20.500.12556/DKUM-89664 Alginate beads with encapsulated bioactive substances from mangifera indica peels as promising peroral delivery systems Since various bioactive substances are unstable and can degrade in the gastrointestinal tract, their stabilization is crucial. This study aimed to encapsulate mango peel extract (MPE) into edible alginate beads using the ionotropic gelation method for the potential oral delivery of bioactive substances. Mango peels, generally discarded and environmentally harmful, are rich in health-promoting bioactive substances. The alginate beads were examined for entrapment efficiency, particle size, morphology, thermal stability, physiochemical interactions, release profile under gastrointestinal conditions, and antibacterial efficacy. The study demonstrated the successful encapsulation of MPE with an efficiency of 63.1%. The in vitro release study showed the stability of the alginate beads in simulated gastric fluid with a maximum release of 45.0%, and sustained, almost complete release (99.4%) in simulated intestinal fluid, indicating successful absorption into the human body. In both fluids, the MPE release followed first-order kinetics. Encapsulation successfully maintained the antibacterial properties of MPE, with significant inhibitory activity against pathogenic intestinal bacteria. This is the first study on MPE encapsulation in alginate beads, presenting a promising oral delivery system for high-added-value applications in the food industry for dietary supplements, functional foods, or food additives. Their production is sustainable and economical, utilizing waste material and reducing environmental pollution. alginate beads encapsulation Mangifera indica mango peels characterization in vitro release antbacterial activity semena manga enkapsulacija antibakterijske lastnosti true false true MDPI Angleški jezik Slovenski jezik https://www.mdpi.com/journal/foods © 2024 by the authors Članek v reviji 2024-08-02 08:39:16 2024-08-02 08:39:17 2026-01-14 10:52:19 0000-00-00 00:00:00 2024 0 0 21 str. iss. 15, [article no.] 2404 Vol. 13 2024 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2024-07-05 2024-07-25 2024-07-29 544.352.4 203457795 10.3390/foods13152404 2304-8158 foods-13-02404-v2.pdf foods-13-02404-v2.pdf 1 082A513C0A3596570C82569A72E470FB 8bdc81309a0f94ab625b5b73da86e726354fb50b1b0ad9753afe074e8586e495 ed1a2016-509a-11ef-9559-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=181955 https://www.mdpi.com/2304-8158/13/15/2404 0 b6b4987d-f12e-11f0-8a93-00155d580e02 https://dk.um.si/Dokument.php?lang=slv&id=201995 Fakulteta za kemijo in kemijsko tehnologijo Medicinska fakulteta 0 0 0