화학공학소재연구정보센터
Materials Chemistry and Physics, Vol.232, 294-300, 2019
Development of gallic acid/cyclodextrin inclusion complex in freeze-dried bacterial cellulose and poly (vinyl alcohol) hydrogel: Controlled-release characteristic and antioxidant properties
Cyclodextrin (HP beta CD) inclusion complex enhances the stabilization of active ingredients during processing, storage, and usage. This work presents gallic acid (GA)/HP beta CD inclusion complex through lyophilization. Complexation powder (5 and 10 wt%) was loaded into bacterial cellulose hydrogel composite. Fourier Transform infrared spectroscopy, X-ray diffraction, and H-1 NMR were employed to investigate the structural properties of encapsulation. Thermogravimetric analysis reported that the thermal degradation region can be categorized into three regions. Scanning electron microscope revealed no significant change on the morphological properties. Swelling behavior was observed on distilled water and phosphate buffer solution for 180 min. The inclusion complex exhibited slow release compared with pristine GA. The antioxidant activity of this complex was verified by 2, 2'- diphenyl-1-picrylhydrazyl and 2, 2-azinobis (3-ethylbenzothioazoline-6-sulfonic acid) radical scavenging methods.