Table 3.
Water-holding capacity, swelling ratio, and protein leachability of hydrogels.
| Code | Water-Holding Capacity (%) | Swelling Ratio (%) |
Protein Leachability (%) |
|---|---|---|---|
| H1 | 92.60 ± 0.72 a | 12.49 ± 0.43 b | 10.90 ± 0.07 e |
| H2 | 68.03 ± 0.07 d | 4.65 ± 0.07 e | 37.23 ± 0.48 a |
| HNL1 | 68.71 ± 0.97 d | 4.84 ± 0.76 e | 36.84 ± 0.10 a |
| HNL2 | 80.27 ± 0.22 c | 7.56 ± 0.16 d | 25.51 ± 0.17 b |
| HNL3 | 88.99 ± 0.61 b | 10.78 ± 0.54 c | 23.69 ± 0.07 c |
| HNL4 | 92.13 ± 0.82 a | 13.96 ± 0.37 a | 11.12 ± 0.03 d |
Data are given as mean ± standard deviation. Discrete lowercase letters (a–e) in the same row are used to explain statistical differences (p < 0.05). H1: Hydrogel without essential oil, nanoliposome, and nanoliposome–maltodextrin complexes. H2: Hydrogel containing essential oil alone. HNL1: Hydrogel containing NL1 lecithin: 0.20 M; essential oil to total oil (%): 14.23). HNL2: Hydrogel containing NL2 (molar ratio of lecithin to maltodextrin: 0.80; essential oil to total oil (%): 20). HNL3: Hydrogel containing NL3 (molar ratio of lecithin to maltodextrin: 0.40; essential oil to total oil (%): 25). HNL4: Hydrogel containing NL4 (molar ratio of lecithin to maltodextrin: 0.20; essential oil to total oil (%): 33.33).