Stability and Release Properties of Alginate, Modified Starch/Basil Seed Gum, and Gelatin-Based Hydrogel Beads Infused with Basil Seed (Ocimum basilicum L.) Oil

Abstract

This study explored the extraction of basil seed oil and its encapsulation in hydrogel beads. The oil extraction yield from basil seeds was 36.30%. Basil seed oil was encapsulated in the form of hydrogel beads. Hydrogel beads were prepared from a primary emulsion of basil seed oil with sodium alginate (S1), a secondary emulsion with gelatin/alginate beads (S2), and a tertiary emulsion with sodium alginate/modified starch/basil seed gum (S3). The S1 beads were more circular and darker in color, while S2 had an irregular shape and lighter color. The S3 beads were slightly oblong in shape and creamish white in color. Beads showed potential as functional ingredients, with α-linolenic acid contents ranging from 4.72% to 5.02%. The redispersion time increased over time. Also, S2 had greater encapsulation efficiency and oil release but contained more free fatty acids, indicating potential hydrolysis. For over 180 days, the storage stability was observed. S1 had low stability, and S2 exhibited the highest moisture and efficiency loss. However, the highest stability was observed in S3. Findings offer insights into the multilayer approach of hydrogel beads, suggesting their versatile applications in food.