Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”

Abstract

“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the “Boba” mix’s viscoelasticity and decreased the “Boba balls”’ hardness. The increasing PPE ratio significantly (p < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the “Boba balls”, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p < 0.05) improved by preserving PPE from the mouth and gastric medium, and “Boba balls” showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of “Boba balls” without affecting sensory properties.

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

“…There are some research studies where fruit waste was used as an ingredient in the production of different beverages, showing its important functionality ( Table 2 ) [ 79 , 80 , 81 , 82 , 83 ]. Some of the functionalities in beverages produced from FVW are related to the presence of bioactive compounds such as polyphenols present in fruit peel [ 84 , 85 , 86 , 87 , 88 , 89 ], seeds [ 87 , 89 , 90 ] or the final product of fruit processing [ 91 , 92 , 93 , 94 ]. In vegetables, the pomace and peel are the main sources of bioactive compounds [ 74 , 95 , 96 , 97 , 98 , 99 , 100 ].…”