Quinoa starch microspheres for drug delivery: preparation and their characteristics

LUO, Yang; Fu-tai, NI; GUO, Mingzhu; LIU, Juan; CHEN, Huan; ZHANG, Sitong; LI, Yanli; CHEN, Guang; Wang, Gang

doi:10.1590/fst.126421

Cited by 6 publications

(5 citation statements)

References 42 publications

(47 reference statements)

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“…The diameter values of the granules for each formulation are represented in Figure 8. As it is a fibrous material, we can observe that there are no spherical granules but rather irregular ones, with a variable polydispersity index, which is possibly a characteristic of this type of material [38]. It is noted that the granules are heterogeneous and have a wide size range varying from 439.00 to 1000.00 μm in average size.…”

Section: Granulometric Distribution and Granule Strengthmentioning

confidence: 84%

Use of Chia as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation

Da Silva,

Reyes,

Daniel

et al. 2023

Preprint

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The consumption of fiber in the human diet is a global recommendation to ensure a healthy diet. Quinoa (Chenopodium quinoa Willd.), a gluten-free grain, and chia (Salvia hispanica), a seed, contain high fiber content and both have the potential to be explored in the development of nutraceutical and pharmaceutical formulations. An interesting characteristic of chia is its ability to form viscous mucilage when in contact with water, bringing the prospect of a binder in solid formulations. To produce tablets with a high fiber content, it is more appropriate to transform the material into granules using a wet process, with the help of a tool that exploits this possibility. Therefore, the objective of the present work was to study, using the Mixer Torque Rheometer, the feasibility of using chia as a binder to produce granulated quinoa and the development of chewable tablets. To this end, an experimental design was carried out to evaluate the impact of variables on the rheometer results for subsequent granulation. It was possible to obtain the granulation point for the formulations and after producing the granules, physical tests were carried out in which we noticed improvements in the flow. In the end, a formulation was selected for the development of chewable tablets containing quinoa and chia fibers.

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Section: Granulometric Distribution and Granule Strengthmentioning

confidence: 84%

Use of Chia as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation

Da Silva,

Reyes,

Daniel

et al. 2023

Preprint

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“…The granule diameter values were heterogeneous and had a wide range at 996.41, 439.77, 766.21, 785.51, 579.56, 966.91, 800.44, 446.30, and 1040.71 μm, respectively (Figure 7). As it is a fibrous material, we can observe that there were no spherical granules but rather irregular ones, indicating that the granules have a variable polydispersity index (various dimensions), which is possibly a characteristic of this type of material [44]. Even with the variation in shape, the granules were mostly resistant, as shown in Table 7, and most formulations had an adequate flow (Figure 6), preventing these physical properties from being a limiting factor to producing chewable tablets.…”

Section: Optical Microscopymentioning

confidence: 93%

Using Chia Powder as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation

da Silva,

Reyes,

Daniel

et al. 2024

Powders

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The consumption of fiber in the human diet is a global recommendation to ensure a healthy diet. Quinoa (Chenopodium quinoa Willd.), a gluten-free grain, and chia (Salvia hispanica), a seed, contain a high fiber content, and both have the potential to be used in the development of nutraceutical and pharmaceutical formulations. An interesting characteristic of chia is its ability to form viscous mucilage when in contact with water, making it a potential binder in solid formulations. However, there are no studies on chia as a binder, and therefore, the objective of the present study was to evaluate the feasibility of using chia as a binder to produce quinoa granules and, subsequently, develop chewable tablet formulations. The quinoa and chia were in a powder form and then transformed into a wet mass with the help of mixer torque rheometer (MTR) equipment. In the wet granulation form, the following parameters were tested: multiple additions, 15 g of material, and 25 timepoints for the addition of 1 mL of water. An experimental design was carried out to evaluate the impact of the variables on the MTR results for subsequent granulation. The granulation point was possible for T1–T9, and most formulations gave satisfactory results, such as an acceptable resistance of the granules. In the end, a formulation was selected for the development of chewable tablets containing quinoa and chia fibers.

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“…The encapsulation efficiency of rutin-loaded Pickering emulsions stabilized by amphiphilic quinoa starch reached as high as 99.3%, and sustained release was achieved in the in vitro studies [126]. Previous studies have indicated that microspheres with high adsorption capacity could be fabricated from quinoa seed starch, and could act as a promising material for drug delivery [127].…”

Section: Delivering Hydrophobic Bioactive Agentsmentioning

confidence: 94%

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Xue

Sun

et al. 2023

Foods

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Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties. Compared to other grains, quinoa has a higher protein content, a more balanced amino acid profile, unique starch features, higher levels of dietary fiber, and a variety of phytochemicals. In this review, the physicochemical and functional properties of the major nutritional components in quinoa are summarized and compared to those of other grains. Our review also highlights the technological approaches used to improve the quality of quinoa-based products. The challenges of formulating quinoa into food products are addressed, and strategies for overcoming these challenges through technological innovation are discussed. This review also provides examples of common applications of quinoa seeds. Overall, the review underscores the potential benefits of incorporating quinoa into the diet and the importance of developing innovative approaches to enhance the nutritional quality and functionality of quinoa-based products.

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Quinoa starch microspheres for drug delivery: preparation and their characteristics

Cited by 6 publications

References 42 publications

Use of Chia as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation

Use of Chia as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation

Using Chia Powder as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

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