期刊
FOOD CHEMISTRY
卷 161, 期 -, 页码 53-59出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.03.125
关键词
Enzyme-triggered release; Double-layered microparticle; Targeted delivery; In vitro digestion model; Response surface methodology
资金
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Education [NRF-2011-0010786]
- Ministry of Agriculture, Food and Rural Affairs, Republic of Korea [313021-3]
Double-layered microparticles for enzyme-triggered release in the gastrointestinal tract were prepared by spray-chilling a water/oil/water emulsion, which could be a promising candidate for the targeted delivery of water-soluble bioactive compounds. Based on response surface methodology, the optimum conditions for 2nd emulsifier content, concentration ratio of the single emulsion to the coating material, and dispersion fluid temperature were 201.5 mu mol, 0.30, and 10.1 degrees C, respectively. Morphological characterisation using an FE-SEM indicated that double-layered microparticles with diameters of 7-10 mu m were spherical and possessed scores of inner droplets. Release profiles generated using in vitro digestion models revealed that the core of double-layered microparticles was gradually released by enzymatic degradation when exposed to the simulated intestinal environment. The accumulative release reached 59.8 +/- 0.2% within a residence time of 3 h, whereas they were resistant to gastric release-stimuli, such as extremely low pH and pepsin (below 2.4 +/- 0.6%). (C) 2014 Elsevier Ltd. All rights reserved.
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