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

Authors
Li, JingleiKim, Su YeonChen, XiguangPark, Hyun Jin
Issue Date
5월-2016
Publisher
ELSEVIER SCIENCE BV
Keywords
Electrospray; Voltage; Cross-linking; Size; In vitro release
Citation
LWT-FOOD SCIENCE AND TECHNOLOGY, v.68, pp.667 - 673
Indexed
SCIE
SCOPUS
Journal Title
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume
68
Start Page
667
End Page
673
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/88777
DOI
10.1016/j.lwt.2016.01.012
ISSN
0023-6438
Abstract
Electrospray technique was used to prepare alginate beads with controllable size from about 200 gm 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. (C) 2016 Elsevier Ltd. All rights reserved.
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PARK, HYUN JIN
생명과학대학 (식품공학과)
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