Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: https://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2020, 8(2), 102-109
DOI: 10.12691/jfnr-8-2-5
Open AccessArticle

Slow Release Characteristics of β-Glucan

Liqing Lai1, Vanja Perčulija1, Jia Wu2 and Lan Zhao1,

1College ofLife Sciences, Fujian Normal University, Fuzhou, 350117, China

2College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350116, China

Pub. Date: February 21, 2020

Cite this paper:
Liqing Lai, Vanja Perčulija, Jia Wu and Lan Zhao. Slow Release Characteristics of β-Glucan. Journal of Food and Nutrition Research. 2020; 8(2):102-109. doi: 10.12691/jfnr-8-2-5

Abstract

β-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% β-glucan solution by adding 1% β-glucan quality curcumin, repeated freezing and thawing 8 times. The Peppas equation can significantly describe the release mechanism of curcumin in the β-glucan gel. This study further demonstrated that the release of curcumin in the oat β-glucan gel is the Fick diffusion mechanism and coated barley β-glucan is a non-Fick spread.

Keywords:
β-glucan cryogelation curcumin sustained-release non-Fick

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