Calcium-alginate microparticles for sustained release of catechin prepared via an emulsion gelation technique

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• 作者：Eun Suh Kim ; Ji-Soo Lee ; Hyeon Gyu Lee
• 关键词：catechin ; calcium alginate microparticle ; ionic gelation ; release property ; emulsion gelation technique
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：25
• 期：5
• 页码：1337-1343
• 全文大小：1,468 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456
• 卷排序：25

文摘

Catechin-loaded Ca-alginate beads and microparticles were prepared by an emulsion gelation method using sunflower oil for efficient sustained release of catechin. The emulsion was prepared by sequential mixing of alginate, oil, and oleic acid ester as an emulsifier. Encapsulation efficiency (EE) and inhibition of catechin release of the beads were significantly increased approximately to 453.83 and 148.71% by the emulsion gelation technique, respectively (p<0.05). For the microparticles, the highest inhibition of catechin release after 1 h of incubation (78.82%) was observed at the microparticles prepared by 5% (w/w) oil, 3% (w/w) alginate, 4% (w/v) CaCl₂, and 200 mg catechin with the most hydrophilic emulsifier, decaglycerol mono-ester. Moreover, the catechin release was sustained at acidic conditions and increased with increase in pH of release medium. These results suggest that catechin encapsulation within Ca-alginate particles by emulsion gelation method can be an effective delivery system for catechin.