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Characterization of calcium alginate and chitosan-treated calcium alginate gel beads entrapping allyl isothiocyanate |
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| Authors: | Won-Tae Kim Hee Chung Il-Shik Shin Kit L Yam Donghwa Chung |
| Institution: | aFaculty of Marine Bioscience and Technology, Kangnung National University, Gangneung, Gangwon 210-702, Republic of Korea bGraduate School of Biotechnology and Department of Horticultural Biotechnology, Kyung Hee University, Yongin, Gyeonggi 446-701, Republic of Korea cDepartment of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA |
| Abstract: | Calcium alginate (CA), chitosan-coated calcium alginate (CCA-I), and chitosan–calcium alginate complex (CCA-II) gel beads, in which an oil-in-water emulsion containing allyl isothiocyanate (AITC) was entrapped, were prepared and characterized for efficient oral delivery of AITC. The AITC entrapment efficiency was 81% for CA gel beads, whereas about 30% lower values were determined for the chitosan-treated gel beads. Swelling studies showed that all the gel beads suddenly shrunk in simulated gastric fluid (pH 1.2). In simulated intestinal fluid (pH 7.4), CA and CCA-I gel beads rapidly disintegrated, whereas CCA-II gel beads highly swelled without degradation probably due to the strong chitosan–alginate complexation. Release studies revealed that most entrapped AITC was released during the shrinkage, degradation, or swelling of the gel beads, and the chitosan treatments, especially the chitosan–alginate complexation, were effective in suppressing the release. CCA-II gel beads showed the highest bead stability and AITC retention under simulated gastrointestinal pH conditions. |
| Keywords: | Calcium alginate Chitosan Allyl isothiocyanate Swelling Release |
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