Design of carboxymethyl chitosan-reinforced pH-responsive hydrogels for on-demand release of carvacrol and simulation of release kinetics. (30th March 2023)

• Record Type: Journal Article
• Authors: Cheng, Meng; Cui, Yingjun; Guo, Yanli; Zhao, Peixin; Wang, Juan; Zhang, Rongfei; Wang, Xiangyou
• Is Part Of: Food chemistry. Volume 405:Part A(2023)
• Publication Date: 2023-03-30
• Subjects: Sodium alginate -- Controlled release -- Hydrogels -- pH-responsiveness -- Carboxymethyl chitosan; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134856
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Carboxymethyl chitosan and sodium alginate were cross-linked using citric acid. The hydrogels showed excellent carvacrol encapsulation capacity. The on-demand release of carvacrol can be achieved through pH stimulation. The release of carvacrol was boosted under neutral and alkaline conditions. Abstract: pH-responsive carboxymethyl chitosan (CC)/sodium alginate (SA)/carvacrol (CA) hydrogels were prepared using CC and SA as wall materials. The formation of hydrogels is attributed to electrostatic interactions and hydrogen bonding. The thermostability of the hydrogels was improved with increasing CC content. The swelling degree of the hydrogels increased with increasing pH of the buffer solution. The mechanism of CA release was mainly controlled by Fickian diffusion. Notably, the release rate of CA was positively correlated with temperature and environmental pH, thus the on-demand release of CA can be achieved through pH stimulation. The hydrogels showed good storage stability via determination of antioxidant and antibacterial activities. Furthermore, the C4S1-CA hydrogels (CC/SA blends with dry mass ratios of 4:1, w/w) have good biocompatibility and biosafety. The CC/SA/CA hydrogels provide a unique route for environmentally-responsive preservatives and present new avenues for precise release and intelligent preservation.