Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads

Fu-Hsuan Tsai; Yutaka Kitamura; Mito Kokawa

doi:10.1016/j.carbpol.2017.07.031

Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads

Carbohydr Polym. 2017 Oct 15:174:1069-1077. doi: 10.1016/j.carbpol.2017.07.031. Epub 2017 Jul 15.

Authors

Fu-Hsuan Tsai¹, Yutaka Kitamura², Mito Kokawa³

Affiliations

¹ Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8577, Japan.
² Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8577, Japan. Electronic address: kitamura.yutaka.fm@u.tsukuba.ac.jp.
³ Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8577, Japan.

PMID: 28821029
DOI: 10.1016/j.carbpol.2017.07.031

Abstract

Different weight ratios of alginate/gum arabic (GA) solutions were prepared to serve as the wall material of liquid-core hydrogel beads (LHB) that were formulated to protect the total phenolic compounds (TP) of radish by-product juice from degradation during storage and release in simulated gastrointestinal fluid. The diameter of LHB ranged from 4.63 to 5.66mm with a sphericity lower than 0.05. LHB formulated with 25% GA (AGB0.25) exhibited the highest hardness (26.63N), and those formulated with 50% GA (AGB0.50) exhibited the highest loading efficiency (86.67%). AGB0.25 was effective in preventing TP from degrading during storage with a decay rate (k) of 6.10×10^-3day^-1 and a half-life (t_1/2) of 113.63 days, it showed the slowest release of TP in simulated gastric fluid (k=2.25×10^-6), and the release mechanism followed Fickian diffusion. The results suggest that GA is effective in improving the physicochemical properties of alginate.

Keywords: Encapsulation; Gum arabic; In vitro release; Micro wet milling; Radish by-product; Reverse spherification.