Preparation, Properties and Sustained-release Properties of Naringin-loaded Cyclodextrin-polysaccharide-based Gel Spheres

Abstract

In order to make naringin have better water solubility and sustained release performance, hydroxypropyl-β-cyclodextrin was used to have strong adhectogenic ability for naringenin. Firstly the water-soluble inclusion complex of hydroxypropyl-β-cyclodextrin and naringenin were prepared taking advantage of the hydroxypropyl-β-cyclodextrin’s hydrophobic cavity, then a hydrogel outer layer was induced using pectin and sodium alginate complex polysaccharides by ionogel. The effects of complex polysaccharide concentration, mass ratio of pectin to sodium alginate, mass concentration of CaCl2 and naringin addition on the mechanical properties, particle size, encapsulation rate and drug-loading capacity of the gel balls were studied. The results showed that the concentration of complex polysaccharides was 3%, the mass ratio of pectin to sodium alginate was 3:1, the mass concentration of calcium chloride was 5%, the addition of naringin was 5.5 mg/mL, and the encapsulation rate of the prepared gel balls reached 68.34%±0.49%. Scanning electron microscopy showed that the surface of the composite polysaccharide gel sphere was shrunk and dense, and the internal structure was loose and porous. The infrared spectroscopy results showed that the clathrate formed by naringin and hydroxypropyl-β-cyclodextrin was successfully embedded in the gel ball. Swelling and in vitro simulated digestion experiments showed that the complex polysaccharide gel ball had certain pH sensitivity and good control release. The complex polysaccharide gel ball carrier prepared in this study can increase the solubility and control release of naringenin, and provide a basis for the application of citrus flavonoids in food.

Keywords

• naringin
• hydroxypropyl-β-cyclodextrin
• complex polysaccharide gel balls
• encapsulation rate
• extended-release