Calcium alginate-encapsulated propolis microcapsules: Optimization, characterization, and preservation effects on postharvest sweet cherry

Microencapsulation of Angelica sinensis essential oil by complex coacervation using chitosan and gelatin: Optimization, characterization, in vitro digestion, and biological activity

Angelica sinensis essential oil (AEO), a valuable flavoring component and potential anticancer agent, possesses a distinctive odor and strong bioactivity. In this study, AEO was encapsulated using complex coacervation of gelatin (Ge) and chitosan (Chi), with the hypothesis that complex coacervation could be used to develop microcapsules capable of protecting AEO from oxidative reactions while regulating volatile compounds released during digestion. The higher encapsulation efficiency (82.68 ± 0.38 %) was achieved, as optimized by Box-Behnken design and a response surface methodology, using a wall-core ratio of 1.50:1, Ge:Chi mixing ratio of 10.38:1, and pH of 5.33. Microencapsulation of AEO permitted rapid initial release of phthalides and monoterpenes, while facilitating progressive liberation of sesquiterpenes with lower volatility. A rapid release of AEO from microcapsules occurred within the initial 120 min under pH conditions simulating gastrointestinal environments.. Furthermore, Angelica sinensis essential oil microcapsules (AEOM) exhibit strong antioxidant activity and bacteriostatic properties, making them effective in protecting essential oil components and enhancing their potential as functional food ingredients.

Methylcellulose-Alginate Composite Bead Incorporating Ethanol and Clove Essential Oil: Properties and Its Application in Bakery Products

Antifungal composite beads were prepared using a methylcellulose, alginate, and ethanol solution with the ionic gelation method and ethanol beads (E). A total of 1.0 mL of clove essential oil (CEO) and 1.0 g of vanillin were added to provide an antifungal effect against Aspergillus flavus and Rhizopus stolonifera. Four bead formulations were prepared: ethanol beads (E), ethanol beads containing CEO (EC), ethanol beads containing vanillin (EV), and ethanol beads containing vanillin and CEO (EVC). Ethanol beads were transparent and spherical, whereas those containing CEO or vanillin were spherical and opaque, with diameters ranging from 2.1 to 2.4 mm. The surface and pores in the polymer matrix were investigated in relation to the encapsulation and release of antifungal agents. The bursting release of ethanol and CEO occurred on the first day. Antifungal assays on potato dextrose agar against Aspergillus flavus and Rhizopus stolonifera showed that beads containing CEO (EC and EVC) provided superior inhibition, particularly at a dosage of 1.0 g. In butter cake preservation tests, packaging the butter cake with a sachet containing 1.0 g of EC or EVC beads can extend the shelf life by two days, delaying visible mold growth from day 5 to day 7 compared to the control.