Impact of Wall Materials on Physico-Chemical Properties and Stability of Eggplant Peels Anthocyanin Hydrogels

In this study, eggplant peel extract was used to obtain hydrogels. Two experimental variants were realized by varying the wall materials. Whey proteins isolate (WPI), citrus pectin (P), and sodium carboxymethylcellulose (CMCNa) as The microcapsules obtained gelation technique, followed freeze-drying in order powders. Both analyzed terms of phytochemical content, antioxidant activity, storage stability, vitro digestibility. Additionally, confocal microscopy observe encapsulation bioactive compounds from into selected matrices. efficiency powders varied 64.67 ± 0.68% for variant 1 (V1) 96.44 3.43% 2 (V2). presented high compound content with activity. V2 showed highest stability within 28 days storage, but also simulated digestive system.