title: Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium.
abstract: Alginate-based blends consisting of carrageenan, pectin, chitosan or psyllium husk powder were prepared for assessment of the best formulation aimed at encapsulation of caffeine. Alginate-pectin blend exhibited the lowest viscosity and provided the smallest beads. Alginate-psyllium husk blend was characterised with higher viscosity, yielding the largest bead size and the highest caffeine encapsulation efficiency (83.6%). The release kinetics of caffeine indicated that the porosity of alginate hydrogel was not reduced sufficiently to retard the diffusion of caffeine from the beads. Chitosan coated alginate beads provided the most retarded release of caffeine in water. Morphological characteristics of beads encapsulating caffeine were adversely affected by freeze drying. Bitterness intensity of caffeine-containing beads in water was the lowest for alginate-psyllium beads and chitosan coated alginate beads. Higher sodium alginate concentration (3%) for production of hydrogel beads in combination with psyllium or chitosan coating would present the most favourable carrier systems for immobilization of caffeine.
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: abelscak@pbf.hr.
authors.forename: Ana
authors.initials: A
authors.lastname: Belščak-Cvitanović
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Draženka
authors.initials: D
authors.lastname: Komes
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Sven
authors.initials: S
authors.lastname: Karlović
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Senka
authors.initials: S
authors.lastname: Djaković
authors.affiliation: Forensic Science Centre "Ivan Vučetić" Zagreb, Ilica 335, 10000 Zagreb, Croatia.
authors.forename: Igor
authors.initials: I
authors.lastname: Spoljarić
authors.affiliation: Forensic Science Centre "Ivan Vučetić" Zagreb, Ilica 335, 10000 Zagreb, Croatia.
authors.forename: Gordan
authors.initials: G
authors.lastname: Mršić
authors.affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Damir
authors.initials: D
authors.lastname: Ježek
mesh_terms: D000464:Alginates / Q000737:chemistry*; D002110:Caffeine / Q000008:administration & dosage / Q000737:chemistry*; D002351:Carrageenan / Q000737:chemistry*; D002626:Chemistry, Pharmaceutical; D048271:Chitosan / Q000737:chemistry*; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D020136:Hydrogel, Polyethylene Glycol Dimethacrylate / Q000032:analysis*; D010368:Pectins / Q000737:chemistry*; D011620:Psyllium / Q000737:chemistry*
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D020136:Hydrogel, Polyethylene Glycol Dimethacrylate; D002110:Caffeine; D011620:Psyllium; D010368:Pectins; D020723:Glucuronic Acid; D002351:Carrageenan; D048271:Chitosan
keywords: Alginate; Bitterness; Caffeine; Encapsulation; Texture