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Structuration et contrôle de l’architecture de capsules à coeur liquide à base d’hydrogel d’alginate par association de biopolymères

Abstract : The aim of this thesis is to study the physicochemical properties of alginate liquid-core capsules and to control their permeability and mechanical properties by biopolymers blending. These millimeter-scale size capsules are prepared by a reverse spherification process by dripping a solution of calcium chloride into an alginate gelling bath. In a first work, the influence of polymers used to control capsule liquid-core viscosity (thickening agent) during capsules preparation on permeability and mechanical stability of the alginate membrane was investigated. The mechanical properties of capsules were correlated with viscoelastic properties of plane alginate hydrogels characterized by small amplitude oscillatory shear rheology. In a second work, composite capsules with a membrane of sodium caseinate / alginate were developed and showed improved stability and pH-dependent release of a dye used as a model molecule. As a perspective, composite alginate/sodium caseinate microspheres with different architectures were developed and their effectiveness was tested against three anionic dyes. This type of system has applications in the removal of dyes from industrial wastewater by an adsorption mechanism. Finally, the influence of shellac incorporation in alginate membrane or as an external coating layer resulted in enhanced physicochemical properties and decreased membrane permeability against low molecular weight molecules (riboflavin in this case). Alginate capsules have a wide range of applications ranging from molecular gastronomy to biotechnology which requires a better understanding and control of their physicochemical properties according to the target application
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Submitted on : Thursday, March 29, 2018 - 1:41:10 PM
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Ghazi Ben Messaoud. Structuration et contrôle de l’architecture de capsules à coeur liquide à base d’hydrogel d’alginate par association de biopolymères. Alimentation et Nutrition. Université de Lorraine, 2015. Français. ⟨NNT : 2015LORR0327⟩. ⟨tel-01752334⟩



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