Abstract
Sodium alginate (AG) solution at 1.0 g 100 mL−1 in conjunction with different divalent cations (DC), cross-linking agents, namely 0.5 g 100 mL−1 calcium chloride (0.5-AG-CC), 1.0 g 100 mL−1 calcium lactate (1.0-AG-CL) and 1.0 g 100 mL−1 magnesium chloride (1.0-AG-MG) was used for pretreatment of edible bird's nest (Edible-BN) flakes. Dry Edible-BN flakes after pretreatment showed an increase (p < 0.05) in moisture content with coincidentally increased water activity (aw), compared with the control sample (untreated). Surface images detected by scanning electron microscopy (SEM) revealed mineralogical distribution throughout the sample as confirmed by EDX analysis. The higher weight loss was observed in control than pretreated counterparts as indicated by thermogravimetric analysis (TGA). All of Edible-BN beverages (Edible-BNB) produced from Edible-BN flakes pretreated with AG-DC and subjected to the harsh condition of the retort process (121 °C) contained the remaining flakes, whereas the control flakes were mostly solubilized or degraded. Therefore, flakes pretreated using AG-DC could withstand the thermal process, rendering the beverage containing flakes. After being digested by gastrointestinal tract model system (GIMs), the marked increases (p < 0.05) in antioxidant activity and α-amino group content of Edible-BNB were noticeable.
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