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Title:
Vanillin cross-linked chitosan microspheres for controlled release of resveratrol
Author: Peng, Hailong2; Xiong, Hua1; Jinhua LI(李金花)3; Xie, Mingyong1; Liu, Yuzhen1; Bai, Chunqing1; Chen, LingXin(陈令新)3
Source: FOOD CHEMISTRY
ISSN: 0308-8146
Issued Date: 2010-07-01
Volume: 121, Issue:1, Pages:23-28
Keyword: Chitosan microspheres ; Resveratrol ; Vanillin ; Cross-linker ; Controlled release
Subject: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
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
Corresponding Author: Xiong, H, Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China
Department: 环境化学实验室 
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.
English 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.
WOS Subject Extended: Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS Keyword Plus: ANTIOXIDANT ACTIVITY ; CONTROLLED DELIVERY ; TRANS-RESVERATROL ; DRUG ; GLUTARALDEHYDE ; COMPLEXATION ; SOLUBILITY ; PROTECTION ; POLYMER ; CHITIN
DOC Type: Article
Indexed Type: SCI
Related URLs: 查看原文
Language: 英语
WOS ID: WOS:000275360200003
Citation statistics:
Content Type: 期刊论文
URI: http://ir.yic.ac.cn/handle/133337/3734
Appears in Collections:环境化学实验室_期刊论文

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description.institution: 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:
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.
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