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

Abstract

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.

Preparation of hyaluronic acid‐loaded liquid‐core hydrogel beads with acceptable mechanical properties and thermal stability

“…Also, the ionic gelling crosslinking reaction stops as soon as the beads are removed from the bathing solution. Thus, the liquid core of popping boba is conducive to loading with functional ingredients, 8,9 like HA, yielding hyaluronic acid liquid‐core hydrogel beads (HA‐LHB). Some studies have reported the addition of HA into calcium alginate system to act as an thickening agent to improve the rheological properties, 10 a protective material to enhance survival of functional ingredients 3,11 or a specific binding material to deliver and transport drugs 12 .…”