Encapsulation of curcumin through spherification: A novel nutraceutical approach

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Curcumin encapsulated in sodium alginate and pectin spheres shows improved stability and sensory acceptance.
The optimal formulation used 0.75% sodium alginate and 0.75% pectin, yielding superior sensory scores and quality.
Spherification process resulted in encapsulated curcumin balls with enhanced bioavailability and desirable physical attributes.
Recommended formulation includes 0.4% curcumin in 2.5% sodium alginate for consumption due to superior properties.

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Novel method enhances bioavailability of curcumin in sodium alginate and pectin spheres, indicating potential nutraceutical benefits.

Jagtap et al. (2025) studied this question.

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