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<p>The study aimed to develop and characterise a gel-bead system for mulberry bioferment with enhanced stability and antioxidant retention for potential application in food and bioactive delivery systems. The system was formulated using sodium alginate (SA) and low methoxy pectin (LMP) via ionotropic gelation. The gel-bead was characterised by its physical properties (swelling index, FTIR functional group identification, diameter, encapsulation efficiency and rheological behaviour to polysaccharide matrices). The antioxidant activity was identified by 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-picrylhydrazyl (DPPH) analysis. From the study, gel-beads produced with SA 1% exhibited optimal and reproducible diameters (~ 1.5&#xa0;mm). Both blank (B) and encapsulated (E) gel-beads from SA 1% and 2% swelled faster at pH 7.5. SA1 demonstrated a softer and more stable rheological profile with a lower yield point (143.7 ± 10.4&#xa0;Pa), whereas SA2 showed higher encapsulation efficiency (70.74%), suggesting suitability for incorporation into edible coating matrices. E-SA2-LMP1 preserved higher antioxidant activities (DPPH: 9.667 ± 0.453%; ABTS: 38.14 ± 1.79%). Furthermore, E-SA2 maintained higher entrapment efficiency during storage at 4 ± 1&#xa0;°C, indicating improved short-term stability under refrigerated conditions. Degradability tests showed that all samples degraded within 30 days under aqueous buffer conditions. The study demonstrates the feasibility of using SA–LMP gel-beads as biodegradable carriers for plant-derived bioactives in edible coatings, highlighting their potential role in food-related encapsulation and preservation systems.</p> Graphical Abstract <p></p>

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Development and characterisation of gel-bead coating system from sodium alginate and low methoxyl pectin for mulberry (Morus alba L.) bioferment

  • 期刊论文

  • 发表日期：

    2026年6月15日

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  • Xiao Ying Wong,
  • Mayuramas Wilai,
  • Kar Lin Nyam,
  • Chee Chin Chu

摘要

The study aimed to develop and characterise a gel-bead system for mulberry bioferment with enhanced stability and antioxidant retention for potential application in food and bioactive delivery systems. The system was formulated using sodium alginate (SA) and low methoxy pectin (LMP) via ionotropic gelation. The gel-bead was characterised by its physical properties (swelling index, FTIR functional group identification, diameter, encapsulation efficiency and rheological behaviour to polysaccharide matrices). The antioxidant activity was identified by 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-picrylhydrazyl (DPPH) analysis. From the study, gel-beads produced with SA 1% exhibited optimal and reproducible diameters (~ 1.5 mm). Both blank (B) and encapsulated (E) gel-beads from SA 1% and 2% swelled faster at pH 7.5. SA1 demonstrated a softer and more stable rheological profile with a lower yield point (143.7 ± 10.4 Pa), whereas SA2 showed higher encapsulation efficiency (70.74%), suggesting suitability for incorporation into edible coating matrices. E-SA2-LMP1 preserved higher antioxidant activities (DPPH: 9.667 ± 0.453%; ABTS: 38.14 ± 1.79%). Furthermore, E-SA2 maintained higher entrapment efficiency during storage at 4 ± 1 °C, indicating improved short-term stability under refrigerated conditions. Degradability tests showed that all samples degraded within 30 days under aqueous buffer conditions. The study demonstrates the feasibility of using SA–LMP gel-beads as biodegradable carriers for plant-derived bioactives in edible coatings, highlighting their potential role in food-related encapsulation and preservation systems.

Graphical Abstract