Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
Food Chem. 2025 Jan 15;463(Pt 3):141351. doi: 10.1016/j.foodchem.2024.141351. Epub 2024 Sep 18.
In this study, core-shell hydrogel beads were developed as a controlled-release delivery system for vitamin B12. Vitamin B12-loaded microgels (MG) were prepared using gellan gum (GG). Core-shell hydrogel beads were produced by incorporating MG into pea protein isolate (PPI) and sodium alginate (AL) matrix filled/coated with different concentrations (0 %, 1 %, 3 %, 5 %, and 10 %) of inulin (IN). Based on XRD analysis, MG was successfully incorporated into core-shell hydrogel beads. In FE-SEM and FT-IR analyses, the smoother surface and denser structure of the beads were observed as IN concentration increased due to hydrogen bonds between IN and the beads. The encapsulation efficiency increased from 68.64 % to 82.36 % as IN concentration increased from 0 % to 10 %, respectively. After exposure to simulated oral and gastric conditions, core-shell hydrogel beads exhibited a lower cumulative release than MG, and a more sustained release was observed as IN concentration increased in simulated intestinal conditions.
在这项研究中，开发了核壳水凝胶珠作为维生素 B12 的控释递送系统。使用结冷胶 (GG) 制备载有维生素 B12 的微凝胶 (MG)。通过将 MG 掺入豌豆分离蛋白 (PPI) 和海藻酸钠 (AL) 基质中，并填充/涂覆不同浓度 (0%、1%、3%、5%和 10%) 的菊粉 (IN) 来制备核壳水凝胶珠。基于 XRD 分析，MG 成功地掺入到核壳水凝胶珠中。在 FE-SEM 和 FT-IR 分析中，随着 IN 浓度的增加，由于 IN 与珠粒之间的氢键，珠粒的表面变得更加光滑，结构更加致密。包封效率从 68.64%增加到 82.36%，而 IN 浓度从 0%增加到 10%。在暴露于模拟口腔和胃条件后，与 MG 相比，核壳水凝胶珠表现出较低的累积释放率，并且随着 IN 浓度在模拟肠条件下的增加，观察到更持续的释放。
