A Study of Controlled Uptake and Release of Anthocyanins by Oxidized Starch Microgels

Abstract

Anthocyanins are well-known antioxidants, but they are sensitive to environmental conditions. Herein we used oxidized starch microgel to prevent their early degradation and deliver them to the target place. The aim of this study was to investigate the uptake and the release ability of anthocyanins by the oxidized starch microgels and measure their in vitro gastrointestinal release. The gels were made of oxidized potato starch polymers, which were chemically cross-linked by sodium trimetaphosphate (STMP). In this study, the uptake and release behaviors of anthocyanins by starch microgel were investigated under various pH and salt concentrations. The microgel of high degree of oxidation and high cross-link density had a high uptake capacity for anthocyanins at low pH and salt concentration; 62 mg anthocyanins had been absorbed per gram of dry DO100% (degree of oxidation 100%) microgel at pH 3 with ionic strength 0.05M. The in vitro study of the release was investigated under stimulated gastrointestinal fluid. The anthocyanins were identified and quantified by UV/vis detection. The results indicated that the oxidized starch microgels had a potential for being a carrier system for protecting anthocyanins from degradation in the upper gastric tract and for delivering them to the intestine. This paper provides a good reference for an intestinal-targeted delivery system of vulnerable functional ingredients by oxidized starch microgel.

Formation and Characterization of Light-Responsive TEMPO-Oxidized Konjac Glucomannan Microspheres

“…As shown in Figure 7, the asymmetric vibration ν as of COO − in the OKGM polymer appears at 1608.4 cm −1 , but this peak is split into two peaks at 1737. 6 3) cm −1 , suggesting the coexistence of unidentate binding (Δν as-s ≫ 200 cm −1 ) and bridging (Δν as-s ≈ 200 cm −1 ) between COO − and Fe 3+ in the OKGM particle. Two coordination modes between Fe 3+ and COO − are consistent with the results from Mossbauer spectroscopy (Figure 6), where it was observed that the ratio between the two different modes is about 1:2.…”

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“…The anthocyanins content in extract powder was measured by pH differential method (Wang, Li, Chen, Xin, & Yuan, 2013) using a UV-Vis spectrophotometry (Agilent CARY 100, Varian Corporation, USA). The anthocyanins extract powder (20 mg) was dissolved in 10 mL distilled water, and 1 mL anthocyanins solution was dissolved in 9 mL of 0.025 M potassium chloride buffer (pH 1.0) and 9 mL of 0.4 M sodium acetate buffer (pH 4.5) respectively in separate test tubes.…”

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“…The anthocyanins content in lyophilized RRA extract powder was measured by the pH differential method. 35 Absorbance of sample at 520 and 700 nm was measured using a UV-Vis spectrophotometry (Agilent CARY 100, Varian Corporation, USA). The anthocyanin content was expressed in mg/g.…”