Development of edible bubbles of calcium alginate for encapsulating energy drinks
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Abstract
The edible bubbles of calcium alginate for encapsulating energy drinks were fabricated by frozen reverse spherification technique. The influences of bubble forming time, calcium salt type and concentration, and concentration of sodium alginate on the physicochemical characteristics, for example, size, shape, mechanical strength, and calcium alginate membrane thickness, were studied. To examine the feasibility of bubble formation, several calcium salts like calcium lactate, calcium lactate gluconate, and calcium chloride were tested. It became apparent that the concentration elevation of sodium alginate and calcium salts increased the shell thickness and mechanical strength. The bubble spheres with sphericity index of 0.98-1.00 were emerged and their size varied from 49.3 to 52.1 mm. The justified preparation for encapsulating energy drinks was 1% w/v calcium lactate gluconate, 1% w/v sodium alginate, and 10-min bubble forming time that provided a bubble thickness of 0.46 mm and mechanical strength of 0.94 N/mm².
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