Ph.D. Dissertation:

Formulation of hydrogel beads filled with barberry juice containing suspended barberry pulp based on calcium alginate by reverse spherification method: physical and chemical and organoleptic characterization.

Barberry fruit is a valuable nutrient due to its vitamin C, phenolic compounds and antioxidant activity. But consoming it freshly is not common because of its sour taste and is mostly consumed with food With the production of barberry suspension with pulp can be provide attractive and tasty raw material for various uses such as consumption of juice, ice cream, jelly, dessert, etc., which can absorb surplus production on consumption and create added value.In this study, the formulation of hydrogel filled with barberry syrup containing suspended pulp based on calcium alginate by reverse spherical method was investigated and the physicochemical and sensory properties of the hydrogels were investigated.For this purpose, for preparation of barberry suspension containing barberry suspended pulp, barberry syrup with different percentages of xanthan - carrageenan and basil seed gum - carrageenan was prepared to select the optimum state in terms of stability, consistency and sensory evaluation.After selecting the optimum gums, barberry syrup was injected in sodium alginate solution and various physicochemical and sensory tests were performed on the hydrogels after production and two months after storage.Based on the results of constant concentration of lactate, the amount of hydrogel wall thickness increased with increasing alginate concentration.Also, by decreasing the lactate concentration from 2.2% to 1% in the hydrogel, the amount of hydrogel wall thickness increased, indicating a negative effect of high concentrations of lactate on the hydrogel wall thickness. In terms of the turbidity factor , the samples containing basil seed gum had higher turbidity than the treatments containing xanthan.The concentration of phenolic compounds in the capsule contained 1% alginate and 1% calcium lactate. In other treatments, it was independent of calcium alginate and lactate concentrations.According to the results, the sample containing 70% basil seed gum and 30% carrageenan had the highest score in terms of evaluation of sensory properties and also was the best in terms of stability and suspension of barberry pulp compared to other samples.Treatments changed after two months. Comparison of gel images at the time of production and two months after production showed that shelf life caused significant changes in the gel structure.The rate of wrinkling, especially in the gel containing the highest concentration of alginate, has been reduced, which may be due to the weakening of some electrostatic and ionic bonds between .the alginate and calcium ion chains as well as the bonds between the alginate chains.

Keywords: Barberry , hydrogel, sodium alginate , Basil seed gum