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The effects of Ziziphus jujuba extract-based sodium alginate and proteins (whey and pea) beads on characteristics of functional beverage

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Abstract

The use of antioxidant nutrients in beverages makes them as a functional food product. Beverage obtained from jujube (as a rich source of bioactive compounds), pea protein concentrate and whey protein isolate in the form of gel beads were surveyed in this research. Beverages were formulated with macro beads consisting of alginate, alginate-pea protein concentrate and alginate-whey protein isolate. The acidity, pH, viscosity, turbidity, Brix and sensory properties of gel ball beverage were measured. The results indicated that sodium alginate’ beverage had the highest viscosity (185-263cp). A relationship was found between the samples contain protein beads and viscosity increase. The acidity (0.0832–0.1088 (gr/100 gr of citric acid)) and pH (3.55–3.75) of beverages had a reverse relation which was due to the partial release of the extract. Furthermore, the most turbidity was shown in beverage contain sodium alginate/pea protein beads (142 NTU). Universally, the formulated beverages had the best sensory characteristics. So, this antioxidant beverage can attract a wide range of consumer’s opinion. Since beverages are a major part of people’s consumer products, the production of novel types of them can lead consumers to use them. The use of phenolic and antioxidant compounds in delivery systems for enrichment is considered.

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Acknowledgements

The authors acknowledge the scientific support of the Science and Research Branch of Islamic Azad University in Tehran (Iran) and Zamzam Company.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture and Food Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Zahra Khoshdouni Farahani & Mahdi Seyedain Ardebili

  2. Department of Food Science, Engineering and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

    Mohammad Mousavi

  3. Department of Agricultural Systems Engineering, Faculty of Agriculture and Food Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Hossein Bakhoda

Authors
  1. Zahra Khoshdouni Farahani
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  2. Mohammad Mousavi
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  3. Mahdi Seyedain Ardebili
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  4. Hossein Bakhoda
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Contributions

Zahra Khoshdouni Farahani: Investigation, Data curation, investigation, Writing-Original draft, Methodology; Mohammad Mousavi: Methodology, Editing, Experimental guidance; Mahdi Seyedein Ardebili: Methodology, Experimental guidance; Hossein Bakhoda: Formal analysis.

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Correspondence to Mohammad Mousavi.

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Khoshdouni Farahani, Z., Mousavi, M., Seyedain Ardebili, M. et al. The effects of Ziziphus jujuba extract-based sodium alginate and proteins (whey and pea) beads on characteristics of functional beverage. Food Measure 16, 2782–2788 (2022). https://doi.org/10.1007/s11694-022-01353-x

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  • DOI: https://doi.org/10.1007/s11694-022-01353-x

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