P. S. Rao

Enhanced stability and controlled release of mandarin peel bioactives formulation for sustainable nutrition and next generation food system.

This study explored the microencapsulation of mandarin (Citrus reticulata) peel extract using ionic gelation and freeze-drying to improve the stability and bioavailability of citrus bioactives. Encapsulation involved sodium alginate, maltodextrin (MD), gum arabic (GA), and Aloe vera gel powder (0.3%), with a 20:80 core...