Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation

Giovana B. Celli; Amyl Ghanem; Marianne S. Brooks

doi:10.1002/fsn3.451

Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation

Giovana B. Celli, Amyl Ghanem, Marianne S. Brooks

Medicine

Research output: Contribution to journal › Article › peer-review

19 Citations (Scopus)

Abstract

The goal of this study was to develop floating microspheres that could be used as gastroretentive systems for the delivery of anthocyanins (ACNs). These compounds are absorbed in the stomach and small intestine, and insufficient residence time in these organs could result in limited absorption and contribute to degradation. The microparticles containing freeze-dried haskap berry extract (321.96 ± 8.35 mg cyanidin 3-glucoside equivalents per g) were prepared by ionotropic gelation of alginate (9%, w/w) with calcium ions (CaCl₂ at 2%, w/v) in the gelation bath, with calcium carbonate as the gas-generating compound (added at different ratios in the alginate/extract mixture). The effect of acetic acid concentration (2 and 10%, v/v) in the gelation medium was investigated. Increasing the carbonate : alginate weigh ratio from 0 to 3:4 resulted in different degrees of floatability, larger particles, higher encapsulation efficiency, and lower amount of ACN released. The power law equation fitted the experimental data well, indicating that release occurred mainly by diffusion. This is the first time floating microspheres are proposed as gastroretentive platforms for the delivery of ACNs.

Original language	English
Pages (from-to)	713-721
Number of pages	9
Journal	Food Science and Nutrition
Volume	5
Issue number	3
DOIs	https://doi.org/10.1002/fsn3.451
Publication status	Published - May 2017

Bibliographical note

Funding Information:
The authors acknowledge the National Council for Research and Development (CNPq - Brazil) and the Natural Sciences and Engineering Research Council (NSERC) of Canada for financial support. The authors gratefully acknowledge the help provided by Ms. Vinqvist-Tymchuk and Dr. Kalt during extract fractionation and use of the facilities of the Atlantic Food and Horticulture Research Centre.

Publisher Copyright:
© 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

ASJC Scopus Subject Areas

Food Science

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Journal Article

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Celli, G. B., Ghanem, A., & Brooks, M. S. (2017). Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation. Food Science and Nutrition, 5(3), 713-721. https://doi.org/10.1002/fsn3.451

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abstract = "The goal of this study was to develop floating microspheres that could be used as gastroretentive systems for the delivery of anthocyanins (ACNs). These compounds are absorbed in the stomach and small intestine, and insufficient residence time in these organs could result in limited absorption and contribute to degradation. The microparticles containing freeze-dried haskap berry extract (321.96 ± 8.35 mg cyanidin 3-glucoside equivalents per g) were prepared by ionotropic gelation of alginate (9%, w/w) with calcium ions (CaCl2 at 2%, w/v) in the gelation bath, with calcium carbonate as the gas-generating compound (added at different ratios in the alginate/extract mixture). The effect of acetic acid concentration (2 and 10%, v/v) in the gelation medium was investigated. Increasing the carbonate : alginate weigh ratio from 0 to 3:4 resulted in different degrees of floatability, larger particles, higher encapsulation efficiency, and lower amount of ACN released. The power law equation fitted the experimental data well, indicating that release occurred mainly by diffusion. This is the first time floating microspheres are proposed as gastroretentive platforms for the delivery of ACNs.",

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Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation

Abstract

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