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Updated: Jul 16, 2025
Author Spotlight: Development of Homogeneous κ-Carrageenan Sub-Microgel Baths for High-Resolution 3D Bioprinting
Published on: May 3, 2024
Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydrolysates
Jia-Nan Yan1, Yu-Qiao Wang2, Zhu-Jun Zhang2
1School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
Abstract:
Scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/κ-carrageenan (KC)/KCl beads with SMGHs:KC ratios (0:10-5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T23 from 1607.9 to 966.4 ms, and red and blueshifts of OH, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation.
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