Wenqing Zhu,Ruoxi Bai,Shulei Liang,Yuqin Yuan,Bin Zhang,Marie-Laure Fauconnier,Aurore Richel,Zhenjia Zheng

Abstract

In this study, gel beads composed of pectin and four different starch-based derivatives were prepared through calcium ion crosslinking, and their physicochemical characteristics and functional properties were systematically evaluated. The results indicated that the incorporation of starch derivatives increased the internal crosslinking degree and strengthened intermolecular interactions, leading to a more compact and densely arranged porous structure within the composite gel beads. Compared to pure pectin gel beads, the water holding capacity of the composite gel beads improved by 6.06 %–15.44 % while the swelling rate decreased by 26.16 %–37.02 %, and the hardness, springiness, chewiness, and gumminess increased by 4.16 %–12.75 %, 3.40 %–4.96 %, 1.71 %–8.63 %, and 8.09 %–16.51 %, respectively. Additionally, the incorporation of starch derivatives reduced the crystallinity of the composite gel beads and enhanced their thermal stability. Moreover, all five gel beads exhibited notable prebiotic activity, significantly promoting the growth of Lactiplantibacillus plantarum Lp3a. Notably, the gel beads incorporating starch-curcumin complexes (TS-CUR@GB) achieved the highest colony count of 2.15 × 109 CFU/mL, which was 2.92-fold higher than the blank group. These results demonstrate the potential of starch-based derivatives to improve the structural integrity and functional performance of pectin-based gel systems, offering promising applications in food science and bioactive delivery systems.

Paper Linkage:https://doi.org/10.1016/j.foodhyd.2025.112186