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Polyelectrolyte complex from cationized casein and sodium alginate for fragrance controlled release
- Zhang, Yuanxia, Ma, Jianzhong, Xu, Qunna
- Colloids and surfaces 2019 v.178 pp. 439-444
- Fourier transform infrared spectroscopy, X-ray diffraction, casein, electrolytes, electrostatic interactions, encapsulation, odors, sodium alginate, thermogravimetry, transmission electron microscopy, vanillin
- CA/NaAlg polyelectrolyte complex (PEC) novelly obtained from cationized casein (CA) and sodium alginate (NaAlg) via electrostatic interactions was designed for fragrance (vanillin) controlled release. Structural variation between pristine CA/NaAlg PEC and vanillin-loaded CA/NaAlg PEC were investigated by ultraviolet (UV), fourier transform infrared (FI-TR) and X-ray diffraction (XRD). Pristine CA/NaAlg PEC and vanillin-loaded CA/NaAlg PEC were demonstrated spherical in shape by transmission electron microscopy (TEM). Thermogravimetric analysis (TGA) showed that PEC’s encapsulating could enhance the stability of vanillin whilst the vanillin encapsulation efficiency was 41.39% and the vanillin loading efficiency was 19.83%. The data also proved sustained release of vanillin in vitro. This work offers a feasible pathway of fabricating microcapsules for controlled releasing system, which have a great potential use in several fields, such as food packaging, cosmetics and textile.