Development of Alginate–Pullulan Capsules for Targeted Delivery of Herbal Dietary Supplements in Functional Fermented Milk Products
Muratbayev A. Idyryshev B. Kakimov A. Bepeyeva A. Jumazhanova M. Tashybayeva M. Zhumadilova G. Muratzhankyzy N. Imangaliyeva Z. Bazanova A.
August 2025Multidisciplinary Digital Publishing Institute (MDPI)
Foods
2025#14Issue 16
The present study develops and optimizes a jet-cutting encapsulation method using a laboratory-scale encapsulator to incorporate herbal dietary supplements into fermented milk products. Sodium alginate and pullulan were selected as core and coating polymers, respectively, after rheological screening demonstrated that 1% alginate (η ≈ 350–450 Pa·s at 22–25 °C) and 2% pullulan (η ≈ 400 Pa·s at 25–30 °C) provide a balance between atomization, shell integrity, and fluidity. Under optimized conditions, capsules of 1.00 ± 0.05 mm diameter and high sphericity (aspect ratio 1.08 ± 0.03) were produced. In vitro gastrointestinal simulation confirmed capsule stability in simulated gastric fluid (pH 2.0) and complete disintegration within 120 min in simulated intestinal fluid (pH 7.2). Inclusion of 8% (w/w) capsules in a fermented milk beverage preserved appearance, texture, flavor, and color while increasing viscosity from 2.0 to 4.0 Pa·s. Titratable acidity rose from 87 °T at 24 h to 119 °T at 120 h, with sensory quality remaining acceptable; substantial gas formation and excessive sourness occurred only after 168 h, defining a 5-day refrigerated shelf life. These findings demonstrate that the 1% alginate–pullulan capsule system successfully protects plant extracts during gastric transit and enables targeted intestinal release, while maintaining the sensory and rheological properties of the fortified fermented milk product.
encapsulation , fermented milk beverage , gastrointestinal release , microcapsule morphology , pullulan coating , rheological properties , sodium alginate
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Research School of Food Engineering, Shakarim University, 20A Glinki Street, Semey, 071412, Kazakhstan
Faculty of Food Technology, Almaty Technological University, 100 Tole bi Str., Almaty, 050010, Kazakhstan
Research School of Food Engineering
Faculty of Food Technology
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