期刊
FOOD HYDROCOLLOIDS
卷 82, 期 -, 页码 312-321出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.04.001
关键词
Controlled release; Encapsulation efficiency; beta-cyclodextrin; beta-glucan; Resistant starch
资金
- Department of Biotechnology [BT/PR7346/FNS/20/723/2012]
- Ministry of Food Processing [SERB/MOFPI/0001/2014]
Encapsulation of caffeine in different polysaccharide materials (beta-glucan, resistant starch, and beta-cyclodextrin) by freeze drying technique to form caffeine loaded microparticles and determine their morphological, structural, and steady release behavior in simulated gastrointestinal (GI) conditions was studied. Swelling index of beta-glucan and resistant starch was observed highest at pH 3 whereas at pH 6.5 swelling index decreased significantly (p <= 0.05). The morphology of the particles was characterized using SEM. The peaks at 1700 cm(-1), 950 cm(-1) and 1300-1350 cm(-1) confirm the presence of caffeine in encapsulated wall materials as shown by FTIR. DSC analysis revealed decrease in peak melting temperature of caffeine loaded microparticles. The particle size distribution revealed largest size of 297.553 mu m for resistant starch and smallest mean particle size of 95.17 mu m corresponding to that of beta-cyclodextrin whereas the highest encapsulation efficiency (96%) was observed in beta-glucan. beta-glucan showed maximum decline in the release of caffeine followed by resistant starch and beta-cyclodextrin under mimicked stomach conditions whereas RS provided more slow release in intestinal conditions. (c) 2018 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据