Calcium-alginate microparticles for sustained release of catechin prepared via an emulsion gelation technique
- Authors
- Kim, Eun Suh; Lee, Ji-Soo; Lee, Hyeon Gyu
- Issue Date
- Oct-2016
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- catechin; calcium alginate microparticle; ionic gelation; release property; emulsion gelation technique
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.5, pp.1337 - 1343
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 25
- Number
- 5
- Start Page
- 1337
- End Page
- 1343
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/153848
- DOI
- 10.1007/s10068-016-0210-8
- ISSN
- 1226-7708
- Abstract
- 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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/153848)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.