Impacts of Drying Methods on Physical Properties and Release Kinetics of Complex Coacervated Berberine Microcapsules
محورهای موضوعی : food science
maryam keshtkaran
1
,
Maryam Mizani
2
,
Mohammad Ali Ebrahimzadeh Mousavi
3
,
Mohammad Amin Mohammadifar
4
,
Reza Azizinejad
5
1 - PhD Graduated Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Professor of the Department of Food Science and Technology, Faculty of Bio-System Engineering, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran.
4 - National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark.
5 - Assistant Professor of the Department of Biotechnology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
کلید واژه: Berberis vulgaris, Berberine, Complex coacervation, Astragalus rahensis, Spray-drying, Freeze-drying.,
چکیده مقاله :
Berberine is a multifunctional compound belonging to the Berberidaceae family may be used to promote the quality of industrial food products in the form of dried microcapsules. In this research, the effects of the drying techniques on the coacervated microcapsules as well as the core material's quality and stability were investigated. Berberine microcapsules using Astragalus rahensis/gelatin cross-linked by transglutaminase were dried by two different methods The particle size and polydispersity, efficiency, berberine release kinetics were analyzed. Spray-dried (SD) microcapsules were 37.6–49.6 nm in diameter, whereas freeze-drying produces bigger particles with wider size dispersion. The positive interaction between the low-grade flaky tragacanth and gelatin reduces the undesirable stickiness of SD microcapsules and causes higher drying yields by up to 50 %. The porous structure of the freeze-dried (FD) microcapsules may expose sensitive berberine to oxidative reactions. Differential scanning calorimetry thermograms indicated greater thermal stability of SD microcapsules than FD microcapsules. The release profiles of berberine showed a good fit to the modified Korsmeyer-Peppas model, where the SD microcapsules with the greatest burst effect at 5˚ and 80˚C provide the desirable controlled release characteristics. Berberine SD microcapsules may be used as a safe and nutritious powder in heat-treated food formulations.
Berberine is a multifunctional compound belonging to the Berberidaceae family may be used to promote the quality of industrial food products in the form of dried microcapsules. In this research, the effects of the drying techniques on the coacervated microcapsules as well as the core material's quality and stability were investigated. Berberine microcapsules using Astragalus rahensis/gelatin cross-linked by transglutaminase were dried by two different methods The particle size and polydispersity, efficiency, berberine release kinetics were analyzed. Spray-dried (SD) microcapsules were 37.6–49.6 nm in diameter, whereas freeze-drying produces bigger particles with wider size dispersion. The positive interaction between the low-grade flaky tragacanth and gelatin reduces the undesirable stickiness of SD microcapsules and causes higher drying yields by up to 50 %. The porous structure of the freeze-dried (FD) microcapsules may expose sensitive berberine to oxidative reactions. Differential scanning calorimetry thermograms indicated greater thermal stability of SD microcapsules than FD microcapsules. The release profiles of berberine showed a good fit to the modified Korsmeyer-Peppas model, where the SD microcapsules with the greatest burst effect at 5˚ and 80˚C provide the desirable controlled release characteristics. Berberine SD microcapsules may be used as a safe and nutritious powder in heat-treated food formulations.
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