Zhao Lingxin, Li Jiapeng, Ding Yangyue, Sun Liping
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Foods. 2024 May 29;13(11):1711. doi: 10.3390/foods13111711.
Natural polyphenols have drawbacks such as instability and low bioavailability, which can be overcome by encapsulated slow-release systems. Natural polymer hydrogels are ideal materials for slow-release systems because of their high biocompatibility. In this study, Longzhua mushroom polysaccharide hydrogel (LMPH) was used to encapsulate rambutan peel polyphenols (RPP) and delay their release time to improve their stability and bioavailability. The mechanical properties, rheology, stability, swelling properties, water-holding capacity, RPP loading, and slow-release behavior of LMPH were investigated. The results showed that LMPH has adequate mechanical and rheological properties, high thermal stability, excellent swelling and water-holding capacity, and good self-healing behavior. Increasing the polysaccharide content not only improved the hardness (0.17-1.13 N) and water-holding capacity of LMPH (90.84-99.32%) but also enhanced the encapsulation efficiency of RPP (93.13-99.94%). The dense network structure slowed down the release of RPP. In particular, LMPH5 released only 61.58% at 48 h. Thus, a stable encapsulated slow-release system was fabricated using a simple method based on the properties of LMPH. The developed material has great potential for the sustained release and delivery of biologically active substances.
天然多酚类物质存在稳定性差和生物利用度低等缺点，而包封缓释系统可以克服这些缺点。天然聚合物水凝胶因其高生物相容性而成为缓释系统的理想材料。在本研究中，采用龙爪菇多糖水凝胶（LMPH）包封红毛丹果皮多酚（RPP），并延迟其释放时间，以提高其稳定性和生物利用度。研究了LMPH的力学性能、流变学、稳定性、溶胀性能、持水能力、RPP负载量和缓释行为。结果表明，LMPH具有足够的力学和流变性能、高热稳定性、优异的溶胀和持水能力以及良好的自愈行为。增加多糖含量不仅提高了LMPH的硬度（0.17 - 1.13 N）和持水能力（90.84 - 99.32%），还提高了RPP的包封效率（93.13 - 99.94%）。致密的网络结构减缓了RPP的释放。特别是，LMPH5在48 h时仅释放了61.58%。因此，基于LMPH的性质，采用简单方法制备了一种稳定的包封缓释系统。所开发的材料在生物活性物质的缓释和递送方面具有巨大潜力。
