35 citations
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January 2017 in “International Journal of Food Properties” This study observed that a peptide showed higher antioxidant and metal ion chelation activity compared to its encapsulated version cross-linked in calcium alginate beads.
This study found that encapsulating curcumin within specific polymers increased its oral bioavailability, photostability, and release in both mice and in vitro, compared to free curcumin.
8 citations
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January 2024 in “Current Research in Food Science” This study found that using composite alginate hydrogels containing Aloe vera, CMC, and tragacanth can improve the encapsulation efficiency and protect pumpkin seed protein hydrolysates from degradation during simulated gastrointestinal digestion, potentially increasing their applicability as functional food components.
4 citations
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January 2025 in “Pharmaceutics” This study found that spanlastic gel loaded with thymoquinone and ascorbic acid improved skin deposition and tyrosinase inhibition, suggesting potential as a treatment for hyperpigmentation.
1 citations
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January 2024 in “Journal of Food Processing and Preservation” This study found that adding microcapsulated pumpkin seed protein hydrolysate to aloe vera drinks improved antioxidant activity, taste, and shelf life, with chitosan-alginate microcapsules effectively inhibiting microbial growth during 30 days of refrigerated storage.