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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Engineering and Technological Sciences
Boon-Beng Lee
School of Bioprocess Engineering, Universiti Malaysia Perlis
Agriculture, Biological Sciences & Forestry Engineering Industrial & Manufacturing Engineering

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Calcium Pectinate Beads Formation: Shape and Size Analysis Lee, Boon-Beng; Chan, Eng-Seng; Ravindra, Pogaku
Journal of Engineering and Technological Sciences Vol 46, No 1 (2014)
Publisher : ITB Journal Publisher, LPPM ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.916 KB) | DOI: 10.5614/j.eng.technol.sci.2014.46.1.5

Abstract

The aim of this study was to investigate the inter-relationship between process variables and the size and shape of pectin solution droplets upon detachment from a dripping tip as well as Ca-pectinate beads formed after gelation via image analysis. The sphericity factor (SF) of the droplets was generally smaller than 0.05. There was no specific trend between the SF of the droplets and the pectin concentration or the dripping tip radius. The SF the beads formed from high-concentration pectin solutions and a small dripping tip was smaller than 0.05. The results show that the Reynolds number and Ohnesorge number of the droplets fall within the operating region for forming spherical beads in the shape diagram, with the exception to the lower boundary. The lower boundary of the operating region has to be revised to Oh = 2.3. This is because the critical viscosity for Ca-pectinate bead formation is higher than that of Ca-alginate beads. On the other hand, the radius of the droplets and beads increased as the dripping tip radius increased. The bead radius can easily be predicted by Tate’s law equation.
Production of Probiotic Pineapple Juice: Air Extrusion-Spherification System Development and Juice Storage Stability Assessment Rani, Siti Mariam A.; Lee, Boon-Beng; Elias, Nor Hidawati; Tan, Chung-Ming; Ng, Shi-Yee; Kasim, Khairul Farihan
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.276

Abstract

Consumption of probiotic beverages has been shown to enhance intestinal health and immune function. Encapsulation technology has been introduced to strengthen the stability of the probiotics in beverages. To improve the stability of the probiotics in pineapple juice, a spherification system was developed to encapsulate Lacticaseibacillus paracasei strain Shirota in Ca-alginate gel microbeads using a co-axial air extrusion method. The effect of process variables (diameter and sphericity of microbeads) in the spherification system was investigated using image analysis software. The interrelationship of the process variables of the system was analyzed using dimensional analysis. Subsequently, the stability of probiotic gel microbeads in pasteurized pineapple juice was assessed. The results showed that the spherification system could produce uniform spherical probiotic gel microbeads with a size range of 0.4–2.6 mm. A mathematical model was developed to enable the production of microbeads with the desired diameter by selecting the proper process variables, specifically the Ohnesorge number, Weber number, and the liquid-to-air mass flow rate ratio. During the refrigerated storage period, the microbeads experienced minor shrinkage and shape distortion, but the pH and total soluble solids of the pineapple juice remained stable. The viability of the encapsulated L. paracasei strain Shirota was well retained in the refrigerated pineapple juice until the ninth day of the storage period. Lastly, the encapsulated L. paracasei strain Shirota demonstrated good tolerance to simulated gastric and intestinal juices. The probiotics spherification system enables the production of probiotic pineapple juice with good stability and viability of the prebiotics.
Co-Authors Elias, Nor Hidawati Eng-Seng Chan Kasim, Khairul Farihan Ng, Shi-Yee Pogaku Ravindra Rani, Siti Mariam A. Tan, Chung-Ming