Comparison of microparticles produced with combinations of gelatin, chitosan and gum Arabic

Gonçalves, Nathalia Dias; Grosso, Carlos Raimundo Ferreira; Rabelo, Renata Santos; Hubinger, Míriam Dupas; Prata, Ana Silvia

doi:10.1016/j.carbpol.2018.05.027

Cited by 34 publications

(20 citation statements)

References 22 publications

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“…This characteristic is obtained when CH and GA are used stoichiometrically with similar charges (+/−) given by their –COO- and –NH 3 + groups. This behavior has been reported by other authors using CH:GA ratios in the range of 1:2.45–1:5 (pH 3.5–5.5) [ 26 , 27 , 28 ]. In some cases, CCs did not form efficiently and instead formed thin fibrils.…”

Section: Resultssupporting

confidence: 87%

“…It has been reported that the lowest electrostatic attraction between CH and GA, generated by the neutralization of the electric charges of their functional groups, occurs with a CH:GA ratio of 1:5 [ 45 ]. Therefore, at CH:GA ratios >1:5, the charge balance between the molecules is lost, which decreases the performance of the CCs [ 26 , 28 , 46 ].…”

Section: Resultsmentioning

confidence: 99%

“…%CH, %GA, and pH were selected as factors. % CH ranged from 0.25–1.0% ( w / v ), % GA ranged from 1.0–5.0% ( w / v ), and pH ranged from 2–8 [ 9 , 24 , 25 , 26 , 27 ]. The vanilla oleoresin:wall material ratio (VO:WM) was set at 1:2.5 for all the performed runs (20).…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, microencapsulation by complex coacervation with CH and GA is suitable. The parameters to be considered in this process are the concentration of the polymers (% w / v ), pH, and temperature [ 24 , 25 , 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Hernández-Fernández

García-Pinilla

Ocampo-Salinas

et al. 2020

Foods

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Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation. Therefore, to solve this problem, this study aimed to develop vanilla oleoresin microcapsules. Vanilla oleoresin was obtained with supercritical carbon dioxide and microencapsulated by complex coacervation and subsequent spray drying (100 °C/60 °C inlet/outlet temperature). The optimal conditions for the complex coacervation process were 0.34% chitosan, 1.7% gum Arabic, 5.29 pH, and an oleoresin:wall material ratio of 1:2.5. Fourier Transform Infrared Spectroscopy (FT-IR) analysis of the coacervates before and after spray drying revealed the presence of the functional group C=N (associated with carbonyl groups of vanillin and amino groups of chitosan), indicating that microencapsulation by complex coacervation-spray drying was successful. The retention and encapsulation efficiencies were 84.89 ± 1.94% and 69.20 ± 1.79%. The microcapsules obtained from vanilla oleoresin had high vanillin concentration and the presence of other volatile compounds and essential fatty acids. All this improves the aroma and flavor of the product, increasing its consumption and application in various food matrices.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Hernández-Fernández

García-Pinilla

Ocampo-Salinas

et al. 2020

Foods

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“…The negative charge of the gum Arabic decreases along with the decrease in pH value of the solution [30] due to the protonation of the carboxylic groups of the gum Arabic [31]. Goncalves et al [32] have proved that at acidic conditions, the negative zeta potential of gum Arabic decreases from around -20 at pH 6 to around -10 at pH 3, and this continues along with a decreasing pH value. Therefore, reduction of the positive charge of chitosan due to be used in the crosslinking process, does not influence the zeta potential of the nano-chitosan because of the contribution of the protonated gum Arabic.…”

Section: Zeta Potential and Ph Value Of Nano-chitosan Prepared With Dmentioning

confidence: 99%

Comparison of Formulation Methods to Produce Nano-Chitosan as Inhibitor Agent for Bacterial Growth

Nugraheni

Soeriyadi

Ustadi

et al. 2019

J. Eng. Technol. Sci.

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Chitosan is known as an antibacterial agent. The effective surface area ratio of chitosan can be increased by modification into nanoparticles. Nanochitosan can be prepared with several simple methods, i.e. precipitation, ionic gelation, or the polyelectrolyte complex method. This study compared these three methods in terms of the targeted product characteristics, i.e. stability of the average nanoparticle size as well as the colloidal dispersion, and the antibacterial characteristics. All three methods resulted in nanoparticle formation, but in the precipitation method significant zeta potential reduction was observed due to the presence of negative ions from the alkali that neutralized the chitosan amine group. The ionic gelation method yielded higher zeta potential and higher inhibition of bacterial growth than those yielded by the polyelectrolyte complex method. Ionic gelation and the polyelectrolyte complex method resulted in much better colloidal dispersion stability than the precipitation method, where a significant particle size increase was observed after one week of storage. This result indicates that both ionic gelation and the polyelectrolyte complex method can be used for forming nano-chitosan for the purpose of food preservation. However, for fishery products it is advisable to use the polyelectrolyte complex method because the TPP usually used in ionic gelation is not allowed to be applied to fish.

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Creation of Chitosan‐Based Nanocapsule‐in‐Nanofiber Structures for Hydrophobic/Hydrophilic Drug Co‐Delivery and Their Dressing Applications in Diabetic Wounds

Lin

Tsai

et al. 2023

Macromolecular Bioscience

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Nanofiber meshes (NFMs) loaded with therapeutic agents are very often employed to treat hard‐to‐heal wounds such as diabetic wounds. However, most of the NFMs have limited capability to load multiple or hydrophilicity distinctive‐therapeutic agents. The therapy strategy is therefore significantly hampered. To tackle the innate drawback associated with the drug loading versatility, a chitosan‐based nanocapsule‐in‐nanofiber (NC‐in‐NF) structural NFM system is developed for simultaneous loading of hydrophobic and hydrophilic drugs. Oleic acid‐modified chitosan is first converted into NCs by the developed mini‐emulsion interfacial cross‐linking procedure, followed by loading a hydrophobic anti‐inflammatory agent Curcumin (Cur) into the NCs. Sequentially, the Cur‐loaded NCs are successfully introduced into reductant‐responsive maleoyl functional chitosan/polyvinyl alcohol NFMs containing a hydrophilic antibiotic Tetracycline hydrochloride. Having a co‐loading capability for hydrophilicity distinctive agents, biocompatibility, and a controlled release property, the resulting NFMs have demonstrated the efficacy on promoting wound healing either in normal or diabetic rats.

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Comparison of microparticles produced with combinations of gelatin, chitosan and gum Arabic

Cited by 34 publications

References 22 publications

Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Comparison of Formulation Methods to Produce Nano-Chitosan as Inhibitor Agent for Bacterial Growth

Creation of Chitosan‐Based Nanocapsule‐in‐Nanofiber Structures for Hydrophobic/Hydrophilic Drug Co‐Delivery and Their Dressing Applications in Diabetic Wounds

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