College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, 53-108, Medellin, Colombia.
Sci Rep. 2021 Jan 14;11(1):1317. doi: 10.1038/s41598-020-80119-1.
To compare the encapsulation of annatto extract by external gelation (EG) and internal gelation (IG) and to maximize process yield (% Y), two central composite designs were proposed. Calcium chloride (CaCl) concentration (0.3-3.5%), alginate to gelling solution ratio (1:2-1:6); acetic acid (CHCOOH) concentration (0.2-5.0%) and alginate to gelling solution ratio (1:2-1:6) were taken as independent variables for EG and IG respectively. Release studies were conducted under different conditions; morphology, particle size, the encapsulation efficiency (EE), and release mechanism were evaluated under optimized conditions. The optimized EG conditions were 0.3% CaCl and 1:1.2 alginate to gelling solution ratio, whereas a 0.3% CHCOOH and 1:5 alginate to gelling solution ratio were optimized conditions for IG. When 20% extract was employed, the highest EE was achieved, and the largest release was obtained at a pH 6.5 buffer. The Peppas-Sahlin model presented the best fit to experimental data. Polyphenol release was driven by diffusion, whereas bixin showed anomalous release. These results are promising for application as modulated release agents in food matrices.
为了比较芫荽提取物的外部凝胶化（EG）和内部凝胶化（IG）包封，并使工艺产率（%Y）最大化，提出了两个中心复合设计。氯化钙（CaCl）浓度（0.3-3.5%）、海藻酸钠与凝胶溶液的比例（1:2-1:6）；醋酸（CHCOOH）浓度（0.2-5.0%）和海藻酸钠与凝胶溶液的比例（1:2-1:6）分别作为 EG 和 IG 的独立变量。在不同条件下进行释放研究；在优化条件下评估形态、粒径、包封效率（EE）和释放机制。EG 的优化条件为 0.3%CaCl 和 1:1.2 海藻酸钠与凝胶溶液的比例，而 IG 的优化条件为 0.3%CHCOOH 和 1:5 海藻酸钠与凝胶溶液的比例。当使用 20%的提取物时，可获得最高的 EE，在 pH6.5 缓冲液中可获得最大的释放。Peppas-Sahlin 模型最适合实验数据。多酚的释放是由扩散驱动的，而 bixin 则表现出异常释放。这些结果有望作为食品基质中调制释放剂的应用。
