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April 26, 2026International Journal of Molecular SciencesOpen Access

Glutathione Delivery Using a Furcellaran–Chitosan System: Effects of Microencapsulation and Incorporation Strategy on Digestion in a Food Matrix

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Authors

JTJoanna TkaczewskaWGWiktoria GrzebieniarzMMMałgorzata Morawska-Tota

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Overview

Randomized trial evaluates glutathione types on digestion outcomes in food snacks, indicating varying effects on nutrient release.

Key Points

  • This research aims to evaluate how different forms of glutathione impact the digestion and nutritional properties of a recovery snack.
  • Five snack variants enriched with free glutathione or microencapsulated glutathione were prepared.
  • Standardized in vitro digestion was conducted following the INFOGEST protocol.
  • Assessments included GSH levels, protein and fat digestibility, and antioxidant capacity post-digestion.
  • Free GSH snacks showed the highest GSH levels in the digesta (2390 ± 240 nmol/mL), while microencapsulated GSH was lower (1280 ± 132 nmol/mL).
  • Post-digestion free amino acid content was significantly higher in microencapsulated variants (1520 ± 100 mg/100 g) compared to free GSH (820.3 ± 19 mg/100 g).
  • Overall antioxidant activity increased for all formulations after digestion, with variations in fatty acid profiles based on GSH application form.

Cite This Study

Tkaczewska et al. (2026) studied this question.

synapsesocial.com/papers/69edac074a46254e215b3d0fhttps://doi.org/10.3390/ijms27093803
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