. 2024 Mar 14;9(12):13840–13851. doi: 10.1021/acsomega.3c08588

Table 1. Encapsulation Efficiency and Diameter of Alginate and Carrageenan Gum Coated Microbeads^†.

treatments	before encapsulation (N₀)	after encapsulation (N)	efficiency (%)	diameter
T₁	9.40 ± 0.05^a	8.50 ± 0.03^a	90.40 ± 1.05^b	1.14 ± 0.02^c
T₂	8.60 ± 0.04^b	7.90 ± 0.02^b	91.70 ± 0.58^ab	1.40 ± 0.04^b
T₃	8.50 ± 0.06^b	7.88 ± 0.03^b	92.70 ± 0.30^a	1.65 ± 0.03^a

^†

T₁ = cottage cheese coated with 2% sodium alginate; T₂ = cottage cheese coated with 1.5% sodium alginate and 0.5% carrageenan; T₃ = cottage cheese coated with 1% sodium alginate and 1% carrageenan. The values with same superscript letters are non-significant while different superscript letters in a column are significantly different (p < 0.05).

Table 1. Encapsulation Efficiency and Diameter of Alginate and Carrageenan Gum Coated Microbeads†.

Table 1. Encapsulation Efficiency and Diameter of Alginate and Carrageenan Gum Coated Microbeads^†.