Optimization condition to produce sweet-noodles in milk using reverse spherification technique
Article Sidebar
Main Article Content
Abstract
The principle of reverse spherification relies on the formation of calcium alginate, in which sodium alginate undergoes gelation in the presence of calcium ions. In this study, sweet-noodles in milk balls were produced by incorporating calcium lactate into the core solution and submerging it in a sodium alginate bath to form spherical gel structures. Optimization of the production conditions was conducted using Response Surface Methodology (RSM) with a Central Composite Design (CCD), focusing on two independent variables: sodium alginate concentration (X₁: 1.0–1.5%) and soaking time (X₂: 3–5 minutes). Each formulation was evaluated for its physical properties, including weight, size, color (L*, a*, b*), and membrane thickness. The results indicated that increasing both alginate concentration and soaking time enhanced gelation, resulting in increased bead size and film thickness. The optimal condition for producing sweet-noodles in milk balls was found to be 1.50% alginate concentration and 3 minutes of soaking time. Under this condition, the actual bead size was 15.93 mm. The predictive model was further validated, yielding a predicted bead size of 15.43 ± 0.49 mm, confirming the reliability of the optimization model.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Barrett, R. (2012). Molecular Gastronomy, Olin college of engineering. http://rosebarrett.yolasite.com/resources/Molecular%20Gastronomy%20 Case%20Study.pdf.
Bennacef, C., Chen, Y., & Zhang, H. (2021). Effect of polysaccharide solution viscosity on spherification efficiency and gel membrane formation. Food Hydrocolloids, 115, 106605.
Bubin, M., Krul, L., & Dmitrovic, B. (2019). Spherification techniques in culinary applications. International Journal of Gastronomy and Food Science, 17, 100162.
El Hariri El Nokab, M., Lasorsa, A., Sebakhy, K. O., Picchioni, F., & van der Wel, P. C. A. (2022). Solid-state NMR spectroscopy insights for resolving different water pools in alginate hydrogels. Food Hydrocolloids, 127, 107500.
George, M., & Abraham, T. E. (2006). Polyionic hydrocolloids for the intestinal delivery of protein drugs: Alginate and chitosan - a review. Journal of Controlled Release, 114, 1-14. https://www.sciencedirect.com/science/article/abs/pii/S016836590600201X
Hu, X., & Meng, Z. (2025). Plant-based yolk alternatives based on alginate-chitosan and gellan gum-chitosan double hydrogel network using reverse spherification technology. Food Chemistry, 476, 143409. https://www.sciencedirect.com/science/article/abs/pii/S0308814625006600
Li, J. W., He, J. M., Huang, Y. D., Li, D. L., & Chen, X. T. (2015). Improving surface and mechanical properties of alginate films by using ethanol as a co-solvent during external gelation. Carbohydrate Polymers, 123, 208-216. https://www.sciencedirect.com/science/article/abs/pii/S0144861715000715
Lee, P., & Roger, M. A. (2012). Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate. International Journal of Gastronomy and Food Science, 1(2), 96-100. https://www.sciencedirect.com/science/article/pii/
S1878450X13000073
LeRoux, M. A., Farshid, G., & Lori, A. S. (1999). Compressive and shear properties of alginate gel: effects of sodium ions and alginate concentration. Journal of biomedical materials research, 47, 46-53.
Lupo, B., Maestro, A., Gutiérrez, J. M., & González, C. (2015). Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms. Food Hydrocolloids, 49, 25-34. https://www.sciencedirect.com/
science/article/abs/pii/S0268005X15000843
Nair, M. S., Tomar, M., Punia, S., Kukula-Koch, W., & Kumar, M. (2020). Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review. International Journal of Biological Macromolecules, 164. 304-320. https://www.sciencedirect.com/science/article/abs/pii/S0141813020338393
Navarro, V., Serrano, G., Lasa, D., Aduriz, A. L., & Ayo, J. (2012). Cooking and nutrition science: Gastronomy goes further. International journal of gastronomy and food science, 1, 37-45. https://www.sciencedirect.com/science/article/pii/S1878450X11000059
Paoletti, S., & Donati, I. (2022). Comparative Insights into the Fundamental Steps Underlying Gelation of Plant and Algal Ionic Polysaccharides: Pectate and Alginate. Gels, 8(12), 1-27. https://www.mdpi.com/2310-2861/8/12/784
Saqib, S., Ahmad, M., & Qureshi, T. M. (2022). Properties, structure, and applications of sodium alginate-based hydrogels in food systems. Food Chemistry Advances, 1, 100042.
Stewart, M. B., Gray, S. R., Vasiljevic, T., & Orbell, J. D. (2014). The role of poly-M and poly-GM sequences in the metal-mediated assembly of alginate gels. Carbohydrate Polymers, 112, 486-493. https://www.sciencedirect.com/science/article/abs/pii/
S0144861714005700
Sen, D. J. (2017). Cross linking of calcium ion in alginate produce spherification in molecular gastronomy by pseudoplastic flow. World Journal of Pharmaceutical Sciences, 5(1), 1-10. https://scispace.com/papers/cross-linking-of-calcium-ion-in-alginate-produce-40hindru8c
Tinnawong, R., & Kamolbhibhat, C. (2015). Packaging Design for Thai Dessert in the Literature. Faculty of Architecture and Design. Rajamangala University of Technology Phra Nakhon, 21, 1-147. https://repository.rmutp.ac.th/handle/123456789/2252
Tsai, F. H., Kitamura, Y., & Kokawa, M. (2017). Liquid-core alginate hydrogel beads loaded with functional compounds of radish by-products by reverse spherification: Optimization by response surface methodology. International Journal of Biological Macromolecules, 96, 600-610.
Vega, C., & Castells, P. (2012). Spherification. In: Vega, C., Ubbink, J., vander Linden, E. (Eds.), The Kitchen as the Laboratory (pp. 25-32). Columbia University Press.
Xu, S. Q., Du, Y. N., Zhang, Z. J., Yan, J. N., Sun, J. J., Zhang, L. C., Wang, C., Lai, B., & Wu, H. T. (2024). Gel properties and interactions of hydrogels constructed with low acyl gellan gum and puerarin. Carbohydrate Polymers, 326, 121594. https://www.sciencedirect.com/science/article/abs/pii/S0144861723010597
