Aloe Vera Drink Fortification with Free and Microencapsulated Pumpkin Seed Protein Hydrolysate

The study explored the fortification of aloe vera drinks with free and microcapsulated pumpkin seed protein hydrolysate (PSPH) to enhance antioxidant properties and shelf life. Encapsulation using chitosan-coated alginate beads improved the stability and bioactivity of PSPH. The encapsulated PSPH showed higher antioxidant activities and better encapsulation efficiency compared to free PSPH. Adding PSPH increased bitterness, acidity, and antioxidant activity, while encapsulated PSPH reduced acidity and increased pH. The use of chitosan-alginate microcapsules effectively inhibited microbial growth, suggesting that multilayer hydrogels can improve the taste, antioxidant properties, and shelf life of aloe vera drinks.