Coacervation Processes

Yan, Cheng; Zhang, Wei

doi:10.1016/b978-0-12-404568-2.00012-1

Cited by 34 publications

(38 citation statements)

References 54 publications

(71 reference statements)

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“…The highest value of turbidity was observed below the isoelectric point (Ip) of GE, in which positive charges are achieved. For gelatin type B, its p I is around pH 4 to 5 (Yan & Zhang, ). Mass ratio of 4:1 showed the highest value of pH opt (Table ) that could be due to the excess of gelatin in the system (there were more amino groups and a lack of carboxyl groups contributed by ChM).…”

Section: Resultsmentioning

confidence: 99%

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Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Hernández-Nava

López‐Malo

Palou

et al. 2019

Journal of Food Science

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Complex coacervation between gelatin type B (GE) and chia mucilage (ChM) was studied. GE‐ChM were mixed at mass ratios of 1:1, 2:1, 3:1, 4:1, and 1:2 in a pH range of 1.50 to 5.00, maintaining a total solid concentration of 0.2% (w/w), using turbidity and viscosity tests to obtain the highest yield of complex coacervates. To characterize the complex coacervates, morphology and Fourier‐transform infrared spectroscopy (FTIR) were determined. The optimum yield for complex coacervation was achieved with a GE‐ChM mass ratio of 2:1 and pH value of 3.6. The critical pH values associated with the formation of soluble (pHc) and insoluble (pHɸ1) complexes, and complete dissociation (pHɸ2) at the optimum GE‐ChM ratio were found to be 4.50, 4.10, and 2.00, respectively. It was observed that increasing the mass ratio of GE or ChM, the yield of complex coacervates decreased; the higher yields were obtained with the proportions of 2:1 and 1:1 with values of 68.25 ± 0.05% and 61.04 ± 0.05%, respectively. Capsules formed at mass ratios of 1:1, 2:1, and 3:1, had the characteristic grape agglomerate shape for complex coacervates. Further characterization with scanning electron microscopy (SEM) showed a spherical shape for capsules. FTIR spectrum of complex coacervates at optimum conditions had a combination of bands corresponding to GE and ChM, suggesting an interaction between GE‐ChM during the formation of complex coacervates. Therefore, complex coacervates between GE‐ChM can be formed, and could be used as an alternative as encapsulating agents to be applied in the food industry. Practical Application Complex coacervation is a technique that is being studied in several applications in the food industry. However, studies are still being made to explore different possibilities of natural sources to be used in complex coacervation. This study showed that the combination of gelatin and chia mucilage may be an alternative as encapsulating agents for complex coacervation to be applied in the food industry.

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Section: Resultsmentioning

confidence: 99%

“…This results in two immiscible liquid phases, one poor in polymers and another phase rich in these, also known as coacervate. The coacervation process is widely used in the pharmaceutical, pesticide, and cosmetics industries, being recently applied to foods (Bakry et al., ; Shen et al., ; Thies, ; Yan & Zhang, ).…”

Section: Introductionmentioning

confidence: 99%

Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Hernández-Nava

López‐Malo

Palou

et al. 2019

Journal of Food Science

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“…It usually leads to the formation of two separate liquid phases: a polymer‐rich phase (coacervate) and a polymer‐depleted phase (equilibrium solution; Timilsena, Wang, Adhikari, & Adhikari, ). In aqueous solutions containing a mixture of two biopolymers (such as a protein and a polysaccharide), coacervation usually occurs because of an electrostatic attraction between oppositely charged groups on the different biopolymers (Koupantsis, Pavlidou, & Paraskevopoulou, ; Yan et al., ).…”

Section: Production Methods and Modificationmentioning

confidence: 99%

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients

Fathi

Donsı̀

McClements

2018

Comp Rev Food Sci Food Safe

199

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Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.

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“…[35][36][37] The key role in the formation of micro-and nanoparticles is played by the choice of their production technique. Currently, such carriers can be prepared using a variety of methods: electrohydrodynamic techniques, [38][39][40][41] microfluidic method, 42,43 coacervation [44][45] ; polymerization of monomers, 46 emulsification of solutions (two-and three-component emulsions with evaporation or diffusion of the solvent); [47][48][49] spray drying of solutions [50][51][52] etc. With regard to the preparation of PHA-based microparticles and nanoparticles, the emulsion method is the most adapted from those, listed above and recently the application of the spray drying method has become topical.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of ceftriaxone-loaded P3HB-based microparticles for drug delivery

et al. 2018

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In this study, polymer-based microparticles are used to improve the therapeutic properties of ceftriaxone (CEF) and render them safer. Poly-3-hydroxybutyrate (P3HB) and poly-3-hydroxybutyrate/polyethylene glycol (P3HB-PEG)based microparticles were prepared by two methods: a double emulsification technique and spray-drying. The microparticles were characterized in terms of size and zeta potential, morphology, total drug loading and drug release. The microparticles had spherical shapes with diameters of a size range from 0.74 to 1.55 m (emulsification technique) and from 3.84 to 6.51 m (spray-drying); CEF encapsulation efficiency was around 63% and 49% for these methods respectively. The CEF release from microparticles obtained by spray-drying reached 100% after 150h, while for microparticles obtained by emulsification technique the total release of CEF did not exceed 34% after 312 h. The release profiles could be best explained by Zero order kinetics model, Higuchi and Korsmeyer-Peppas models, as the plots showed high linearity. Antibacterial activity of the microparticles was evaluated against gram-positive and gram-negative bacterial strains. In general, CEF encapsulation in polymeric microparticles preserves the therapeutic efficacy of the CEF and provides its prolonged effect.

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Coacervation Processes

Cited by 34 publications

References 54 publications

Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients

Development and characterization of ceftriaxone-loaded P3HB-based microparticles for drug delivery

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