Development of arabic and xanthan gum microparticles loaded with an extract of Eschweilera nana Miers leaves with antioxidant capacity

Outuki, Priscila Miyuki; Francisco, Lizziane Maria Belloto de; Hoscheid, Jaqueline; Bonifácio, Kamila Landucci; Barbosa, Décio Sabbatini; Cardoso, Mara Lane Carvalho

doi:10.1016/j.colsurfa.2016.04.006

Cited by 35 publications

(20 citation statements)

References 40 publications

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“…These spherical structures are typical of materials subjected to SD and dented surfaces with remarkable indentation is commonly observed in encapsulation agents consisting of polysaccharides [25][26][27], which can be attributed to the effects of the drying rate on the structure of the polysaccharide, leading to a rapid solidification of the wall and, therefore, indentation shape [28]. Fig.…”

Section: Morphology Of Microparticlesmentioning

confidence: 83%

Xyloglucan from Hymenaea courbaril var. courbaril seeds as encapsulating agent of l-ascorbic acid

Farias

Albuquerque

Soares

et al. 2018

International Journal of Biological Macromolecules

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This study evaluated the l-ascorbic acid (AA) encapsulation in microparticles of xyloglucan (XAA) extracted from Hymenaea courbaril seeds by spray drying (SD) and its application in tilapia fish burgers. The encapsulation efficiency was 96.34±1.6% and the retention of the antioxidant activity was of 89.48±0.88% after 60days at 25°C. SEM images showed microspheres with diameters ranging from 4.4 to 34.0μm. FTIR spectrum confirmed the presence of AA in xyloglucan microparticles, which was corroborated by DSC and TGA. The release of ascorbic acid was found to be pH-dependent. The application of XAA in tilapia fish burger did not change the pH after heating and the ascorbic acid retention was greater compared to its free form. The results indicate that xyloglucan can be used to encapsulate AA by SD and suggest that XAA was able to reduce undesirable organoleptic changes in fish burgers.

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Section: Morphology Of Microparticlesmentioning

confidence: 83%

Xyloglucan from Hymenaea courbaril var. courbaril seeds as encapsulating agent of l-ascorbic acid

Farias

Albuquerque

Soares

et al. 2018

International Journal of Biological Macromolecules

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“…This result was in accordance with other studies that reported high encapsulation efficiency. Outuki et al (2016) reported the encapsulation efficiency for encapsulation extract of Eschweilera nana Miers leaves by Arabic and xanthan gum wall material equal to 98.58% ± 0.69%. Figure 1 shows FTIR spectra of the chlorogenic acid and encapsulated chlorogenic acids.…”

Section: Encapsulation Efficiencymentioning

confidence: 98%

Properties of dark chocolate enriched with free and encapsulated chlorogenic acids extracted from green coffee

Didar

2020

Braz. J. Food Technol.

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To increase the functionality of dark chocolate, chlorogenic acids extracted from green coffee were added in free or encapsulated forms at different concentration (10, 20, 30, 40 and 50 mg/5 kg of free chlorogenic acids and equal quantity of encapsulated form). The extraction of chlorogenic acids was carried out by maceration of ground green coffee beans in distilled water (30 min at 80 °C), then, cooling, filtration and adsorption by active carbon were done. The final step was filtration and desorption from active carbon and rotary drying (at 60 °C and 120 rpm). Encapsulation of chlorogenic acids was done by coacervation of pectin and gelatin. For quality assessment, several analysis on chocolate samples were performed included color index and melting behavior by Differential Scanning Calorimeter. Flow behavior of the chocolate samples melted at 40 °C was determined using stress or strain controlled rheometer. The microstructure of the chocolate samples was analyzed by Scanning Electron Microscope technique at 500-1000x magnification. Particle size distribution and sensory evaluation was also performed. Results showed addition of free and encapsulated forms of chlorogenic acids decreased Tonset, Tpeak and ΔH of dark chocolate. Casson viscosity increased in the case of addition chlorogenic acids. Color indexes of chocolate samples were influenced by addition of chlorogenic acids. Particle size distribution decreased with addition of free form and increased when encapsulated form was added. Sensory characteristics were also influenced by chocolate formulation and samples included encapsulated chlorogenic acids exhibit better sensory properties than samples enriched with free form.

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“…The authors obtained microparticles with a diameter of 828 µm, and they observed an increase in the size of the particles according to a higher addition of xanthan gum (82). Another example involved the production of xanthan gum microparticles in combination with Arabic gum for the encapsulation of the Eschweilera nana Miers (an extract with high antioxidant activity) through the spray-drying method (83). The microparticles obtained were characterized as spherical particles with a mean particle size of 3.5 µm, smooth surface, and a hollow core.…”

Section: Microparticlesmentioning

confidence: 99%

“…Moreover, the presence of flavonoids and polyphenols of the extract in the new formulation decreased the reactive oxygen species (ROS) in human neutrophils. Although the authors described the system as prolonged-release formulation, the effect on ROS depended on the exposure time of the microparticles (83). In another type of combination of dosage forms, one study reported the synthesis of xanthan gum microparticles in combination with chitosan for encapsulation of quercetin, a flavonoid with antioxidant/anti-inflammatory properties, but low absorption in the gastrointestinal tract (84).…”

Section: Microparticlesmentioning

confidence: 99%

Xanthan gum in drug release

Cortés

Caballero-Florán

Mendoza‐Muñoz

et al. 2020

Cell Mol Biol (Noisy-le-grand)

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Controlled release is of vital relevance for many drugs; thus, there is a keen interest in materials that can improve the release profiles of formulations administered via buccal, transdermal, ophthalmic, vaginal, and nasal. The desirable effects of those materials include the improvement of stability, adhesiveness, solubility, and retention time. Hence, different synthetic and natural polymers are utilized to achieve these objectives. In this respect, xanthan gum is an anionic polysaccharide that can be obtained from Xanthomonas bacteria. It is a natural polymer broadly employed in numerous food products, lotions, shampoos, and dermatological articles. Furthermore, due to its physicochemical features, xanthan gum is growingly utilized for the development and improvement of drug delivery systems. In this regard, encouraging findings have been revealed by recent formulations for pharmaceutical applications, including antiviral carriers, antibacterial transporters, transdermal patches, vaginal formulations, and anticancer medications. In this article, we perform a concise description of the chemical properties of xanthan gum and its role as a modifier of drug release. Furthermore, we present an outlook of the state of the art of research focused on the utilization of xanthan gum in varied pharmaceutical formulations, which include tablets, films, hydrogels, and nanoformulations. Finally, we discuss some perspectives about the use of xanthan gum in these formulations.

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Development of arabic and xanthan gum microparticles loaded with an extract of Eschweilera nana Miers leaves with antioxidant capacity

Cited by 35 publications

References 40 publications

Xyloglucan from Hymenaea courbaril var. courbaril seeds as encapsulating agent of l-ascorbic acid

Xyloglucan from Hymenaea courbaril var. courbaril seeds as encapsulating agent of l-ascorbic acid

Properties of dark chocolate enriched with free and encapsulated chlorogenic acids extracted from green coffee

Xanthan gum in drug release

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