Formulation and Testing of Alginate Microbeads Containing Salvia officinalis Extract and Prebiotics

<b>Background/Objectives</b>: This study aimed to develop an advanced oral delivery platform for <i>Salvia officinalis</i> (<i>S. officinalis</i>) extract by co-encapsulating it with inulin and pectin in alginate-based microbeads, formulated via ionic gelation. <b>Methods</b>: The microbeads were comprehensively characterized, including the assessment of morphology, particle size, encapsulation efficiency, swelling behavior, in vitro dissolution, and enzymatic stability, and Caco-2 cell-based assays for cytocompatibility, permeability, and transepithelial electrical resistance. Antioxidant capacity and anti-inflammatory effects were also evaluated. <b>Results</b>: The resulting microbeads (~275 µm) achieved > 90% encapsulation efficiency and exhibited pronounced swelling (~90%). The release of <i>S. officinalis</i> constituents displayed pH sensitivity, with sustained release in simulated intestinal fluid, alongside significant enhancement of enzymatic stability. Encapsulation led to markedly improved permeability of bioactive compounds across Caco-2 monolayers, attributable to reversible modulation of tight junctions. Encapsulated extract retained potent antioxidant activity and significantly reduced pro-inflammatory cytokines. The formulation, across various concentrations, further promoted the growth and viability of <i>Lactobacillus</i> strains. <b>Conclusions</b>: Collectively, these findings demonstrate that alginate-inulin-pectin microbeads provide a multifunctional system for stabilizing <i>S. officinalis</i> extract, enabling controlled release, enhanced intestinal absorption, and maintained bioefficacy. Importantly, the formulation also promoted <i>Lactobacillus</i> viability, indicating a prebiotic effect and offering considerable potential for improved oral therapeutic applications.