Effect of Calcium Lactate Concentration on Biological Activity and Structural Properties of Alginate Gel Capsules Containing Pineapple Juice
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Abstract
Applying the spherification technique in encapsulating fruit juice and monitoring its changes during storage enhances the potential of this technique in developing food products for the beverage industry and other food-related sectors. This study investigates the encapsulation of pineapple juice in alginate beads, focusing on parameters such as polyphenol content, antioxidant capacity, enzymatic activity, encapsulation effic-iency, and textural properties. The polyphenol content in the alginate beads decreased notably over 96 hours (h) from 0.4652 to 0.1289 mgGAEg-1, 0.4314 to 0.1547 mgGAEg-1, 0.4205 to 0.1462 mgGAEg-1 corresponding to the content of Ca3%, Ca4% and Ca5%. Different calcium (Ca) concentrations in the formulation affected the diffusion rates, thereby influencing the release of polyphenols. Antioxidant capacity, assessed by radical scavenging activities (ABTS+ and DPPH•), varied among the formulations, with the 5 % Ca formulation showing the most promising outcomes. The enzymatic activity of bromelain in the beads also declined over time, influenced by storage conditions. Encapsulation efficiency (EE %) and textural properties such as diameter, cohesiveness, springiness, and gumminess were associated with sodium alginate concentrations but were not significantly impacted by Ca concentrations. The study concludes that alginate beads are an effective matrix for safeguarding bioactive compounds in pineapple juice.
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