| 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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| 2010-07-01 | |
| 发表期刊 | FOOD CHEMISTRY
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| ISSN | 0308-8146 |
| 卷号 | 121期号:1页码:23-28 |
| 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 |
| 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. |
| 通讯作者 | Xiong, H, Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China |
| 关键词 | Chitosan Microspheres Resveratrol Vanillin Cross-linker Controlled Release |
| 作者部门 | 环境化学实验室 |
| 学科领域 | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 项目资助者 | 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] |
| URL | 查看原文 |
| 收录类别 | SCI |
| 关键词[WOS] | ANTIOXIDANT ACTIVITY ; CONTROLLED DELIVERY ; TRANS-RESVERATROL ; DRUG ; GLUTARALDEHYDE ; COMPLEXATION ; SOLUBILITY ; PROTECTION ; POLYMER ; CHITIN |
| 文章类型 | Article |
| 语种 | 英语 |
| WOS研究方向 | 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 |
| 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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