Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract.

Autor:	Khoshdouni Farahani Z; Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, PO Box 775/14515, Tehran, 1477893855, Iran., Mousavi M; Department of Food Science, Engineering and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, PO Box 4111, Karaj, 31587-77871, Iran., Seyedain Ardebili SM; Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, PO Box 775/14515, Tehran, 1477893855, Iran., Bakhoda H; Department of Agricultural Mechanization, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, PO Box 775/14515, Tehran, 1477893855, Iran.
Jazyk:	angličtina
Zdroj:	Current research in food science [Curr Res Food Sci] 2021 Dec 05; Vol. 5, pp. 157-166. Date of Electronic Publication: 2021 Dec 05 (Print Publication: 2022).
DOI:	10.1016/j.crfs.2021.11.014
Abstrakt:	The effect of modification of sodium alginate on the beads properties was investigated and compared with unmodified alginate beads. The effect of storage conditions on the shelf life of the beads was determined. The modification of sodium alginate was achieved with octenyl succinic anhydride (OSA). Antioxidant activity and total phenolic compounds of the jujube extract was evaluated. Some physical and structural properties yield and encapsulation efficiency of the beads were measured. The encapsulation yield of the beads was significantly affected by modification of sodium alginate. The highest yield was observed in the alginate stored at ambient temperature on the day 14th which was 35.21%. The average beads size of alginate was 5.10 and 4.68 mm in modified and unmodified alginate beads, respectively. Modification also had a significant effect on the hardness of the beads. Higher Tg which ensures good product stability in thermal process was clearly seen in the modified beads maintained at ambient temperature. Fourier Transform Infrared Spectroscopy (FT-IR) revealed the existence of OH groups in the extract-loaded beads. These findings have important implications on designing preservation and delivery systems of soluble bioactive compounds of jujube extract to apply in development of new functional foods and drinks. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2021 The Authors.)
Databáze:	MEDLINE
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