School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang, 110034, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; College of Grain Science and Technology, Shenyang Normal University, Shenyang, 110034, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, 510640, China.
Carbohydr Polym. 2021 May 15;260:117794. doi: 10.1016/j.carbpol.2021.117794. Epub 2021 Feb 14.
Hydrogel beads composed of oxidized gellan gum (OGG) and resistant starch (RS) were successfully fabricated by ionic cross-linking and used as delivery carriers for resveratrol. Firstly, OGG with different degrees of oxidation were prepared through 2, 2, 6, 6-tetramethylpiperidine-1-oxyl radical (TEMPO)-mediated oxidation, and characterized by Fourier transform infrared spectroscopy and carbon-13 nuclear magnetic resonance to prove that carboxyl groups were successfully introduced into the gellan gum molecules. Molecular weight, thermal stability, zeta potential and gelation temperature of OGG were also investigated. Subsequently, resveratrol was encapsulated into OGG/RS hydrogel beads in the form of resveratrol/β-cyclodextrins inclusion complexes. The addition of RS significantly influenced the morphological structure and swelling capacity of OGG/RS hydrogel beads. The OGG/RS hydrogel beads exhibited a pH-sensitivity and high encapsulation efficiency of resveratrol (84.95 %-90.73 %). Furthermore, the in-vitro release behaviors demonstrated that OGG/RS hydrogel beads showed good stability in simulated gastric fluids and sustained release of resveratrol in simulated intestinal fluids. The obtained results indicate that OGG/RS hydrogel beads show a potential as delivery system for resveratrol in the food industry.
由氧化结冷胶（OGG）和抗性淀粉（RS）组成的水凝胶珠通过离子交联成功制备，并用作白藜芦醇的递送载体。首先，通过 2,2,6,6-四甲基哌啶-1-氧自由基（TEMPO）介导的氧化制备了不同氧化度的 OGG，并通过傅里叶变换红外光谱和 13C 核磁共振证明成功地将羧基引入到结冷胶分子中。还研究了 OGG 的分子量、热稳定性、Zeta 电位和胶凝温度。随后，白藜芦醇以白藜芦醇/β-环糊精包合物的形式被包封到 OGG/RS 水凝胶珠中。RS 的添加显著影响 OGG/RS 水凝胶珠的形态结构和溶胀能力。OGG/RS 水凝胶珠表现出对 pH 的敏感性和对白藜芦醇的高包封效率（84.95%-90.73%）。此外，体外释放行为表明，OGG/RS 水凝胶珠在模拟胃液中表现出良好的稳定性，并在模拟肠液中持续释放白藜芦醇。研究结果表明，OGG/RS 水凝胶珠在食品工业中作为白藜芦醇的递送系统具有潜力。
