The release rate of curcumin from calcium alginate beads regulated by food emulsifiers

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 17, 2012, Pages 4388-4395

  Song, Shili ^a   Wang, Zhen ^a   Qian, Yuhua ^a   Zhang, Lijie ^a   Luo, Erfeng ^a  

^a HENAN NORMAL UNIVERSITY   (China)

Author keywords

alginate gels; curcumin; food emulsifier; release rate

Indexed keywords

ALGINATE BEADS; ALGINATE GEL; CALCIUM ALGINATE; CALCIUM ALGINATE BEADS; CONTROLLED RELEASE; CROSS LINKING AGENTS; CURCUMIN; EMPIRICAL EQUATIONS; FATTY ACID ESTERS; FOURIER TRANSFORM INFRARED; HYDROPHOBIC DRUG; INITIAL RATE; POLYGLYCEROLS; RELEASE MECHANISM; RELEASE RATE; ROOM TEMPERATURE; SWELLING STUDIES; TWEEN 80; WATER UPTAKE;

CALCIUM; CALCIUM CHLORIDE; CROSSLINKING; EMULSIFICATION; GELS; SCANNING ELECTRON MICROSCOPY;

ALGINATE;

ALGINIC ACID; CROSS LINKING REAGENT; CURCUMIN; DRUG CARRIER; EMULSIFYING AGENT; GLUCURONIC ACID; HEXURONIC ACID; MICROSPHERE;

ARTICLE; BIOAVAILABILITY; DELAYED RELEASE FORMULATION; DRUG FORMULATION; INFRARED SPECTROSCOPY; METHODOLOGY; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY;

ALGINATES; BIOLOGICAL AVAILABILITY; CROSS-LINKING REAGENTS; CURCUMIN; DELAYED-ACTION PREPARATIONS; DRUG CARRIERS; DRUG COMPOUNDING; EMULSIFYING AGENTS; GLUCURONIC ACID; HEXURONIC ACIDS; MICROSCOPY, ELECTRON, SCANNING; MICROSPHERES; PARTICLE SIZE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84860455200     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3006883     Document Type: Article

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