Lee Ji-Soo, Kim Eek-Joo, Chung Donghwa, Lee Hyeon Gyu
Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea.
Colloids Surf B Biointerfaces. 2009 Nov 1;74(1):17-22. doi: 10.1016/j.colsurfb.2009.06.018. Epub 2009 Jun 23.
Catechin-loaded calcium pectinate gel beads prepared by internal gelation were characterized for their catechin entrapment efficiency and release behavior. The entrapment efficiency was higher when the beads were prepared with a lower catechin-to-pectin ratio, shorter gelling time, higher pectin concentration, and lower acetic acid concentration. The entrapment efficiency was much higher under all tested conditions, when the beads were prepared by internal gelation instead of external gelation. The catechin release was slower for the beads prepared with lower catechin-to-pectin ratio, longer gelling time, and higher concentrations of pectin and acetic acid in both simulated gastric and intestinal fluids. Antioxidant power of catechin was effectively maintained in alkaline simulated intestinal fluid when catechin was entrapped within the beads, compared to cases where it was not entrapped, indicating that the beads can protect catechin molecules from the alkaline environment and release them in a sustained fashion.
通过内部凝胶化制备的负载儿茶素的果胶酸钙凝胶珠，对其儿茶素包封效率和释放行为进行了表征。当制备珠子时，儿茶素与果胶的比例较低、凝胶化时间较短、果胶浓度较高且乙酸浓度较低时，包封效率较高。在所有测试条件下，通过内部凝胶化而非外部凝胶化制备珠子时，包封效率要高得多。在模拟胃液和肠液中，对于儿茶素与果胶比例较低、凝胶化时间较长以及果胶和乙酸浓度较高的珠子，儿茶素释放较慢。与未包封儿茶素的情况相比，当儿茶素被包封在珠子中时，其抗氧化能力在碱性模拟肠液中得到有效维持，这表明珠子可以保护儿茶素分子免受碱性环境影响，并以持续方式释放它们。
