Pectin-Chitosan Hydrogel Beads for Delivery of Functional Food Ingredients

Area of Science:

• Food Science and Technology
• Biopolymer Engineering
• Drug Delivery Systems

Background:

• Hydrogel delivery systems face challenges with premature release and low pH in gastric conditions.
• Chitosan, typically used for colonic delivery, can enhance biopolymer systems.
• Pectin-based hydrogels require modifications for controlled release applications.

Purpose of the Study:

• To formulate chitosan-coated pectin beads for controlled release of encapsulates.
• To investigate the impact of formulation and process parameters on bead characteristics.
• To evaluate the release behavior of beads under simulated gastric and intestinal conditions.

Main Methods:

• Interfacial coacervation was used to prepare chitosan-coated pectin beads.
• Bead size, sphericity, and dissolution were analyzed.
• Confocal laser scanning microscopy and scanning electron microscopy were employed for structural analysis.
• Simulated gastric and intestinal fluids were used to assess release profiles.

Main Results:

• Bead size ranged from 3-5 mm and sphericity from 0.82-0.95, tunable by formulation and electro-dripping voltage (1.5-4 mm).
• Microscopy confirmed a chitosan shell formation around pectin beads.
• Beads maintained integrity in simulated gastric fluid but disintegrated in simulated intestinal fluid.

Conclusions:

• Chitosan-coated pectin beads offer a promising strategy to delay premature release in the stomach.
• The beads facilitate controlled release through disintegration in the intestine.
• This system is suitable for delivering functional food ingredients effectively.