Development of nanoparticles coated with cassava bagasse pectin (Manihot esculenta Crantz) containing β-carotene for mucoadhesive applications

Abstract

Pectin (PC) extracted from a solid residue from cassava roots (Manihot esculenta Crantz) was used to coat nanoparticles (NP) containing β-carotene (BC) aiming at the gastrointestinal administration of this lipophilic nutraceutical. The NP were prepared by spontaneous emulsifi cation method using food grade components. Pectincoated NP have been successfully prepared as confi rmed by the increased particle size and negative surface charges due to the pectin's anionic nature. NP showed spherical shape and monodisperse distribution, with a mean size of 21.3 nm (polydispersity index (PDI) 0.29) for BC PC T80-NP (nanoparti c le with β-carotene, pectin and Tween 80) and 261.4 nm (PDI 0.1) for BC PC T20-NP (nanoparticle with β-carotene, pectin and Tween 20). BC was encapsulated at amounts of 530 and 324 µg/ml for BC PC T80-NP and BC PC T20-NP, respectively, with high encapsulation effi ciency (> 95%), increasing its antioxidant capacity in vitro, besides no cytotoxic effect. However, only BC PC T20-NP was stable over a 90 days storage period (4°C) and revealed a strong interaction between pectin and mucin. These results suggest that pectin-coated BC PC T20-NP is a promising strategy to improve the bioavailability and permeation of BC for administration through mucosal surfaces.

Pectin-based Encapsulation Systems for Bioactive Components

“…In another investigation, pectin nanoparticles were created utilizing food-grade cassava root material to coat the nutritional supplement β-carotene, with the goal of increasing the bioavailability of these lipophilic dietary nutraceuticals during gastrointestinal (GI) delivery. The particles have a mean size of 21.3 nm, are mucoadhesive, and have enhanced antioxidant activity, bioavailability, and stability up to 90 days at 4°C [81]. Researchers developed caseinate/pectin-based phytosterol nanoparticles by combining emulsification, evaporation, and complex coacervation processes.…”

Root and Tuber Crops: An Underexploited Source of Pectin and Future Prospects

“…Pectin from root and tuber crops as well as their food products and by-products have been extracted using different extraction methods (Table 2). Infante et al [21] reported the extraction of pectin from cassava bread using a boiling solution of oxalic acid and ammonium oxalate, while Coelho et al [22] extracted pectin from cassava residue using ammonium oxalate and further precipitated with ethanol. Menoli and Belia [23] also reported the precipitation of pectin from cassava galacturonic acid using a modified method [30] that involved saturated potassium acetate solution and 95% ethanol in a 4:1 ratio.…”

“…Studies showing this link include the evaluation of cassava and cocoyam root softening and implicates the role of endogenous (pectin methylestherase) and microbial enzymes which target cell wall materials [37,38]. To improve the bioavailability of beta carotene in animal feed, nano-particles containing the molecule was coated with pectin sourced from cassava residue [22]. The research showed promising strategy for neutraceutical administration of important bioactive compounds through mucosal surfaces.…”