Abstract
Glucose oxidase (GOX) is widely used in bakery applications to improve dough rheology and bread quality. However, its direct addition to formulations limits its functionality due to premature enzymatic activity. This study used electrospraying to encapsulate GOX using chia mucilage and sodium alginate as biopolymeric wall materials. Three drying methods-critical point drying (CPD), Lyophilization/freeze-drying (LC), and oven drying (OD)-were compared to evaluate their impact on encapsulation efficiency (EE), enzymatic activity retention, and microstructural integrity. Our findings reveal that CPD preserved the porous structure of the microcapsules, minimizing enzymatic leakage and yielding the highest EE (70%). In contrast, LC induced ice crystal formation, disrupting the polymer network and leading to a moderate EE (27.43%), whereas OD resulted in extensive capsule shrinkage, causing significant enzyme loss (57.1%). The release kinetics of GOX during mixing were best described by the Korsmeyer-Peppas model (R(2) = 0.999), indicating a non-Fickian diffusion mechanism influenced by polymer relaxation. These results demonstrate that drying technique selection plays a crucial role in encapsulated enzymes' stability and release behavior, providing new insights for optimizing enzyme delivery in bakery applications.