Release kinetics of antioxidant compounds from Hibiscus sabdariffa L. encapsulated in gelatin beads and coated with sodium alginate

Authors

  • Daniel Díaz-Bandera,

    1. Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales, Universidad Autónoma del Estado de México, Toluca, Estado de México, Mexico
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  • Adriana Villanueva-Carvajal,

    1. Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales, Universidad Autónoma del Estado de México, Toluca, Estado de México, Mexico
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  • Octavio Dublán-García,

    1. Facultad de Química, Universidad Autónoma del Estado de México, Toluca, Estado de México, Mexico
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  • Baciliza Quintero-Salazar,

    1. Facultad de Turismo y Gastronomía, Universidad Autónoma del Estado de México, Toluca, Estado de México, Mexico
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  • Aurelio Dominguez-Lopez

    Corresponding author
    • Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México, Toluca, Estado de México, Mexico
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Correspondent: Fax: +52 (722) 296 5518; e-mail: adominguezl@uaemex.mx

Summary

Gelatin beads containing a concentrated extract of Roselle (Hibiscus sabdariffa L.) calyx rich in polyphenolic compounds were coated with sodium alginate and ionotropically gelled using CaCl2. Single-coated beads and double-coated beads were obtained by this technique, and the release pattern of the loaded extract was evaluated. As a result, release pattern of these compounds fits properly to a first–order Weibull distribution equation. The release rate constant decreased linearly with the number of alginate coats and with the increase in immersion time in CaCl2 and the Lag period increased significantly with the number of alginate coats. The release of H. sabdariffa's polyphenols can be well controlled manipulating the number of alginate coats and the immersion time in a CaCl2 solution, allowing not only to control the gastrointestinal segment where they could be released but also to control the release rate with the certainty that the initial concentration will be completely released showing a highly significant antioxidant activity as well.

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