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.

Functional beverage with suspended gel beads made with Jujube extract (as phenolic compounds source), whey protein isolated and chickpea protein concentrated was investigated in this study. There were three types of beads including sodium alginate/insoluble fraction of Persian gum (IFPG), sodium alginate/ IFPG/whey protein isolated and sodium alginate/IFPG/pea protein concentrated. The evaluation included pH, acidity, Brix, turbidity, viscosity and sensory properties. The acidity and pH of beverages had a reverse relation as the increase in pH can be due to partial release of the extract. The outcomes showed that the highest viscosity was related to beverages containing chickpea and alginate/IFPG beads. There was a vice versa relation between the spindle round and viscosity. Moreover, the most turbidity was shown in alginate/IFPG/PPC beads' beverage on 14 th day (232 NTU). Finally, the resulting beverages also showed good sensory properties.

The aim of the research was to study the impact of various carrier types (sodium alginate and blend of sodium alginate with WPI) on the physicochemical, structural, and thermal characteristics of Jujube extract powder fabricated by spray drying. TPC and antioxidant activity, solubility, moisture, EE, powder yield, DSC, particle size, and morphology of powders were surveyed. The use of WPI resulted in powders with less moisture (10%), lower solubility (98.04%), and better powder yield (22.50%). WPI‐produced powders showed the best retention of polyphenolic compounds (2949.2 mg/L) and the highest activity of the encapsulation efficiency (70.93%), and moreover, they had a higher Tg (68.50°C), indicating powders that were more stable during storage. All samples showed a large number of spherical particles along with a number of indented particles, and these indentations were more common in protein capsules. In terms of particle diameter, the particles produced with alginate were smaller (6.51 μm). It can be stated that the particles containing proteins can have more effective and efficient outcomes. Novelty impact statement Both sodium alginate and sodium alginate/WPI powders were loaded with jujube extract (JE) by spray dryer. The encapsulation efficiency of jujube extract in sodium alginate/WPI powders was more. Incorporation of WPI to sodium alginate increased yield, moisture, solubility, and TPC and preserved jujube extract effectively.

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BACKGROUND This research was aimed at the fabrication of jujube extract (JE)‐loaded beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) and a combination of two types of hydrocolloid insoluble fraction of Persian gum (IFPG) and sodium alginate (Al). RESULTS JE‐loaded beads with the highest encapsulation efficiency (10.87%) and polyphenol content (120.8 mg L−1 gallic acid) were obtained using Al‐IFPG/PPC at 4 °C. The Al‐IFPG, Al‐IFPG/WPI and Al‐IFPG/PPC beads revealed 5.66, 6.85 and 5.76 mm bead size, respectively, and almost all of them demonstrated a homogeneous and spherical structure. Fourier transform infrared spectroscopy data proved that the stable structure of the Al‐IFPG beads was due to hydrogen bonding and electrostatic interactions. The thermostability of beads loaded with JE based on Al‐IFPG/WPI was significantly enhanced compared to pure Al‐IFPG. Texture evaluation of JE‐loaded beads based on Al‐IFPG incorporation with WPI revealed an increment in the hardness of beads. CONCLUSION This study confirmed the potential of Al‐IFPG complex beads for the effective delivery of jujube extract via incorporation into pea and whey proteins and for the expansion of its use in products. © 2023 Society of Chemical Industry.