Novel Blueberry Leaf Polysaccharide–Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release

Curcumin is a natural active ingredient with various health benefits but suffers from poor water solubility, chemical instability, and rapid metabolism. This study developed a novel composite gel, blueberry leaf polysaccharide–xanthan gum (BLP-XG), for the protection and delivery of curcumin. The experimental results demonstrate that the formation of stable composite gel networks is predominantly facilitated by hydrogen bonding and electrostatic interactions between BLP and XG components. In...