Controlled release of methylene blue from glutaraldehyde‐modified gelatin

Abstract

Gelatin has been identified as a valuable material for controlled release of food ingredients because of its highly ramified three‐dimensional network. In the present work, gelatin was further modified with glutaraldehyde (GA) and prepared as microspheres to further improve its control to release of food ingredients. Features (i.e., chemical structures, thermal properties, network structures, and methylene blue (MB) release kinetics) of both the unmodified and GA‐modified gelatin microspheres were investigated. Results showed that the application of GA enhanced the formation of intramolecular and/or intermolecular crosslinking of gelatin and improved its thermal stability. Besides, the release efficiency of MB from the GA‐modified gelatin was less affected by temperature and pH value compared to the unmodified gelatin. Kinetics analysis proved that the release of MB from gelatin followed the first‐order kinetics. Both the release constant (k) of MB and the diffusion coefficient (Da) of GA‐modified gelatin were significantly lower than those of the unmodified gelatin. Practical applications Gelatin is a valuable material for the release control of food ingredients (e.g., oils, vitamins, antioxidants, and flavor compounds) attributes to its highly ramified three‐dimensional network. However, the low mechanical strength of gelatin makes it susceptible to many environmental factors and has restricted its application. In the present work, gelatin was modified by glutaraldehyde (GA). The chemical structure, thermal properties, network structure, and methylene blue release kinetics of the GA‐modified gelatin microspheres were properly investigated. This research proved that GA‐modified gelatin could be a potential carrier for the release control of given food contents in food industry.

SDF-1 Functionalized Hydrogel Microcarriers for Skin Flap Repair

“…The MB in the group of MC@MB released rapidly (up to 55.79%) in the initial 2 h, and the curve achieved a plateau after 8 h of incubation (Figure P). Zhu et al also explored the release kinetics of MB on gelatin-based microcarriers . Although the experimental condition was not all the same, our result was similar to theirs.…”

“…Zhu et al also explored the release kinetics of MB on gelatin-based microcarriers. 56 Although the experimental condition was not all the same, our result was similar to theirs. Our result might be attributed to the rapid diffusion of MB from the surface of the MC into the incubating PBS solution.…”

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“…We further evaluated the drug release profile of different nanocarriers to understand the feasibility of using drug delivery systems. Ce-TGs with different degrees of cross-linking may have different degradation properties, which in turn affect the drug release rate . The cumulative drug release profile showed an initial burst release, followed by delayed release (Figure e).…”

“…Ce-TGs with different degrees of cross-linking may have different degradation properties, which in turn affect the drug release rate. 68 The cumulative drug release profile showed an initial burst release, followed by delayed release (Figure 4e). In the case of Ce-TG, fast drug release independent of the enzymatic response was observed.…”

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“…[49] MB is fully soluble in water and in some organic solvents like ethanol, chloroform, and glycerol. [50] Several studies on the controlled release of MB employing different host models, such as carboxy-methyl-cellulose, [51] glutaraldehyde gelatin, [52] chitosan films, [53] and carbon nanoparticles [54] have been reported in the literature.…”