Table 1.
The melting and gelation temperatures of “Boba” mix and bioactive properties of “Boba balls”.
| Properties | PPE | C | PPE1 | PPE2 | PPE3 |
|---|---|---|---|---|---|
| Tm | - | 32.88 ± 1.75 | 31.70 ± 0.98 | 32.52 ± 1.57 | 32.53 ± 1.18 |
| Tg | - | 19.56 ± 0.32 c | 21.38 ± 0.45 b | 23.60 ± 0.57 a | 23.65 ± 0.86 a |
| EE | - | 75.25 ± 9.21 | 72.74 ± 3.99 | 71.59 ± 2.72 | 68.52 ± 0.51 |
| TPC | 234.18 ± 3.61 | 25.50 ± 0.01 d | 28.48 ± 0.51 c | 30.86 ± 0.02 b | 33.19 ± 0.27 a |
| ABTS | 1465.46 ± 26.71 | 7.96 ± 0.32 d | 11.69 ± 0.99 c | 27.56 ± 0.01 b | 50.49 ± 1.49 a |
| CUPRAC | 3215.66 ± 48.69 | 7.45 ± 0.25 d | 16.43 ± 0.76 c | 22.52 ± 0.67 b | 36.52 ± 0.58 a |
| DPPH | 458.74 ± 33.25 | 8.15 ± 0.31 d | 18.66 ± 0.15 c | 32.75 ± 1.09 b | 35.54 ± 1.13 a |
| TMA | 80.54 ± 0.06 | 34.63 ± 0.04 d | 41.39 ± 0.15 c | 49.10 ± 0.04 b | 54.35 ± 0.17 a |
Values are means ± standard deviation. a–d Means within the same row with different letters are significantly different (p < 0.05). Tm: Melting temperature (°C); Tg: Gelation temperature (°C); EE: Encapsulation efficiency (%); TPC: Total phenolic content (mg gallic acid equivalent/g of extract); ABTS, CUPRAC and DPPH are antioxidant capacity measurement methods as µmole trolox/g; TMA: Total monomeric anthocyanin content (mg cyaniding-3-glucoside equivalents/g); C: “Boba balls” without PPE addition, Control; PPE: Pomegranate peel extract; PPE1: “Boba balls” enriched with 1% PPE; PPE2: “Boba balls” enriched with 2% PPE; PPE3: “Boba balls” enriched with 3% PPE.