Characteristics and antioxidant activity of catechin-loaded calcium pectinate gel beads prepared by internal gelation.
Catechin-loaded calcium pectinate gel beads prepared by internal gelation were characterized for their catechin entrapment efficiency and release behavior. The entrapment efficiency was higher when the beads were prepared with a lower catechin-to-pectin ratio, shorter gelling time, higher pectin concentration, and lower acetic acid concentration. The entrapment efficiency was much higher under all tested conditions, when the beads were prepared by internal gelation instead of external gelation. The catechin release was slower for the beads prepared with lower catechin-to-pectin ratio, longer gelling time, and higher concentrations of pectin and acetic acid in both simulated gastric and intestinal fluids. Antioxidant power of catechin was effectively maintained in alkaline simulated intestinal fluid when catechin was entrapped within the beads, compared to cases where it was not entrapped, indicating that the beads can protect catechin molecules from the alkaline environment and release them in a sustained fashion.
Lee
Ji-Soo
JS
Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea.
Kim
Eek-Joo
EJ
Chung
Donghwa
D
Lee
Hyeon Gyu
HG
D000975:Antioxidants / Q000494:pharmacology*; D002392:Catechin / Q000494:pharmacology*; D016503:Drug Delivery Systems / Q000379:methods*; D005782:Gels; D008863:Microspheres; D010368:Pectins / Q000494:pharmacology*; D013997:Time Factors
D000975:Antioxidants; D005782:Gels; D010368:Pectins; D002392:Catechin