Calcium-alginate beads loaded with gallic acid: Preparation and characterization

Jinglei Li; Su Yeon Kim; Xiguang Chen; Hyun Jin Park

doi:10.1016/j.lwt.2016.01.012

Calcium-alginate beads loaded with gallic acid: Preparation and characterization

Jinglei Li, Su Yeon Kim, Xiguang Chen, Hyun Jin Park

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

75 Citations (Scopus)

Abstract

Electrospray technique was used to prepare alginate beads with controllable size from about 200 μm to 1.3 mm by adjusting the working voltage. The encapsulation ability of alginate beads for gallic acid, a model hydrophilic phenolic compound, was investigated. Loading amount of gallic acid varied from 7 g/100 g-12 g/100 g among alginate beads samples. Fourier-transform infrared and differential scanning calorimetry result confirmed the inclusion of gallic acid. Moreover, no autoxidation of gallic acid was observed in the formulated alginate beads. Release profile result indicated that in simulated intestinal fluid the release was faster than that in gastric fluid. The release pattern was influenced by both loading amount of gallic acid and size of alginate beads. Our results suggest that alginate beads fabricated by electrospray method is a promising delivery system for water soluble phenolic compound like gallic acid.

Original language	English
Pages (from-to)	667-673
Number of pages	7
Journal	LWT - Food Science and Technology
Volume	68
DOIs	https://doi.org/10.1016/j.lwt.2016.01.012
Publication status	Published - 2016 May 1

Keywords

Cross-linking
Electrospray
In vitro release
Size
Voltage

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2016.01.012

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title = "Calcium-alginate beads loaded with gallic acid: Preparation and characterization",

abstract = "Electrospray technique was used to prepare alginate beads with controllable size from about 200 μm to 1.3 mm by adjusting the working voltage. The encapsulation ability of alginate beads for gallic acid, a model hydrophilic phenolic compound, was investigated. Loading amount of gallic acid varied from 7 g/100 g-12 g/100 g among alginate beads samples. Fourier-transform infrared and differential scanning calorimetry result confirmed the inclusion of gallic acid. Moreover, no autoxidation of gallic acid was observed in the formulated alginate beads. Release profile result indicated that in simulated intestinal fluid the release was faster than that in gastric fluid. The release pattern was influenced by both loading amount of gallic acid and size of alginate beads. Our results suggest that alginate beads fabricated by electrospray method is a promising delivery system for water soluble phenolic compound like gallic acid.",

keywords = "Cross-linking, Electrospray, In vitro release, Size, Voltage",

author = "Jinglei Li and Kim, {Su Yeon} and Xiguang Chen and Park, {Hyun Jin}",

note = "Funding Information: This research was supported by Kyung-Nong Company, the International Research & Development Program of the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (MEST) of Korea (Grant No. 2012K1A3A1A20031356 ), a Korea University grant, Korea University. Publisher Copyright: {\textcopyright} 2016 Elsevier Ltd.",

year = "2016",

month = may,

day = "1",

doi = "10.1016/j.lwt.2016.01.012",

language = "English",

volume = "68",

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journal = "LWT - Food Science and Technology",

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TY - JOUR

T1 - Calcium-alginate beads loaded with gallic acid

T2 - Preparation and characterization

AU - Li, Jinglei

AU - Kim, Su Yeon

AU - Chen, Xiguang

AU - Park, Hyun Jin

N1 - Funding Information: This research was supported by Kyung-Nong Company, the International Research & Development Program of the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (MEST) of Korea (Grant No. 2012K1A3A1A20031356 ), a Korea University grant, Korea University. Publisher Copyright: © 2016 Elsevier Ltd.

PY - 2016/5/1

Y1 - 2016/5/1

N2 - Electrospray technique was used to prepare alginate beads with controllable size from about 200 μm to 1.3 mm by adjusting the working voltage. The encapsulation ability of alginate beads for gallic acid, a model hydrophilic phenolic compound, was investigated. Loading amount of gallic acid varied from 7 g/100 g-12 g/100 g among alginate beads samples. Fourier-transform infrared and differential scanning calorimetry result confirmed the inclusion of gallic acid. Moreover, no autoxidation of gallic acid was observed in the formulated alginate beads. Release profile result indicated that in simulated intestinal fluid the release was faster than that in gastric fluid. The release pattern was influenced by both loading amount of gallic acid and size of alginate beads. Our results suggest that alginate beads fabricated by electrospray method is a promising delivery system for water soluble phenolic compound like gallic acid.

AB - Electrospray technique was used to prepare alginate beads with controllable size from about 200 μm to 1.3 mm by adjusting the working voltage. The encapsulation ability of alginate beads for gallic acid, a model hydrophilic phenolic compound, was investigated. Loading amount of gallic acid varied from 7 g/100 g-12 g/100 g among alginate beads samples. Fourier-transform infrared and differential scanning calorimetry result confirmed the inclusion of gallic acid. Moreover, no autoxidation of gallic acid was observed in the formulated alginate beads. Release profile result indicated that in simulated intestinal fluid the release was faster than that in gastric fluid. The release pattern was influenced by both loading amount of gallic acid and size of alginate beads. Our results suggest that alginate beads fabricated by electrospray method is a promising delivery system for water soluble phenolic compound like gallic acid.

KW - Cross-linking

KW - Electrospray

KW - In vitro release

KW - Size

KW - Voltage

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U2 - 10.1016/j.lwt.2016.01.012

DO - 10.1016/j.lwt.2016.01.012

M3 - Article

AN - SCOPUS:84962502899

SN - 0023-6438

VL - 68

SP - 667

EP - 673

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

ER -

Calcium-alginate beads loaded with gallic acid: Preparation and characterization

Abstract

Keywords

ASJC Scopus subject areas

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