Table 2 Regression equations for the responses affected by alginate and glucono delta lactone concentration and evaluation parameters: coefficients of determination (adj-R²). ANOVA results: p-value and lack of fit.

Factor	Regression coefficient (β)
	Constant (β₀)	Linear		Quadratic		Interaction	R²	F	p-value	Lack of fit
	Constant (β₀)	β₁	β₂	β₁₁	β₁₂	β₂₂	R²	F	p-value	Lack of fit
Catechin content	447.65	145.36	32.43	− 8.24	− 23.51	− 23.51	0.9555	36.69	0.0017	0.0069
Curcuminoid content	203.98	70.65	13.84	− 8.51	− 0.73	− 0.73	0.9539	38.23	0.0018	0.0036
Catechin encapsulation efficiency (%)	33.97	11.03	2.46	− 0.63	− 1.78	− 1.78	0.9550	36.69	0.0017	0.0069
Curcuminoid encapsulation efficiency (%)	33.24	11.51	2.26	1.39	− 0.12	− 0.12	0.9539	38.22	0.0018	0.0037
Catechin and curcuminoid encapsulation efficiency (%)	33.74	11.18	2.39	− 0.87	− 1.26	− 1.26	0.9576	41.68	0.0015	0.0036
Loading capacity of catechin and curcuminoid (%)	43.13	7.85	− 3.54	− 1.96	− 0.67	− 2.10	0.9547	16.84	0.0086	0.0051
Appearance	4.68	0.81	0.21	0.28	− 0.21	− 0.21	0.8132	8.83	0.0277	ns
Color	5.24	0.57	0.19	0.14	− 0.19	− 0.19	0.9426	30.58	0.0028	ns
Overall aroma	4.45	0.67	0.22	0.47	0.05	0.05	0.9074	18.63	0.0071	ns
Turmeric aroma	4.47	0.58	− 0.02	–	0.47	0.47	0.6951	7.84	0.0169	ns
Overall flavor	4.13	0.61	0.28	0.11	0.51	0.51	0.9536	38.03	0.0018	ns
Turmeric flavor	4.10	0.52	0.12	–	0.37	0.37	0.9213	36.12	0.0003	ns
Overall taste	4.10	0.85	0.34	–	–	–	0.8240	22.07	0.0009	ns
Sweet	2.57	0.60	0.25	0.58	–	–	0.6880	5.96	0.0384	ns
Bitter	3.19	1.33	0.23	0.76	0.17	0.17	0.9770	77.49	0.0005	ns
Overall liking	3.31	1.60	0.13	0.83	− 0.10	− 0.10	0.9635	48.50	0.0011	ns
Aftertaste	3.18	0.93	0.23	0.27	0.40	0.40	0.8365	10.21	0.0214	ns

β₀: intercept; β₁: alginate concentration (%); β₂: glucono delta lactone concentration (%); β₁₁: alginate concentration (%) x alginate concentration (%); β₁₂: alginate concentration (%) x glucono delta lactone concentration (%); β₂₂: glucono delta lactone concentration (%) x glucono delta lactone concentration (%).

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