Dripping-based microencapsulation using a novel Omani gum/alginate system: Formulation, characterization, and encapsulation efficiency

This study examined the potential of Omani gum (OG)/alginate composite beads for in vitro oral delivery of the model protein bovine serum albumin (BSA). Novel biopolymeric beads were fabricated using Boswellia sacra (OG) as the primary matrix component through an ionic gelation dripping technique, enabling efficient protein encapsulation and controlled release. BSA release profiles were assessed under varying pH conditions to simulate gastrointestinal environments. The physicochemical properties of the matrix solutions were characterized using zeta potential analysis, particle size measurements, and viscosity profiling. Beads were further analyzed by Fourier-transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, thermogravimetric analysis, differential scanning calorimetry, and Bradford assay quantification via ultraviolet–visible spectroscopy. Strong intermolecular interactions between OG and sodium alginate (SA) contributed to enhanced structural stability and sustained BSA release. Among the tested formulations, Blends B (40% OG) and C (50% OG) demonstrated the most favorable encapsulation behavior. Blend B exhibited delayed and sustained release kinetics at neutral pH, characterized by minimal early release and compact bead morphology, while Blend C displayed optimal thermal stability, uniform bead geometry, and balanced release behavior. These findings highlight Boswellia sacra as a promising natural and sustainable encapsulation agent, supporting the potential of OG/SA matrices in pharmaceutical and nutraceutical protein delivery.