Current industry trends advocate for the utilization of innovative technology to encapsulate nutrients. Novel techniques are used to increase active nutritional ingredients\\\\\\\' stability and bioaccessibility. In this study, the immobilization of curcumin in the liposome-hydrogel system was developed using electro-hydrodynamic atomization (EHDA) at different mixing ratios (30:70, 60:40, and 50:50 v/v). The hydrogels were prepared by using alginate biopolymers incorporated with Alyssum homocarpum seed gum (AHSG). The results revealed that the encapsulation efficiency increased from 43.17% ± 0.52 to 54.89% ± 0.66 with an increasing curcumin liposome (Cur-Lip) to hydrogel ratio. Reduced liposome to alginate/AHSG ratio resulted in larger particle size (from 0.06 ± 0.05 to 0.13 ± 0.03 mm) and more uniform morphology. The thermal stability of hydrogel particles containing Cur-Lip was higher than that of Cur-Lip. Also, increasing the ratio of hydrogel to liposome delayed the release of curcumin over time at room and refrigerator temperatures. The FTIR spectrum indicated that the characteristic peak of Cur-Lip was not present in the spectrum of hybrid systems. The XRD spectrum confirmed the complete coating of the gums on the surface of the liposomes. Overall, the release profile of the gastrointestinal tract demonstrates an enhancement in the bioaccessibility of curcumin within electrosprayed liposome-in-alginate/AHSG hydrogels compared to Cur-Lip and pure curcumin.

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