D'Aniello Anna, Koshenaj Katerina, Ferrari Giovanna
ProdAl Scarl, c/o University of Salerno, 84084 Fisciano, Italy.
Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy.
Gels. 2023 Jun 27;9(7):521. doi: 10.3390/gels9070521.
This work aimed to carry out a preliminary study on the release of bioactive compounds loaded into starch-based hydrogels produced by high-pressure processing (HPP). As a study case, the experiments were carried out on rice starch HPP hydrogels. Rice starch (20% /) and green tea extract (2% /), suspended in distilled water, were treated by HPP at processing conditions enabling starch gelatinisation, namely 600 MPa for 15 min at room temperature. Additional experiments were carried out on samples that were further loaded with glycerol (5% /). Gel formation was assessed by analysing the gelatinisation extent, structuring level, and swelling power of the samples. At the processing conditions utilised, stable hydrogels were obtained even in the presence of the extract and/or the glycerol in the starch suspension. As expected, the colour of the hydrogels formed was affected by the addition of green tea extract in the starch solution. HPP starch hydrogels were characterised by Fourier transform infrared spectroscopy (FT-IR) to determine the interactions between the different compounds utilised in the formulation. Moreover, the release kinetics of bioactive compounds from HPP rice starch hydrogels was evaluated using a vertical Franz diffusion cells system, simulating a transdermal pattern. The diffusion of bioactive compounds was measured spectrophotometrically and via HPLC analysis. A controlled release of bioactive compounds from the hydrogel structure was detected, suggesting that small molecules, such as polyphenols, positively interacted with the rice starch HPP hydrogel network that allowed a smooth and constant release of these bioactive compounds over time.
本研究旨在对高压处理（HPP）制备的淀粉基水凝胶中生物活性化合物的释放进行初步研究。以大米淀粉HPP水凝胶为例进行实验。将大米淀粉（20% /）和绿茶提取物（2% /）悬浮于蒸馏水中，在能使淀粉糊化的加工条件下，即室温600 MPa处理15分钟，通过HPP进行处理。对进一步添加甘油（5% /）的样品进行了额外实验。通过分析样品的糊化程度、结构水平和溶胀能力来评估凝胶的形成。在所采用的加工条件下，即使淀粉悬浮液中存在提取物和/或甘油，也能获得稳定的水凝胶。正如预期的那样，淀粉溶液中添加绿茶提取物会影响形成的水凝胶的颜色。通过傅里叶变换红外光谱（FT-IR）对HPP淀粉水凝胶进行表征，以确定配方中使用的不同化合物之间的相互作用。此外，使用垂直Franz扩散池系统评估了生物活性化合物从HPP大米淀粉水凝胶中的释放动力学，模拟透皮模式。通过分光光度法和HPLC分析测量生物活性化合物的扩散。检测到生物活性化合物从水凝胶结构中的控释，这表明小分子，如多酚，与大米淀粉HPP水凝胶网络发生了积极相互作用，使得这些生物活性化合物能够随着时间的推移平稳且持续地释放。
