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<p>This study addressed the thermal degradation of bioactives during industrial processing by developing and characterising hydrogel beads from Kaew Kamin mango pulp as a clean-label strategy to enhance stability and modify texture. Beads were formulated using a sodium alginate matrix cross-linked with calcium lactate (0.5–1.5&#xa0;g/100&#xa0;g) and stabilised with gum Arabic or guar gum (0.2 or 0.4&#xa0;g/100&#xa0;g). A factorial experimental design was used to assess the effects of cross-linker concentration, gum type, pump speed, and gelation time on bead properties. The optimised formulation, incorporating 0.4&#xa0;g gum Arabic/100&#xa0;g and 1.5&#xa0;g calcium lactate/100&#xa0;g, produced at a pump speed of 2&#xa0;cm/s with a 10&#xa0;min gelation time, yielded beads with high firmness (33.98&#xa0;N), low swelling (&lt; 20%), and superior bioactive retention. These beads showed excellent retention of carotenoids and vitamin C following simulated pasteurisation, supporting the role of the hydrogel structure in protecting heat-sensitive bioactives during thermal processing. When incorporated into a model functional beverage, these optimised beads maintained their structure and provided an appealing texture. This demonstrates the practical value of engineered alginate-gum Arabic hydrogel beads as a clean-label delivery system that effectively protects and releases Kaew Kamin mango bioactives during processing and storage.</p>

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Optimisation and physicochemical characterisation of alginate-gum Arabic hydrogel beads from Kaew Kamin mango pulp for enhanced bioactive encapsulation

  • 期刊论文

  • 发表日期：

    2026年5月20日

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  • Karunrat Sakulnarmrat,
  • Songyot Kittichonthawat

摘要

This study addressed the thermal degradation of bioactives during industrial processing by developing and characterising hydrogel beads from Kaew Kamin mango pulp as a clean-label strategy to enhance stability and modify texture. Beads were formulated using a sodium alginate matrix cross-linked with calcium lactate (0.5–1.5 g/100 g) and stabilised with gum Arabic or guar gum (0.2 or 0.4 g/100 g). A factorial experimental design was used to assess the effects of cross-linker concentration, gum type, pump speed, and gelation time on bead properties. The optimised formulation, incorporating 0.4 g gum Arabic/100 g and 1.5 g calcium lactate/100 g, produced at a pump speed of 2 cm/s with a 10 min gelation time, yielded beads with high firmness (33.98 N), low swelling (< 20%), and superior bioactive retention. These beads showed excellent retention of carotenoids and vitamin C following simulated pasteurisation, supporting the role of the hydrogel structure in protecting heat-sensitive bioactives during thermal processing. When incorporated into a model functional beverage, these optimised beads maintained their structure and provided an appealing texture. This demonstrates the practical value of engineered alginate-gum Arabic hydrogel beads as a clean-label delivery system that effectively protects and releases Kaew Kamin mango bioactives during processing and storage.