Development of liquid-core hydrogel beads to improve hydration in elderly: Pilot studies
Issued Date
2026-06-01
Resource Type
eISSN
27725022
Scopus ID
2-s2.0-105028492895
Journal Title
Applied Food Research
Volume
6
Issue
1
Rights Holder(s)
SCOPUS
Bibliographic Citation
Applied Food Research Vol.6 No.1 (2026)
Suggested Citation
Chathiran W., Saiyasombat W., Wongpiyapun J., Chimasangkanan J., Somsong P., Niranjan K., Srichamnong W. Development of liquid-core hydrogel beads to improve hydration in elderly: Pilot studies. Applied Food Research Vol.6 No.1 (2026). doi:10.1016/j.afres.2026.101730 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/114525
Title
Development of liquid-core hydrogel beads to improve hydration in elderly: Pilot studies
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Abstract
This study aimed to develop liquid-core hydrogel beads (LHBs) using spherification technique to promote increased water intake in the elderly. Orange juice was selected as the encapsulation liquid due to its widespread availability and consumer acceptance. The formulation included calcium lactate (1% w/v), xanthan gum (0.025% w/v), and sodium alginate (0.5% w/v). Quality parameters such as size, texture, pH, total soluble solids, antioxidant activity, glycemic index and microbial safety were determined. The hydrogel beads maintained physical homogeneity for up to 3 days, while microbiological safety was ensured for at least 7 days under 4°C. In a trial involving 30 elderly participants, each of whom consumed nine beads (50 mL each) daily, 77% indicated high sensory acceptability and reported improved hydration and increased fluid intake. The findings from this study offer valuable insights for caregivers and healthcare providers working with the elderly.