Vol 5 No 9 (2019): International Journal For Research In Applied And Natural Science (ISSN: 2208-2085)
Articles

Study on the Sustained-release Behavior of Extruded Starch-Resveratrol Microcapsule

Jinhuan Zong
School of Agricultural Engineering and Food Science, Shandong University of Technology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China
Lijun Jiang
School of Agricultural Engineering and Food Science, Shandong University of Technology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China.
Dongliang Zhang
School of Agricultural Engineering and Food Science, Shandong University of Technology
Published September 29, 2019
Keywords
  • Microcapsule,
  • Resveratrol,
  • chitosan,
  • Sustained-release,
  • Corn starch
How to Cite
Zong, J., Lijun Jiang, & Dongliang Zhang. (2019). Study on the Sustained-release Behavior of Extruded Starch-Resveratrol Microcapsule. International Journal For Research In Applied And Natural Science (ISSN: 2208-2085), 5(9), 01-14. Retrieved from https://gnpublication.org/index.php/ans/article/view/1056

Abstract

Two kinds of microcapsules (ESCR, ESCRA) were prepared by chitosan as one wall material based on previous two microcapsules (ESR, ESRA) which were prepared by extruded corn starch, ɑ-amylase and resveratrol (core material) in order to control the sustained release ability of resveratrol and improve its bioavailability. Therefore, the release behavior of resveratrol and the antioxidant capacity and particle size variation of microcapsules during the release process were studied. Meanwhile, the properties and characterization of the microcapsules before and after release were studied by SEM, XRD and FT-IR. The results showed that chitosan had a certain effect on the sustained release of resveratrol in microcapsules. The release ratio of resveratrol in ESR was 2%-3% higher than that in ESCR (the first five days). On the sixth day, the release ratio of ESCR was higher than that of ESR. There was a obvious difference between ESRA (83.4%) and ESCRA (75.4%) in the first two days, but the difference between the two is not obvious after the third day, The antioxidant activity of microcapsules roughly showed the same trend as the release ratio of resveratrol during the release process.

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