Caviar-like hydrogel beads containing different concentrations of NaCl and melanin-free squid ink

Topuz, Osman Kadir; Aygun, Tugce; Ural, Gizem Nazlı

doi:10.1016/j.fbio.2020.100652

Cited by 6 publications

(4 citation statements)

References 27 publications

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“…[7][8][9] An alginate hydrogel typically contains a physical outer gel membrane with a liquid core which is different from that of most edible gels. 9 This technique has been widely used in various areas such as food technology, biotechnology and medical and pharmaceutical sciences for enzyme immobilization, drug delivery and controlled release and masking undesirable flavors of ingredients. 7,10 Alginate, a Generally Recognized As Safe (GRAS) polysaccharide derived from brown seaweed, is a low-cost, nontoxic, nonantigenic, biocompatible and biodegradable polymer.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Hydrogel spherification is a basis for encapsulated delivery systems that shapes liquid into edible spheres by application of the technique of gelation based on the crosslinking reaction between calcium chloride and sodium alginate 7‐9 . An alginate hydrogel typically contains a physical outer gel membrane with a liquid core which is different from that of most edible gels 9 . This technique has been widely used in various areas such as food technology, biotechnology and medical and pharmaceutical sciences for enzyme immobilization, drug delivery and controlled release and masking undesirable flavors of ingredients 7,10 …”

Section: Introductionmentioning

confidence: 99%

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Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion

Aksornsri,

Peanparkdee

2024

J Sci Food Agric

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BackgroundThe fallen young rambutan fruit are an underrated agricultural‐wastes which may contain several bioactive compounds. In this study, the fallen young rambutan fruit was assessed regarding their phenolic contents and antioxidant activities. In order to expand its utilization, rambutan extract‐loaded hydrogel beads were developed by basic spherification technique using sodium alginate. The effect of ratios of polymer and extract and different calcium sources were evaluated. The recovery of bioactive compounds from hydrogel beads were determined using in vitro gastrointestinal digestion models.ResultsA 50% (v/v) of ethanol yielded rambutan extract with high chemical properties. The production of hydrogel beads using ratio of 1:3 with calcium lactate (CL) provided the highest percent of production yield of 122.94%. The hydrogel beads developed using the ratio of 1:3 with combination of calcium lactate and calcium chloride (CC) showed high recovery of phenolic compounds and their antioxidant activity after simulated intestinal digestion, which were greater values compared to unencapsulated extract.ConclusionThis finding demonstrates that the ratio of wall material to rambutan extract and the calcium sources influence the physical properties, chemical properties, and in vitro gastrointestinal digestion stability of alginate beads. The obtained hydrogel beads may potential application in the food or pharmaceutical industries.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion

Aksornsri,

Peanparkdee

2024

J Sci Food Agric

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“…Sausages are then soaked in a water bath containing Ca 2+ ions to promote alginate gelling, forming a solid film-like coating on the links. Another food product application using alginate and divalent cation supply is the creation of caviar-like spherical hydrogels with a liquid center [21]. Kumar et al [22] reported that alginate could be added to low-fat ground pork patties to improve texture and water-holding capacity.…”

Section: Introductionmentioning

confidence: 99%

Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems

Wang,

Susta,

Barbut

2023

Gels

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The effects of salt-sensitive alginate (“A”) and a two-component salt-tolerant alginate system (“B”) used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of “A” or 0.5% “B” to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% “B” with salt resulted in a higher penetration force. Excluding salt from SM samples while adding alginate “A” or “B” improved texture profiles, but not to the same level as using NB without additives. Overall, salt, together with alginate “B”, improved the texture of SM to that of normal meat without myopathy.

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Overview of alginate extraction processes: Impact on alginate molecular structure and techno-functional properties

Bojorges,

López-Rubio,

Martínez-Abad

et al. 2023

Trends in Food Science & Technology

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Caviar-like hydrogel beads containing different concentrations of NaCl and melanin-free squid ink

Cited by 6 publications

References 27 publications

Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion

Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion

Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems

Overview of alginate extraction processes: Impact on alginate molecular structure and techno-functional properties

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