Pectin–Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients

Author:

Morales Eduardo1,Quilaqueo Marcela12ORCID,Morales-Medina Rocío3ORCID,Drusch Stephan3ORCID,Navia Rodrigo24,Montillet Agnès5,Rubilar Mónica12ORCID,Poncelet Denis6,Galvez-Jiron Felipe7,Acevedo Francisca89ORCID

Affiliation:

1. Scientific and Technological Bioresource Nucleus (BIOREN), Universidad de La Frontera, Avenida Francisco Salazar, Temuco 01145, Chile

2. Department of Chemical Engineering, Faculty of Engineering and Sciences, Universidad de La Frontera, Casilla 54-D, Temuco 4811230, Chile

3. Department of Food Technology and Food Material Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Königin-Luise-Str. 22, 14195 Berlin, Germany

4. Centre for Biotechnology and Bioengineering (CeBiB), Faculty of Engineering and Sciences, Universidad de La Frontera, Casilla 54-D, Temuco 4811230, Chile

5. Oniris, CNRS, GEPEA, Nantes Université, UMR 6144, F-44600 Saint-Nazaire, France

6. EncapProcess, 114 Allée Paul Signac, F-44240 Sucé sur Erdre, France

7. Doctoral Program in Sciences with a Specialty in Applied Cellular and Molecular Biology, Faculty of Medicine, Universidad de La Frontera, Temuco 4811230, Chile

8. Department of Basic Sciences, Faculty of Medicine, Universidad de La Frontera, Casilla 54-D, Temuco 4811230, Chile

9. Center of Excellence in Translational Medicine (CEMT), Faculty of Medicine, and Scientific and Technological Bioresource Nucleus (BIOREN), Universidad de La Frontera, Casilla 54-D, Temuco 4811230, Chile

Abstract

A common challenge in hydrogel-based delivery systems is the premature release of low molecular weight encapsulates through diffusion or swelling and reduced cell viability caused by the low pH in gastric conditions. A second biopolymer, such as chitosan, can be incorporated to overcome this. Chitosan is usually associated with colonic drug delivery systems. We intended to formulate chitosan-coated pectin beads for use in delaying premature release of the encapsulate under gastric conditions but allowing release through disintegration under intestinal conditions. The latter is of utmost importance in delivering most functional food ingredients. Therefore, this study investigated the impact of formulation and process conditions on the size, sphericity, and dissolution behavior of chitosan-coated hydrogel beads prepared by interfacial coacervation. The size and sphericity of the beads depend on the formulation and range from approximately 3 to 5 mm and 0.82 to 0.95, respectively. Process conditions during electro-dripping may be modulated to tailor bead size. Depending on the voltage, bead size ranged from 1.5 to 4 mm. Confocal laser scanning microscopy and scanning electron microscopy confirmed chitosan shell formation around the pectin bead. Chitosan-coated beads maintained their size and shape in simulated gastric fluid but experienced structural damage in simulated intestinal fluid. Therefore, they represent a novel delivery system for functional food ingredients.

Funder

European Union’s Horizon 2020 research and innovation program under the Marie Skłodowska-Curie grant agreement

Publisher

MDPI AG

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