Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads.

Different weight ratios of alginate/gum arabic (GA) solutions were prepared to serve as the wall material of liquid-core hydrogel beads (LHB) that were formulated to protect the total phenolic compounds (TP) of radish by-product juice from degradation during storage and release in simulated gastrointestinal fluid. The diameter of LHB ranged from 4.63 to 5.

Liquid-core alginate hydrogel beads loaded with functional compounds of radish by-products by reverse spherification: Optimization by response surface methodology.

Liquid-core hydrogel beads (LHB) were formulated through reverse spherification, by sodium alginate and using calcium lactate (CL) to replace the common calcium source, calcium chloride. The effect of four independent variables: first gelation time (X), CL concentration in first gelation (X), secondary gelation time (X), and CL concentration in secondary gelation (X), on seven physical properties of LHB: diameter, hardness (Y), loading efficiency (LE, Y), release amount of total phenolic compounds (TP) in simulated gastric (Y) and small intestinal (Y) fluid, swelling capacity (Y), and sphericity (Y), were evaluated. Furthermore, a central composite design with response surface methodology was used for the optimization of LHB properties Y-Y, and the importance of the four independent variables to physical properties was analyzed.