Chemical Papers

, Volume 67, Issue 2, pp 221–228 | Cite as

Entrapment of ethyl vanillin in calcium alginate and calcium alginate/poly(vinyl alcohol) beads

  • Steva Levic
  • Verica Djordjevic
  • Nevenka Rajic
  • Milan Milivojevic
  • Branko Bugarski
  • Viktor NedovicEmail author
Original Paper


Electrostatic extrusion was applied to the encapsulation of 3-ethoxy-4-hydroxybenzaldehyde (ethyl vanillin) in calcium alginate and calcium alginate/poly(vinyl alcohol) beads. The calcium alginate/poly(vinyl alcohol) hydrogel spheres were formed after contact with the cross-linker solution of calcium chloride, followed by the freeze-thaw method for poly(vinyl alcohol) gel formation. The entrapment of aroma in beads was investigated by FTIR and thermal analysis (thermogravimetry/differential thermal gravimetry; TGA/DTG). The mass loss in the temperature range of 150–300°C is related to degradation of the matrix and the release of ethyl vanillin. According to the DTG curve, the release of ethyl vanillin occurs at about 260°C. TGA measurements of the stored samples confirmed that formulations were stable for a period of one month. FTIR analysis provides no evidence for chemical interactions between flavour and alginate that would alter the nature of the functional groups in the flavour compound.


calcium alginate poly(vinyl alcohol) ethyl vanillin encapsulation 


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Copyright information

© Institute of Chemistry, Slovak Academy of Sciences 2012

Authors and Affiliations

  • Steva Levic
    • 1
  • Verica Djordjevic
    • 2
  • Nevenka Rajic
    • 2
  • Milan Milivojevic
    • 2
  • Branko Bugarski
    • 2
  • Viktor Nedovic
    • 1
    Email author
  1. 1.Faculty of AgricultureUniversity of BelgradeBelgrade-ZemunSerbia
  2. 2.Faculty of Technology and MetallurgyUniversity of BelgradeBelgradeSerbia

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