Full
Outline
To construct a sodium alginate-based gel bead encapsulation system and to conduct its structural characterization.
Calcium ion cross-linking was used to prepare sodium alginate gel beads,turmeric polysaccharide-sodium alginate gel beads, and nanoparticle-sodium alginate gel beads. Their structure,mechanical properties, rheological characteristics and in vitro digestion release behavior were systematically characterized.
The sizes of the sodium alginate, turmeric polysaccharide-sodium alginate and nanoparticle-sodium alginate gel beads were 1.19, 1.24 and 1.28 mm, respectively. Scanning electron microscopy,Fourier transform infrared spectroscopy, thermogravimetric analysis and X-ray diffraction indicated stronger internal interactions and higher stability in the nanoparticle gel beads. The hardness, elasticity and chewiness of the nanoparticle gel beads were significantly higher than those of the sodium alginate gel beads (P<0.05). Compared to the sodium alginate gel beads, the gumminess, cohesiveness and resilience of the nanoparticle gel beads increased by 6.23%, 6.28% and 4.22%, respectively. Within an angular frequency range of 0.1–100.0 rad/s, the storage modulus(G': 14521→43390 Pa) and loss modulus (G'': 6528.6→8264.1 Pa) of the nanoparticle gel beads were both lower than those of the sodium alginate gel beads. For 3 kinds of gel beads, G' consistently exceeded G'' (tanδ<1),indicating predominantly elastic properties. The nanoparticle gel beads exhibited the lowest tanδ, demonstrating optimal viscoelastic structural stability. In vitro simulated digestion experiments showed that the release amount of curcumin from the nanoparticle gel beads increased from 0.32 μg in the gastric phase to 5.37 μg in the intestinal phase.
This study successfully constructs a structurally stable and high performance the nanoparticle-sodium alginate gel beads that effectively enable the targeted intestinal delivery of curcumin, thus providing a theoretical basis and technical support for developing functional food gel beads based on turmeric polysaccharide and curcumin.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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