Malays. J. Anal. Sci. Volume 29 Number 2 (2025): 1378

 

Research Article

 

Performance analysis on encapsulation of dietary fiber in chitosan-reinforced Ca-alginate starch beads using co-axial air extrusion system

 

Boon-Beng Lee1,2*, Noor Shazliana Aizee Abidin1,2, Khairul Farihan Kasim1,2, Sharon Teo1, Sung-Ting Sam1, 3,4, and Sylvester Mantihal5

 

1Faculty of Chemical Engineering & Technology, Universiti Malaysia Perlis, 02600 Arau. Perlis, Malaysia

2Centre of Excellence for Biomass Utilization, Universiti Malaysia Perlis, 02600 Arau. Perlis, Malaysia

3Center of Excellence Geopolymer and Green Technology, Universiti Malaysia Perlis, 02600 Arau. Perlis, Malaysia

4Institute of Nano Electronic Engineering, Universiti Malaysia Perlis, 01000 Kangar. Perlis, Malaysia

5Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400, Kota Kinabalu, Sabah, Malaysia

 

*Corresponding author: bblee@unimap.edu.my

 

Received: 29 August 2024; Revised: 19 November 2024; Accepted: 3 December 2024; Published: 27 March 2025

 

Abstract

Inulin is a dietary fibre added to various foods to promote health benefits. However, the harsh processing conditions may cause the inulin loss from the foods. Encapsulating inulin in Ca-alginate beads can minimise the loss. Hence, this study aims to investigate inulin encapsulation in chitosan-reinforced Ca-alginate-starch beads using a co-axial air extrusion system. The effect of process variables of the system on the bead quality was investigated. The production capability of the system was evaluated. The beads were subjected to a leaching test. The results showed that the bead diameter and sphericity increased as the alginate concentration increased. As the starch concentration was increased, it restricted the increase of the bead size but improved the bead sphericity. The chitosan concentration influenced the bead diameter and sphericity. When the compressed air was increased, the bead diameter was significantly decreased, and the bead sphericity was improved. The production rate of the system was in the range of 5 - 20 mL/min with a yield of 90%. The leachability tests showed that > 63.2% inulin was retained in the beads. The encapsulation system can produce inulin-encapsulated beads with the desired production rate and cost.

 

Keywords: dietary fibre, inulin encapsulation, chitosan, Ca-alginate starch bead, co-axial air extrusion system

 

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