ArticleFood science and biotechnology2025
Optimizing probiotic orange juice spherification: effects of sodium alginate, calcium lactate, and hardening time using Box-Behnken.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Encapsulation of probiotic Lactiplantibacillus plantarum S18 in sodium alginate: process optimization using Box-Behnken design for poultry feed application.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Research Progress of Sodium Alginate-Based Hydrogels in Biomedical Engineering.Gels (Basel, Switzerland) · 2025Review
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Authors and funding
5 authors.
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Abstract
Spherification, one example of molecular gastronomy, applies microencapsulation technology with extrusion techniques based on sodium alginate and calcium lactate. Spherification can be an innovation in other non-fermented and non-dairy probiotic products, including using orange juice as a medium. This study aims to optimize the concentration of sodium alginate, calcium lactate, and hardening time in making probiotic orange microbeads using Box Behnken Design and its characterization. Optimization is based on calculating encapsulation efficiency (EE), circularity, roundness, and encapsulation yield (EY). Optimization results showed optimal conditions at 2.98% (w/w) sodium alginate, 2.87% (w/w) calcium lactate, and a 40-min hardening time, with predicted EE, roundness, circularity, and EY of 83.89, 0.8459, 0.8476, and 81.44, respectively. The optimized probiotic orange microbeads are orange, with a moisture content of 89.279 ± 0.213%, a
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