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Release kinetics of antioxidant compounds from Hibiscus sabdariffa L. encapsulated in gelatin beads and coated with sodium alginate
Author(s) -
DíazBandera Daniel,
VillanuevaCarvajal Adriana,
DublánGarcía Octavio,
QuinteroSalazar Baciliza,
DominguezLopez Aurelio
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12199
Subject(s) - hibiscus sabdariffa , gelatin , chemistry , antioxidant , lag time , sodium alginate , polyphenol , kinetics , chromatography , nuclear chemistry , sodium , biochemistry , food science , organic chemistry , physics , quantum mechanics , biological system , biology
Summary Gelatin beads containing a concentrated extract of R oselle ( H ibiscus sabdariffa L.) calyx rich in polyphenolic compounds were coated with sodium alginate and ionotropically gelled using CaCl 2 . Single‐coated beads and double‐coated beads were obtained by this technique, and the release pattern of the loaded extract was evaluated. As a result, release pattern of these compounds fits properly to a first–order W eibull distribution equation. The release rate constant decreased linearly with the number of alginate coats and with the increase in immersion time in CaCl 2 and the Lag period increased significantly with the number of alginate coats. The release of H . sabdariffa's polyphenols can be well controlled manipulating the number of alginate coats and the immersion time in a CaCl 2 solution, allowing not only to control the gastrointestinal segment where they could be released but also to control the release rate with the certainty that the initial concentration will be completely released showing a highly significant antioxidant activity as well.