NL2029697B1

NL2029697B1 - Blueberry popping boba prepared based on response surface method and preparation process thereof

Info

Publication number: NL2029697B1
Application number: NL2029697A
Authority: NL
Inventors: Zhang Yiling; Liu Wenlin; Ju Yiting; Ju Yuhao; Zhao Yanqiu; Liu Kai; Hao Lujiang; Wang Wei; Dai Cunxi
Original assignee: Univ Qilu Technology
Priority date: 2021-11-09
Filing date: 2021-11-09
Publication date: 2023-06-05

Abstract

The present disclosure relates to a blueberry popping boba prepared based on a response surface method and a preparation process thereof, which speciﬁcally includes the 5 following steps: using blueberry juice as a core material and sodium alginate as a wall material, and embedding the blueberry juice in a secondary embedding manner to prepare the blueberry popping boba.

Description

BLUEBERRY POPPING BOBA PREPARED BASED ON RESPONSE SURFACE

METHOD AND PREPARATION PROCESS THEREOF

TECHNICAL FIELD

[01] The present disclosure relates to a blueberry popping boba prepared based on a response surface method and a preparation process thereof.

BACKGROUND ART

[02] In recent years, a new method of delivering a bioactive substance by using a natural, biocompatible and biodegradable polysaccharide has gradually entered people's field of vision. A physical crosslinking technology (e.g., ionic gelation method) is one of the focuses that people pay attention to. These technologies are not only simple and gentle to operate, but also have no toxicity that may be caused by a crosslinking agent in a traditional chemical crosslinking process [1, 2]. Researchers have decomposed a kind of natural anionic linear polysaccharide - sodium alginate. The main components of it are mannuronic acid and guluronic acid. It is a biodegradable, low-cost and biocompatible biopolymer. Since it can bind with a multivalent cation such as a calcium ion (crosslinking agent) to form a gel under mild conditions, it is widely applied in the preparation of hydrogel beads.

[03] According to differences in preparation methods, a nodularization technology can be divided into two categories: basic nodularization and reverse nodularization.

Taking sodium alginate and calcium ions as examples, a method of adding a sodium alginate solution into a solution containing calcium ions is called alkaline nodularization.

This can make the calcium ions permeate into sodium alginate droplets and form calcium alginate from the surface to the interior of the droplets. On the contrary, in the reverse nodularization, the solution of calcium ions is injected into sodium alginate, and the calcium ions bind with sodium alginate to form a calcium alginate shell. For alkaline nodularization, since sodium alginate may be gelled when mixed with a substance with alow pH and low polarity (e.g., a alcohol solution) before binding with the calcium ions,

it cannot play the role of embedding a substance of interest into a hydrogel bead. On the contrary, by the reverse nodularization method, the solution of calcium ions can be mixed with various other materials, and then the mixture is added dropwise into the sodium alginate solution. Tsai et «!. [3] applied the reverse nodularization technology to the production of a radish alginate hydrogel bead, while preventing a functional compound from being destroyed by gastric juice, thereby improving the absorption efficiency of the functional compound. Bubin ef al. [4] produced pitaya bubbles by this method, which also protected various nutrients in pitaya. Therefore, embedding the blueberry juice is helpful to improve the bioavailability of anthocyanins in the fruit juice and effectively improve the stability of anthocyanins.

SUMMARY

[04] The present disclosure provides a blueberry popping boba prepared based on a response surface method and a preparation process thereof. In the present disclosure, blueberry juice is used as a core material, sodium alginate is used as a wall material, and the maximum embedding rate of the blueberry popping boba in the preparation process is 87.43%. The technical solution of the present disclosure is as follows.

[05] A process for preparing a blueberry popping boba based on a response surface method, includes the following steps:

[06] using blueberry juice as a core material and sodium alginate as a wall material, and embedding the blueberry juice in a secondary embedding manner to prepare the blueberry popping boba.

[07] Further, the process steps are as follows:

[08] (1) mixing the blueberry juice with a calcium lactate solution by using a method of combining reverse nodularization with forward nodularization, and then adding the mixture dropwise into a sodium alginate solution with a mass concentration of 1%; and

[09] (2) after the popping boba is formed, allowing to stand, filtering and collecting, and embedding the blueberry juice in a secondary embedding manner to prepare the blueberry popping boba.

[10] Further, in the step (2), a regression model is established by utilizing a Box-

Behnken response surface design, so as to determine process conditions for embedding the popping boba.

[11] Preferably, the process conditions for embedding the popping boba are that in first gelation, a time is 17 min and a concentration of calcium lactate is 0.121 mol/L; and in a second gelation, a time is 6 min and a concentration of calcium lactate is 0.068 mol/L.

[12] A diameter of the blueberry popping boba prepared by the present disclosure is 435+ 0.51 mm.

[13] Compared with the prior art, the present disclosure has the following advantages.

[14] (1) The maximum embedding rate can reach 87.43% in the process of preparing the blueberry popping boba through the present disclosure.

[15] (2) The present disclosure can obtain a blueberry popping boba product with stable properties, which has a diameter of 4.35 + 0.51 mm, a release rate of 23.61% in simulated gastric fluid, a release rate of 42.43% in simulated intestinal fluid, and a swelling ratio of 2.52% of the popping boba.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[16] The present disclosure will be further described in connection with specific examples hereafter, and the advantages and characteristics of the present disclosure will become clearer with the description. However, the examples are only exemplary, and do not limit the scope of the present disclosure in any way. It should be understood by those skilled in the art that, modifications and replacements can be made to the details and forms of the technical solution of the present disclosure without departing from the spirit and scope of the present disclosure, but these modifications and replacements fall within the claimed scope of the present disclosure.

