Preparation and characterization of sustained release microcapsules of grape polyphenols with porous cornstarch, alginate sodium, and chitosan / 中草药

ABSTRACT

Objective: In order to improve the stability of grape polyphenols and strengthen slow-release effect, the study on micro- capisulazed grape polyphenols was carried out through the complex coacervation method using porous cornstarch as core material carrier. Methods: With the embedding rate as main index, the effect of all factors on the microencapsulation of grape polyphenols was investigated through the single factor test and orthogonal test, and its preparation technology was also optimized. Results: The best preparation technology was as follows The experiment materials were 10 mL grape polyphenols solution of 25 mg/mL, 1.5 g porous cornstarch, 30 mL sodium alginate solution of 0.03 g/mL, 50 mL chitosan solution of 0.01 g/mL, and 50 mL calcium chloride solution of 0.05 g/mL, at pH value of 3.5. The microcapsules' appearance was superior with size distribution of the main in 600-850 μm, the embedding rate was 83.2%, and they had very good releasing property in simulated gastric and simulated intestinal environment. Conclusion: The product appearance and embedding rate of grape polyphenols microcapsules which used porous cornstarch as core material carrier and sodium alginate-chitosan as wall materials are better than those only used sodium alginate and chitosan as wall materials. Furthermore, the inclusion complex is proved to be successfully prepared by its structural characterization which is gotten from FTIR and scanning electron microscope (SEM).