Page 77 - FoodFocusThailand No.203 February 2023

FUNCTIONAL F&B Edition

รูปที่่� 1 กลไกการปลดปล่อยสารออกฤทธิ์์�ทางชีีวภาพจากเม็็ดบีีดส์ไฮโดรเจล
Figure 1 Release mechanism of bioactive compounds from hydrogel beads
ที่่�มา: Saqib และคณะ (2022) / Source: Saqib et al. (2022)

2. Liquid-core gel beads have an aqueous core เอกสารอ้างอิง / References
covered by a seamless membrane that acts as a barrier Galanakis, C. M. 2021. Functionality of food components and emerging
or control of diffusion, called a reservoir system. These technologies. Food 10(128): 1-26.
beads are usually produced by the ionotropic gelation Saqib, M. N., Khaled, B. M., Liu, F. and Zhong, F. 2022. Hydrogel beads for
method, where liquid droplets are controlled by ionic designing future foods: Structures, mechanisms, applications, and
interaction between an anionic and cationic polymer. It challenges. Food Hydrocolloids for Health 2(100073).
has recently gained consumer’s attraction for its exciting
bursting mouthfeel.
3. Emulsion core gel beads are similar to Liquid- More Information Service Info C013
core gel with the exception that the core material could
be an emulsion, nano-emulsion, liposome, or emulsion
gel. It is commonly used with hydrophobic materials.
Several scientific papers revealed that the encapsulation
of functional ingredients in emulsion beads has
effectively delivered to the target.
4. Double encapsulated beads are quite interesting
and intricate, comparable with other types of beads. It
is caused by the combination of beads described
previously. This microbead is often re-encapsulated
with larger beads. Two components with opposite or
incompatible properties can be encapsulated in one
system, such as probiotics with antibiotics in a gel matrix
made from alginate.
The examples of functional components and
encapsulation materials are shown in Table 1.
The bioactive release mechanism from hydrogel
beads has many forms, such as diffusion, dissolution,
fragmentation, swelling or shrinking, and erosion or
degradation, as shown in Figure 1. Each method has
a different controlled environment for achieving an
appropriate release. For example, the diffusion method
is most commonly used in food systems. The diffusion
rate depends on the osmotic pressure, size, pH, and
temperature of hydrogel beads. Moreover, this method
is also largely controlled by the film’s properties like
thickness and permeability.
The development of hydrogel beads for bioactive
compound retention and release can be applied in the
health food industry. Each active ingredient has a
limitation and stability in different environments.
Therefore, the encapsulation method with suitable
materials not only provides health benefits but also
enhances the quality of food products.
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