ArticleCurrent research in food science2022
Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 57 citations in OpenAlex.
- Effect of Sodium Alginate Concentration on the Physicochemical, Structural, Functional Attributes, and Consumer Acceptability of Gel Beads Encapsulating Tangerine Peel (Gels (Basel, Switzerland) · 2025Article
- Assessing Coating With Clove Extract on Improving the Shelf Life of Chicken Fillet at Refrigeration Storage Temperature.Food science & nutrition · 2025Article
- Enhanced delivery potential for lipophilic bioactive compounds of β-lactoglobulin-hyaluronic acid-chlorogenic acid ternary nanocomplexes.Current research in food science · 2025Article
- Advances in polysaccharide-based biopolymers for probiotic encapsulation: From single polysaccharides to composite systems.Current research in food science · 2025Review
- Alginate Beads with Encapsulated Bioactive Substances fromFoods (Basel, Switzerland) · 2024Article
- Performance of spray-driedFood science & nutrition · 2024Article
- Article
- Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking.Current research in food science · 2024Article
- Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions.Current research in food science · 2024Article
- Development, characterization, and consumer acceptance evaluation of thermally stable capsule beads containing mixed extracts of green tea and turmeric.Scientific reports · 2023Article
- Production and Anti-Inflammatory Performance of PVA Hydrogels Loaded with Curcumin Encapsulated in Octenyl Succinic Anhydride Modified Schizophyllan as Wound Dressings.Molecules (Basel, Switzerland) · 2023Article
- Review
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of modification of sodium alginate on the beads properties was investigated and compared with unmodified alginate beads. The effect of storage conditions on the shelf life of the beads was determined. The modification of sodium alginate was achieved with octenyl succinic anhydride (OSA). Antioxidant activity and total phenolic compounds of the jujube extract was evaluated. Some physical and structural properties yield and encapsulation efficiency of the beads were measured. The encapsulation yield of the beads was significantly affected by modification of sodium alginate. The highest yield was observed in the alginate stored at ambient temperature on the day 14th which was 35.21%. The average beads size of alginate was 5.10 and 4.68 mm in modified and unmodified alginate beads, respectively. Modification also had a significant effect on the hardness of the beads. Higher Tg which ensures good product stability in thermal process was clearly seen in the modified beads maintained at ambient temperature. Fourier Transform Infrared Spectroscopy (FT-IR) revealed the existence of OH groups in the extract-loaded beads. These findings have important implications on designing preservation and delivery systems of soluble bioactive compounds of jujube extract to apply in development of new functional foods and drinks.
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