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

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

Research output: Contribution to journalArticle

22 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 languageEnglish
Pages (from-to)667-673
Number of pages7
JournalLWT - Food Science and Technology
Volume68
DOIs
Publication statusPublished - 2016 May 1

Fingerprint

calcium alginate
Gallic Acid
alginates
gallic acid
phenolic compounds
autoxidation
Differential Scanning Calorimetry
Fourier Analysis
encapsulation
differential scanning calorimetry
alginic acid
Stomach
stomach
Water
methodology

Keywords

  • Cross-linking
  • Electrospray
  • In vitro release
  • Size
  • Voltage

ASJC Scopus subject areas

  • Food Science

Cite this

Calcium-alginate beads loaded with gallic acid : Preparation and characterization. / Li, Jinglei; Kim, Su Yeon; Chen, Xiguang; Park, Hyun Jin.

In: LWT - Food Science and Technology, Vol. 68, 01.05.2016, p. 667-673.

Research output: Contribution to journalArticle

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