{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T09:43:51Z","timestamp":1776073431990,"version":"3.50.1"},"reference-count":59,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T00:00:00Z","timestamp":1775865600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key Technology R&D Program","award":["2025YFD2100102-6"],"award-info":[{"award-number":["2025YFD2100102-6"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Saponins, the primary bioactive constituents with immunomodulatory activities in Baoyuan decoction\u2014a traditional Chinese medicine formula composed of ginseng, astragalus, licorice, and cinnamon\u2014are limited by low extraction yield, poor stability, and easy degradation. In this study, cellulase and pectinase were used for the extraction of saponins from Baoyuan decoction and optimized by response surface methodology. Subsequently, the optimal extracts were microencapsulated by spray drying with soy protein isolate (SPI) or high-oleic acid soy protein isolate (HOSPI) and pectin (PE) as composite wall materials, followed by application evaluation in gummies and in vitro digestion. After optimization, the total saponin yield was 63.68 \u00b1 0.15 mg\/g. HOSPI-PE microcapsules (HBP) had a higher encapsulation efficiency (90.38%), smaller particle size, and lower hygroscopicity than SPI-PE ones (SBP). Furthermore, both microcapsules showed good stability during storage and controlled release, with 60.9% of saponins in SBP and 65.8% in HBP being delivered to the intestinal phase during in vitro digestion of microparticles. When applied in gummies, microcapsule gummies retained satisfactory sustained-release in vitro digestion (23.0% released in the stomach and 66.2% in the small intestine). In contrast, the unencapsulated gummies exhibited a burst release (74.4%) at 30 min in gastric digestion. This study provides theoretical and technical insights into the development of plant-derived functional foods and promotes the practical application of microencapsulation in functional gummy candies.<\/jats:p>","DOI":"10.3390\/foods15081332","type":"journal-article","created":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T07:29:29Z","timestamp":1776065369000},"page":"1332","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Enzyme-Assisted Extraction and Preparation of Saponin Microcapsules and Gelatin Gummies: Characterization and In Vitro Digestion"],"prefix":"10.3390","volume":"15","author":[{"given":"Yehui","family":"Zhou","sequence":"first","affiliation":[{"name":"The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"},{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jie","family":"Long","sequence":"additional","affiliation":[{"name":"The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"},{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Enduo","family":"Ma","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"},{"name":"BioBor (Guangdong) Health Technology Co., Ltd., 180 Shengli South Road, Jiangmen 529000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xia","family":"Zheng","sequence":"additional","affiliation":[{"name":"BioBor (Guangdong) Health Technology Co., Ltd., 180 Shengli South Road, Jiangmen 529000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xingfei","family":"Li","sequence":"additional","affiliation":[{"name":"The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"},{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7802-9722","authenticated-orcid":false,"given":"Zhengyu","family":"Jin","sequence":"additional","affiliation":[{"name":"The State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"},{"name":"School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Xu, T., Zhu, G., and Han, S. 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