Table 1.

Substances incorporated with alginate.

Product	Substances Incorporated	Effects	References
Chitosan-alginate nanocapsules	turmeric EO and lemongrass EO	Nanocapsules were hemocompatible and used in biomedical and pharmaceutical applications; low and sustained release at neutral pH over 48 h.	[34]
SA and pectin	a-tocopherol	Antioxidant in bakery products. Prevents auto-oxidation and increases the shelf life. Encapsulation facilitates handling, enhances stability and maintains prolonged release.	[35]
SA and guar gum	nisin	Used as material for nisin encapsulation. Bactericidal effect and possibility to be introduced into the food system.	[36]
Alginate films	natamycin	May be used as antimicrobial packaging; are homogeneous, visually attractive, translucent and can be easily processed by different incorporation methods.	[37]
SA	Eugenia supra-auxillaris microencapsulation	The encapsulation efficiency was 82%; the microcapsules can be used as food preservatives; maintains the antimicrobial activity against B. subtilis, B. cereus, P. aeruginosa, S aureus and A. niger.	[38]
Chitosan and SA matrix	clove oil	The emulsion system was stable; separation of the phase occurred after 28 days of storage.	[39]
Calcium alginate-clay beads used for the saccharification of cassava slurry into glucose	multienzymes (alpha-amylase, glucoamylase and cellulase	Under optimal conditions, the immobilization yields and the loading efficiency of enzymes were 97.07%. The beads maintained 51.77% of the residual enzyme’s activity after seven hydrolysis cycles.	[40]
Alginate microcapsules	seasoning EO	Due to bioactive and flavoring properties, the EO microcapsules can be incorporated into functional foods. The safety and the sensorial properties of foods through the addition of natural flavorings and preservatives can be improved.	[41]
Edible alginate film	lemongrass oil	Films with lemongrass oil concentrations of 1250, 2500 and 5000 ppm inhibit growth of L. monocytogenes and E. coli. Practical application of these films for shelf life extension of fish, meat or cheese.	[42]
Alginate/PVOH capsules	limenone	Stability of encapsulated d-limonene in comparison with free aroma; the mixture alginate-polyvinyl alcohol represents an efficient aroma encapsulation matrix.	[43]
Chitosan and alginate microcapsules	cinnamon EO	Microcapsules were of uniform size, with a sustained release of EO exceeding 168 h.	[44]
SA-Based Green Packaging Films	guava leaf extracts	Enhanced antioxidant and antibacterial abilities of packaging material; the results encourage the use of agricultural byproducts that provide functional ingredients.	[45]
Alginate coating	acerola puree	The alginate-acerola puree coating extended fruit stability by decreasing ascorbic acid and weight loss, decay incidence and by delaying the ripening process.	[46]
Chitosan and SA capsule	linseed oil	Quality of oil increased after encapsulation; chitosan and sodium alginate hydrogel can be used to protect food ingredients stored in aquatic environments such as linseed oil.	[47]
Alginate microspheres	oral DNA vaccine against IHNV	The vaccine reduced the virus incidence in the tissues of vaccinated fish. After the oral administration of increasing concentrations of a DNA vaccine against IHNV, there was a significant increase in fish immune responses and resistance to an IHNV infection.	[48]
Alginate	vitamin D3	Liposoluble nutraceuticals are incorporated in alginate nanocapsules, with sustained release in gastrointestinal fluid.	[49]
Zein/caseinate/ alginate nanocapsules	propolis	The bioaccessibility of propolis encapsulated in nanocapsules was improved by 80% compared to free propolis (aprox. 30%).	[50]

EO—essential oil, SA—sodium alginate, PVOH—polyvinyl alcohol, INHV—infectious haematopoietic necrosis virus.