Preparation, Characterization and <i>in Vitro</i> Release of Agar/Maltodextrin Sustained-release Capsules

SONG Zuohui; HOU Hanxue; WANG Wentao; ZHANG Jinli

doi:10.13386/j.issn1002-0306.2021020240

Volume 42 Issue 22

Nov. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(22): 178-184. > DOI: 10.13386/j.issn1002-0306.2021020240

SONG Zuohui, HOU Hanxue, WANG Wentao, et al. Preparation, Characterization and in Vitro Release of Agar/Maltodextrin Sustained-release Capsules[J]. Science and Technology of Food Industry, 2021, 42(22): 178−184. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020240.

Citation:

PDF (3462 KB)

Preparation, Characterization and in Vitro Release of Agar/Maltodextrin Sustained-release Capsules

College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China

More Information

Received Date: February 28, 2021
Available Online: September 12, 2021

Graphical Abstract

Abstract

Abstract

In this study, agar and maltodextrin were used as the main materials to prepare sustained-release capsules by the dipping method, and the influence of the ratio of agar/maltodextrin on the texture properties, rheology, and capsule performance and microstructure of the gel was investigated. The rheological test results showed that with the addition of maltodextrin, the viscosity coefficient K decreased, the flow index N increased, and the area of the thixotropic ring decreased. When the addition of maltodextrin exceeded 60%, it was impossible to prepare high-performance maltodextrin capsules. SEM results showed that agar and maltodextrin had good compatibility. The drying weight loss rate of the sustained-release capsule was less than 8.53%, the burning residue rate was lower than 1.15%, the crushing fragility was 0, the tightness was 0, and the encapsulation performance was good. In vitro release test results showed that the in vitro experiments capsule had good slow release effect, and the release of pure gelatin capsules would be 14 h, different proportion of agar/maltodextrin hard capsule had the different slow release time, with the increasing of content of maltodextrin, the sustained release time was shortened. Therefore, agar/maltodextrin was a material for preparing hard capsules with different sustained-release rates, which could meet the sustained-release requirements of a variety of nutrients and drugs by adjusting their ratio.
- agar,
- maltodextrin,
- rheology,
- structural characterization,
- sustained-release capsules

FullText(HTML)

References (33)

