Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched Boba Balls

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dc.authorid0000-0003-1173-5793
dc.authorid0000-0003-2225-7993
dc.authorid0000-0003-0665-8041
dc.authorid0000-0003-0238-5947
dc.authorid0000-0003-2084-7076
dc.contributor.authorDundar, Ayse Neslihan
dc.contributor.authorUzuner, Kubra
dc.contributor.authorParlak, Mahmud Ekrem
dc.contributor.authorSahin, Oya Irmak
dc.contributor.authorSaricaoglu, Furkan Turker
dc.contributor.authorSimsek, Senay
dc.date.accessioned2026-02-12T21:05:31Z
dc.date.available2026-02-12T21:05:31Z
dc.date.issued2022
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractBoba balls or pearls have recently gained popularity for beverages or food toppings. Boba balls could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite Boba balls 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 Boba mix's viscoelasticity and decreased the Boba balls' 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 Boba balls, 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 Boba balls 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 Boba balls without affecting sensory properties.
dc.identifier.doi10.3390/foods11233785
dc.identifier.issn2304-8158
dc.identifier.issue23
dc.identifier.pmid36496593
dc.identifier.scopus2-s2.0-85143617285
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods11233785
dc.identifier.urihttps://hdl.handle.net/20.500.12885/7007
dc.identifier.volume11
dc.identifier.wosWOS:000896220700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260212
dc.subjectBoba
dc.subjectalginate beads
dc.subjectpomegranate peel extract
dc.subjectin vitro digestion
dc.subjectrelease kinetic
dc.titleEnhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched Boba Balls
dc.typeArticle

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