International Journal of Clinical and Experimental Medicine Research

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Article http://dx.doi.org/10.26855/ijcemr.2022.10.022

Preparation and Characterization of Opuntia dillenii Haw. Polysaccharide Gelatin Microspheres

Heng Li1,*, Jie Cheng2, Fuhua Zeng2

1School of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China.

2School of Life Science and Technology, Lingnan Normal University, Zhanjiang, China.

*Corresponding author: Heng Li

Published: November 17,2022

Abstract

This study examines the preparation, preliminary characterization and antioxi-dant abilities of Opuntia dillenii Haw polysaccharides-gelatin microspheres (ODP-GMS). ODP-GMS was prepared through W/O emulsion chemicalcros-sline method.The result shows that under the optimal conditions which a wa-ter/oil (W/O) ratio of 1 to 3.67, 1.06% emulsifier content and 11.47 mg/mL Opuntia dillenii Haw polysaccharides (ODP), the size of the spheroid ODP-GMS was relatively homogeneous and the diameter exhibited a normal distribution curve. The diameter of the microspheres increased by 22.81±0.45% after they were exposed to water for 2 hours. The accumulative release rate of ODP-GMS reached 90%in HCl over 12 hours, while the release rate was 85% in PBS over 24 hours. ODP-GMS had strong scavenging effects on three types of free-radicals (1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radicals, and superoxide radical). These results suggested that gelatin-based microspheres offer excellent potential as carriers for the controlled release of ODP in functional foods or medicine.

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How to cite this paper

Preparation and Characterization of Opuntia dillenii Haw. Polysaccharide Gelatin Microspheres

How to cite this paper: Heng Li, Jie Cheng, Fuhua Zeng. (2022) Preparation and Characterization of Opuntia dillenii Haw. Polysaccharide Gelatin Microspheres. International Journal of Clinical and Experimental Medicine Research6(4), 455-464.

DOI: http://dx.doi.org/10.26855/ijcemr.2022.10.022