References

[1]	LARACUENTE M L, YU M H, MCHUGH K J. Zero-order drug delivery: State of the art and future prospects[J]. Journal of Controlled Release,2020,237:834−856.
[2]	HUO W, XIE G, ZHANG W, et al. Preparation of a novel chitosan-microcapsules/starch blend film and the study of its drug-release mechanism[J]. International Journal of Biological Macromolecules,2016,87:114−122. doi: 10.1016/j.ijbiomac.2016.02.049
[3]	YANG Y, SHEN L, YUAN F, et al. Preparation of sustained release capsules by electrostatic dry powder coating, using traditional dip coating as reference[J]. International Journal of Pharmaceutics,2018,543(1−2):345−351. doi: 10.1016/j.ijpharm.2018.03.047
[4]	BHATT B, KUMAR V. Regenerated cellulose capsules for controlled drug delivery: Part IV. In-vitro evaluation of novel self-pore forming regenerated cellulose capsules[J]. European Journal of Pharmaceutical Sciences,2017,97:227−236. doi: 10.1016/j.ejps.2016.11.027
[5]	GUERRERO P, ETXABIDE A, LECETA I, et al. Extraction of agar from Gelidium sesquipedale(Rodhopyta) and surface characterization of agar based films[J]. Carbohydrate Polymers,2014,99:491−498. doi: 10.1016/j.carbpol.2013.08.049
[6]	张莉. 龙须菜琼胶多糖的制备技术及流变学特性的研究[D]. 青岛: 中国海洋大学, 2009. ZHANG L. Study on preparation technology and rheological properties of polysaccharide from Agaragus asparagus[D]. Qingdao: Ocean University of China, 2009.
[7]	SHANKAR S, REDDY J P, RHIM J W. Effect of lignin on water vapor barrier, mechanical, and structural properties of agar/lignin composite films[J]. International Journal of Biological Macromolecules,2015,81:267−273. doi: 10.1016/j.ijbiomac.2015.08.015
[8]	ZHAO J K, SUN C, LI H Y, et al. Studies on the physicochemical properties, gelling behavior and drug release performance of agar/κ-carrageenan mixed hydrogels[J]. International Journal of Biological Macromolecules,2020,154:878−887. doi: 10.1016/j.ijbiomac.2020.03.087
[9]	程文健, 叶兴乾. 琼脂-麦芽糊精共混物的成膜特性研究[J]. 中国食品学报,2012,12(1):65−70. [CHENG W J, YE X G. Study on film forming properties of agar-maltodextrin blend[J]. Chinese Journal of Food Science and Technology,2012,12(1):65−70. doi: 10.3969/j.issn.1009-7848.2012.01.010
[10]	GALUS S, MATHIEU H, LENART A, et al. Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films[J]. Innovative Food Science & Emerging Technologies,2012,16:148−154.
[11]	MINEKUS M, ALMINGER M, ALVITO P, et al. A standardised static in vitro digestion method suitable for food–an international consensus[J]. Food & Function,2014,5(6):1113−1124.
[12]	刘国军. 普鲁兰多糖—卡拉胶基硬胶囊囊材的研究[D]. 无锡: 江南大学, 2014. LIU G J. Study on pullulan polysaccharide carrageenyl hard capsule material[D]. Wuxi: Jiangnan University, 2014.
[13]	青岛益青药用胶囊有限公司. YBX-2000-2007 明胶空心胶囊[S]. 北京: 中国医药包装协会, 2007. Qingdao Yiqing Pharmaceutical Capsules Co., Ltd.. YBX-2000-2007 Gelatin hollow capsules[S]. Beijing: China Pharmaceutical Packaging Association, 2007.
[14]	国家药典委员会. 中华人民共和国药典（四部）[M]. 北京: 化学工业出版社, 2010. National Pharmacopoeia Commi-ssion. Pharmacopoeia of the People’s Republic of China (IV)[M]. Beijing: Chemical Industry Press, 2010.
[15]	PARK S I, ZHAO Y. Incorporation of a high concentration of mineral or vitamin into chitosan-based films[J]. Journal of Agricultural & Food Chemistry,2004,52(7):1933−1939.
[16]	NI X W, WANG K, WU K. Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems[J]. Carbohydrate Polymers Scientific & Technological Aspects of Industrially Important Polysaccharides,2018,188:260−267.
[17]	BARBOSA J, AL-KAURAISHI M M, SMITH A M, et al. Achieving gastroresistance without coating: Formulation of capsule shells from enteric polymers[J]. European Journal of Pharmaceutics and Biopharmaceutics,2019,144:174−179. doi: 10.1016/j.ejpb.2019.09.015
[18]	LI L J, HONG Y, GU Z B, et al. Effect of a dual modification by hydroxypropylation and acid hydrolysis on the structure and rheological properties of potato starch[J]. Food Hydrocolloids,2018,77(APR.):825−833.
[19]	WANG W T, ZHANG H, DAI Y Y, et al. Effects of various nanomaterials on the properties of starch/poly(vinyl alcohol) composite films formed by blow extrusion process[J]. Iranian Polymer Journal,2015,24(8):687−696. doi: 10.1007/s13726-015-0359-7
[20]	LONG X Y, LUO X G, BAI J, et al. Effect of environmental factors of mannanase on konjac glucoma- nnan molecular dimension[J]. Materials Science Forum,2011,689:308−314. doi: 10.4028/www.scientific.net/MSF.689.308
[21]	钱晶晶. 葛根淀粉流变学和凝胶质构特性研究[D]. 合肥: 安徽农业大学, 2015. QIAN J J. Rheological and textural properties of kudzu starch[D]. Hefei: Anhui Agricultural University, 2015.
[22]	汪师帅, 邹慧, 王菁, 等. 脱乙酰魔芋葡甘聚糖对马铃薯淀粉糊化及流变性质的影响[J]. 食品工业科技,2019,14:74−77. [WANG S S, ZOU H, WANG J, et al. Effect of deacetylkonjac glucomannan on gelatinization and rheological properties of potato starch[J]. Science and Technology of Food Industry,2019,14:74−77.
[23]	胡方洋, 陈金玉, 张坤生, 等. 薯类淀粉与卡拉胶共混体系特性及其对肌原纤维蛋白凝胶特性的影响[J]. 食品工业科技,2020,41(2):7−14. [HU F Y, CHEN J Y, ZHANG K S, et al. Characteristics of potato starch and carrageenan blend system and its effect on the properties of myofibrillar protein gel[J]. Science and Technology of Food Industry,2020,41(2):7−14.
[24]	王松松, 陈庆森. 3种发酵乳制品流变性质的比较与分析[J]. 食品科学,2011(19):14−18. [WANG S S, CHEN Q S. Comparison and analysis of rheological properties of three fermented dairy products[J]. Food Science,2011(19):14−18.
[25]	ZHANG Y J, DAI Y Y, YU K X, et al. Mechanochemical effects of ultrasound on mung bean starch and its octenyl succinic anhydride modified starch[J]. Journal of Food Measurement and Characterization,2020,14:1261−1272. doi: 10.1007/s11694-020-00374-8
[26]	ZHANG R, WANG W T, ZHANG H, et al. Effects of hydrophobic agents on the physicochemical properties of edible agar/maltodextrin films[J]. Food Hydrocolloids,2018,88:283−290.
[27]	ROY S, RHIM J W. Agar-based antioxidant composite films incorporated with melanin nanoparticles[J]. Food Hydrocolloids,2019,94(SEP.):391−398.
[28]	PAWLAK A, MUCHA M. Thermogravimetric and FTIR studies of chitosan blends[J]. Thermochimica Acta,2003,396(1):153−166.
[29]	王绍清, 王琳琳, 范文浩, 等. 扫描电镜法分析常见可食用淀粉颗粒的超微形貌[J]. 食品科学,2011,32(15):74−79. [WANG S Q, WANG L L, FAN W H, et al. Ultramicromorphology analysis of common edible starch granules by scanning electron microscopy[J]. Food Science,2011,32(15):74−79.
[30]	ZHANG N, LIU H, YU L, et al. Developing gelatin-starch blends for use as capsule materials[J]. Carbohydrate Polymers,2013,92(1):455−461. doi: 10.1016/j.carbpol.2012.09.048
[31]	YANG N, CHEN H, JIN Z, et al. Moisture sorption and desorption properties of gelatin, HPMC and pullulan hard capsules[J]. International Journal of Biological Macromolecules,2020,159:659−666. doi: 10.1016/j.ijbiomac.2020.05.110
[32]	PW A, NHA B. Characterization of starch, agar and maltodextrin blends for controlled dissolution of edible films[J]. International Journal of Biological Macromolecules,2020,156:80−93. doi: 10.1016/j.ijbiomac.2020.04.056
[33]	陈晨伟, 许哲玮, 马亚蕊, 等. 聚乙烯醇薄膜中茶多酚向水中释放的不同动力学模型比较分析[J]. 食品科学,2019,40(3):33−38. [CHEN C W, XU Z W, MA Y R, et al. Comparative analysis of different kinetics models of tea polyphenols release into water from polyvinyl alcohol films[J]. Food Science,2019,40(3):33−38.

