State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
Carbohydr Polym. 2020 May 15;236:115980. doi: 10.1016/j.carbpol.2020.115980. Epub 2020 Feb 11.
Developing alginate-based beads with liquid-core-shell structure is highly appealing for industrial applications as a promising delivery matrix material. Herein, based on the reaction-diffusion mechanism, a facile method that includes dissolving natural polymer in calcium ion core solution followed by dripping it to alginate shell bath is proposed through interfacial gelation. By facilely tuning the viscosity and surface tension, the boundary condition for forming spherical beads with applicable mechanical properties was obtained. The universal viscosity-boundary relationship was independent of the type or charge condition of polymers in liquid-core. However, chitosan in the core solution significantly affected mechanical properties due to polyelectrolyte interaction with alginate, based on FTIR and SEM analyses. Moreover, a larger spherical zone was obtained by adding a surfactant into the shell bath. By varying calcium ion concentration and reaction time, beads of superior mechanical properties were obtained with an increase in shell membrane compactness.
开发具有液芯-壳结构的海藻酸盐珠粒在工业应用中非常吸引人,因为它是一种很有前途的输送基质材料。在此,基于反应扩散机制,提出了一种简便的方法,包括将天然聚合物溶解在钙离子核心溶液中,然后将其滴加到海藻酸盐壳浴中,通过界面凝胶化形成液芯-壳结构。通过简单地调节粘度和表面张力,可以获得具有适用机械性能的球形珠粒的边界条件。通用的粘度-边界关系与液芯中聚合物的类型或电荷条件无关。然而,基于 FTIR 和 SEM 分析,核溶液中的壳聚糖由于与海藻酸盐的聚电解质相互作用,显著影响了机械性能。此外,在壳浴中加入表面活性剂可以获得更大的球形区域。通过改变钙离子浓度和反应时间,可以获得具有更高机械性能的珠粒,壳膜致密性增加。