Development of liquid-core hydrogel beads to improve hydration in elderly: pilot studies

Chathiran, W., Saiyasombat, W., Wongpiyapun, J., Chimasangkanan, J., Somsong, P., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Srichamnong, W. (2026) Development of liquid-core hydrogel beads to improve hydration in elderly: pilot studies. Applied food research, 6 (1). 101730. ISSN 2772-5022 doi: 10.1016/j.afres.2026.101730

Abstract/Summary

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.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/128160
Identification Number/DOI	10.1016/j.afres.2026.101730
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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