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This study investigates the encapsulation and release kinetics of Stevia rebaudiana extract using sodium alginate and inulin through ionotropic gelation. The capsules exhibited spherical shapes with encapsulation efficiencies of 43.77% for phenolic compounds and 56.53% for steviol glycosides, with the release mechanism primarily controlled by diffusion as indicated by the Ritger–Peppas model. The research also evaluated the biological activity of the released extract, confirming its potential health benefit

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tianblast999

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EN