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February 21, 2026Applied Food ResearchOpen Access

Enzymatic protein modification enhances spray-dried microencapsulation of Adiantum capillus-veneris extract: Morphology-bioactivity relationships and functional bread application

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Authors

NRNima RoshandoostSPSeyed Hadi PeighambardoustMRMorteza Radkhah

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Overview

Demonstrates improved antioxidant properties in bread fortified with microencapsulated Adiantum extract, suggesting innovative food applications.

Key Points

  • The research aims to improve stability and bioavailability of Adiantum capillus-veneris extract through microencapsulation techniques.
  • Developed spray-dried microcapsules using maltodextrin with native and hydrolyzed protein carriers.
  • Conducted gas chromatography-mass spectrometry for compound analysis.
  • Performed morphological characterization and thermal analysis of microcapsules.
  • Assessed antimicrobial activity against Gram-positive and Gram-negative bacteria.
  • Evaluated antioxidant capacity in fortified bread samples.
  • Enzymatic hydrolysis increased production yield to 89.67% and encapsulation efficiency to 92.34%.
  • Morphological analysis indicated MD-HGEL particles had lower extractable phenolics compared to MD-WPC particles.
  • Thermal protection improved degradation temperature from 135°C to 250°C.
  • Antimicrobial activity showed higher effectiveness against S. aureus than E. coli.
  • Bread fortified with MD-HGEL enhanced antioxidant capacity while maintaining sensory acceptance.

Cite This Study

Roshandoost et al. (2026) studied this question.

synapsesocial.com/papers/69994b01873532290d01f433https://doi.org/10.1016/j.afres.2026.101809
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