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Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients

Authors :
Eduardo Morales
Marcela Quilaqueo
Rocío Morales-Medina
Stephan Drusch
Rodrigo Navia
Agnès Montillet
Mónica Rubilar
Denis Poncelet
Felipe Galvez-Jiron
Francisca Acevedo
Source :
Foods, Vol 13, Iss 18, p 2885 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

A common challenge in hydrogel-based delivery systems is the premature release of low molecular weight encapsulates through diffusion or swelling and reduced cell viability caused by the low pH in gastric conditions. A second biopolymer, such as chitosan, can be incorporated to overcome this. Chitosan is usually associated with colonic drug delivery systems. We intended to formulate chitosan-coated pectin beads for use in delaying premature release of the encapsulate under gastric conditions but allowing release through disintegration under intestinal conditions. The latter is of utmost importance in delivering most functional food ingredients. Therefore, this study investigated the impact of formulation and process conditions on the size, sphericity, and dissolution behavior of chitosan-coated hydrogel beads prepared by interfacial coacervation. The size and sphericity of the beads depend on the formulation and range from approximately 3 to 5 mm and 0.82 to 0.95, respectively. Process conditions during electro-dripping may be modulated to tailor bead size. Depending on the voltage, bead size ranged from 1.5 to 4 mm. Confocal laser scanning microscopy and scanning electron microscopy confirmed chitosan shell formation around the pectin bead. Chitosan-coated beads maintained their size and shape in simulated gastric fluid but experienced structural damage in simulated intestinal fluid. Therefore, they represent a novel delivery system for functional food ingredients.

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
18
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.6246ed303a9e441f8800794b4e3c9bb4
Document Type :
article
Full Text :
https://doi.org/10.3390/foods13182885