[1]	LIU Qian, JIN Wenhui, JIAO Haotian, XIE Quanling, ZHANG Yiping, HONG Zhuan, ZHAO Yuanhui. Optimization of Extraction Process and Analysis of Monosaccharide Composition of β-1,3-xylan from Caulerpa lentillifera[J]. Science and Technology of Food Industry, 2023, 44(16): 210-217. DOI: 10.13386/j.issn1002-0306.2022100086
[2]	CHEN Yang, WANG Peng, PAN Kaijin, WANG Zhe, XU Jian, ZHOU Junqiang, LIAO Ziwei. Optimization of the Extraction Process of Highland Barley β-glucan by Three-phase Partitioning and Its Molecular Weight Distribution[J]. Science and Technology of Food Industry, 2023, 44(14): 220-228. DOI: 10.13386/j.issn1002-0306.2022100064
[3]	LIU Xin-qi, HE Xian-zhe, LIU Jie-chun, TANG Qing-jiu, GU Fei-yan, YU Ling. Study on Optimization of Extraction Process of Barley Bran β-Glucan by Fermentation and Its Physicochemical Properties[J]. Science and Technology of Food Industry, 2020, 41(7): 49-54. DOI: 10.13386/j.issn1002-0306.2020.07.009
[4]	CHENG Chao, ZHANG Hong-hai, SHENG Wen-jun, HAN Shun-yu, WANG Jing. Extraction of β-Glucan from waste wine yeast by multiple cell-wall-broken technologies[J]. Science and Technology of Food Industry, 2016, (04): 111-116. DOI: 10.13386/j.issn1002-0306.2016.04.013
[5]	ZHU Xia, LI Ying, FU Wen-li, DU Na, XI Jing, HAN Shun-yu, SHENG Wen-jun, NIU Li-li, YANG Xue-shan. Process optimization of the alkaline enzymatic extracting heme from sheep blood[J]. Science and Technology of Food Industry, 2014, (18): 199-202. DOI: 10.13386/j.issn1002-0306.2014.18.034
[6]	DONG Xing-ye, SUN Chu, LIU Yao, WU Fei. Effect of ultrasonic treatment on oat β-glucan extraction and its properties[J]. Science and Technology of Food Industry, 2014, (16): 294-297. DOI: 10.13386/j.issn1002-0306.2014.16.056
[7]	桔皮中提取橙皮甙的优化工艺[J]. Science and Technology of Food Industry, 1999, (06): 33-34. DOI: 10.13386/j.issn1002-0306.1999.06.072
[8]	一品红红色素的提取及其稳定性研究[J]. Science and Technology of Food Industry, 1999, (06): 24-26. DOI: 10.13386/j.issn1002-0306.1999.06.068
[9]	大蒜油提取的比较研究[J]. Science and Technology of Food Industry, 1999, (05): 16-18. DOI: 10.13386/j.issn1002-0306.1999.05.004
[10]	黄刺玫叶片中黄酮物质的提取和分析[J]. Science and Technology of Food Industry, 1999, (05): 14-15. DOI: 10.13386/j.issn1002-0306.1999.05.003