菊粉对作为维生素 B12 给药系统的核壳水凝胶珠的结构、理化和体外胃肠道释放特性的影响

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-09-18 DOI:10.1016/j.foodchem.2024.141351

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引用次数: 0

摘要

本研究开发了核壳水凝胶珠，作为维生素 B12 的控释递送系统。使用结冷胶（GG）制备了维生素 B12 负载微凝胶（MG）。将 MG 加入填充/涂有不同浓度（0 %、1 %、3 %、5 % 和 10 %）菊粉（IN）的豌豆蛋白分离物（PPI）和海藻酸钠（AL）基质中，制成了核壳水凝胶珠。根据 XRD 分析，MG 成功地融入了核壳水凝胶珠中。在 FE-SEM 和 FT-IR 分析中，由于 IN 与珠子之间的氢键作用，随着 IN 浓度的增加，珠子的表面更加光滑，结构更加致密。随着 IN 浓度从 0% 增加到 10%，封装效率分别从 68.64% 增加到 82.36%。在模拟口腔和胃部条件下，核壳水凝胶珠的累积释放量低于 MG，而在模拟肠道条件下，随着 IN 浓度的增加，可观察到更持久的释放。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of inulin on structural, physicochemical, and in vitro gastrointestinal tract release properties of core-shell hydrogel beads as a delivery system for vitamin B12

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Effect of inulin on structural, physicochemical, and in vitro gastrointestinal tract release properties of core-shell hydrogel beads as a delivery system for vitamin B12

In this study, core-shell hydrogel beads were developed as a controlled-release delivery system for vitamin B12. Vitamin B12-loaded microgels (MG) were prepared using gellan gum (GG). Core-shell hydrogel beads were produced by incorporating MG into pea protein isolate (PPI) and sodium alginate (AL) matrix filled/coated with different concentrations (0 %, 1 %, 3 %, 5 %, and 10 %) of inulin (IN). Based on XRD analysis, MG was successfully incorporated into core-shell hydrogel beads. In FE-SEM and FT-IR analyses, the smoother surface and denser structure of the beads were observed as IN concentration increased due to hydrogen bonds between IN and the beads. The encapsulation efficiency increased from 68.64 % to 82.36 % as IN concentration increased from 0 % to 10 %, respectively. After exposure to simulated oral and gastric conditions, core-shell hydrogel beads exhibited a lower cumulative release than MG, and a more sustained release was observed as IN concentration increased in simulated intestinal conditions.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.