Calcium-alginate microparticles for sustained release of catechin prepared via an emulsion gelation technique

• Published in: Food science and biotechnology Vol. 25; no. 5; pp. 1337 - 1343
• Main Authors: Kim, Eun Suh, Lee, Ji-Soo, Lee, Hyeon Gyu
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.10.2016; Springer Nature B.V; 한국식품과학회
• Subjects: Alginates; Alginic acid; Beads; Calcium; Calcium alginate; Calcium chloride; Catechin; Chemistry; Chemistry and Materials Science; Controlled release; Encapsulation; Food Science; Gelation; Helianthus; Microparticles; Nutrition; Oils & fats; Oleic acid; Sunflower oil; Sunflowers; Sustained release; Vegetable oils; 식품과학; ionic gelation; calcium alginate microparticle; catechin; emulsion gelation technique; release property
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-016-0210-8

Catechin-loaded Ca-alginate beads and microparticles were prepared by an emulsion gelation method using sunflower oil for efficient sustained release of catechin. The emulsion was prepared by sequential mixing of alginate, oil, and oleic acid ester as an emulsifier. Encapsulation efficiency (EE) and inhibition of catechin release of the beads were significantly increased approximately to 453.83 and 148.71% by the emulsion gelation technique, respectively ( p <0.05). For the microparticles, the highest inhibition of catechin release after 1 h of incubation (78.82%) was observed at the microparticles prepared by 5% (w/w) oil, 3% (w/w) alginate, 4% (w/v) CaCl 2 , and 200 mg catechin with the most hydrophilic emulsifier, decaglycerol mono-ester. Moreover, the catechin release was sustained at acidic conditions and increased with increase in pH of release medium. These results suggest that catechin encapsulation within Ca-alginate particles by emulsion gelation method can be an effective delivery system for catechin.