Release Kinetic of Riboflavin from Composite Gel Beads Consisting of Alginate Incorporated with Whey Protein or Xanthan Gum
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Abstract
This research aimed to study the release of riboflavin from composite hydrogel beads in simulated gastric fluid (SGF) and simulated intestinal fluid.(SIF) The combinations of gel bead were 100% alginate, 62% alginate and 38% whey protein, 50% alginate and 50% whey protein, 62% alginate and 38% xanthan gum and 50% alginate and 50% xanthan gum. The cross linking solutions were mixtures of calcium chloride with 0%, 0.25% and 0.5% chitosan. The result showed that 100% alginate beads elicited good forming with homogeneous size and shape. Adding whey protein and xanthan gum to alginate improved riboflavin captivation and slow release. Comparison of fitting with 7 release models, release kinetics of the beads could be explained by Higuchi model, Korsmeyer-Peppas model, and Weibull model. The release mechanism was governed by a combination of diffusion and bead erosion.
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