Coating layers and the use of fillers can alter the microgel's functional performance such as texture modifiers or delivery systems. The present research evaluates how the rheological properties of gellan-collagen peptides microgels suspensions and digestibility behavior can be modulated by the addition of a coating layer and by the use of starch (filler agent). Gellan-collagen peptides microgels were successfully produced through atomization process. Starch addition decreased anthocyanin retention (~ 1%) for non-coated particles, and for all formulations caused peptides loss (~ 32%), besides increasing the polydispersity of the microgels (> SPAN value). Gellan coating, on the other hand, caused anthocyanin loss (~ 2.5%) for non-starch microgels, produced more uniform particle sizes (< SPAN) and decreased collagen peptides adsorption in 72%. Rheology data demonstrated that microgels without both coating and starch did not influence the relative viscosity of suspensions (ƞ_rel) independently of concentration, within the range evaluated (2.5% – 15%). Moreover, the addition of starch in coated microgels led to a synergistic effect on the increase of ƞ_rel, indicating that these microgels can exert greater influence on the viscosity of the product to which they are applied. Regarding the in vitro digestibility, although no particle disintegration was observed for any formulation before the intestinal phase, a distinguished degrading behavior occurred during this last stage, where coated particles added with starch exhibited the least degraded structure. Our work shows the potential of gellan-collagen peptides microgels for application in foods with high moisture content and to act as carriers of drugs and bioactive compounds for protection and controlled release applications.

涂层和填料的使用可以改变微凝胶的功能性能，例如质地改性剂或输送系统。本研究评估了如何通过添加涂层和使用淀粉（填充剂）来调节结冷胶-胶原肽微凝胶悬浮液的流变特性和消化率行为。通过雾化工艺成功制备结冷胶-胶原肽微凝胶。除了增加微凝胶的多分散性（> SPAN 值）之外，淀粉添加降低了非包被颗粒的花青素保留率 (~ 1%)，并且所有配方都会导致肽损失 (~ 32%)。另一方面，结冷胶涂层会导致非淀粉微凝胶的花青素损失 (~ 2.5%)，产生更均匀的粒径 (< SPAN) 并降低了 72% 的胶原蛋白肽吸附。流变学数据表明，没有涂层和淀粉的微凝胶不会影响悬浮液的相对粘度（ƞ_rel ) 与浓度无关，在评估范围内 (2.5% – 15%)。此外，在包被的微凝胶中添加淀粉导致对ƞ _rel的增加产生协同作用_，表明这些微凝胶可以对它们所应用的产品的粘度产生更大的影响。关于体外消化率，尽管在肠期之前没有观察到任何制剂的颗粒分解，但在最后阶段发生了显着的降解行为，其中添加了淀粉的包衣颗粒表现出最少的降解结构。我们的工作显示了结冷胶-胶原肽微凝胶在高水分食品中的应用潜力，并作为药物和生物活性化合物的载体，用于保护和控释应用。