eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2020-02-21 8 2 102 109 10.12691/jfnr-8-2-5 JFNR2020825 article Liqing Lai 1 Vanja Per?ulija 1 Jia Wu 2 Lan Zhao zhaolan@fjnu.edu.cn 2 College ofLife Sciences, Fujian Normal University, Fuzhou, 350117, China College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350116, China ¦Â-glucan freeze-thaw gel was used as a carrier to release curcumin. The results showed that the freeze-dried gel had the ideal sustained release following 5% ¦Â-glucan solution by adding 1% ¦Â-glucan quality curcumin, repeated freezing and thawing 8 times. The Peppas equation can significantly describe the release mechanism of curcumin in the ¦Â-glucan gel. This study further demonstrated that the release of curcumin in the oat ¦Â-glucan gel is the Fick diffusion mechanism and coated barley ¦Â-glucan is a non-Fick spread. http://pubs.sciepub.com/jfnr/8/2/5/jfnr-8-2-5.pdf ¦Â-glucan cryogelation curcumin sustained-release non-Fick