Octenyl succinylation of sodium alginate and fabrication of jujube extract-encapsulated beads combined with pea protein concentrate

Modification of sodium alginate by octenyl succinic anhydride (OSA( and preparation of sodium alginate/pea protein concentrate beads and comparison of modified beads with unmodified beads were studied. Encapsulation of jujube extract using plant proteins rather than animal proteins can be a novel coating technology. Alginate and pea protein concentrate (PPC) complex beads were fabricated and the encapsulation efficiency of the beads was significantly affected in modified alginate/PPC beads. Alginate/PPC beads stored at refrigerator temperature on the 14 th day showed the highest encapsulation efficiency (12.92%). The modified and unmodified alginate/PPC beads revealed 5.33 mm and 5.14 mm of bead size, respectively. The hardness of the beads was also improved by the modification. The higher endothermic peak in the complex beads maintained at ambient temperature revealed the higher stability of complex beads in the thermal procedures in the production of products. The jujube extract and gum depicted hydroxyl groups were revealed by Fourier transform infrared spectroscopy and were showed pea protein-induced amide II bands because of changes in conformation. These outcomes have great importance in the construction of preservation and delivery systems. • Octenylsuccination improved the structural and thermal properties of blend-beads. • The encapsulation efficiency of jujube extract of the complex beads was improved. • Incorporation of OSA-Alg with PPC increased beads strength and preserved the extract.