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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%… Click to show full 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:
slow release;
curcumin;
gel;
characteristics glucan;
release;
release characteristics
Journal Title: Journal of Food and Nutrition Research
Year Published: 2020
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Journal Title: Journal of Food and Nutrition Research
Year Published: 2020
Link to full text (if available)
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recommendations!