Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 3, Pages 1791-1803Publisher
WILEY
DOI: 10.1111/ijfs.15557
Keywords
Boba; fortified; konjac glucomannan; purple sweet potato anthocyanin; sodium alginate
Categories
Funding
- National Natural Science Foundation of China [31960458]
- Natural Science Foundation of Jiangxi Province [20202BABL205012]
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In this study, the konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) was fortified with purple sweet potato anthocyanin (PSPA). The results showed that PSPA improved the texture of the boba and made it more stable in the digestive system.
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 of the PSPA-fortified KGM/SA-boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA-boba in turn would make PSPA more stable in the gastrointestinal digestive system.
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