Horseradish peroxidase was encapsulated in CALCIUM ALGINATE for the purpose of phenol removal. Considering enzyme encapsulation efficiency, retention activity and enzyme leakage of the capsules, the best gelation condition was found to be 1 % w/v of sodium ALGINATE solution and 5.5 % w/v of CALCIUM chloride hexahydrate. Upon immobilization, pH profile of enzyme activity changes as it shows higher value at basic and acidic solution. Besides, for each phenol concentration there would be an enzyme concentration which going further than this value has no significant effect on phenol removal. Investigation into time course of phenol removal for both encapsulated and free enzyme showed that encapsulated enzyme had nearly similar efficiency in comparison with the same concentration of free enzyme; however the capsules were reusable up to four cycles without any changes in their efficiency. The ratio of hydrogen peroxide/phenol at which highest phenol removal obtained, found to be dependent on initial phenol concentration and in the solution of 2 and 8 mM phenol it were 1.15 and 0.94 respectively.

The physical protection by microencapsulation is a new method to increase the survival of probiotic bacteria. The size of beads containing probiotics has significant effect on organoleptic properties of foods. Reduction of the sphere size to less than 100 mm would be advantageous for texture considerations and allow direct addition of encapsulated probiotics to a large number of foods. In microencapsulation process, Tween 80 can be replaced by lecithin in order to prevent its detrimental effect on the viability of probiotic bacteria. CALCIUM ALGINATE as an edible polymer was used for the microencapsulation of probiotic bacteria by emulsion technique. A modified microencapsulation method based on emulsion technique was investigated in this study to produce microcapsules with diameters below 100 mm. A completely randomized design (CRD) experiment was applied in triplicates to evaluate the effect of surfactant (0, 0.2, 0.4 and 1% lecithin with 0.2% Tween 80 as control) and CALCIUM chloride solution (100 and 200 mL) on the microencapsulation process yield of microencapsulated Lactobacillus casei. Microsphere characterization was performed by scanning electron microscopy (SEM). The microencapsulation process yield increased with increasing the volume of CALCIUM chloride solution and it decreased with increasing the amount of lecithin. The highest microencapsulation process yield was obtained when 0.2% Tween 80 was used as surfactant. The shape of beads was spherical and their mean diameter was 17.80±3.55 mm.

The main goal of this study was to determine the best amount of sodium ALGINATE needed to effectively encapsulate aromatic coconut water using sodium ALGINATE and CALCIUM chloride. Additionally, the study aimed to explore how physical and chemical factors influence the production of aromatic coconut encapsules. Finally, the research sought to evaluate consumer acceptance of encapsulated coconut aroma. The findings revealed that using 2 g sodium ALGINATE per 200 g coconut water, 500 g clean water, and 3 g CALCIUM chloride resulted in suitable viscosity of the encapsulated aromatic coconut. These encapsulations were able to dissolve into water when used in encapsulated or coated tablets. When incorporating varying amounts of sodium ALGINATE (2, 2.5, and 3 g) into the aromatic coconut water, the colour and brightness value (L*) of the encapsulated product was found to be 45.18 ± 0.03, with a red value (a*) of -0.50 ± 0.01 and a yellow value (b*) of -3.12 ± 0.01. The pH value remained consistent at 5.20 ± 0.00, and the total dissolved solids (๐Brix) were 6.43 ± 0.00. No significant differences were observed in the sugar solid solution. Microbial analysis indicated that the quantity of microorganisms did not exceed the specified standard. In terms of consumer acceptance, 76% of the participants expressed satisfaction with the encapsulated coconut water.