Hydrogels consisting of a blend of sodium alginate and κ-carrageenan aqueous solutions were prepared using Ca²⁺ as the gelling agent in a shell material formulation for encapsulation of food-grade ginger oil. A preliminary study on the rheological and textural behavior of two hydrogels prepared from (1) alginate water solution and (2) alginate blended with κ-carrageenan in water showed that the latter produced gels with higher values of elastic and viscous moduli and gel strength, related to added mechanical rigidity. In the encapsulation of ginger oil, 4 formulations of shell material were prepared from 1% w/w alginate solution and from the blend of 1% w/w alginate solution with 1.5% w/w κ-carrageenan (at 80:20 v/v ratio) with and without incubation in a 0.1 w/w chitosan solution as a final coating in a two-stage capsule hardening procedure. The ability of the formulated shell materials to protect the encapsulated ginger oil from oxidative degradation was measured using both primary and secondary oxidation products using peroxide value, p-anisidine value, and thiobarbituric acid reactive substances. Encapsulated ginger oil gave lower values of the oxidation products compared to unencapsulated. Moreover, the ginger oil extracted from capsules with alginate and κ-carrageenan, along with chitosan as the final coating, showed the lowest content of oxidation products throughout the storage period, suggesting a better protection of ginger oil.

在外壳材料配方中使用Ca ²⁺作为胶凝剂，制备了由藻酸钠和κ-角叉菜胶水溶液共混物组成的水凝胶，用于封装食品级姜油。对两种由（1）海藻酸盐水溶液和（2）海藻酸盐与κ-角叉菜胶共混制成的水凝胶的流变和组织行为的初步研究表明，后者产生的凝胶具有更高的弹性模量和粘性模量以及凝胶强度，与增加机械刚度有关。在生姜油的封装中，由1％w / w藻酸盐溶液和1％w / w藻酸盐溶液与1.5％w / wκ的混合物制备了4种壳材料制剂-角叉菜胶（以80:20 v / v的比例）在0.1 w / w壳聚糖溶液中孵育和不孵育，作为两步胶囊硬化过程的最终涂层。使用过氧化物值，对氨基苯胺值和硫代巴比妥酸反应性物质，使用一级和二级氧化产物，测定配制的壳材料保护包封的姜油免于氧化降解的能力。与未封装的姜油相比，封装的姜油的氧化产物值较低。此外，从藻酸盐和κ-角叉菜胶的胶囊中提取的姜油，连同壳聚糖作为最终包衣，在整个存储期间均显示出最低的氧化产物含量，表明对姜油的保护作用更好。