Vanillin cross-linked chitosan microspheres for controlled release of resveratrol
Peng, Hailong2; Xiong, Hua1; Li, Jinhua3; Xie, Mingyong1; Liu, Yuzhen1; Bai, Chunqing1; Chen, Lingxin3
2010-07-01
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume121Issue:1Pages:23-28
Contribution Rank[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
AbstractIn 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.
Corresponding AuthorXiong, H, Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
KeywordChitosan Microspheres Resveratrol Vanillin Cross-linker Controlled Release
Department环境化学实验室 
Subject AreaChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
Funding OrganizationKey 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]
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Indexed BySCI
WOS KeywordANTIOXIDANT ACTIVITY ; CONTROLLED DELIVERY ; TRANS-RESVERATROL ; DRUG ; GLUTARALDEHYDE ; COMPLEXATION ; SOLUBILITY ; PROTECTION ; POLYMER ; CHITIN
SubtypeArticle
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000275360200003
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Document Type期刊论文
Identifierhttp://ir.yic.ac.cn/handle/133337/3733
Collection中科院海岸带环境过程与生态修复重点实验室_环境化学实验室
Affiliation1.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
Recommended Citation
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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