Chitosan-based Pickering emulsions and their applications: A review

Sharkawy, Asma; Barreiro, María Filomena; Rodrigues, Alírio E.

doi:10.1016/j.carbpol.2020.116885

Cited by 160 publications

(70 citation statements)

References 111 publications

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“…The NP-1 and NP-2 systems had a bimodal and PDI population formation above 0.3, indicating highly polydispersed formulations and demonstrating that the amount of tripolyphosphate added was not enough to interact and mediate as a link between biopolymers. The amount of CG loads and the action of the reticulant agent were not enough to neutralize the positive QT loads [17], not completing the interaction, besides the presence of precipitated in the formulation, showing amounts of polysaccharide without interaction [16]. The surface load of NP-1 and NP-2 were less negative when compared to formulations of NP-3 and NP-4.…”

Section: Discussionmentioning

confidence: 93%

“…CH is obtained by deacetylation of chitin, present in the shells of insects, crustaceans and in some fungi [15]. It is a biopolymer with a linear conformation structure also of repeated units of β-(1-4) N-Acetylglycosamine and D-Glucosamine [15], and it has several positively charged amine groups in its structural composition [16,17]. The polyelectrolytic complexation method is a technique in which biopolymers can interact spontaneously from differences in their charges, by electrostatic interactions, hydrogen bonds and ionic bonds, with the use of organic solvents or exposure to high temperatures not being necessary [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

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The Potential Role of Polyelectrolyte Complex Nanoparticles Based on Cashew Gum, Tripolyphosphate and Chitosan for the Loading of Insulin

et al. 2021

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Polyelectrolytic complexation has stood out due to its application in the development of drug delivery systems using biopolymers as raw materials. The formation of complexes between cashew gum and chitosan can be intermediated by cross-links, mediated by the action of the sodium tripolyphosphate crosslinking agent. These polymers have been used in the nanotechnological development of formulations to protect peptide drugs, such as insulin, allowing their oral administration. In this work, we describe the development of polyelectrolytic complexes from cashew gum and chitosan as biopolymers for oral administration of insulin. The obtained complexes showed a mean particle size of 234 nm and polydispersity index of 0.2. The complexes were 234 nm in size, PDI 0.2, zeta potential −4.5 mV and 22% trapping. The obtained complexes demonstrated considerable and promising characteristics for use as oral insulin delivery systems.

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Section: Discussionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

The Potential Role of Polyelectrolyte Complex Nanoparticles Based on Cashew Gum, Tripolyphosphate and Chitosan for the Loading of Insulin

et al. 2021

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“…Pickering emulsions are defined as systems stabilized by solid colloidal particles adsorbed at the oil-water interface in a practically irreversible process, creating a coating around the droplets, either in the form of a single or multiple layer, generating a strong steric barrier providing high stability [118]. In the context of Pickering emulsions, the search for natural-based particles is currently a hot topic to face market demands for novel clean label products (absent of emulsifiers) [119]. Pickering emulsions (Figure 6) are raising high interest in the recent years.…”

Section: Pickering Emulsionsmentioning

confidence: 99%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

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The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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“…Nanoliposomes coated with cross-linked CS have also been proposed for the encapsulation and targeted delivery of quercetin in the intestine for the treatment of inflammatory disease (Caddeo et al, 2016). CS NPs are increasingly used to stabilize Pickering emulsions, which are gaining momentum due to their multiple properties, not only from a technological but also from a health point of view (Sharkawy, Barreiro & Rodrigues, 2020). CS NPs have the ability to interact with lipids to produce an insoluble colloidal system, leaving the lipids trapped inside during passage from gastric to intestinal digestion, an effect mainly attributed to the change in pH (Bokura & Kobayashi, 2003, Zhang, Taoa, Guoa, Hua & Su, 2011.…”

Section: Colon-targeted Delivery Of Prebioticsmentioning

confidence: 99%

Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review

Gómez‐Guillén

Montero

2021

Food Hydrocolloids

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Encapsulation in polymer NPs (NPs) is a well-recognized way to improve the oral bioavailability of hydrophobic and hydrophilic compounds by enhancing their solubility in aqueous medium, to protect them from acid and enzymatic degradation in the gastrointestinal tract, and to favour their permeability across the mucosal membranes. Nanostructures rather than larger delivery systems are also proposed to encapsulate prebiotics, probiotics and natural antimicrobial compounds, as they allow greater penetration of the mucous layer, as well as lower and longer the delivery of prebiotics, probiotics and antimicrobials along the gastrointestinal tract. This also includes a previous brief introduction to the complex mucoadhesion mechanism and common evaluation methods for determining mucoadhesiveness in nanoparticulate systems.

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Chitosan-based Pickering emulsions and their applications: A review

Cited by 160 publications

References 111 publications

The Potential Role of Polyelectrolyte Complex Nanoparticles Based on Cashew Gum, Tripolyphosphate and Chitosan for the Loading of Insulin

The Potential Role of Polyelectrolyte Complex Nanoparticles Based on Cashew Gum, Tripolyphosphate and Chitosan for the Loading of Insulin

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review

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