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Abstract
Hibiscus is a rich source of bioactive compounds that are believed to have beneficial health effects. Encapsulating and protecting these compounds in appropriate carriers facilitates their incorporation into functional foods and health-related products. The instability of these compounds under typical food processing conditions, including exposure to high temperatures, pH changes, and the presence of light and oxygen, has necessitated the use of encapsulation techniques to increase their stability and applicability. This study examines the interactions between alginate and whey protein isolate, as well as strategies for encapsulating composites of these polymers. Alginate and whey proteins interact powerfully to form hydrogels, as demonstrated by the results. Future research must elucidate the interactions between alginate, whey proteins, and the encapsulated bioactive compounds as well as the stability of these structures in food matrices.INDEX WORDS: Polyphenols, microencapsulation, in vitro digestion, bioavailability