FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (14): 28-34.doi: 10.7506/spkx1002-6630-20211020-216

• Food Chemistry • Previous Articles    

Characterization and Sustained Release Properties of Chitosan Microflowers Loaded with Procyanidins

JIAO Siyu, YAO Xianchao, SHI Yonggui, LIN Chunyan, TANG Panlu, LIN Rihui   

  1. (Guangxi Key Laboratory for Polysaccharide Materials and Modification, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China)
  • Published:2022-07-28

Abstract: In this study, chitosan microflowers (CSMF) were prepared by an ionic cross-linking method and were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) and X-ray photoelectron spectroscopy (XPS). The loading capacity of CSMF for procyanidins (PC) as a model drug under different conditions was investigated, and the in vitro sustained release and antioxidant properties of procyanidins-loaded microflowers (PC-CSMF) were analyzed. The results showed that the morphology of CSMF was a three-dimensional multi-layer micro-flower structure with a diameter of approximately 1.5 μm, and there was a gap between layers. The FTIR spectrum of PC-CSMF showed an absorption peak at 1 448 cm-1, and XPS showed that the ratio of carbon to oxygen on the surface of PC-CSMF increased, which proved that PC was successfully loaded onto CSMF. The results of X-ray diffraction (XRD) and thermogravimetric analysis (TG) demonstrated that the crystallinity and thermal stability of PC-CSMF did not change significantly. The results of single factor experiments showed that the maximum PC load of CSMF of 352.88 mg/g was obtained at room temperature (27 ℃) and a PC concentration of 10 mg/mL. PC-CSMF had sustained release properties and antioxidant activity in vitro.

Key words: procyanidins; chitosan microflowers; characterization; sustained release in vitro; antioxidant activity

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