Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Abstract

The encapsulation process has been utilized in the field of food technology to enhance the technofunctional properties of food products and the delivery of nutraceutical ingredients via food into the human body. The latter application is very similar to drug delivery systems. The inherent sophisticated nature of release mechanisms requires the utilization of mathematical equations and statistics to predict the release behavior during the time. The science of mathematical modeling of controlled release has gained a tremendous advancement in drug delivery in recent years. Many of these modeling methods could be transferred to food. In order to develop and design enhanced food controlled/targeted bioactive release systems, understanding of the underlying physiological and chemical processes, mechanisms, and principles of release and applying the knowledge gained in the pharmaceutical field to food products is a big challenge. Ideally, by using an appropriate mathematical model, the formulation parameters could be predicted to achieve a specific release behavior. So, designing new products could be optimized. Many papers are dealing with encapsulation approaches and evaluation of the impact of process and the utilized system on release characteristics of encapsulated food bioactives, but still, there is no deep insight into the mathematical release modeling of encapsulated food materials. In this study, information gained from the pharmaceutical field is collected and discussed to investigate the probable application in the food industry.

Gum Arabic/Gelatin and Water-Soluble Soy Polysaccharides/Gelatin Blend Films as Carriers of Astaxanthin—A Comparative Study of the Kinetics of Release and Antioxidant Properties

“…In the non-Fickian type, the swelling or polymeric chain or relaxation is the governing release mechanism, and the migration kinetics obeys the Z–O equation. In the case of the other films, the n values were below 0.5 (n = 0.006–0.451), which was indicative of a quasi-Fickian-controlled mechanism [ 42 ]. This suggests that diffusion was the dominant mechanism of AST release from most of the samples.…”

3D Printed Buccal Films for Prolonged-Release of Propranolol Hydrochloride: Development, Characterization and Bioavailability Prediction

“…Formulation F2 has an n value lower than 0.5, suggesting that the PRH release followed the Fickian diffusion mechanism. Formulations F4 and F6 have an n value between 0.5 and 1, meaning that the PRH release mechanism is both swelling and diffusion and follows anomalous or non-Fickian transfer [37,38,71]. In formulation F4, besides the formation of hydrogen bonds between molecules of the same polymer, there are also established hydrogen bonds between two different macromolecules (hydroxyl groups of the GA and carbonyl groups of PVP; amine groups of the GA and carbonyl groups of PVP).…”

“…Formulation F2 has an n value lower than 0.5, suggesting that the PRH release followed the Fickian diffusion mechanism. Formulations F4 and F6 have an n value between 0.5 and 1, meaning that the PRH release mechanism is both swelling and diffusion and follows anomalous or non-Fickian transfer [37,38,71].…”

Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan

“…4) counting its amount should take as little time as possible -the best option is no more than one day; 5) its growth should not be influenced by other types of microbiota of the product [6].…”