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<p>Spherification, one example of molecular gastronomy, applies microencapsulation technology with extrusion techniques based on sodium alginate and calcium lactate. Spherification can be an innovation in other non-fermented and non-dairy probiotic products, including using orange juice as a medium. This study aims to optimize the concentration of sodium alginate, calcium lactate, and hardening time in making probiotic orange microbeads using Box Behnken Design and its characterization. Optimization is based on calculating encapsulation efficiency (EE), circularity, roundness, and encapsulation yield (EY). Optimization results showed optimal conditions at 2.98% (w/w) sodium alginate, 2.87% (w/w) calcium lactate, and a 40-min hardening time, with predicted EE, roundness, circularity, and EY of 83.89, 0.8459, 0.8476, and 81.44, respectively. The optimized probiotic orange microbeads are orange, with a moisture content of 89.279 ± 0.213%, a<sub>w</sub> of 0.763 ± 0.013, and a pH of 6.023 ± 0.050.</p>

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Optimizing probiotic orange juice spherification: effects of sodium alginate, calcium lactate, and hardening time using Box-Behnken

  • 期刊论文

  • 发表日期：

    2025年4月2日

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  • Rafli Zulfa Kamil,
  • Graceshella Candra Ditya Suwarno,
  • Nurul Hasniah,
  • Swastika Dewi,
  • Setya Budi Muhammad Abduh

摘要

Spherification, one example of molecular gastronomy, applies microencapsulation technology with extrusion techniques based on sodium alginate and calcium lactate. Spherification can be an innovation in other non-fermented and non-dairy probiotic products, including using orange juice as a medium. This study aims to optimize the concentration of sodium alginate, calcium lactate, and hardening time in making probiotic orange microbeads using Box Behnken Design and its characterization. Optimization is based on calculating encapsulation efficiency (EE), circularity, roundness, and encapsulation yield (EY). Optimization results showed optimal conditions at 2.98% (w/w) sodium alginate, 2.87% (w/w) calcium lactate, and a 40-min hardening time, with predicted EE, roundness, circularity, and EY of 83.89, 0.8459, 0.8476, and 81.44, respectively. The optimized probiotic orange microbeads are orange, with a moisture content of 89.279 ± 0.213%, aw of 0.763 ± 0.013, and a pH of 6.023 ± 0.050.