Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Bubin, Siti Fatimah Azzahra; Ali, Solihah Mat; Shukri, Radhiah; Ibadullah, Wan Zunairah Wan; Ramli, Nurul Shazini; Mustapha, Nor Afizah; Ismail‐Fitry, Mohammad Rashedi

doi:10.1080/10942912.2019.1647234

Cited by 16 publications

(14 citation statements)

References 34 publications

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“…According to the Tsai et al (2017), alginate gel gave a firm texture to LHBs due to the high affinity of G-block of alginate with Ca 2+ that results in a relatively harder LHBs. Bubin et al (2019) also recorded that hardness of red dragon fruit LHBs with alginate was 255.66 g and it was a comparatively higher value than this study.…”

Section: Texture Of Lhbscontrasting

confidence: 49%

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Preparation of liquid‐core hydrogel beads using antioxidant‐rich Syzygium caryophyllatum fruit pulp as a healthy snack

Kasunmala

Navarathne

Wickramasinghe

2020

Journal of Texture Studies

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Reverse spherification is a common technique used in molecular gastronomy to produce innovative products with an improved texture by shaping a liquid into an edible semisolid sphere that gives a burst in the mouth sensation. In this study, liquid-core hydrogel beads (LHBs) were prepared using Syzygium caryophyllatum fruit pulp adapting reverse-phase molecular gastronomy as a minimal processing technique to promote it as a healthy snack. Three types of hydrogel beads were formulated while considering the stability of LHBs. Long-term hardening of fruit juice in sodium alginate solution and the addition of plasticizer was used as two methods to increase the textural stability of LHBs. Results revealed that the addition of the plasticizer imparted to improve all the physical and textural properties of beads; however, it affects the transparency of the hydrogel membrane as well. Although the plasticizer increased the textural stability of LHBs, prolong inlaying them in it (the plasticizer) contribute to occur adverse consequences on the quality. Hence, the inlaying of LHBs in glycerol for 2 min was selected as the best treatment (HBP1). Since HBP1 had a low hardness (125.00 g) and high resilience (0.21), it imparted a chewing gumlike texture to LHBs. Hence, it (HBP1) can be used as a healthy snack. While HBP1 was capable of retained 90% antioxidant activity of fresh fruit of S. caryophyllatum, total polyphenolic content, 2,2-diphenyl-2-picryl-hydrazyl scavenging activity %, and ferric reducing antioxidant power value of this formulation were 59.50 GAE/g of dried LHBs, 68.96% and 139.69 TE/g of dried LHBs, respectively.

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Section: Texture Of Lhbscontrasting

confidence: 49%

“…treatments were also showed a moisture loss during storage but the reduction was not significantly different from each other (p > 0.05). Bubin et al (2019) also reported that decrement in the moisture content of LHBs made with red dragon fruit was 7.12% during 5 days of storage at 4 ± 1 C.…”

Section: Shelf Life Analysis Of Lhbsmentioning

confidence: 89%

Preparation of liquid‐core hydrogel beads using antioxidant‐rich Syzygium caryophyllatum fruit pulp as a healthy snack

Kasunmala

Navarathne

Wickramasinghe

2020

Journal of Texture Studies

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“…Hardness indicates the stability of the beads during processing, transportation and storage (Maleki et al, 2020;Tsai et al, 2017). On the other hand, Bubin et al (2019) reported that a lower hardness, cohesiveness and rupture force with a high springiness causes the beads to burst and become chewed, portraying a chewing gum-like texture (Bubin et al, 2019). Immersion time in sugar solution was of prime importance in the peak force of the compression cycle and showed a significant positive effect.…”

Section: Resultsmentioning

confidence: 99%

“…The mango-pineapple puree was added to a plastic hemispheres mold (3 g per sphere) using a plastic dropper and was subjected to freezing at -18°C overnight. Prior to the experiment, it was transferred to a refrigerated temperature, before being left to thaw at room temperature for 30 min (Bubin et al, 2019). Sodium alginate was mixed at 0.5% (w/w) in distilled water using an ultra turrax mixer (IKA, Germany) with a speed of 800 rpm for 5 min.…”

Section: Raw Materials Preparation Processmentioning

confidence: 99%

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Optimization of mango-pineapple jelly sphere production by frozen reverse spherification using a full factorial design

Low¹,

Pui²

2020

Acta Sci Pol Technol Aliment

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Background. The bite-sized jelly sphere with a gelatinous exterior and fruit puree interior is a type of innovative fruit-based dessert. This study aimed to produce jelly spheres with a gelatinous exterior and mangopineapple puree interior by using frozen reverse spherification. Materials and methods. A full factorial design (2 3) was applied to study the effects of mango-pineapple ratio (x 1), immersion time in sugar solution (x 2), and concentration of sugar solution (x 3) in the production of mango-pineapple jelly spheres using frozen reverse spherification. The responses studied were the physicochemical properties (color, total soluble solids, and texture) and sensory evaluation of mango-pineapple jelly spheres. Results. Mango-pineapple ratio had a positive effect on a* and b* while having a negative effect L* value on the jelly sphere. Total soluble solids of jelly spheres were influenced by both immersion time in sugar solution and concentration of sugar solution. Immersion time in sugar solution had a positive effect on the peak force of the compression cycle and deformation at peak load while having a negative effect on the total soluble solid of jelly spheres. On the other hand, the concentration of sugar solution had a positive effect on the sensory evaluation in terms of flavor, texture, and overall acceptability. The desirability function approach was used to optimize the factors, and an overall desirability of 0.89 for all responses was achieved with 1.28:1 mango-pineapple ratio, 30 mins immersion time in sugar solution, and 22°Brix sugar solution. A proximate analysis of the optimized mango-pineapple jelly spheres had an energy content of 73.18 kcal/100 g and showed nutrient values of 81.11% moisture, 0.10% ash, 0.46% protein, 0% fat, 0.97% total dietary fiber, and 17.35% digestible carbohydrate. Conclusion. The development of the optimal mango-pineapple jelly sphere allows food producers to produce a dessert that is low in calories, with a good appearance and consumer acceptability.

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Calorific values and characteristics of boba pearls with partial formulation from Indonesian seaweed Gracilaria sp. agar powder

Salas,

Fadhlullah,

Adi

2023

J Appl Phycol

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Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Cited by 16 publications

References 34 publications

Preparation of liquid‐core hydrogel beads using antioxidant‐rich Syzygium caryophyllatum fruit pulp as a healthy snack

Preparation of liquid‐core hydrogel beads using antioxidant‐rich Syzygium caryophyllatum fruit pulp as a healthy snack

Optimization of mango-pineapple jelly sphere production by frozen reverse spherification using a full factorial design

Calorific values and characteristics of boba pearls with partial formulation from Indonesian seaweed Gracilaria sp. agar powder

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