Vanillin cross-linked chitosan microspheres for controlled release of resveratrol

In this work, resveratrol (Res) was incorporated into chitosan microspheres for controlled release and stabilisation. The microspheres were prepared by emulsion chemical cross-linking method, and vanillin was used as the novel cross-linker. The microspheres showed a smooth surface with irregular sma...

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Bibliographic Details
Published in:Food chemistry 2010-07, Vol.121 (1), p.23-28
Main Authors: Peng, Hailong, Xiong, Hua, Li, Jinhua, Xie, Mingyong, Liu, Yuzhen, Bai, Chunqing, Chen, Lingxin
Format: Article
Language:English
Subjects:
biopolymers
chitosan
Chitosan microspheres
Controlled release
Cross-linker
crosslinking
emulsions
encapsulation
food technology
functional foods
in vitro digestion
model food systems
nanotechnology
Resveratrol
slow release
Vanillin
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Summary:In this work, resveratrol (Res) was incorporated into chitosan microspheres for controlled release and stabilisation. The microspheres were prepared by emulsion chemical cross-linking method, and vanillin was used as the novel cross-linker. The microspheres showed a smooth surface with irregular small particles and internal voids with a size distribution between 53 and 311 μm. Interpenetrating network cross-linking mechanisms might account for the Schiff base reaction between chitosan and vanillin. The encapsulation efficiency of Res within microspheres was up to 93.68%. Res contained within microspheres was protected from light and heat compared with the free Res. In addition, release behaviours were governed by two distinct stages and dependent on pH of release media. Diffusion, swelling and erosion mechanisms might coexist for the full controlled release and Higuchi was the most suitable model for the whole release procedure. Thus, controlled release and stabilization of Res were achieved through incorporation of Res into cross-linked chitosan microspheres by vanillin.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.11.085