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- Title
Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion.
- Authors
Aksornsri, Tanwarat; Peanparkdee, Methavee
- Abstract
BACKGROUND: Fallen young rambutan fruit is an underrated agricultural waste which may contain several bioactive compounds. In this study, fallen young rambutan fruit was assessed regarding its phenolic contents and antioxidant activities. In order to expand its utilization, rambutan extract‐loaded hydrogel beads were developed by a basic spherification technique using sodium alginate. The effect of ratios of polymer and extract and different calcium sources were evaluated. The recovery of bioactive compounds from the hydrogel beads was determined using in vitro gastrointestinal digestion models. RESULTS: Use of 50% (v/v) ethanol yielded rambutan extract with good chemical properties. The production of hydrogel beads using a ratio of 1:3 with calcium lactate provided the highest production yield of 122.94%. The hydrogel beads developed using the ratio of 1:3 with a combination of calcium lactate and calcium chloride showed high recovery of phenolic compounds and antioxidant activity after simulated intestinal digestion, which were greater compared to unencapsulated extract. CONCLUSION: The findings demonstrate that the ratio of wall material to rambutan extract and the calcium source influence the physical properties, chemical properties and in vitro gastrointestinal digestion stability of alginate beads. The obtained hydrogel beads may have potential for application in the food or pharmaceutical industries. © 2024 Society of Chemical Industry.
- Subjects
SOCIETY of Chemical Industry (Great Britain); SODIUM alginate; ALGINIC acid; AGRICULTURAL wastes; DIGESTION; CALCIUM carbonate; CHEMICAL industry; BIOACTIVE compounds; ALGINATES
- Publication
Journal of the Science of Food & Agriculture, 2024, Vol 104, Issue 10, p5712
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.13397