Basic spherification as a gelation application in the kitchen: Diffusion coefficient estimation and appearance quality of beverage pearls

Physics of Fluids, Journal Year: 2025, Volume and Issue: 37(3)

Published: March 1, 2025

Food ingredients are manipulated to produce spherical shapes with distinctive qualities through a process known as spherification. It is one of the methods used in molecular gastronomy small balls mimicking caviar or other comparable shapes. In this study, beverage pearls berry smoothie, orange juice, ginger ale, ice tea, cola, and coffee latte were prepared basic spherification technique. Liquid mixtures 100 ml beverage, 1 g sodium alginate, 0.25 tri-sodium citrate; mol/L calcium chloride solution was for bath. Spherification conducted 3, 6, 9, 12, 15 min, diameter weight measured. Inventory rate equation diffusion written quasi-steady state approximation estimate coefficient ions. A linear obtained time (t) radius×radius (R2) variables. Diffusion calculated between 2.2459 × 10−8 4.2431 m2/s. Appearance key factors considered quality analysis spherified products. For min time, highest total color change (ΔE) seen tea lowest value observed juice spheres. addition, microscope check surface structures. This study will provide food professionals chefs clarification science underlying conversion liquid into tasty help them adjust product color.

Language: Английский

Nanostructured Lipid Carrier-Filled Hydrogel Beads for the Delivery of Curcumin: Digestion, Intestinal Permeation, and Antioxidant Bioactivity After Gastrointestinal Digestion

Pharmaceutics, Journal Year: 2025, Volume and Issue: 17(5), P. 541 - 541

Published: April 22, 2025

Background/Objectives: The aim of the present study was to develop nanostructured lipid carrier (NLC)-filled hydrogel beads for delivery curcumin in functional foods. Methods: Curcumin-loaded NLC-filled based on calcium alginate were developed using extrusion method. Various preparation parameters, physicochemical characteristics, gastrointestinal fates, and antioxidant bioactivities studied confirm feasibility this system. Results: NLCs successfully filled into with an encapsulation efficiency above 80%. stability test displayed that encapsulated within further enhanced when beads. During vitro digestion, lipolysis rate matrix release adjusted by ex vivo intestinal permeation indicated from digestion products curcumin-loaded NLC-hydrogel beads, prepared appropriate concentrations (0.5% 1%), significantly compared NLCs. Furthermore, (1% alginate) exhibited bioactivity those Conclusions: This demonstrated might be a promising system hydrophobic bioactive compounds food systems.

Language: Английский