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Evaluation of natural polyphenols entrapped in calcium alginate beads prepared by the ionotropic gelation method

R. STOICA1,2,* , S. F. POP1, R. M. ION1,2

Affiliation

  1. National Institute for Research and Development in Chemistry and Petrochemistry - ICECHIM, 202-Splaiul Independenţei, 060021, Bucharest, Romania
  2. Valahia University, Materials Engineering Faculty, 18-20 Unirii Blvd., 130082, Târgovişte, Romania

Abstract

The uses of biopolymers for the encapsulation of polyphenols have gained much more attention due to biocompatibility and biodegradability of these materials. Sodium alginate loaded polyphenols beads were prepared by ionotropic gelation of alginate with calcium chloride, an aqueous solution of chitosan and CaCl2 were used as coagulation fluid also. Natural polyphenols entrapped in alginate beads were extracted from rose hips (Rosa canina) with a total phenolic content of 38.9 mg/g Galic acid equivalents. The effects of sodium alginate and chitosan concentration on the encapsulation efficiency were studied. The interactions between polyphenols and biopolymers (sodium alginate, chitosan) were investigated by Fourier Transform Infrared Spectroscopy (FT-IR) and thermal analysis (Differential Scanning Calorimetry - DSC and Thermo Gravimetric Analysis - TGA). In vitro polyphenols release studies in a gastrointestinal system demonstrated that the highest polyphenols content was released in simulated gastric fluid (SGF)..

Keywords

Alginate, Chitosan, Encapsulation efficiency, Polyphenols, Rose hips.

Submitted at: March 25, 2013
Accepted at: July 11, 2013

Citation

R. STOICA, S. F. POP, R. M. ION, Evaluation of natural polyphenols entrapped in calcium alginate beads prepared by the ionotropic gelation method, Journal of Optoelectronics and Advanced Materials Vol. 15, Iss. 7-8, pp. 893-898 (2013)