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<p>The sensitive structure of royal jelly (RJ) necessitates that it be transported and stored under cold chain conditions immediately upon harvesting, as it is of crucial importance to human nutrition and health. Its utilization and popularity are on the rise. In this study, encapsulated royal jelly containing sodium alginate (SA), pectin (P), and xanthan gum (XG) as coating materials was compared in terms of encapsulation efficiency, antioxidant activity, antimicrobial activity, and trans-10-hydroxy-2-decenoic acid (10-HDA) content. The physicochemical, microtextural, bioactive, and digestive behaviors of the obtained capsules were also compared. The capsules made with a combination of SA and P, which effectively encapsulate the RJ core material, achieved an encapsulation efficiency of 83.96%, an average particle diameter of 1.77&#xa0;mm, and an antioxidant activity value of 63.12%. The produced capsules were released at low rates in the simulated gastric fluid, and subsequently opened at high rates in the simulated intestinal fluid while maintaining their original capsule form. It was also found that both pure RJ and encapsulated RJ at this concentration exhibited antibacterial activity against <i>Escherichia coli</i> and <i>Staphylococcus aureus.</i> It was concluded that this valuable product, which is difficult to preserve and must be transported in a cold chain, can be preserved by protecting its biochemical activities using a different method, creating an innovative product.</p> Graphical abstract <p></p>

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An approach to encapsulating royal jelly with alginate based polymers: characterization, bioactivity, and release behavior

  • 期刊论文

  • 发表日期：

    2026年7月28日

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  • Enes Emre Ata,
  • Seda Özgen

摘要

The sensitive structure of royal jelly (RJ) necessitates that it be transported and stored under cold chain conditions immediately upon harvesting, as it is of crucial importance to human nutrition and health. Its utilization and popularity are on the rise. In this study, encapsulated royal jelly containing sodium alginate (SA), pectin (P), and xanthan gum (XG) as coating materials was compared in terms of encapsulation efficiency, antioxidant activity, antimicrobial activity, and trans-10-hydroxy-2-decenoic acid (10-HDA) content. The physicochemical, microtextural, bioactive, and digestive behaviors of the obtained capsules were also compared. The capsules made with a combination of SA and P, which effectively encapsulate the RJ core material, achieved an encapsulation efficiency of 83.96%, an average particle diameter of 1.77 mm, and an antioxidant activity value of 63.12%. The produced capsules were released at low rates in the simulated gastric fluid, and subsequently opened at high rates in the simulated intestinal fluid while maintaining their original capsule form. It was also found that both pure RJ and encapsulated RJ at this concentration exhibited antibacterial activity against Escherichia coli and Staphylococcus aureus. It was concluded that this valuable product, which is difficult to preserve and must be transported in a cold chain, can be preserved by protecting its biochemical activities using a different method, creating an innovative product.

Graphical abstract