Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2024-08-24 DOI:10.1016/j.foostr.2024.100385

Saima Nigar, Kadavakollu Subrahmanyam, Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat

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引用次数: 0

Abstract

Grape seed polyphenols (GSP) were encapsulated in alginate-modified millet starch composite matrix using internal gelation. Millet starch was modified using ultrasound (US) for 10, 20, 30, and 40 min. The application of US reduced the long-range order and increased the short-range order of starch, consequently increasing its solubility. FESEM analysis revealed that US-treatment induced fissures and grooves on the surface of starch granules and disintegrated the starch particles. Particle size distribution analysis confirmed a significant reduction in mean particle size. US-treatment facilitated enhanced alginate-starch interactions owing to an increased surface area and improved hydrogen bonding, as corroborated by FTIR, XRD, and DSC results. The composite microencapsulates prepared from 40 min US-treated starch demonstrated the highest encapsulation efficiency (89.20 ± 1.10 %), heat and UV-light stability, and delayed GSP release in simulated gastrointestinal fluids. The best fit for the release behaviour of GSP from the composite microencapsulates was observed with Peppas-Sahlin model.

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海藻酸盐-小米淀粉复合基质作为控制葡萄籽多酚释放的新型载体：制备、表征和体外释放行为

利用内凝胶法将葡萄籽多酚（GSP）封装在海藻酸盐改性的小米淀粉复合基质中。使用超声波（US）对小米淀粉进行了 10、20、30 和 40 分钟的改性。US 的应用降低了淀粉的长程有序性，增加了短程有序性，从而提高了淀粉的溶解度。FESEM 分析表明，US 处理会在淀粉颗粒表面产生裂缝和沟槽，并使淀粉颗粒崩解。粒度分布分析证实，平均粒度显著减小。傅立叶变换红外光谱（FTIR）、X射线衍射（XRD）和DSC结果证实，由于表面积增大和氢键的改善，US处理促进了海藻酸盐-淀粉之间的相互作用。经 40 分钟 US 处理的淀粉制备的复合微胶囊在模拟胃肠液中表现出最高的封装效率（89.20 ± 1.10 %）、热稳定性和紫外线稳定性以及 GSP 释放延迟。Peppas-Sahlin模型最符合GSP从复合微胶囊中的释放行为。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.