Theses (Faculty of Pharmacy)

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Formulation of Alginate Nanoparticles from Green Pea Extract
Nadri, Ehsan; Bácskay, IIdikó; Sinka, Dávid zsolt; DE--Gyógyszerésztudományi Kar
This thesis explores a novel way to harness the health benefits of green pea extract / by improving its stability and bioavailability using sodium alginate-based nanoparticles. Green peas are rich in fiber, antioxidants, and plant-based nutrients with proven benefits for digestion, blood sugar control, heart health, and more. However, their natural compounds are sensitive and degrade easily, limiting their use in medicines or health supplements. To address this, the study developed and tested a nanoparticle encapsulation system using calcium-alginate beads. This method helps protect the green pea extract and enables a controlled, slow release over time—ideal for both pharmaceutical and food applications. Key Findings: • Nanoparticles averaged ~149 nm in size with a stable surface charge (zeta potential: -15.56 mV). • Encapsulation efficiency was high at 92%, meaning most of the extract was successfully enclosed within the beads. • The beads absorbed water well (EWU: ~79%), indicating good swelling behavior. • Dissolution studies showed gradual release, with over 58% of the extract released in one hour. Overall, the research shows that alginate nanoparticles are a promising vehicle for delivering plant-based bioactives like green pea extract in a more effective and stable way.