Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate

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dc.contributor.authorTanyamon Petcharat
dc.contributor.authorManat Chaijan
dc.contributor.authorSylvia Indriani
dc.contributor.authorSupatra Karnjanapratum
dc.contributor.authorNilesh Prakash Nirmal
dc.contributor.authorJaspreet Singh
dc.contributor.authorIhlana Nairfana
dc.contributor.authorSitthipong Nalinanon
dc.date.accessioned2026-05-08T19:25:57Z
dc.date.issued2025-12-28
dc.description.abstractbridging between gelatin and furcellaran promoted ionic and hydrogen bonding, forming a dense and thermostable network. The combined incorporation of furcellaran and calcium L-threonate enhanced the rheological properties while preserving low syneresis. Sensory evaluation revealed minor reductions; however, overall acceptability was higher than 7. Calcium bioavailability after digestion through the gastrointestinal tract model remained high (70-80%), confirming effective calcium fortification. The synergistic incorporation of furcellaran and calcium L-threonate effectively improved the structural integrity, thermal stability, and calcium bioavailability of fish gelatin-based jelly, while maintaining acceptable sensory qualities, highlighting its potential as a functional calcium-fortified confectionery product.
dc.identifier.doi10.3390/gels12010026
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/20365
dc.publisherGels
dc.subjectMicroencapsulation and Drying Processes
dc.subjectProteins in Food Systems
dc.subjectCollagen: Extraction and Characterization
dc.titlePhysicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate
dc.typeArticle

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