Development of caffeine‐encapsulated alginate‐based matrix combined with different natural biopolymers, and evaluation of release in simulated mouth conditions,Flavour and Fragrance Journal

当前位置： X-MOL 学术 › Flavour Frag. J. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Development of caffeine‐encapsulated alginate‐based matrix combined with different natural biopolymers, and evaluation of release in simulated mouth conditions
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2018-05-03 , DOI: 10.1002/ffj.3452
Nima Mohammadi ₁ , Mohammad Reza Ehsani ₁ , Hossein Bakhoda ₂

Affiliation

Caffeine was encapsulated into calcium alginate microcapsules, and these microcapsules were produced with four types of material – starch, xanthan, chitosan, and whey protein isolate – in combination with alginate. Formulation characteristics such as the efficiency of microencapsulation, microcapsule size, viscosity, and texture properties of the microcapsules have been evaluated. The release of caffeine from different microcapsules was conducted in simulated saliva fluid. Alginate microcapsules with chitosan coating provided the slowest release of caffeine, compared with the other microcapsules. Significant differences in the appearance of the microcapsules were detectable by scanning electron microscopy (SEM) and optical microscopy. Fourier‐transform infrared spectrometry (FTIR) analysis confirmed the existence of carbonyl groups in caffeine‐loaded microcapsules, and differential scanning calorimetry (DSC) thermograms indicated the glass transition temperature of the microcapsules. This study showed that the microencapsulation of caffeine with alginate may be helpful for designing fast (alginate) as well as prolonged caffeine release (alginate–starch–xanthan with chitosan).

中文翻译：

结合不同天然生物聚合物的咖啡因封装藻酸盐基基质的开发，以及在模拟口腔条件下的释放评估

咖啡因被封装在藻酸钙微囊中，这些微囊是由四种类型的物质–淀粉，黄原胶，壳聚糖和乳清蛋白分离物–与藻酸盐结合制成的。已经评估了制剂特性，例如微囊化的效率，微囊的尺寸，粘度和微囊的质地特性。在模拟唾液中从不同的微胶囊中释放咖啡因。与其他微胶囊相比，带有壳聚糖涂层的藻酸盐微胶囊提供的咖啡因释放最慢。通过扫描电子显微镜（SEM）和光学显微镜可检测到微胶囊外观的显着差异。傅里叶变换红外光谱（FTIR）分析证实了咖啡因负载的微胶囊中存在羰基，差示扫描量热法（DSC）热谱图显示了微胶囊的玻璃化转变温度。这项研究表明，咖啡因与藻酸盐的微囊化可能有助于设计快速（藻酸盐）以及延长咖啡因的释放（藻酸盐-淀粉-黄原胶与壳聚糖）。

更新日期：2018-05-03

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11