Konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/SA-boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF-NMR analysis demonstrated that the free water of KGM/SA-boba could transfer to tightly bound water with the addition of PSPA that made it with better water-binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA-boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT-IR. Furthermore, 50% of PSPA in PSPA-fortified KGM/SA-boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS...
Anthocyanin-fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behaviour and antioxidant capacity.
LiYa Niu, School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China. E-mail email@example.com
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Sha Liu, JianHui Xiao, YaPing Feng, MianLing Zhang, Ying Li, Jin Tu, LiYa Niu; Anthocyanin-fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behaviour and antioxidant capacity.. IFIS Food and Health Sciences Database 2022; doi:
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