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Volume 11
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10.3390/foods11101394
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Article

Preparation and Characterization of Beads of Sodium Alginate/Carboxymethyl Chitosan/Cellulose Nanofiber Containing Porous Starch Embedded with Gallic Acid: An In Vitro Simulation Delivery Study

by
Wei Li
,
Wenxue Chen
,
Zhiyang Wang
,
Weijun Chen
,
Ming Zhang
,
Qiuping Zhong
,
Jianfei Pei
and
Haiming Chen
*
HNU-HSF Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
*
Author to whom correspondence should be addressed.
Foods 2022, 11(10), 1394; https://doi.org/10.3390/foods11101394
Submission received: 19 April 2022 / Revised: 6 May 2022 / Accepted: 7 May 2022 / Published: 12 May 2022
(This article belongs to the Topic Innovative Food Processing Technologies—2nd Volume)
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Abstract

In this study, a system was designed that can encapsulate and deliver gallic acid (GA), which was composed of polysaccharide polymers based on sodium alginate (SA), carboxymethyl chitosan (CCT), and cellulose nanofibers (CN) and was assisted by porous starch. The compositions were characterized by rheology and zeta potentials, and the results showed that the materials used in this study could effectively guarantee the stability of the system. The morphology and chemical structure of the beads were characterized by SEM and FT-IR, the results indicated that the addition of CCT could effectively reduce the cracks and pores on the surface of the beads, which was beneficial to the encapsulation and delivery of GA. Moreover, the results of the swelling rate, release tests, and antioxidant tests also proved the effectiveness of the system. The pH response effect of SA/CN/CCT (SCC) beads and the protection of GA were superior, and the release rate of GA in simulated gastric fluid (SGF) was only 6.95%, while SA and SA/CN (SCN) beads reached 57.94% and 78.49%, respectively. In conclusion, the interpenetrating network polymers constructed by SA, CCT, and CN, which, combined with porous starch as a coating layer, can achieve the embedding and the delivery of GA.
Keywords: porous starch; sodium alginate; cellulose nanofiber; carboxymethyl chitosan; gallic acid; small-intestine-targeted delivery porous starch; sodium alginate; cellulose nanofiber; carboxymethyl chitosan; gallic acid; small-intestine-targeted delivery

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MDPI and ACS Style

Li, W.; Chen, W.; Wang, Z.; Chen, W.; Zhang, M.; Zhong, Q.; Pei, J.; Chen, H. Preparation and Characterization of Beads of Sodium Alginate/Carboxymethyl Chitosan/Cellulose Nanofiber Containing Porous Starch Embedded with Gallic Acid: An In Vitro Simulation Delivery Study. Foods 2022, 11, 1394. https://doi.org/10.3390/foods11101394

AMA Style

Li W, Chen W, Wang Z, Chen W, Zhang M, Zhong Q, Pei J, Chen H. Preparation and Characterization of Beads of Sodium Alginate/Carboxymethyl Chitosan/Cellulose Nanofiber Containing Porous Starch Embedded with Gallic Acid: An In Vitro Simulation Delivery Study. Foods. 2022; 11(10):1394. https://doi.org/10.3390/foods11101394

Chicago/Turabian Style

Li, Wei, Wenxue Chen, Zhiyang Wang, Weijun Chen, Ming Zhang, Qiuping Zhong, Jianfei Pei, and Haiming Chen. 2022. "Preparation and Characterization of Beads of Sodium Alginate/Carboxymethyl Chitosan/Cellulose Nanofiber Containing Porous Starch Embedded with Gallic Acid: An In Vitro Simulation Delivery Study" Foods 11, no. 10: 1394. https://doi.org/10.3390/foods11101394

APA Style

Li, W., Chen, W., Wang, Z., Chen, W., Zhang, M., Zhong, Q., Pei, J., & Chen, H. (2022). Preparation and Characterization of Beads of Sodium Alginate/Carboxymethyl Chitosan/Cellulose Nanofiber Containing Porous Starch Embedded with Gallic Acid: An In Vitro Simulation Delivery Study. Foods, 11(10), 1394. https://doi.org/10.3390/foods11101394

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