Employing the electrospray method to dehydrate wet lipogels creates an environment conducive to managing both the dosage of the encapsulated compound and the overall stability of the lipogels.This study aims to develo...Employing the electrospray method to dehydrate wet lipogels creates an environment conducive to managing both the dosage of the encapsulated compound and the overall stability of the lipogels.This study aims to develop electrosprayed lipogels utilizing gelatin/chitosan hydrogels in varying ratios of 1:1,3:1,and 5:1(v/v),combined with soy lecithin liposomes loaded with Prosopis farcta fruit(PFF)extract and to investigate the thermal stability and in vitro release modeling of the extract in food simulants.The steady rheological and viscoelastic properties indicated that an increase in the gelatin ratio within the lipogel formulations resulted in enhanced viscosity,storage modulus(G′),and loss modulus(G″)during both frequency and strain sweep tests.Additionally,improvements in electrical conductivity(from 912.45±0.007 to1112.37±0.004μS cm^(-1)),surface tension(from 19.14±0.12 to 29.37±0.37 mN/m),and zeta potential(from-32.78±0.03 to-45.12±0.01 mV)were observed.Field emission scanning electron microscopy(FESEM)revealed that lipogels formulated with a 3:1 v/v ratio of gelatin to chitosan exhibited optimal morphology and reduced particle size(88.21±5.45 nm).Fourier transform infrared(FTIR),X-ray diffraction(XRD),and differential scanning calorimetry(DSC)analyses validated the effective encapsulation of PFF extract into the liposomal structure and its successful entrapment within the electrosprayed matrices.DSC results indicated an enhancement in the thermal stability of the PFF extract.The Peleg model was identified as the most suitable for describing the release behavior and the mechanism governing the release was recorded as Fickian diffusion.展开更多
文摘Employing the electrospray method to dehydrate wet lipogels creates an environment conducive to managing both the dosage of the encapsulated compound and the overall stability of the lipogels.This study aims to develop electrosprayed lipogels utilizing gelatin/chitosan hydrogels in varying ratios of 1:1,3:1,and 5:1(v/v),combined with soy lecithin liposomes loaded with Prosopis farcta fruit(PFF)extract and to investigate the thermal stability and in vitro release modeling of the extract in food simulants.The steady rheological and viscoelastic properties indicated that an increase in the gelatin ratio within the lipogel formulations resulted in enhanced viscosity,storage modulus(G′),and loss modulus(G″)during both frequency and strain sweep tests.Additionally,improvements in electrical conductivity(from 912.45±0.007 to1112.37±0.004μS cm^(-1)),surface tension(from 19.14±0.12 to 29.37±0.37 mN/m),and zeta potential(from-32.78±0.03 to-45.12±0.01 mV)were observed.Field emission scanning electron microscopy(FESEM)revealed that lipogels formulated with a 3:1 v/v ratio of gelatin to chitosan exhibited optimal morphology and reduced particle size(88.21±5.45 nm).Fourier transform infrared(FTIR),X-ray diffraction(XRD),and differential scanning calorimetry(DSC)analyses validated the effective encapsulation of PFF extract into the liposomal structure and its successful entrapment within the electrosprayed matrices.DSC results indicated an enhancement in the thermal stability of the PFF extract.The Peleg model was identified as the most suitable for describing the release behavior and the mechanism governing the release was recorded as Fickian diffusion.
