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<p>Alginate-based wet encapsulation is widely employed for the preservation of bioactive compounds; however, beads must be dried for long-life shelf products. Ca(II)-alginate beads loaded with artichoke by-product extract were dried to study the influence of drying time (0–40&#xa0;min) and temperature (35, 45 and 55&#xa0;°C) on their resulting structure and physicochemical properties. Dried beads reached a final water content of 20% (wet basis) and a total shrinkage of ≈ 60% for every temperature employed; however, drying at 55&#xa0;°C was more abrupt and led to lower water activity values at equal water content compared to the other two temperatures. Additionally, beads dried at higher temperatures showed increased strength at the final point and higher deviations for roundness at intermediate points compared to the milder temperature; this suggests the formation of inhomogeneities in those conditions as also supported by shifts in thermogravimetric analysis peaks. Moreover, drying at high temperatures enhanced the antioxidant capacity of beads possibly due to the formation of additional bioactive compounds. Finally, SAXS curves showed that regardless of the drying temperature, there exists a water content threshold (≈ 70 ± 5%) after which these systems inevitably collapse, partially losing their porous arrangement and altering their structural properties, concomitant with shifts in proton mobility. From a functional perspective, these structural changes are manifested as a loss of water sorption capacity and an increased hardness. Understanding the deep implications of drying conditions at a structural and molecular level could help beter tune this process for precise and novel applications.</p>

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Influence of drying on structural properties of Ca(II)-alginate beads loaded with artichoke by-product extract

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月28日

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  • Ignacio Zazzali,
  • Eunice Contigiani,
  • Paulo Díaz-Calderón,
  • Mercedes Perullini,
  • Patricio R. Santagapita

摘要

Alginate-based wet encapsulation is widely employed for the preservation of bioactive compounds; however, beads must be dried for long-life shelf products. Ca(II)-alginate beads loaded with artichoke by-product extract were dried to study the influence of drying time (0–40 min) and temperature (35, 45 and 55 °C) on their resulting structure and physicochemical properties. Dried beads reached a final water content of 20% (wet basis) and a total shrinkage of ≈ 60% for every temperature employed; however, drying at 55 °C was more abrupt and led to lower water activity values at equal water content compared to the other two temperatures. Additionally, beads dried at higher temperatures showed increased strength at the final point and higher deviations for roundness at intermediate points compared to the milder temperature; this suggests the formation of inhomogeneities in those conditions as also supported by shifts in thermogravimetric analysis peaks. Moreover, drying at high temperatures enhanced the antioxidant capacity of beads possibly due to the formation of additional bioactive compounds. Finally, SAXS curves showed that regardless of the drying temperature, there exists a water content threshold (≈ 70 ± 5%) after which these systems inevitably collapse, partially losing their porous arrangement and altering their structural properties, concomitant with shifts in proton mobility. From a functional perspective, these structural changes are manifested as a loss of water sorption capacity and an increased hardness. Understanding the deep implications of drying conditions at a structural and molecular level could help beter tune this process for precise and novel applications.