| 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 | |
| Source Publication | FOOD CHEMISTRY
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| ISSN | 0308-8146 |
| Volume | 121Issue: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 |
| Abstract | 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. |
| Corresponding Author | Xiong, H, Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China |
| Keyword | Chitosan Microspheres Resveratrol Vanillin Cross-linker Controlled Release |
| Department | 环境化学实验室 |
| Subject Area | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| Funding Organization | 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 |
| Indexed By | SCI |
| WOS Keyword | ANTIOXIDANT ACTIVITY ; CONTROLLED DELIVERY ; TRANS-RESVERATROL ; DRUG ; GLUTARALDEHYDE ; COMPLEXATION ; SOLUBILITY ; PROTECTION ; POLYMER ; CHITIN |
| Subtype | Article |
| Language | 英语 |
| WOS Research Area | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| WOS ID | WOS:000275360200003 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | http://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 |
| Affiliation | 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 |
| 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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