相关实验视频
Updated: Aug 6, 2026

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Generation of Alginate Microspheres for Biomedical Applications
Published on: August 12, 2012
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Patricio Orellana-Palma1, Loren Macias-Bu2, Nailín Carvajal-Mena3
1Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile.
Gels (Basel, Switzerland)
|May 26, 2023
概括
区块结度 (BFC) 有效缩模型溶液,在水凝珠中实现高封装效率. 这些珠子表现出极好的稳定性和受控释放性能,适合液体食品应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 缩液体食品往往涉及热量,这可能会降解敏感化合物.
- 区块结缩 (BFC) 为缩食品溶液提供了一个非热替代方案.
- 封装技术对于稳定和控制活性成分的释放至关重要.
研究的目的:
- 开发和描述使用BFC的缩液体食品模型.
- 将这些缩溶液封装成酸和玉米粉-酸水凝珠.
- 评估封装系统的风湿,热,结构和体外释放性质.
主要方法:
- 区块结度 (BFC) 应用于三个周期的糖糖和酸溶液.
- 溶液被封装成藻酸盐和复合水凝珠.
- 通过静态和动态测试来评估风湿性质.
- 使用差分扫描热量计 (DSC) 和里埃变换红外光谱 (FTIR) 进行了热量和结构分析.
- 在模拟的消化条件下评估了体外释放动力学.
主要成果:
- 封装效率达到了96%.
- 缩溶液遵循赫歇尔-布克利模型,从第二个BFC循环中增加粘度和弹性 (储存和损失模块).
- FTIR和DSC证实了水凝珠中的玉米粉和酸盐之间的良好兼容性和稳定性.
- 试验室释放动力学符合科尔斯迈耶-佩帕斯模型,表明封装溶液的显著稳定性.
结论:
- BFC是一种可行的方法,可以在不损害稳定性的情况下将液体食品模型集中起来.
- 玉米粉-酸液凝珠为控制释放应用提供稳定的矩阵.
- 该研究为生产缩液体食品的框架提供了框架,这些食品被封装为有针对性的输送.
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