Hydrogel based oil encapsulation for controlled release of curcumin by using a ternary system of chitosan, kappa-carrageenan, and carboxymethylcellulose sodium salt.

摘要

Hydrogel based oil encapsulation was attempted with a ternary system of colloidal chitosan, kappa-carrageenan, and carboxymethylcellulose sodium salt (NaCMC). Favourable formulations of this ternary system that caused irreversible sol-gel transition by freezing (cryogelation) were found in this study, and the oil phase that contained a selected model food ingredient (curcumin) was successfully encapsulated in this prepared cryogel matrix. The encapsulation yields were found to vary from ca 89-99%, and the values were influenced by the cooling protocol used during freezing, thereby indicating that the gel formation kinetics was intimately related to the degree of encapsulation. The release behaviours of the ingredient were investigated in aqueous systems. The release curves showed that both a burst release and a first order release were achieved simply by changing the freezing condition. Freezing could modify the gel formation of the present cryogel, and the resulting structural modification evidently controlled the oil encapsulation manner. Prepared cryogels were found to be sensitive to the ambient pH. It was suggested that the ternary system of chitosan, kappa-carrageenan, and NaCMC is an interesting matrix for designing controlled release system