• Textile Coloration and Finishing
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• v.23 no.3
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• pp.201-209
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• 2011

With a new method of applying chitosan and alginate onto cellulose, multi-coated cotton fabrics with chitosan and alginate were prepared and characterized. To coat cotton with chitosan, raw cotton was dipped in chitosan solution, mangled of 1kgf/$cm^2$, neutralized in 2 wt% NaOH soluton, washed, and dried at $60^{\circ}C$ oven. The chitosan-coated fiber was dipped in sodium alginate solution, 1kgf/$cm^2$ mangled, neutralized in 2 wt% $CaCl_2$ solution, washed, and dried at $60^{\circ}C$ oven, resulting in CCAC(coated cotton with chitosan and calcium alginate skin) fiber characteristics. Excellent absorbancy of distilled water and saline solution was observed by the absorption test on cotton fabric treated with CCAC(0.5 wt% calcium alginate) and 0.5 wt% calcium alginate respectively. The SEM photograph confirmed the uniform coating on the cotton fabric surface.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.636-652
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• 2018

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.

• Archives of Pharmacal Research
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• v.18 no.3
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• pp.183-188
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• 1995

Polymeric reinforcement and coatings of alginate beads were carried out to control the release rate of drug from alginate beads. A poorly water-soluble ibuprofen (IPF) was selected as a model drug. A commercially available $Eudragit^{\circledR}$ RS100 was also used as a polymer. Effects of polymeric contents, the presence of plasticizers and amount of drug loading on the release rate of drug were investigated. The release rate of drug from alginate beads in the simulated gastric fluid did not occur within 2 h but released immediately when dissolution media were switched to the simulated intestinal fluid. No significant difference of release rate from polymer-reinforced alginate bead without plasticizers was observed when compared to plain (simple) beads. However, the release rate of drug from polymer-reinforced alginate beads was further sustained and retarded when aluminium tristearate (AT) as a plasticizer was added to polymer. However, polyethylene glycol 400 (PEG400) did not change the release rate of drug from alginate beads although PEG400 was used to improve dispersion of polymer and sodium alginate, and plasticize $Eudragit^{\circledR}$ RS100 polymer. The presence of plasticizer was crucial to reinforce alginate gel matrices using a polymer. As the amount of drug loading increased, the release rate of drug increased as a result of decreasing effects of polymer contents in matrices. The significantly sustained release of drug from polymer-coated alginate beads occurred as the amount of polymer increased because the thickness of coated membrane increased so that cracks and pores of the outer surface of alginate beads could be reduced. The sustained and retarded action of polymer-reinforced and coated beads may result from the disturbance of swelling and erosion (disintegration) of alginate beads. From these findings, polymeric-reinforcement and coatings of alginate gel beads can provide an advanced delivery system by retarding the release rate of various drugs.

• YAKHAK HOEJI
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• v.45 no.5
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• pp.536-544
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• 2001

increase the viability of oral typhoid vaccine during the passage through the castro-intes-tidal tract, numerous attempts have been made including the vaccine coating. However problems such as high death rate during the coating process and its instability in the gastric juice still remain to be solved. In this study, the oral vaccine was made as the micro-enteric beads by adding Salmomella typhi Ty21a cells to sodium alginate solution and spraying onto calcium chloride solution (ionotropic relation method). The vaccine showed more than 90% of its original viability after treating it for 1 hour in the artificial gastric juice (37$^{\circ}C$, 300 rpm). The clearance rate of the Ty21a in the liver and spleen of the mice orally administrated with coated Ty21a was similar to that of the mice intraperitoneally administrated with uncoated Ty21a. The peripheral blood lymphocytes (PBL) isolated from the mice orally administered with this vaccine produced 15.5 fold higher specific IgA antibody titer than that from the control mice administerd with saline solution. furthermore, the mice treated with the coated Ty21a had higher survival rates (50~87%) than the control mice treated with saline solution (0~10%) in the intraperitoneal challenge test with wild type S. typhi Ty21a cells. These results suggest that the alginate-based coating technique is effective to protect live Ty21a from acidic environments, and produces better intestinal immune responses thereby providing a potentially excellent oral typhoid vaccine.

• Food Science and Preservation
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• v.12 no.6
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• pp.546-551
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• 2005

The new developed production process and the coating equipment were used to prepare the alginate coated rice having functional property. Then, the quality characteristics such as proximate analysis, moisture sorption properties, influence on the retrogradation, sensory evaluation were investigated. The moisture content of the alginate coated rice was $16.5-18\%$ which is $1.5\%$ higher than the normal rice. About $0.3\%$ alginate was coated on the rice by the measurement of carbohydrate content after coating with $2\%$ alginate. The rice coated with higher alginate concentration showed the higher moisture absorption. The rice coated with $2\%$ alginate solution stored $30^{\circ}C$ and $85\%$ RH conditions for 6 weeks and it increased $1.8\%$ of the moisture content The alginate coated rice has delayed the retrogradation more than 6 hrs as well as got the higher scores for the appearance, stickiness, and taste. The alginate coated rice is a good source of the fiber in the nutritional aspect and it improves the quality and functionality of the rice.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.692-699
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• 2014

