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Calcium-alginate microparticles for sustained release of catechin prepared via an emulsion gelation technique

Title
Calcium-alginate microparticles for sustained release of catechin prepared via an emulsion gelation technique
Author
이지수
Keywords
catechin; calcium alginate microparticle; ionic gelation; release property; emulsion gelation technique
Issue Date
2016-10
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v. 25, NO 5, Page. 1337-1343
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.
URI
https://link.springer.com/article/10.1007%2Fs10068-016-0210-8http://repository.hanyang.ac.kr/handle/20.500.11754/99293
ISSN
1226-7708; 2092-6456
DOI
10.1007/s10068-016-0210-8
Appears in Collections:
RESEARCH INSTITUTE[S](부설연구소) > KOREAN LIVING SCIENCE RESEARCH INSTITUTE(한국생활과학연구소) > Articles
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