Affiliations 

  • 1 Faculty of Applied Sciences, Department of Food Science and Technology, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Malaysia
  • 2 School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Penang, Malaysia
  • 3 Advanced Medical and Dental Institute, Universiti Sains Malaysia, 13200 Bertam Kepala Batas, Penang Malaysia
J Food Sci Technol, 2022 Feb;59(2):589-596.
PMID: 35153308 DOI: 10.1007/s13197-021-05045-0

Abstract

The purpose of this study was to evaluate the controlled-release properties of nutrients from coconut water-based hydrogel. Hydrogels were prepared at varying proportions of gellan and xanthan gums such that the total weight of the gelling agents for all 11 formulations was 1% (w/w) in coconut water. The formulation of the hydrogel was selected using gravimetric analysis by evaluating the dissolution weight of the hydrogel in simulated gastric fluid and simulated intestinal fluid. Interestingly, hydrogel with 0.7% gellan gum and 0.3% xanthan gum showed the most tolerance towards simulated gastric and intestinal fluids over a 1-h period. The in-vitro release study was performed in simulated gastric fluid and followed by simulated intestinal fluid for about 2 h. The trend of release profile showed that the hydrogel had the ability to sustain the nutrients release over a period of 1 h. After 75 min, the release trend was static indicated the nutrients was released from the hydrogel. In conclusion, a coconut water-based hydrogel formulated with 0.7% of gellan and 0.3% of xanthan gum has demonstrated its controlled-release property as evidenced by its effectiveness in the sustained release of nutrients over a period of 1 h.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.