Evaluation of the Adsorption and Desorption Dynamics of Beet Juice Red Dye on Alginate Microbeads

Abstract

The use of alginate microcapsules has often been mentioned as one of the ways to remove dyes from waste solvents, water and materials from the food industry. In addition, alginate can be used as a wall material for the microencapsulation of food dyes and their further application in the food industry. The aims of this study were to: (i) determine the effect of the alginate concentration (1, 2, 3 and 4%) on the ability of the adsorption and desorption of natural beetroot red dye and (ii) evaluate the kinetic parameters of the adsorption and desorption process, as well as the factors affecting and limiting those processes. According to the obtained results, the viscosity of alginate solutions increased with an increase in the alginate concentration. Based on k2 values (the pseudo-second order kinetic rate constant), when a more concentrated solution of alginate was used in the adsorption process, the beads adsorbed a smaller amount of dye. Furthermore, based on the values for n derived from the Korsmeyer–Peppas model, the dye release rates (k) were higher for beads made with lower alginate concentrations, and this release was governed by a pseudo-Fickian diffusion mechanism (n values ranged from 0.2709 to 0.3053).

Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability

“…Mung beans ( Vigna radiata L.) contain 25%–28% protein and significant quantities of amino acids like glutamic acid, proline, leucine, arginine, and phenylalanine (Benković et al ., 2023). The amino acid composition in seeds may change during germination due to protein breakdown by enzymes, aiding in new protein synthesis for seed growth.…”

“…According to Benković et al . (2023), carbohydrate additives (in the form of flour or starch) help improve interactions among various components (protein, fat, and water) during processing, acting as binder and filler, enhancing the product's texture. It should also be noted that these effects of high carbohydrate content in the T20 and T25 samples, resulting from the addition of GMF, was insufficient to counteract the negative effects of excessive meat reduction, leading to notably poorer structural properties compared to the control.…”

“…To address this, many studies have been carried out to produce healthier sausages by reducing animal meat content and using alternative proteins (Gomes Martins et al ., 2023; Rout & Srivastav, 2023). These products, substituting meat with sustainable protein sources, are gaining popularity due to the demand for healthier and more environmentally friendly protein choices (Benković et al ., 2023).…”

“…Among plant‐based proteins, soy protein isolates and concentrates are commonly utilised in sausages and other meat analogues (Grasso et al ., 2019; Sha et al ., 2020; Kang et al ., 2022) due to their high textural properties and a more sponge‐like structure of myofibrillar proteins (Benković et al ., 2023). Besides soy protein, various new types of plant‐based proteins have been used in meat‐alternative products such as pea protein isolate and wheat protein (Yuliarti et al ., 2021), protein derived from beans, lentils, broad beans, and algae (Thirumdas et al ., 2018), flaxseeds, and chickpea protein (Gad EL Rab et al ., 2019).…”

Comparison of the Adsorption and Desorption Dynamics of Biological Molecules on Alginate Hydrogel Microcapsules—The Case of Sugars, Polyphenols, and Proteins

“…Solution concentrations for different adsorbates were 100 mg/L for the glucose solution (pH = 8.20), 5 g/L for the gallic acid solution (pH = 3.26), and 0.5% ( w / v ) BSA solution (pH = 7.24). The solutions were then placed in a heated magnetic oil bath (IKA HBR 4 digital, IKA-Werk, Staufen, Germany) at 30 °C and 200 rpm, and 1000 plain beads were placed in each adsorbate solution [ 51 ]. Immediately after the addition of the alginate hydrogel beads, a stop clock was started and the supernatant samples were taken in the following time intervals: for the glucose solution, t = 0, 1, 2, 3, 4, 5, 10, 20, 30, 40, 50, 60, and 90 min; for the gallic acid solution, t = 0, 2, 4, 6, 8, 10, 20, 30, 40, 50, 60, 90, 120, and 180 min; and for the BSA solution, t = 0, 1, 2, 3, 4, 5, 6, 8, 10, 20, 30, 60, and 120 min.…”