engleski

Influence of encapsulation conditions on the encapsulation efficiency of grape pomace extract, textural and geometry properties of calcium alginate beads

The influence of the concentration of sodium alginate (SA) (1.0-4.5%), calcium chloride (CaCl2) (0.05-0.25 M) and the curing time of the beads (10-50 min) on the encapsulation efficiency (EE) of phenolic compounds from grape pomace extract (GPE), as well as on the textural and geometrical parameters of the beads was investigated. Encapsulation was performed using the ionic gelation method, in which the substitution of Ca2+ ions for sodium ions from the guluronic acids leads to the formation of thermostable hydrogels (Egg-box model). EE was calculated from the total phenolic content before and after encapsulation. Geometry parameters (roundness, solidity) were analyzed using image analysis while texture parameters (hardness and springiness) were analysed using texture analyzer. The EE ranged from 17.31 to 40.68% and the highest EE was obtained when 4.5% SA, 0.25 M CaCl2 and 10 min curing time were used. SA concentration had a statistically significant effect on the hardness, springiness and solidity of the beads, whose values ranged from 1.30-5.11 N, 0.33-0.80 and 0.96-0.98, respectively. The roundness of the beads ranged from 0.74-0.94 and was significantly affected by the concentrations of SA and CaCl2.

grape pomace extract ; ionic gelation ; encapsulation efficiency ; textural and geometry properties

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