The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gun to improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulas were used to microencapsulate L. plantarum DKL 109: 2% alginate (Al), 1% alginate/1% gellan gum (Al-GG), and 1.5% alginate/3% gum arabic (Al-GA). Particle size of microcapsules was ranged from 18.2 to $23.01{\mu}m$ depending on the coating materials. Al-GA microcapsules showed the highest microencapsulation yield (98.11%) and resulted in a significant increase in survivability of probiotic in a high acid and bile environment. Encapsulation also improved the storage stability of cells. The viability of encapsulated cells remained constant after 1-mon storage at ambient temperature. The external ionic gelation method using an atomizing spray device and the Al-GA seems to be an efficient encapsulation technology for protecting probiotics in terms of scale-up potential and small microcapsule size.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.682-687
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• 2010

The effects of various coating materials (alginate, 0.3%; xanthan gum, 0.05%; chitosan, 0.8%) and storage temperatures (4, 12, $25^{\circ}C$) on the shelf-life of Lentinus edodes mushroom were investigated in terms of weight loss, color, polyphenoloxidase (PPO) activity, and texture profiles. Out of the three coating materials tested in this study, chitosan was effective in maintaining the color, PPO activity, and texture of the mushrooms during storage for 6 days at $12^{\circ}C$. Moreover, when stored at 4, 12, and $25^{\circ}C$ for 6 days, the chitosan spray-coated mushrooms stored at $4^{\circ}C$ had higher Lvalues and lower ${\Delta}E$. Also, lower temperature storage inhibited PPO activity in the mushrooms and prevented the loss of textural properties during storage. Therefore, the shelf-life of Lentinus edodes mushroom can be further extended two-fold by spray-coating with chitosan and storing at a lower temperature ($4^{\circ}C$).

• Journal of the Korean Society of Industry Convergence
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• v.24 no.5
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• pp.563-571
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• 2021

In this study, calcium alginate based cation exchange membrane was prepared and used to develop membrane capacitive deionization (MCDI) system for effective hardness control. As a major result, the MCDI with Ca-alginate membrane showed 27% better deionization capacity than the MCDI with a commercial cation exchange membrane. This superior improvement in the deionization capacity was expected to be due to the high ratio of transport number/electrical resistance (S_c/R_ratio) of Ca-alginate membrane. In addition, the MCDI with Ca-alginate membrane showed better deionization performance than the MCDI with Ca-alginate coating. This was because the space between the electrode and the Ca-alginate membrane was utilized for ion adsorption. The preliminary results indicated that the MCDI with Ca-alginate membrane can be a viable technique for the hardness control.

• Journal of fish pathology
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• v.36 no.2
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• pp.311-321
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• 2023

The efficacy of the alginate microsphere (Alginate MS) oral vaccine against Miamiensis avidus in olive flounder (Paralichthys olivaceus) was confirmed through challenge infections by both immersion and injection routes. In trial 1, the formalin-inactivated M. avidus coated with alginate, designated as 'IMa+Alginate MS' group, and the IMa group were administered with vaccines mixed with feed, with a total antigen dose of 3.75 × 10⁶ cells/fish. When challenged with immersion infection at five weeks post vaccination, the relative percent survival (RPS) in the IMa+Alginate MS group was 50% (immersed in 50% seawater) and 37.5% (immersed in 100% seawater). The group that received only IMa showed a low survival rate. In trial 2, the antigen was fed mixed with feed at a total dose of 2.38 × 10⁶ cells/fish for 5 days. Two weeks after oral vaccination, fish were intraperitoneally injected for infection. The RPS in the IMa+Alginate MS group was 30.8%, while the IMa-only group showed no vaccine efficacy. At five weeks post vaccination, when subjected to challenge infection by immersion in 50% seawater, the IMa+Alginate MS group recorded a RPS of 42.9%, whereas the IMa group had a RPS of 14.3%. The results of this study indicate that coating M. avidus antigen with alginate can provide higher protection in olive flounder compared to administering the antigen alone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.648-652
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• 2002

Removing shup from oyster by aeration method and coating with edible coating materials were investigated to improve oyster quality for the retort processing. Aeration rate and pore size of nozzle were critical factors to remove shup by aeration method. Optimum aeration rate and nozzle size were 45 L/min and 0.4 mm, respectively, when aeration was peformed two times and each operation maintained for 1 minute. Sodium alginate (SA) was used for oyster as the basal coating material. However, SA affected mouth-feel when it was applied at high concentrations. Sub-coating materials including skim milk, waxy corn starch, Purity CSC, white corn starch and carboxymethylcellulose (CMC) in decreasing order showed a positive effect on improving coatability and mouth-feel. Therefore, it is suggested that 1.5% SA and 0.9% skim milk should be the optimum composition of coating materials for oyster. Browning and syneresis of the porridge containing the coated oyster were considerably inhibited as compared with the sample without the coated oyster.