Encapsulation of bioactive peptides derived from algae using calcium alginate and chia gum.

This study aimed to encapsulate bioactive peptides derived from Sargassum angustifolium protein isolate within calcium alginate and chia seed gum matrices using freeze-drying. The encapsulated microbeads and microcapsules were evaluated based on encapsulation efficiency (EE), surface charge (zeta potential), microstructure, chemical composition, and thermal properties. Results indicated that Alg-SAPH exhibited a higher EE compared to CSG-SAPH. Alg-SAPH microbeads displayed a more negative zeta potential than CSG-SAPH microcapsules, suggesting enhanced electrostatic stability. Structural analysis revealed that Alg-SAPH formed interconnected microbead chains, whereas CSG-SAPH demonstrated a shell-like morphology. Differential scanning calorimetry (DSC) analysis showed that Alg-SAPH had a lower melting point compared to CSG-SAPH, whereas its transition enthalpy was significantly higher. The findings suggest that encapsulating SAPH within biopolymeric carriers enhances its stability and bioavailability, offering a promising approach for incorporating bioactive peptides into functional foods and therapeutic applications while masking their undesirable taste.