Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”
2022
Ayse Neslihan Dundar | Kubra Uzuner | Mahmud Ekrem Parlak | Oya Irmak Sahin | Furkan Turker Saricaoglu | Senay Simsek
&ldquo:Boba balls&rdquo: or pearls have recently gained popularity for beverages or food toppings. &ldquo:Boba balls&rdquo: could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite &ldquo:Boba balls&rdquo: enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the &ldquo:Boba&rdquo: mix&rsquo:s viscoelasticity and decreased the &ldquo:Boba balls&rdquo:&rsquo: hardness. The increasing PPE ratio significantly (p <: 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the &ldquo:Boba balls&rdquo:, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p <: 0.05) improved by preserving PPE from the mouth and gastric medium, and &ldquo:Boba balls&rdquo: showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of &ldquo:Boba balls&rdquo: without affecting sensory properties.
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