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Publishing Language: Chinese | Open Access

Preparation and Evaluation of Hydrophobic Chitosan Aerogel for Loading and Sustained Release of Curcumin

Dingyu XU Siyu JIAOXianchao YAOXin LIULifen CHENRihui LIN ( )
Guangxi Key Laboratory for Polysaccharide Materials and Modifications, Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
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Abstract

Hydrophobic chitosan aerogels were prepared using chitosan as a matrix and 2,6-dimethyl-5-heptenal as a cross-linking modifier to graft n-octadecanethiol and were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, and X-ray photoelectron spectroscopy (XPS). The results showed that the surface of the hydrophobic chitosan aerogel had a three-dimensional porous structure. 2,6-Dimethyl-5-heptenal was successfully grafted via the Schiff base reaction. The proportion of elemental sulfur was 1.17% in the aerogel. In the surface contact angle test, the oil droplet contact angle was 0°, and the water droplet contact angle was 126°. The chitosan aerogel exhibited good hydrophobic properties. The loading of fat-soluble curcumin in the aerogel reached the maximum value of 70.5 mg/g after 40 min, and the optimal loading temperature was 27 ℃. The hydrophobic chitosan aerogel had a good sustained-release performance, and the sustained-release rate of curcumin in simulated intestinal fluid was up to 89.6%.

CLC number: O636.9 Document code: A Article ID: 1002-6630(2023)18-0018-08

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Food Science
Pages 18-25

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Cite this article:
XU D, JIAO S, YAO X, et al. Preparation and Evaluation of Hydrophobic Chitosan Aerogel for Loading and Sustained Release of Curcumin. Food Science, 2023, 44(18): 18-25. https://doi.org/10.7506/spkx1002-6630-20221009-075

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Received: 09 October 2022
Published: 25 September 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).