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Alginate gel particles–A review of production techniques and physical properties

Ching, Su Hung, Bansal, Nidhi, Bhandari, Bhesh·2017·Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408398.2014.965773
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Abstract

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.

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Metadata

Authors
Ching, S. H., Bansal, N., & Bhandari, B.
Venue
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK Limited
Published
2015-05-15
Volume
57
Issue
6
Pages
1133-1152
ISSN
  • 1040-8398 (ISSN-L)
  • 1549-7852
DOI
10.1080/10408398.2014.965773
OpenAlex
W328474115
Cited by
651
References
1
FWCI
17.56
Type
journal article
Language
en
Open access
closed

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Ching, S. H., Bansal, N., & Bhandari, B. (2017). Alginate gel particles–A review of production techniques and physical properties. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2014.965773

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