Scholarlink

<p>The utilization of sodium alginate biopolymer combined with soy protein isolate (SA-SPI) for encapsulating valuable phenolic and antioxidant compounds from jujube extract addresses their inherent instability against environmental stresses such as temperature, oxygen, and humidity. In this study, SA-SPI composite beads were fabricated and characterized in terms of particle size, surface morphology (SEM), texture profile analysis (TPA), Fourier transform infrared spectroscopy (FTIR), total phenolic content, encapsulation efficiency, turbidity, and encapsulation yield. The effects of pasteurization and storage temperature (ambient vs. refrigerated) on bead properties were systematically investigated. SEM images confirmed the formation of predominantly spherical and smooth beads. The highest encapsulation efficiency (37.04%) and yield (10.33%) were observed in pasteurized SA-SPI beads stored at ambient temperature on day 7, while the bead size remained stable around 5.7&#xa0;mm. Pasteurization significantly increased bead hardness, with the highest value of 0.94&#xa0;N recorded for refrigerated samples. FTIR analysis demonstrated strong interactions between hydroxyl groups of alginate and phenolic compounds, confirming the chemical stability of the encapsulation matrix. Turbidity measurements indicated better physical stability in pasteurized beads, particularly under refrigeration. Overall, these findings suggest that SA-SPI composite beads effectively enhance the protection and improved stability and release behavior of hydrophilic phenolic bioactives, highlighting their potential application in functional foods and nutraceutical formulations. </p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Facile fabrication of sodium alginate-soy protein isolate beads for encapsulation of jujube extract: effect of processing temperature and characterization

  • 期刊论文

  • 发表日期：

    2025年12月2日

查看全文
  • zahra Khoshdouni Farahani,
  • Mohammad Ebrahimzadeh Mousavi,
  • Abdorreza Mohammadi Nafchi

摘要

The utilization of sodium alginate biopolymer combined with soy protein isolate (SA-SPI) for encapsulating valuable phenolic and antioxidant compounds from jujube extract addresses their inherent instability against environmental stresses such as temperature, oxygen, and humidity. In this study, SA-SPI composite beads were fabricated and characterized in terms of particle size, surface morphology (SEM), texture profile analysis (TPA), Fourier transform infrared spectroscopy (FTIR), total phenolic content, encapsulation efficiency, turbidity, and encapsulation yield. The effects of pasteurization and storage temperature (ambient vs. refrigerated) on bead properties were systematically investigated. SEM images confirmed the formation of predominantly spherical and smooth beads. The highest encapsulation efficiency (37.04%) and yield (10.33%) were observed in pasteurized SA-SPI beads stored at ambient temperature on day 7, while the bead size remained stable around 5.7 mm. Pasteurization significantly increased bead hardness, with the highest value of 0.94 N recorded for refrigerated samples. FTIR analysis demonstrated strong interactions between hydroxyl groups of alginate and phenolic compounds, confirming the chemical stability of the encapsulation matrix. Turbidity measurements indicated better physical stability in pasteurized beads, particularly under refrigeration. Overall, these findings suggest that SA-SPI composite beads effectively enhance the protection and improved stability and release behavior of hydrophilic phenolic bioactives, highlighting their potential application in functional foods and nutraceutical formulations.