formulation aimed at encapsulation of caffeine. Alginate-pectin blend exhibited the lowest viscosity and provided the smallest beads. Alginate-psyllium husk blend was characterised with higher viscosity, yielding the largest bead size and the highest caffeine encapsulation efficiency (83.6%). The release kinetics of caffeine indicated that the porosity of alginate hydrogel was not reduced sufficiently to retard the diffusion of caffeine from the beads. Chitosan coated alginate beads provided the most retarded release of caffeine in water. Morphological characteristics of beads encapsulating caffeine were adversely affected by freeze drying. Bitterness intensity of caffeine-containing beads in water was the lowest for alginate-psyllium beads and chitosan coated alginate beads. Higher sodium alginate concentration (3%) for production of hydrogel beads in combination with psyllium or chitosan coating would present the most favourable carrier systems for immobilization of caffeine.

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Crossref · 10.1016/j.foodchem.2014.07.011

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35 of 35 references verified0 citation errors · 0 not checkable

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Citations

Cites

Research works printed but not linked: 3

  1. Krishnamoorthy, 2013, Chitosan coated alginate-carrageenan particulate systems for sustained release of naproxen, International Journal of Pharmaceuticals and Health Care, 01, 96
  2. Normah, 2013, Bitterness of green mussel (Perna viridis) hydrolysate as influenced by the degree of hydrolysis, International Food Research Journal, 20, 2261
  3. Sriamornsak, P. (1996). The utilization of pectin for the development of sustained release theophylline pellets (M.S. thesis). Thailand: Mahidol University.

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Metadata

Authors
Belščak-Cvitanović, A., Komes, D., Karlović, S., Djaković, S., Špoljarić, I., Mršić, G., & Ježek, D.
Affiliations
  • University of Zagreb (HR)
  • MUP Centar za forenzična ispitivanja, istraživanja i vještačenja "Ivan Vučetić" (HR)
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2015-01
Volume
167
Pages
378-386
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2014.07.011
OpenAlex
W1981347732
Cited by
244
References
35
Citations by year
2026: 15 · 2025: 23 · 2024: 26 · 2023: 35 · 2022: 31 · 2021: 30 · 2020: 22 · 2019: 14 · 2018: 17 · 2017: 6 · 2016: 14 · 2015: 10
FWCI
14.79
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
Ministry of Science, Education and Sports, Republic of Croatia
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
  • Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
caffeine, controlled release, alginate beads, pectin, carrageenan, chitosan coating, psyllium husk, encapsulation efficiency, release kinetics, freeze-drying, bitterness, sodium alginate concentration
MeSH terms
Alginates, Caffeine, Carrageenan, Chemistry, Pharmaceutical, Hexuronic Acids, Pectins, Psyllium, Hydrogel, Polyethylene Glycol Dimethacrylate, Glucuronic Acid, Chitosan

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