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Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads
http://hdl.handle.net/2241/00148514
http://hdl.handle.net/2241/00148514ea16049b-c11d-434a-bb18-31131f93c26f
名前 / ファイル | ライセンス | アクション |
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CP_174 (563.0 kB)
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Item type | Journal Article(1) | |||||
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公開日 | 2017-10-23 | |||||
タイトル | ||||||
タイトル | Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Tsai, Fu-Hsuan
× Tsai, Fu-Hsuan× Kitamura, Yutaka× Kokawa, Mito |
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著者別名 |
蔡, 馥亘
× 蔡, 馥亘× 北村, 豊× 粉川, 美踏 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Different weight ratios of alginate/gum arabic (GA) solutions were prepared to serve as the wall material of liquid-core hydrogel beads (LHB) that were formulated to protect the total phenolic compounds (TP) of radish by-product juice from degradation during storage and release in simulated gastrointestinal fluid. The diameter of LHB ranged from 4.63 to 5.66 mm with a sphericity lower than 0.05. LHB formulated with 25% GA (AGB0.25) exhibited the highest hardness (26.63 N), and those formulated with 50% GA (AGB0.50) exhibited the highest loading efficiency (86.67%). AGB0.25 was effective in preventing TP from degrading during storage with a decay rate (k) of 6.10 × 10−3 day−1 and a half-life (t1/2) of 113.63 days, it showed the slowest release of TP in simulated gastric fluid (k = 2.25 × 10−6), and the release mechanism followed Fickian diffusion. The results suggest that GA is effective in improving the physicochemical properties of alginate. | |||||
書誌情報 |
Carbohydrate polymers 巻 174, p. 1069-1077, 発行日 2017-10 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0144-8617 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA10626772 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.carbpol.2017.07.031 | |||||
権利 | ||||||
権利情報 | © 2017. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | |||||
著者版フラグ | ||||||
値 | author | |||||
出版者 | ||||||
出版者 | Elsevier |