Production and Characterization of Edible Beads Using Natural Calcium Extracted from Catfish Bone Powder through Direct and Reverse Gelation Techniques

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Reverse gelation produces nutritionally enhanced edible beads, exhibiting superior textural properties compared to direct gelation beads.
Chemical analysis revealed that reverse gelation beads contained higher protein and calcium levels than those from direct gelation.
Storage stability of both types of beads was limited in water but improved significantly when stored in 0.1 M citric acid solution.
Natural calcium extracted from catfish bones effectively induces gelation in alginate solutions for creating edible beverages.

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This study demonstrates calcium extraction from catfish and edible bead production, highlighting superior characteristics of reverse gelation beads.

Thammawong et al. (2025) studied this question.

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This study demonstrates calcium extraction from catfish and edible bead production, highlighting superior characteristics of reverse gelation beads.