Encapsulation of Chokeberry Polyphenols by Ionic Gelation: Impact of Pullulan and Disaccharides Addition to Alginate Beads

Encapsulation of Chokeberry Polyphenols by Ionic Gelation: Impact of Pullulan and Disaccharides Addition to Alginate Beads

Alginate is one of the most utilized biopolymers for the encapsulation of polyphenols throughout ionic gelation. For improvement in the encapsulation of polyphenols, other biopolymers and/or fillers can be employed. The purpose of this study was to include pullulan and/or disaccharides in an alginat...

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Bibliographic Details
Main Authors: Mirela Kopjar, Ina Ćorković, Josip Šimunović, Anita Pichler
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Applied Sciences
Subjects:
alginate
pullulan
sucrose
trehalose
encapsulation
chokeberry juice polyphenols
Online Access:https://www.mdpi.com/2076-3417/15/11/6320
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