Impact of calcium ions and degree of oxidation on the structural, physicochemical, and in-vitro release properties of resveratrol-loaded oxidized gellan gum hydrogel beads

Oxidized gellan gum (OGG) hydrogel beads as delivery systems for resveratrol were fabricated by ionic cross linking with calcium chloride (CaCl2). The degree of oxidation (DO) and CaCl2 concentration had significant influences on the formation and functional properties of hydrogel beads. The resveratrol encapsulation efficiency (66.43%-79.84%) and loading capacity (4.15%-5.05%) of OGG hydrogel beads were enhanced as DO increased. The hydrogel beads exhibited a uniform spherical shape as observed by scanning electron microscope. Fourier transform infrared spectroscopy analysis confirmed that hydrogen bonds and ionic interaction participated in the formation of hydrogel beads. X-ray diffraction analysis revealed that the physical state of resveratrol was changed from crystalline to amorphous form after encapsulation. Furthermore, the physical stability and antioxidant capacity evaluation demonstrated that the hydrogel bead fabricated with DO80 OGG and CaCl2 concentration of 1.0 M could provide high protection for resveratrol against degradation by environmental stresses and maintain its antioxidant capacity. The DO and CaCl2 concentrations could modulate the in-vitro release behaviors of hydrogel beads and obtain a good small intestinal-targeted release of resveratrol at high DO and medium CaCl2 concentration. These findings suggested that a promising delivery system for encapsulating bioactive ingredients can be fabricated by rational design.

Automated summary

Oxidized gellan gum (OGG) hydrogel beads were used as delivery systems for resveratrol. The degree of oxidation (DO) and CaCl2 concentration had significant effects on the formation and functional properties of hydrogel beads. The resveratrol encapsulation efficiency and loading capacity of OGG hydrogel beads increased with higher DO. The hydrogel beads showed a uniform spherical shape and were formed through hydrogen bonds and ionic interaction. Encapsulation of resveratrol changed its physical state from crystalline to amorphous form. Hydrogel beads fabricated with DO80 OGG and 1.0 M CaCl2 provided high protection and maintained the antioxidant capacity of resveratrol. DO and CaCl2 concentrations controlled the in-vitro release behaviors of hydrogel beads and achieved targeted release of resveratrol in the small intestine.