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Food Science and Human Wellness 2013, 2(3-4): 124-131 https://doi.org/10.1016/j.fshw.2013.06.001
Research Article | Open Access | Issue | Published: 15 June 2013

Optimization of genistein solubilization by κ-carrageenan hydrogel using response surface methodology

Show Author's Information Fang Chena,  Jianlin Penga,  Dandan Leia,  Jia Liua,  Guohua Zhaoa,b( )
College of Food Science, Southwest University, Tiansheng Road 1, Chongqing 400715, PR China
Key Laboratory of Food Processing and Technology of Chongqing, Chongqing 400715, PR China

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Carrageenan, Response surface methodology, Water solubility, Genistein, Hydrogel matrix
Cite this article:
Chen F, Peng J, Lei D, et al. Optimization of genistein solubilization by κ-carrageenan hydrogel using response surface methodology. Food Science and Human Wellness, 2013, 2(3-4): 124-131. https://doi.org/10.1016/j.fshw.2013.06.001
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Abstract Full text About this article

κ-Carrageenan was explored to improve genistein solubility by matrix retention. The corresponding maximum value in the efficiency of retention (Re) (50.48 mg/100 mg) was achieved when variables were set as: pH 4.76, temperature 52.12 ℃ and genistein concentration 0.27 mg/mL. The coefficient of determination (R2) of the response surface regression model presented in this study was 0.9848. The evidences from XRD, DSC and FT-IR attested the amorphous form of genistein in hydrogel matrix. Importantly, the solubility of genistein in hydrogel amorphous form (16.84–34.42 μg/mL) was much higher than that of its free crystalline form (1.89–6.09 μg/mL) over 30–90 ℃.


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About this article

Optimization of genistein solubilization by κ-carrageenan hydrogel using response surface methodology

Show Author's information Fang Chena, Jianlin Penga, Dandan Leia, Jia Liua, Guohua Zhaoa,b( )
College of Food Science, Southwest University, Tiansheng Road 1, Chongqing 400715, PR China
Key Laboratory of Food Processing and Technology of Chongqing, Chongqing 400715, PR China

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

κ-Carrageenan was explored to improve genistein solubility by matrix retention. The corresponding maximum value in the efficiency of retention (Re) (50.48 mg/100 mg) was achieved when variables were set as: pH 4.76, temperature 52.12 ℃ and genistein concentration 0.27 mg/mL. The coefficient of determination (R2) of the response surface regression model presented in this study was 0.9848. The evidences from XRD, DSC and FT-IR attested the amorphous form of genistein in hydrogel matrix. Importantly, the solubility of genistein in hydrogel amorphous form (16.84–34.42 μg/mL) was much higher than that of its free crystalline form (1.89–6.09 μg/mL) over 30–90 ℃.

Keywords: Carrageenan, Response surface methodology, Water solubility, Genistein, Hydrogel matrix

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Publication history

Received: 28 February 2013
Revised: 20 May 2013
Accepted: 04 June 2013
Published: 15 June 2013
Issue date: December 2013

Copyright

© 2013 Beijing Academy of Food Sciences.

Acknowledgements

This work was supported by National Natural Science Foundation of China (31171654) and National High-tech R&D Program (863 Program) of China (2011AA100805-2).

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