期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2018
卷号：42
期号：1
页码：1-14
出版社：Galati University Press
摘要：This work aims to assess the behaviour of alginate capsules with essential lipids and
to characterise their transport rates under simulated gastrointestinal conditions. The
maximum encapsulation efficiency can be attained in the alginate capsules with oil
loadings up to 40% (w/w). The results on the emulsion efficiency of sodium alginate
– oil containing capsules at different oil loading capacity show that our preparations
are able to hold the encapsulated oil and therefore deliver in a certaine place of a
model human digestive system. Changes in mechanical properties reflected changes
in the gel microstructure with the capsules becoming stronger in gastric phase
(values of Young’s modulus of about 7 × 104 Pa) and weaker in intestinal conditions
(Young’s modulus ≈ 1 × 104 Pa). Results on the swelling behaviour showed that all
capsules shrink in gastric and swell in intestinal conditions. The amount of oil
encapsulated in the capsules remains stable during the gastric stage, whereas the
residual amount of oil was released from the alginate capsules at the intestinal
phase. Mathematical modelling using Fick’s low of diffusion was applied to the
rates of lipids release revealing that changes in mechanical properties under media
conditions governs the diffusional mobility of lipids in the encapsulated matrix.
关键词：alginate; capsules; release; in vitro hydrolysis; mechanical properties;
mathematical modelling
