October 9, 2025International Food Research Journal

Calcium-alginate microencapsulation of fruit juices: Investigation of factors affecting bead physical properties

View Full Paper

Ask AI

Bookmark

Bead diameter varied from 492.42 to 661.05 µm, influenced by juice type and calcium chloride concentrations.
Sphericity factor ranged from 0.03 to 0.23, indicating variability in bead shapes based on fruit juice and processing conditions.
Gel strength showed significant variation, with values between 1.35 and 6.83 g·s, depending on formulation parameters.
High calcium levels and shorter gelling times produced stronger gels in beads made from melon juice.

Discussion

No takes yet. Share an insight, caveat, or question.

Implication

Observational analysis reveals significant influences on bead diameter and gel strength in calcium-alginate encapsulation of fruit juices, suggesting potential for functional food applications.

Cite This Study

Pablo et al. (2025) studied this question.

synapsesocial.com/papers/68e79cf2ed88661f66c2e20c https://doi.org/10.47836/ifrj.32.3.12

View Full Paper

Ask AI

Bookmark

Implication

Observational analysis reveals significant influences on bead diameter and gel strength in calcium-alginate encapsulation of fruit juices, suggesting potential for functional food applications.

Calcium-alginate microencapsulation of fruit juices: Investigation of factors affecting bead physical properties

Key Points

Discussion

Implication

Cite This Study

Calcium-alginate microencapsulation of fruit juices: Investigation of factors affecting bead physical properties

Key Points

Discussion

Implication

Cite This Study

Also Consider

Also Consider