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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(9), 466-472
DOI: 10.12691/jfnr-8-9-3
Open AccessArticle

Preparation of Grain β-glucan Gel and Characteristics of Its Slow-release

Ting Xu1, Jia Wu2 and Lan Zhao1,

1College of Life Sciences, Fujian Normal University, Fuzhou, 350117, China

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

Pub. Date: September 09, 2020
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Cite this paper:
Ting Xu, Jia Wu and Lan Zhao. Preparation of Grain β-glucan Gel and Characteristics of Its Slow-release. Journal of Food and Nutrition Research. 2020; 8(9):466-472. doi: 10.12691/jfnr-8-9-3

Abstract

The β-glucan freeze-thaw gel has been used as a carrier to release curcumin. The freeze-dried gel has 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 shows 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 release. Trying to use β-glucan as a completely natural drug delivery carrier opens up new ideas for the use of β-glucan.

Keywords:
cryogelation curcumin sustained-release non-Fick

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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