Effect of preparation conditions on the nutrient release properties of alginate-whey protein granular minicrospheres

被引：54

作者：

Chen, Lingyun ^{[1
]}

Subirade, Muriel ^{[1
]}

机构：

[1] Univ Laval, INAF, STELA, Fac Sci Agr & Alimentat, Ste Foy, PQ G1K 7P4, Canada

来源：

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS | 2007年 / 65卷 / 03期

关键词：

microspheres; alginate; whey protein; oral administration; nutrient release;

D O I：

10.1016/j.ejpb.2006.10.012

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

The effect of preparation conditions on nutrient release from alginate (AL)-whey protein isolate (WPI) granular microspheres obtained by an emulsification/internal cold gelation method was studied by varying WPI/AL ratio, microsphere diameter, total polymer concentration and riboflavin loading. Microsphere size distribution and nutrient encapsulation efficiency (EE) were examined. Riboflavin release profiles were investigated in simulated gastric and intestinal fluids. Values for EE above 80% were obtained for most microspheres, with the notable exceptions of high AL or pure AL. Variations in WPI/AL ratio, granule size and nutrient loading have major impact on nutrient release. Microspheres prepared with a WPI/AL ratio of 8:2, a riboflavin concentration of 1% in the initial aqueous phase and diameters near 94 pm retained the vitamin in SGF and released it in SIF. By careful process design, granular microspheres with potential as oral delivery vehicles for bioactive compounds may be developed. (c) 2006 Elsevier B.V. All rights reserved.

引用

页码：354 / 362

页数：9

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