明胶对肉桂醛液芯凝胶珠物理特性的影响及作用机制

Effect of Gelatin on Physical Properties and Mechanism of Cinnamaldehyde Liquid-Core Gel Beads

摘要:

肉桂醛易挥发、对光和热敏感、水溶性差，而明胶作为一种蛋白质，具有改善肉桂醛稳定性的作用，可以用于凝胶填充剂，从而提高肉桂醛的应用范围。将肉桂醛制备成水包油乳液，再通过离子交换反应制备成液芯凝胶珠，从表观黏度、粒径分布、Zeta电位等方面分析明胶质量浓度对肉桂醛液芯凝胶珠的影响。结果表明，添加少量明胶会降低复合凝固浴的表观黏度，增大芯液粒径，提高其稳定性。SEM图显示明胶与海藻酸钠间形成了三维螺旋结构，可以调控肉桂醛的释放。当明胶质量浓度为10 g/L时，肉桂醛液芯凝胶珠较为稳定，9 d内的释放量仅为未添加明胶组的15%。

Abstract:

Cinnamaldehyde is volatile, sensitive to light and heat, and poorly soluble in water. Gelatin, as a protein, can be used as gel filling to improve the stability of cinnamaldehyde, thus expanding its range of applications. In this study, cinnamaldehyde was prepared into oil in water emulsion, which was then processed into liquid-core gel beads through ion exchange reaction. The effects of gelatin mass concentration on the cinnamaldehyde liquid-core gel beads were analyzed in terms of apparent viscosity, particle size distribution, zeta potential, and other factors. The results showed that a small addition of gelatin reduced the apparent viscosity of the composite coagulation bath, increased the particle size of the gel beads, and enhances their stability. Scanning electron microscopy (SEM) images showed that a three-dimensional spiral structure formed between gelatin and sodium alginate, which could regulate the release of cinnamaldehyde. When the mass concentration of gelatin was 10 g/L, the cinnamaldehyde liquid-core gel beads were highly stable, with the release amount within 9 d being only 15% of that in the group without gelatin.