Journal
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Volume 11, Issue 3, Pages 323-333Publisher
WALTER DE GRUYTER GMBH
DOI: 10.1515/ijfe-2014-0314
Keywords
salidroside; chitoson microsphere; genipin crosslinking; sustained release
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Funding
- Planning Subject of the Twelfth Five-Year-Plan National Science and Technology for the Rural development of China [2013AA102203-05]
- National Natural Science Foundation of China [21266020]
- Natural Science Foundation of Jiangxi Province [20142BAB213003]
- Jiangxi Department of Education Fund [GJJ13039]
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Chitosan microspheres (CsMs) that encapsulate salidroside (Sal) were prepared by the emulsion crosslinking method with naturally occurring genipin (Gp) and then examined for their in vitro release. Sal-loaded CsMs (Sal-CsMs) showed nearly spherical and smooth surfaces with internal voids. The particle size of Sal-CsMs ranged within 0.56-5.01 mu m, and their encapsulation efficiency and loading capacity were beyond 77.58% and 23.29%, respectively. The stability of Sal improved after entrapment into the CsMs. The release rate of Sal from CsMs was initially rapid, followed by sustained release. The release behavior depended on the pH of the release medium. The main release mechanisms underlying the release procedure were anomalous behavior and Fickian diffusion. These results indicated that CsMs with a novel crosslinker of Gp was a potential carrier system for producing functional foods containing Sal.
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