Preparation, structural characterization, and controlled release of puerarin-loaded complex and gel beads based on native/modified kudzu starch.

In this study, unmodified/modified kudzu starch-based complexes were prepared using anti-solvent precipitation method, and gel beads were developed through cross-linking between sodium alginate and calcium ions, with kudzu starch as carrier material and Span 80 as surfactant. Subsequently, the structure characteristics, rheological properties, morphology, and controlled release of the complex were systematically investigated. Additionally, the structural features, mechanical properties, swelling stability, and controlled release behavior of gel beads were evaluated. Results demonstrated that the Span 80-modified complex exhibited superior encapsulation efficiency (71.12 %), enhanced thermal stability, a more uniform spherical structure, and reduced relative crystallinity (23.39 %). Similarly, the modified gel beads displayed higher encapsulation efficiency (62.38 %), improved texture properties, and enhanced swelling stability. Furthermore, both the modified complex and gel beads exhibited better sustained release profiles for puerarin. These findings highlighted the potential of modified kudzu starch-based complex and gel beads in protecting active substances and enabling targeted, controlled release.