Preparation, characterization and in vitro digestion of jujube polysaccharide microcapsules

Abstract

The preparation of jujube polysaccharide microcapsules was investigated in this study. Microcapsule technology was employed to encapsulate jujube polysaccharides, effectively isolating them from external substances and facilitating their smooth passage through the intestinal tract. The objective was to control the release and prolong the release time of the polysaccharides. Additionally, we evaluated the characteristics of these microcapsules and their in vitro solubility and digestive behaviors. The findings demonstrated that the optimal preparation conditions, measured by the encapsulation efficiency, included a sodium alginate concentration of 4% (w/v), a core-to-wall ratio of 1:6, a calcium chloride concentration of 3% (w/v), and a chitosan concentration of 0.5% (w/v). The factors influencing the process ranked in the following order: core-to-wall ratio > sodium alginate concentration > chitosan concentration > CaCl2 concentration. The microcapsules produced under the optimal conditions exhibited a remarkable encapsulation efficiency of 97.29%. The characterization and analysis of the jujube polysaccharide microcapsules confirmed their successful encapsulation, uniform particle size distribution, and robust thermal stability. In addition, swelling and in vitro release trials demonstrated that the jujube polysaccharide microcapsules exhibit excellent swelling characteristics and consistent and prolonged release patterns. These distinct characteristics are anticipated to significantly impact functional food and medicine.