期刊
FOOD CHEMISTRY
卷 196, 期 -, 页码 396-404出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.09.050
关键词
Environmental stress; Microencapsule; Liposome; Chitosan; Alginate; Structure stability
资金
- National Natural Science Foundation of China [31401482, 21266021]
- Project of Education Department of Zhejiang Province [Y201432148]
- Foundation of Food Science and Engineering the Most Important Discipline of Zhejiang Province [JYTsp20142011]
- Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University [SKLF-KF-201406]
In this study, liposomes (LPs), chitosan (CH) coated LPs, sodium alginate (AL) and CH multilayered LPs (AL-CH-LPs) were developed based on the electrostatic interaction between charged polysaccharides at a certain pH. The increase of polymer layers on LPs led to a monotonic increase in size from similar to 600 (LPs) to similar to 1810 nm (AL-CH-LPs) and negative charge from -12.5 to -25.2 mV, regarded as a consequence of the formation of gradually expanded structures by cationic CH and anionic AL. The environmental stress including pH, storage and ionic strength (10-200 mM NaCl) had significant impact on the appearance and the particle size of the double-layered liposome (AL-CH-LPs). Furthermore, LPs showed the highest release rate of hydrophilic model ingredient (vitamin C) under gastrointestinal conditions, while the polymers had a capacity to reduce the vitamin C release in simulated intestinal fluid. This work provided useful information on the potential application of CH and AL based delivery systems. (C) 2015 Elsevier Ltd. All rights reserved.
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