Alginate beads loaded with rambutan extract: characterization and stability during in vitro gastrointestinal digestion

Abstract

BackgroundThe fallen young rambutan fruit are an underrated agricultural‐wastes which may contain several bioactive compounds. In this study, the fallen young rambutan fruit was assessed regarding their phenolic contents and antioxidant activities. In order to expand its utilization, rambutan extract‐loaded hydrogel beads were developed by 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 hydrogel beads were determined using in vitro gastrointestinal digestion models.ResultsA 50% (v/v) of ethanol yielded rambutan extract with high chemical properties. The production of hydrogel beads using ratio of 1:3 with calcium lactate (CL) provided the highest percent of production yield of 122.94%. The hydrogel beads developed using the ratio of 1:3 with combination of calcium lactate and calcium chloride (CC) showed high recovery of phenolic compounds and their antioxidant activity after simulated intestinal digestion, which were greater values compared to unencapsulated extract.ConclusionThis finding demonstrates that the ratio of wall material to rambutan extract and the calcium sources influence the physical properties, chemical properties, and in vitro gastrointestinal digestion stability of alginate beads. The obtained hydrogel beads may potential application in the food or pharmaceutical industries.This article is protected by copyright. All rights reserved.