Fabrication and characterization of carboxymethylated bael fruit gum with potential mucoadhesive applications

Abstract

Carboxymethylation of bael fruit gum was achieved through its reaction with monochloroacetic acid in the presence of sodium hydroxide as a catalyst at different reaction conditions.

Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio‐techno functionality, and food applications

“…The exotherm of the DSC thermogram of polysaccharides is due to their decomposition or melting. Another DSC study of bael fruit gum revealed a large peak of endothermic transition (heat absorption) at 105.3°C and released 342.6 J/g of energy (heat of fusion) during the process (Srivastava et al., 2015 ). The thermostability of the polysaccharides is directly related to the thermal transition temperature.…”

“…The intensity of diffraction peaks is higher in crystalline polymers. In contrast, due to the breakage of hydrogen bonds between the chains of an amorphous polymer, there is a reduction in XRD peak intensity (Srivastava et al., 2015 ). Overall, the bael fruit polysaccharide is an amorphous material with no sharp peaks.…”

“…The scanning electron microscopy analysis results showed that the metformin‐loaded bael fruit gum (BFG) beads had a smooth surface and spherical shape. In contrast, the metformin‐loaded CBFG (carboxylated bael fruit gum) beads had an irregular shape with a rough and porous surface (Srivastava et al., 2015 ). Another study by Sharma et al.…”

Ghatti gum-base graft copolymer: a plausible platform for pH-controlled delivery of antidiabetic drugs

“…On the other hand, at alkaline pH, carboxyl groups of GG-g-PMMA become ionized, and thereby, increase the repulsion between resultant carboxylate ions (COO À ), resulting in relaxation of copolymer chains with subsequent pellet swelling and remarkable drug release. 45,46 The fractions of glucuronic acid, galacturonic acid and uronic acid present in pristine GG contribute towards carboxyl groups in graed copolymer. Nonetheless, the methyl ester of methacrylic acid (MMA) also gets ionized at basic pH to give more carboxylate ions (COO À ); augmenting pH sensitivity of graed copolymer.…”