Modeling of Dynamic Material Behavior-Based Optimization of Gracilaria Powder, Kappa-Carrageenan, and Tricalcium Phosphate and Sequential Acidulant Adjustment for Instant Pre-Mix Seaweed Beverage

The growing demand for functional beverages has led to increased use of fiber-rich ingredients such as grains and nuts. However, the use of native seaweed as a primary ingredient in beverage formulations remains underreported. Its limited application is mainly due to processing challenges and poor compatibility with industrial requirements. Therefore, developing seaweed-based premixes offers a potential solution to enhance its usability in functional beverage products. This research aimed to optimize the formulation of an instant pre-mix powdered beverage based on Gracilaria using the I-Optimal Mixture Design, incorporating kappa-carrageenan as a stabilizer and tricalcium phosphate as an anti-caking agent and evaluated the effects of citric acid on the physical and functional characteristics of pre-mix powder. The independent variables included Gracilaria powder 36% - 45%, kappa-carrageenan 0% - 1%, and tricalcium phosphate 5% - 13%, while the measured responses encompassed moisture content, flowability, cohesiveness, flow time, angle of repose, and peak viscosity. The optimization results identified the optimal formulation as Gracilaria powder 36.52%, kappa-carrageenan 0.48%, and tricalcium phosphate 13%, yielding the highest desirability score of 0.973 with significant prediction confidence interval. To enhance solubility during the post-brewing process, citric acid was introduced as a chelating agent to improve solubility. Citric acid significantly improved the solubility of the post-brew powder, with a concentration of 4.5% producing the best CIE-L*a*b* ΔE value and solubility profile yielding a sedimentation index of 32.60% (close to the ideal < 30%), water absorption index of 2.63 g/g (> 2.2 g/g), water solubility index of 33.17%, and a ΔE value of 43.65. These findings emphasize the important role of citric acid in enhancing solubility and physical properties, thereby significantly improving the stability and overall quality of the product. This preliminary modeling of dynamic material behavior in instant powdered beverages offers a promising strategy for the food industry, supporting the demand for convenient and health-oriented products. HIGHLIGHTS Gracilaria seaweed powder presents a sustainable yet underutilized source of soluble fiber, offering significant potential for instant powdered beverage applications. The I-Optimal Mixture Design efficiently facilitates formulation optimization by elucidating critical physicofunctional parameters and component interactions within seaweed-based powders. Citric acid incorporation significantly improves post-brewing solubility, dispersion stability, and chromatic attributes, thereby enhancing the overall quality and consumer acceptability of the final product. GRAPHICAL ABSTRACT