Biopolymer Gel Encapsulation of Bioactive Additives

The rapidly developing mass-market of functional foods needs new delivery methods for biologically active substances. This article describes an innovative dietary biopolymer-based food capsule. The methodology involved modern food biotechnology methods, analytical chemistry, and computer modelling. The encapsulation procedure started with preparing the bioactive components followed by gel matrix formation and stabilization. The biopolymer system demonstrated good prospects for encapsulating alkaloids, e.g., berberine, in an intestinal simulation in vitro. The biopolymer gel proved resistant to acidic environments and provided a prolonged release of the active substance, releasing over 80% of the encapsulated berberine. This effective technology can be recommended for commercial production of functional foods.