Study on liquid core barberry (Berberis vulgaris) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations

• DOI: 10.1111/jfpp.14426
• Publication Date: 2020-02-28T15:35:14Z
• Authors: Maryam Maleki; Seyyed Ali Mortazavi; Samira Yeganehzad; Ahmad Pedram Nia
• Keywords: Sodium alginate; Calcium alginate

Production of barberry hydrogel beads containing suspended pulp was investigated based on reverse spherification method. Beads with different concentration sodium alginate (0.5%, 0.8%, and 1% w/v) calcium lactate (1%, 1.67%, 2.2% were prepared. Total phenolic content (TPC), antioxidant capacity, membrane thickness, microstructure, hardness, thermal properties evaluated at the time production after two months storage. Textural studies indicated that an increase in concentration, improved hardness (from 67.2 to 207 g) liquid reduced destruction antioxidants total contents during Calcium concentrations had adverse effect hydrogels. Evaluation micrographs confirmed a significant difference between network structures hydrogels various ions. TPC sample highest higher than 0.5% 0.8% alginate. Practical applications As result this paper, we will be able fabricate method produce filled syrup. This product can easily consumed as nutritional snack by people ages. interesting for children due its unique mouthfeel liquor bursts into mouth teeth pressure. Protection herbal extracts using possible our developed method, which applied products future.