Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract

Abstract

The effect of modification of sodium alginate on the beads properties was investigated and compared with unmodified alginate beads. The effect of storage conditions on the shelf life of the beads was determined. The modification of sodium alginate was achieved with octenyl succinic anhydride (OSA). Antioxidant activity and total phenolic compounds of the jujube extract was evaluated. Some physical and structural properties yield and encapsulation efficiency of the beads were measured. The encapsulation yield of the beads was significantly affected by modification of sodium alginate. The highest yield was observed in the alginate stored at ambient temperature on the day 14th which was 35.21%. The average beads size of alginate was 5.10 and 4.68 mm in modified and unmodified alginate beads, respectively. Modification also had a significant effect on the hardness of the beads. Higher Tg which ensures good product stability in thermal process was clearly seen in the modified beads maintained at ambient temperature. Fourier Transform Infrared Spectroscopy (FT-IR) revealed the existence of OH groups in the extract-loaded beads. These findings have important implications on designing preservation and delivery systems of soluble bioactive compounds of jujube extract to apply in development of new functional foods and drinks.

The influence of sodium alginate and sodium alginate/ WPI as coating material on microcapsules of Jujube extract produced by spray dryer

“…The carbonyl group also depicted a powerful peak at 1645 cm −1 . Phenols of extract, which represent intermolecular H bonds, also show OH tensile vibration at about 3400 cm −1 , which was confirmed by other studies (Belscak‐Cvitanovic et al, 2015; Khoshdouni Farahani, Mousavi, Seyedain Ardebili, & Bakhoda, 2022b; Peanparkdee, Iwamoto, & Yamauchi, 2016). A peak at 1570 cm −1 is the result of accumulation and was related to molecular beta‐sheets within the isolation of whey protein.…”

“…The TPC content of sodium alginate/WPI powder was significantly higher than that of sodium alginate powder (Table 2). The highest amount of phenol was present in pure extract, but its maintenance over time will lead to a decrease in phenol content, which has been reported in other studies (Khoshdouni Farahani, Mousavi, Seyedain Ardebili, & Bakhoda, 2022b). Therefore, powder production and protection of phenolic compounds of the jujube extract in this way can cause durability over time.…”

“…The method of Lupo et al (2015) and Khoshdouni Farahani, Mousavi, Seyedain Ardebili, and Bakhoda (2022b) was used to determine the encapsulation efficiency (EE) of the extract that is encapsulated (Equation [2]). Sample preparation was conducted in this way: briefly, a 0.1 g powder was combined with 20 ml of phosphate buffer (0.1 M) at 37°C using a shaker, and then, the described method was used to measure total phenol (three replications were performed) at 765 nm by a Cary 300 spectrophotometer (Varian).where EE shows the encapsulation efficiency, TPP shows the content of total phenol of the powders, and TP.PE shows the total phenol amount of the pure extract.…”

“…Scanning electron microscopy (ESEM; Philips XL30) was used to evaluate the structural analysis of the microcapsules. The powders were fixed on a stub using a double‐sided tape, and later, a thin layer of gold was coated on them (khoshdouni Farahani, Mousavi, Seyedain Ardebili, & Bakhoda, 2022b; Paidari et al, 2021; Farahani et al, 2013). The capsules obtained by spray drying were morphologically investigated, using a magnification of ×600, ×1000, and ×1500.…”

“…The nitrogen gas was used to dry (10 ml/min). Tests were performed at 25–300°C (heating rate = 10°C/min) (Khoshdouni Farahani, Mousavi, Seyedain Ardebili, & Bakhoda, 2022b).…”