Evaluation of Alginate Beads for Microencapsulation of Enzymes and Delivery into Hindgut of Ruminants

The need for effective enzyme delivery systems in ruminant nutrition is underscored by the challenge of protecting enzymes in the harsh rumen environment. This study focused on enhancing the encapsulation efficiency (EE) of β-glucosidase in alginate beads to improve its stability and protection within rumen-like conditions. The objective was to develop a microencapsulation system capable of sustaining enzyme activity post-ingestion, using β-glucosidase as a model enzyme. Various formulations were tested to optimize EE and stability. Data were collected by systematically incorporating different stabilizers and crosslinking agents into the alginate matrix. The addition of 0.1% chitosan into the gelling solution significantly improved EE to 49% by reducing the matrix’s porosity. Further improvements were achieved with stabilizers: 4% sucrose (AOS) increased EE to 95.5%, while the combination of 4% sucrose and 2% maltodextrin (AOMS) reached the highest EE at 100 ± 2.16%. In contrast, the addition of 4% pectin (APB) reduced EE to 40.5%, likely due to interference with alginate crosslinking and higher water content, weakening bead structure.In vitro rumen fermentation tests showed degradation rates of 42–54%, highlighting the need for further development of more robust microcapsules. These findings suggest that additional coating strategies are essential to improve bead stability in rumen environments. Future research should focus on creating bead formulations with enhanced protective layers to increase enzyme retention and recovery during delivery.