Controlled release of dual food functional ingredients from octenyl succinic anhydride/β-cyclodextrin nanoparticles integrated carrageenan/polyvinyl alcohol hydrogels

A novel nanohybrid polysaccharide hydrogel was prepared using octenyl succinic anhydride/β-cyclodextrin nanoparticles (OS-β-CD NPs) crosslinked with polyvinyl alcohol (PVA) and κ-carrageenan (κ-CRG) via cascade self-assembly. FTIR and   1 HNMR confirmed that the formation of NPs/PVA/κ-CRG hydrogels was mainly by hydrogen bonds and electron forces. Results of SEM showed that the NPs/PVA/κ-CRG hydrogels had a well-developed porous structure with interconnected pores of about 4.22 μm. Measurements of rheological, swelling, and thermogravimetric revealed that the NPs/PVA/κ-CRG hydrogels had a good solid-like properties and enhanced mechanical strength due to the participation of OS-β-CD NPs in the formation of hydrogel network structure. In vitro release of the NPs/PVA/κ-CRG hydrogels loaded with vitamin E (VE) and proanthocyanidins (PC) simultaneously in PBS showed that the hydrogels could commendably control the explosive release   of VE and PC and prolong release period during co-delivery. Moreover, the double active compounds loaded NPs/PVA/κ-CRG hydrogels were beneficial in enhancing synergistic antioxidant capacity.