title: Development of Water-Triggered Chitosan Film Containing Glucamylase for Sustained Release of Resveratrol.
abstract: There is a paradox when incorporating enzyme into an edible chitosan film that chitosan is dissolved in acid solution and enzyme activity is maintained under mild conditions. A method for maintaining the pH of the chitosan solution at 4-6 to prepare a chitosan film containing β-cyclodextrin, resveratrol-β-cyclodextrin inclusion (RCI), was developed, using glucamylase and acetic acid. A considerable amount of resveratrol was released by the glucamylase-incorporated film within 15 days, and the maximum amount released was 46% of the total resveratrol content. The highest resveratrol release ratio (released resveratrol/total resveratrol) was obtained in the film with 6 mL of RCI. Scratches and spores were generated on the surface of the glucamylase-added film immersed in water (GAFW) for 7 days because of β-cyclodextrin hydrolysis during film drying and water immersion. RCI and β-cyclodextrin were extruded from the film surface and formed teardrops, which were erased by water on the GAFW surface but appeared on the glucamylase-added film without water immersion (GAF). The bubbles generated by the reaction of acetic acid and residual sodium bicarbonate were observed in both glucamylase-free films immersed in water (GFFW) for 7 days and without water immersion (GFF). The FT-IR spectra illustrated that the covalent bond was not generated during water immersion and β-cyclodextrin hydrolysis. The crystal structure of chitosan was destroyed by water immersion and β-cyclodextrin hydrolysis, resulting in the lowest chitosan crystallization peak at 22°. The increasing of water holding capacity determined by EDX presented the following order: GAF, GFFW, GFF, and GAFW.
authors.affiliation: School of Agricultural Engineering and Food Science, Shandong University of Technology , No. 12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province China.
authors.forename: Dongliang
authors.initials: D
authors.lastname: Zhang
authors.affiliation: School of Agricultural Engineering and Food Science, Shandong University of Technology , No. 12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province China.
authors.forename: Yanfei
authors.initials: Y
authors.lastname: Cao
authors.affiliation: School of Agricultural Engineering and Food Science, Shandong University of Technology , No. 12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province China.
authors.forename: Chengye
authors.initials: C
authors.lastname: Ma
authors.affiliation: School of Agricultural Engineering and Food Science, Shandong University of Technology , No. 12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province China.
authors.forename: Shanfeng
authors.initials: S
authors.lastname: Chen
authors.affiliation: School of Agricultural Engineering and Food Science, Shandong University of Technology , No. 12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province China.
authors.forename: Hongjun
authors.identifier: http://orcid.org/0000-0001-7319-6129
authors.initials: H
authors.lastname: Li
mesh_terms: D000681:Amylases / Q000737:chemistry*; D048271:Chitosan / Q000737:chemistry*; D003692:Delayed-Action Preparations / Q000737:chemistry*; D004337:Drug Carriers / Q000737:chemistry*; D004339:Drug Compounding / Q000379:methods*; D005947:Glucose / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D000077185:Resveratrol; D017550:Spectroscopy, Fourier Transform Infrared; D013267:Stilbenes / Q000737:chemistry*; D047392:beta-Cyclodextrins / Q000737:chemistry*
chemical_list: D003692:Delayed-Action Preparations; D004337:Drug Carriers; D013267:Stilbenes; D047392:beta-Cyclodextrins; C571277:chitosan-beta-cyclodextrin; D048271:Chitosan; D000681:Amylases; D005947:Glucose; D000077185:Resveratrol
keywords: chitosan film; glucamylase; resveratrol; resveratrol-β-cyclodextrin inclusion; sustained release