Development of microemulsions-filled sodium alginate-chitosan composite hydrogels: Preparation, characterization and release kinetics analysis

文献类型: 外文期刊

第一作者: Wang, Muxuan

作者: Wang, Muxuan;Guo, Xu;Chen, Yingying;Zhang, Mengqi;Sun, Jinyue;Sun, Shutao;Liu, Chao;Farag, Mohamed A.;Jesus, Simal-Gandara;Li, Ningyang

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关键词: Microemulsions; Composite hydrogels; pH-responsive; Lipophilic compounds; Delivery system

期刊名称:FOOD HYDROCOLLOIDS ( 影响因子:12.4; 五年影响因子:13.3 )

ISSN: 0268-005X

年卷期: 2025 年 163 卷

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收录情况: SCI

摘要: The oil-in-water microemulsions could encapsulate and deliver the lipophilic compounds to enhance the bioavailability. Hydrogels are able to enhance stability of delivery system and control the release of drug molecule in the gastrointestinal tract. To combine the advantage of microemulsions and hydrogels, the microemulsions-filled composite hydrogels (ME-CG) were developed in this study. Microemulsions was prepared by ultrasonic emulsification, which was macroscopically isotropic transparent solution with the particle size was below 200 nm. Composite hydrogels matrix was prepared based on sodium alginate and chitosan by electrostatic interaction, and ME-CG were prepared using an ionic cross-linking mothed with the different ratio of microemulsions and composite hydrogels matrix. ME-CG showed regular internal network structure and had the most excellent mechanical properties when the ratio of microemulsions to composite hydrogels matrix was 3:7 (w/w). As a typical lipophilic natural compound, puerarin (PEA) was loaded into ME-CG with the encapsulation efficiency of 84.22% and the loading capacity of 20.13 mg/kg. Release kinetics analysis indicated that PEA@ME-CG exhibited pH-responsive feature and achieved a sustained-release of PEA in the gastrointestinal tract. In addition, ME-CG had good biocompatibility, which showed potential application value in the field of functional foods. This work provides an effective and convenient strategy to develop a novel pH-responsive delivery system of lipophilic compounds.

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