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Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms

Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect of modifying the gel pH—prior to the encapsulation process—on drying and release kinetics, and on delivery mechanisms from the substrate. Gel...

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Autores principales: Prosapio, Valentina, T. Norton, Ian, Lopez-Quiroga, Estefania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143107/
https://www.ncbi.nlm.nih.gov/pubmed/32168985
http://dx.doi.org/10.3390/foods9030329
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author Prosapio, Valentina
T. Norton, Ian
Lopez-Quiroga, Estefania
author_facet Prosapio, Valentina
T. Norton, Ian
Lopez-Quiroga, Estefania
author_sort Prosapio, Valentina
collection PubMed
description Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect of modifying the gel pH—prior to the encapsulation process—on drying and release kinetics, and on delivery mechanisms from the substrate. Gellan gum gels were prepared at pH 5.2, 4 and 2.5 and loaded with riboflavin before being freeze-dried. Release tests were then carried out at ambient temperature in water. Five drying kinetics models were fitted to freeze-drying experimental curves using regression analysis. The goodness-of-fit was evaluated according to (i) the root mean squared error (ii), adjusted R-square (iii), Akaike information criterion (iv) and Bayesian information criterion. The Wang and Singh model provided the most accurate descriptions for drying at acidified pH (i.e., pH 4 and pH 2.5), while the Page model described better freeze-drying at pH 5.2 (gellan gum’s natural pH). The effect of pH on the vitamin release mechanism was also determined using the Korsmeyer–Peppas model, with samples at pH 5.2 showing a typical Fickian behaviour, while acidified samples at pH 4 combined both Fickian and relaxation mechanisms. Overall, these results establish the basis for identifying the optimal conditions for biocompound delivery using freeze-dried gellan gels.
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spelling pubmed-71431072020-04-14 Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms Prosapio, Valentina T. Norton, Ian Lopez-Quiroga, Estefania Foods Article Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect of modifying the gel pH—prior to the encapsulation process—on drying and release kinetics, and on delivery mechanisms from the substrate. Gellan gum gels were prepared at pH 5.2, 4 and 2.5 and loaded with riboflavin before being freeze-dried. Release tests were then carried out at ambient temperature in water. Five drying kinetics models were fitted to freeze-drying experimental curves using regression analysis. The goodness-of-fit was evaluated according to (i) the root mean squared error (ii), adjusted R-square (iii), Akaike information criterion (iv) and Bayesian information criterion. The Wang and Singh model provided the most accurate descriptions for drying at acidified pH (i.e., pH 4 and pH 2.5), while the Page model described better freeze-drying at pH 5.2 (gellan gum’s natural pH). The effect of pH on the vitamin release mechanism was also determined using the Korsmeyer–Peppas model, with samples at pH 5.2 showing a typical Fickian behaviour, while acidified samples at pH 4 combined both Fickian and relaxation mechanisms. Overall, these results establish the basis for identifying the optimal conditions for biocompound delivery using freeze-dried gellan gels. MDPI 2020-03-11 /pmc/articles/PMC7143107/ /pubmed/32168985 http://dx.doi.org/10.3390/foods9030329 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Prosapio, Valentina
T. Norton, Ian
Lopez-Quiroga, Estefania
Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms
title Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms
title_full Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms
title_fullStr Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms
title_full_unstemmed Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms
title_short Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms
title_sort freeze-dried gellan gum gels as vitamin delivery systems: modelling the effect of ph on drying kinetics and vitamin release mechanisms
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143107/
https://www.ncbi.nlm.nih.gov/pubmed/32168985
http://dx.doi.org/10.3390/foods9030329
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