Preview

Bulletin of Shakarim University. Technical Sciences

Advanced search

Formation of capsules with different types of polymers

Abstract

   The article is devoted to encapsulation and the choice of polymer for the material of capsules. Microencapsulation is the process of protecting encapsulated substances. A wall is formed around the encapsulated substance, the properties of its composition are set in order to protect the encapsulated material. In the encapsulation process, there are many technologies, these are co-extrusion, spray drying to obtain capsules, spraying, inclusion in a matrix, gel encapsulation, fluidized bed encapsulation, the capsules are obtained using the drip method. To substantiate the selected encapsulating material, carried out according to the purpose of mobility, capsule formed pectin in concentrations of 1 %, 2 %, 3 %, alginate in concentrations of 1 %, 2 %, 3 %.The main task of the experiment at this stage was to obtain capsules of the maximum spherical shape, since the correct shape of the capsules leads to a more effective result. Figure 1, 2 shows capsules obtained from different concentrations of pectin, alginate. Images were obtained at a magnification of 4/0.1X on a Microscope XS-2100 microscope.

About the Authors

A. Maiorov
Federal State Budget Scientific Institution «Federal Altai Scientific Center for Agrobiotechnologies»
Russian Federation

Barnaul



A. Kakimov
NJSC «Shakarim University»
Kazakhstan

Semey



A. Muratbayev
NJSC «Shakarim University»
Kazakhstan

Semey



M. Tashybaeva
NJSC «Shakarim University»
Kazakhstan

Semey



References

1. Champagne C. P., Kailasapathy K. Encapsulation of probiotics / In: Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals.Woodhead publishing Ltd. – Cambridge: UK, 2008. – Р. 344-369.

2. Chen, M. J., Chen, K. N. Applications of probiotic encapsulation in dairy products / In: Encapsulation and Controlled Release Technologies in Food Systems. – USA:Wiley-Blackwell, 2007 – Р. 83-107.

3. Солодовник В. Д., Микрокапсулирование / В. Д. Солодовник. – М.: Химия, 1980 – 216 с.

4. Gibbs B. F., Kermasha S., Alli, I. & Mulligan, C. N. Encapsulation in the food industry: a review // Int J Food Sci Nutr. – 1999. – № 50. – P. 21-24.

5. Zuidam N. J. & Heinrich J. Encapsulation of aroma // In. Encapsulation Technologies for Food Active Ingredients and Food Processing. – Dordrecht, The Netherlands: Springer, 2009. – 1: P. 127-160.

6. Harlan S. Hall. Encapsulated Food Ingredients, Encapsulated Food Ingredients // Symposium IFT Meeting Philadelphia, 1977.

7. Kakimov A., Mayorov A., Ibragimov N., Zhumadilova G., Muratbayev A., Jumazhanova M., Soltanbekov Z., Yessimbekov Z. (2019) Design of equipment for probiotics encapsulation. International Journal of Innovative Technology and Exploring Engineering 8 (4): 468-471.


Review

For citations:


Maiorov A., Kakimov A., Muratbayev A., Tashybaeva M. Formation of capsules with different types of polymers. Bulletin of Shakarim University. Technical Sciences. 2021;(2(2)):14-17.

Views: 230


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2788-7995 (Print)
ISSN 3006-0524 (Online)
X