Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at diff...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/23/3785 |
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| author | Ayse Neslihan Dundar Kubra Uzuner Mahmud Ekrem Parlak Oya Irmak Sahin Furkan Turker Saricaoglu Senay Simsek |
| author_facet | Ayse Neslihan Dundar Kubra Uzuner Mahmud Ekrem Parlak Oya Irmak Sahin Furkan Turker Saricaoglu Senay Simsek |
| author_sort | Ayse Neslihan Dundar |
| collection | DOAJ |
| description | “Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the “Boba” mix’s viscoelasticity and decreased the “Boba balls”’ hardness. The increasing PPE ratio significantly (<i>p</i> < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the “Boba balls”, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (<i>p</i> < 0.05) improved by preserving PPE from the mouth and gastric medium, and “Boba balls” showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of “Boba balls” without affecting sensory properties. |
| first_indexed | 2024-03-09T17:47:57Z |
| format | Article |
| id | doaj.art-ed891097a6e743ecbb4ef2a8624ff917 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T17:47:57Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ed891097a6e743ecbb4ef2a8624ff9172023-11-24T10:58:31ZengMDPI AGFoods2304-81582022-11-011123378510.3390/foods11233785Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”Ayse Neslihan Dundar0Kubra Uzuner1Mahmud Ekrem Parlak2Oya Irmak Sahin3Furkan Turker Saricaoglu4Senay Simsek5Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Bursa, TurkeyDepartment of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Bursa, TurkeyDepartment of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Bursa, TurkeyDepartment of Chemical Engineering, Faculty of Engineering, Yalova University, 77200 Yalova, TurkeyDepartment of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Bursa, TurkeyWhistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the “Boba” mix’s viscoelasticity and decreased the “Boba balls”’ hardness. The increasing PPE ratio significantly (<i>p</i> < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the “Boba balls”, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (<i>p</i> < 0.05) improved by preserving PPE from the mouth and gastric medium, and “Boba balls” showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of “Boba balls” without affecting sensory properties.https://www.mdpi.com/2304-8158/11/23/3785Bobaalginate beadspomegranate peel extractin vitro digestionrelease kinetic |
| spellingShingle | Ayse Neslihan Dundar Kubra Uzuner Mahmud Ekrem Parlak Oya Irmak Sahin Furkan Turker Saricaoglu Senay Simsek Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls” Foods Boba alginate beads pomegranate peel extract in vitro digestion release kinetic |
| title | Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls” |
| title_full | Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls” |
| title_fullStr | Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls” |
| title_full_unstemmed | Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls” |
| title_short | Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls” |
| title_sort | enhanced functionality and bio accessibility of composite pomegranate peel extract enriched boba balls |
| topic | Boba alginate beads pomegranate peel extract in vitro digestion release kinetic |
| url | https://www.mdpi.com/2304-8158/11/23/3785 |
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