Optimized microencapsulation of phenolic- and vitamin C-rich juice from Indian gooseberry by calcium-alginate ionic-crosslinking
Indian gooseberry is a fruit renowned for its high phenolic and vitamin C content, but its strong sour and astringent taste limits its use. Therefore, developing it into a functional food ingredient would be beneficial. This study aimed to improve the fruit juice application by developing microbeads...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325003953 |
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| author | Anne Gellie P. Pablo Utai Klinkesorn Sasitorn Tongchitpakdee |
| author_facet | Anne Gellie P. Pablo Utai Klinkesorn Sasitorn Tongchitpakdee |
| author_sort | Anne Gellie P. Pablo |
| collection | DOAJ |
| description | Indian gooseberry is a fruit renowned for its high phenolic and vitamin C content, but its strong sour and astringent taste limits its use. Therefore, developing it into a functional food ingredient would be beneficial. This study aimed to improve the fruit juice application by developing microbeads using calcium-alginate encapsulation. The encapsulation method of juice was conducted through extrusion and ionic crosslinking. The fruit juice and encapsulated juice were characterized for their total phenolic and vitamin C content. Key factors affecting encapsulation efficiency, such as juice pH, sodium alginate concentration, calcium chloride levels, and gelling time, were optimized. Results showed that adjusting the juice pH and optimizing alginate and calcium chloride concentrations significantly improved the encapsulation of phenolics and vitamin C in the microbeads. This study highlights the potential of microencapsulation in extending the usability of Indian gooseberry in functional foods and supplements. Future research can explore large-scale production and assess the stability and release properties of the microbeads in different food applications. |
| format | Article |
| id | doaj-art-9f3d8084e5f848feada782c1113bc44d |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-9f3d8084e5f848feada782c1113bc44d2025-08-20T03:32:37ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-012210202410.1016/j.jafr.2025.102024Optimized microencapsulation of phenolic- and vitamin C-rich juice from Indian gooseberry by calcium-alginate ionic-crosslinkingAnne Gellie P. Pablo0Utai Klinkesorn1Sasitorn Tongchitpakdee2Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand; Department of Home Economics, College of Agriculture, Forestry and Environmental Sciences, Western Philippines University, Palawan, 5302, PhilippinesDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand; Corresponding author.Indian gooseberry is a fruit renowned for its high phenolic and vitamin C content, but its strong sour and astringent taste limits its use. Therefore, developing it into a functional food ingredient would be beneficial. This study aimed to improve the fruit juice application by developing microbeads using calcium-alginate encapsulation. The encapsulation method of juice was conducted through extrusion and ionic crosslinking. The fruit juice and encapsulated juice were characterized for their total phenolic and vitamin C content. Key factors affecting encapsulation efficiency, such as juice pH, sodium alginate concentration, calcium chloride levels, and gelling time, were optimized. Results showed that adjusting the juice pH and optimizing alginate and calcium chloride concentrations significantly improved the encapsulation of phenolics and vitamin C in the microbeads. This study highlights the potential of microencapsulation in extending the usability of Indian gooseberry in functional foods and supplements. Future research can explore large-scale production and assess the stability and release properties of the microbeads in different food applications.http://www.sciencedirect.com/science/article/pii/S2666154325003953Indian gooseberry juiceTotal phenolic contentVitamin CMicrobead encapsulationCalcium crosslinked alginate hydrogelProcess parameters optimization |
| spellingShingle | Anne Gellie P. Pablo Utai Klinkesorn Sasitorn Tongchitpakdee Optimized microencapsulation of phenolic- and vitamin C-rich juice from Indian gooseberry by calcium-alginate ionic-crosslinking Journal of Agriculture and Food Research Indian gooseberry juice Total phenolic content Vitamin C Microbead encapsulation Calcium crosslinked alginate hydrogel Process parameters optimization |
| title | Optimized microencapsulation of phenolic- and vitamin C-rich juice from Indian gooseberry by calcium-alginate ionic-crosslinking |
| title_full | Optimized microencapsulation of phenolic- and vitamin C-rich juice from Indian gooseberry by calcium-alginate ionic-crosslinking |
| title_fullStr | Optimized microencapsulation of phenolic- and vitamin C-rich juice from Indian gooseberry by calcium-alginate ionic-crosslinking |
| title_full_unstemmed | Optimized microencapsulation of phenolic- and vitamin C-rich juice from Indian gooseberry by calcium-alginate ionic-crosslinking |
| title_short | Optimized microencapsulation of phenolic- and vitamin C-rich juice from Indian gooseberry by calcium-alginate ionic-crosslinking |
| title_sort | optimized microencapsulation of phenolic and vitamin c rich juice from indian gooseberry by calcium alginate ionic crosslinking |
| topic | Indian gooseberry juice Total phenolic content Vitamin C Microbead encapsulation Calcium crosslinked alginate hydrogel Process parameters optimization |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325003953 |
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