Preparation and properties of liquid-core yogurt balls by layer-by-layer assembly of edible packaging materials

Abstract

To address the issue of yogurt adhering to the inner walls of packaging, resulting in resource wastage, a controllable particle size of alginate-calcium yogurt liquid core ball (LC-Yoba) was prepared using a mold-reverse spherification method. The effectiveness of layer-by-layer (LBL) assembly techniques in enhancing the performance of LC-Yoba was investigated. The results showed that a multilayer structure composed of beeswax-chitosan (BW-CS) was successfully assembled on the surface of LC-Yoba, wherein the number of assembly layers significantly impacts its performance. Compared with the unassembled LC-Yoba, the bursting force of the assembled three layers of LC-Yoba increased by 194.67 %, the elasticity increased by 19.76 %, and the weight loss rate decreased by 86.58 %. In addition, the appearance of the three layers of LC-Yoba and the pH, acidity, and water holding capacity of the yogurt were maintained in a stable state within 72 h at room temperature.