Morales Eduardo, Quilaqueo Marcela, Morales-Medina Rocío, Drusch Stephan, Navia Rodrigo, Montillet Agnès, Rubilar Mónica, Poncelet Denis, Galvez-Jiron Felipe, Acevedo Francisca
Scientific and Technological Bioresource Nucleus (BIOREN), Universidad de La Frontera, Avenida Francisco Salazar, Temuco 01145, Chile.
Department of Chemical Engineering, Faculty of Engineering and Sciences, Universidad de La Frontera, Casilla 54-D, Temuco 4811230, Chile.
Foods. 2024 Sep 12;13(18):2885. doi: 10.3390/foods13182885.
A common challenge in hydrogel-based delivery systems is the premature release of low molecular weight encapsulates through diffusion or swelling and reduced cell viability caused by the low pH in gastric conditions. A second biopolymer, such as chitosan, can be incorporated to overcome this. Chitosan is usually associated with colonic drug delivery systems. We intended to formulate chitosan-coated pectin beads for use in delaying premature release of the encapsulate under gastric conditions but allowing release through disintegration under intestinal conditions. The latter is of utmost importance in delivering most functional food ingredients. Therefore, this study investigated the impact of formulation and process conditions on the size, sphericity, and dissolution behavior of chitosan-coated hydrogel beads prepared by interfacial coacervation. The size and sphericity of the beads depend on the formulation and range from approximately 3 to 5 mm and 0.82 to 0.95, respectively. Process conditions during electro-dripping may be modulated to tailor bead size. Depending on the voltage, bead size ranged from 1.5 to 4 mm. Confocal laser scanning microscopy and scanning electron microscopy confirmed chitosan shell formation around the pectin bead. Chitosan-coated beads maintained their size and shape in simulated gastric fluid but experienced structural damage in simulated intestinal fluid. Therefore, they represent a novel delivery system for functional food ingredients.
基于水凝胶的递送系统面临的一个常见挑战是低分子量包封物通过扩散或溶胀过早释放，以及胃部环境中低pH值导致细胞活力降低。可以加入第二种生物聚合物，如壳聚糖来克服这一问题。壳聚糖通常与结肠药物递送系统相关。我们旨在制备壳聚糖包被的果胶珠，用于在胃部环境下延迟包封物的过早释放，但在肠道环境下通过崩解实现释放。后者对于递送大多数功能性食品成分至关重要。因此，本研究考察了配方和工艺条件对通过界面凝聚法制备的壳聚糖包被水凝胶珠的尺寸、球形度和溶解行为的影响。珠子的尺寸和球形度取决于配方，分别约为3至5毫米和0.82至0.95。电滴过程中的工艺条件可以进行调节以调整珠子尺寸。根据电压不同，珠子尺寸范围为1.5至4毫米。共聚焦激光扫描显微镜和扫描电子显微镜证实了果胶珠周围形成了壳聚糖壳。壳聚糖包被的珠子在模拟胃液中保持其尺寸和形状，但在模拟肠液中出现结构损伤。因此，它们代表了一种用于功能性食品成分的新型递送系统。
