Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2024-01-23 DOI:10.1016/j.fhfh.2024.100177
Seyedeh Fatemeh Mousavi , Arash Koocheki , Behrouz Ghorani , Mohebbat Mohebbi
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Abstract

This study aimed to produce microgels by electrospraying of alginate/AHSG (Alyssum homolocarpum seed gum) dispersions at different mixing ratios (1:0, 3:1, 1:1) for encapsulation of curcumin. Addition of AHSG to alginate increased the ζ-potential while it reduced the viscosity of the dispersions. Increased alginate to AHSG ratio resulted in smaller microgels and more uniform morphology. Results confirmed that curcumin was physically entrapped within the microgels matrix. As the alginate to AHSG ratio decreased, the microgel's encapsulation efficiency and thermal stability (∆H) increased from 87.76 to 95.85 % and 23.84 to 40.33 (J/g), respectivly. The lowest curcumin release rate during storage was for 3:1 alginate:AHSG microgel (41.4 %). The microgels provided more protection for curcumin against UV irradiation. The release profiles of curcumin from microgels during in vitro digestion were controlled by the Fickian diffusion phenomenon. Overall, these results indicated that electrosprayed alginate/AHSG microgels enhanced the photostability and improved the controlled release of curcumin throughout the gastrointestinal tract.

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通过电喷雾技术形成海藻酸/杓兰种子胶(AHSG)微凝胶,以封装和释放姜黄素
本研究旨在通过电喷雾法生产不同混合比例(1:0、3:1、1:1)的海藻酸盐/AHSG(Alyssum homolocarpum seed gum)分散体微凝胶,以封装姜黄素。在海藻酸盐中添加 AHSG 增加了ζ电位,同时降低了分散体的粘度。提高海藻酸与 AHSG 的比例可使微凝胶更小,形态更均匀。结果证实,姜黄素被物理性地包裹在微凝胶基质中。随着海藻酸盐与 AHSG 比率的降低,微凝胶的封装效率和热稳定性(ΔH)分别从 87.76% 和 23.84% 提高到 95.85% 和 40.33 (J/g)。储存期间姜黄素释放率最低的是 3:1 的海藻酸:AHSG 微凝胶(41.4%)。微凝胶能更好地保护姜黄素免受紫外线照射。在体外消化过程中,姜黄素从微凝胶中的释放曲线受菲氏扩散现象控制。总之,这些结果表明,电喷雾海藻酸盐/AHSG 微凝胶增强了姜黄素的光稳定性,并改善了姜黄素在整个胃肠道的控释。
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4.50
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审稿时长
61 days
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