[17] Test Example

[18] I Performance determination

[19] 1. Determination of diameter of blueberry popping boba

[20] A diameter of the prepared blueberry popping boba was determined by using a digital caliper.

[21] 2. Determination of embedding rate of blueberry popping boba

[22] The embedding rate was determined by the experimental method of Gong et al Pl with some modifications. The prepared blueberry popping boba was crushed, and centrifuged at 4,000 rpm for 5 min. The supernatant was extracted, and measured for the anthocyanin content Hy in the supernatant by a pH differential method. The anthocyanin content Hz in the blueberry juice-calcium lactate mixed solution was determined by the same method, and the embedding rate (Yi) was calculated by using the following equation: va) 2 100 1 H, (1)

[23] 3. in vitro simulation test of blueberry popping boba

[24] 16.4 mL of diluted hydrochloric acid (9.5-10.5%) and 10 g of pepsin were accurately weighed, mixed and put into a relevant container, added with 800 mL of water, shaken evenly, and meanwhile added with water again to dilute the solution into 1000 mL, so as to prepare simulated gastric fluid (SGF).

[25] 6.8 g of potassium dihydrogen phosphate was accurately weighed, and added with 500 mL of water to fully dissolve it. The solution was adjusted to a pH value of 6.8 by a 0.1 mol/L sodium hydroxide solution. 10 g of pancreatin was accurately weighed, and added with proper amount of water to fully dissolve it. Then the two solutions were mixed, and meanwhile added with water again to dilute the mixed solution to 1000 mL, so as to prepare simulated intestinal fluid (SIF).

[26] The prepared blueberry popping boba was put in 300 mL of SGF, and subjected to a thermostatic water bath at 37°C and 50 rpm for 30 min. The popping boba was taken out, wiped with a paper towel to remove water stains from the surface thereof, crushed and then determined for the anthocyanin content.

[27] The prepared blueberry popping boba was put in 300 mL of SIF, and subjected to a thermostatic water bath at 37°C and 50 rpm for 60 min. The popping boba was taken out, wiped with a paper towel to remove water stains from the surface thereof, crushed and then determined for the anthocyanin content.

[28] The release rate was calculated by the following equation:

Release amount of anthocyant (%)=100.¢ Hw 100 ° 2)

Ha: anthocyanin content in the supernatant

He: anthocyanin content in the mixed solution

[29] 4. Determination of swelling ratio of blueberry popping boba

[30] A weight Wi of the blueberry popping boba was weighed, and put in 10 mL of distilled water at room temperature for 10 min. Then the popping boba was taken out, and wiped with a paper towel to remove water stains from the surface thereof, and then a weigh Wo of the blueberry popping boba was weighed. The swelling ratio (Y2) was calculated according to the following equation:

Y, {80=0W, -W, JW, =< 100 (3)

[31] 5. Determination of anthocyanin content in fruit juice

[32] The anthocyanin content in the blueberry juice was determined by a pH differential method.

[33] II. Determination results

[34] The popping boba prepared by the present disclosure was determined, and it could be obtained that the diameter was 4.35 + 0.51 mm, the related release rate were 23.61% in the simulated gastric fluid and 42.43% in the simulated intestinal fluid, and the swelling ratio of the popping boba was 2.52%. In order to effectively transport the anthocyanins into the intestinal tract and ensure effective absorption, it was necessary to maintain a low release rate in the stomach and a high release rate in the intestinal environment. The results showed that the release rate in the simulated intestinal fluid was higher, and on the contrary the release rate in the simulated gastric fluid was lower,

which indicated that the popping boba had stable properties and good acid resistance in the environment of the simulated gastric fluid, and could enable the anthocyanins to be effectively absorbed.

Swelling of hydrogel capsules indicated a decrease in ionic strength, which usually leaded to the release of the compound from the capsules.

When the swelling ratio was lower, it demonstrated that the properties of the popping boba is more stable.

Moreover, the swelling ratio of the popping boba produced under this condition was only 2.52%, indicating that it could keep good stability and was easier to store.

Claims

Conclusions l. Method for preparing a blueberry pearl based on a react surface method, comprising using blueberry juice as a core material and sodium alginate as a wall material, and embedding the blueberry juice in a secondary embedding manner to prepare the blueberry pearl.

A method of preparing a blueberry pearl based on a reaction surface method according to claim 1, comprising the steps of: (1) mixing the blueberry juice with a calcium lactate solution by a method of combining reverse nodularization with forward nodularization, and then adding dropwise the mixture in a sodium alginate solution at a mass concentration of 1%; and (2) after the pearl is formed, allowing to stand, filtering and collecting and embedding the blueberry juice in a secondary embedding manner to prepare the blueberry pearl.

A method for preparing a blueberry pearl based on a reaction surface method according to claim 1, wherein in the step (2), a regression model is established using a Box-Behnken reaction surface design, so as to determine process conditions for embedding of the pearl.

The process for preparing a blueberry pearl based on a reaction surface method according to claim 1, wherein the process conditions for embedding the pearl are that in a first gelation, a time is 17 min and a concentration of calcium lactate is 0.121 mol/L; and in a second gelation, a time is 6 min 1s and a concentration of calcium lactate is 0.068 mol/L.