| Vanillin cross-linked chitosan microspheres for controlled release of resveratrol | |
Peng, Hailong2; Xiong, Hua1; Li, Jinhua3 ; Xie, Mingyong1; Liu, Yuzhen1; Bai, Chunqing1; Chen, Lingxin3
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| 发表期刊 | FOOD CHEMISTRY
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| ISSN | 0308-8146 |
| 2010-07-01 | |
| 卷号 | 121期号:1页码:23-28 |
| 关键词 | Chitosan Microspheres Resveratrol Vanillin Cross-linker Controlled Release |
| 产权排序 | [Xiong, Hua; Xie, Mingyong; Liu, Yuzhen; Bai, Chunqing] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China; [Peng, Hailong] Nanchang Univ, Dept Chem & Pharmaceut Sci, Nanchang 330031, Peoples R China; [Li, Jinhua; Chen, Lingxin] Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China |
| 通讯作者 | Xiong, H, Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China |
| 作者部门 | 环境化学实验室 |
| 英文摘要 | In this work, resveratrol (Res) was incorporated into chitosan microspheres for controlled release and stabilisation. The microspheres were prepared by emulsion chemical cross-linking method, and vanillin was used as the novel cross-linker. The microspheres showed a smooth surface with irregular small particles and internal voids with a size distribution between 53 and 311 mu m. Interpenetrating network cross-linking mechanisms might account for the Schiff base reaction between chitosan and vanillin. The encapsulation efficiency of Res within microspheres was up to 93.68%. Res contained within microspheres was protected from light and heat compared with the free Res. In addition, release behaviours were governed by two distinct stages and dependent on pH of release media. Diffusion, swelling and erosion mechanisms might coexist for the full controlled release and Higuchi was the Most Suitable model for the whole release procedure, Thus, controlled release and stabilization of Res were achieved through incorporation of Res into cross-linked chitosan microspheres by vanillin. (C) 2009 Elsevier Ltd. All rights reserved.; In this work, resveratrol (Res) was incorporated into chitosan microspheres for controlled release and stabilisation. The microspheres were prepared by emulsion chemical cross-linking method, and vanillin was used as the novel cross-linker. The microspheres showed a smooth surface with irregular small particles and internal voids with a size distribution between 53 and 311 mu m. Interpenetrating network cross-linking mechanisms might account for the Schiff base reaction between chitosan and vanillin. The encapsulation efficiency of Res within microspheres was up to 93.68%. Res contained within microspheres was protected from light and heat compared with the free Res. In addition, release behaviours were governed by two distinct stages and dependent on pH of release media. Diffusion, swelling and erosion mechanisms might coexist for the full controlled release and Higuchi was the Most Suitable model for the whole release procedure, Thus, controlled release and stabilization of Res were achieved through incorporation of Res into cross-linked chitosan microspheres by vanillin. (C) 2009 Elsevier Ltd. All rights reserved. |
| 文章类型 | Article |
| 资助机构 | Key Projects in National Science & Technology Pillar Program [2006BAD27B04]; 863 Development Program of China [2008AA10Z332]; Nanchang University (China) ; Department of Science and Technology of Shandong Province of China [2008GG20005005] |
| 收录类别 | SCI |
| 语种 | 英语 |
| 关键词[WOS] | ANTIOXIDANT ACTIVITY ; CONTROLLED DELIVERY ; TRANS-RESVERATROL ; DRUG ; GLUTARALDEHYDE ; COMPLEXATION ; SOLUBILITY ; PROTECTION ; POLYMER ; CHITIN |
| 研究领域[WOS] | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| WOS记录号 | WOS:000275360200003 |
| 引用统计 | |
| 文献类型 | 期刊论文 |
| 条目标识符 | http://ir.yic.ac.cn/handle/133337/3733 |
| 专题 | 中国科学院海岸带环境过程与生态修复重点实验室_海岸带环境工程技术研究与发展中心 |
| 作者单位 | 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China 2.Nanchang Univ, Dept Chem & Pharmaceut Sci, Nanchang 330031, Peoples R China 3.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China |
| 推荐引用方式 GB/T 7714 | Peng, Hailong,Xiong, Hua,Li, Jinhua,et al. Vanillin cross-linked chitosan microspheres for controlled release of resveratrol[J]. FOOD CHEMISTRY,2010,121(1):23-28. |
| APA | Peng, Hailong.,Xiong, Hua.,Li, Jinhua.,Xie, Mingyong.,Liu, Yuzhen.,...&Chen, Lingxin.(2010).Vanillin cross-linked chitosan microspheres for controlled release of resveratrol.FOOD CHEMISTRY,121(1),23-28. |
| MLA | Peng, Hailong,et al."Vanillin cross-linked chitosan microspheres for controlled release of resveratrol".FOOD CHEMISTRY 121.1(2010):23-28. |
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