Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin

Tan, Chen; Xie, Jiehong; Zhang, Xiaoming; Cai, Jing; Xia, Shuqin

doi:10.1016/j.foodhyd.2016.01.021

Cited by 246 publications

(107 citation statements)

References 51 publications

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“…This is attributed to the high zeta potential value of the formed nanoparticles (> 30 mV), which is an indication of high stability. The results are in agreement with the monodisperse nanoparticles produced at pH 4 using CH/GA weight ratio of 1:1 that had a high positive zeta potential value (Tan et al, 2016).…”

Section: Wettability Of Nanoparticlessupporting

confidence: 87%

“…The degree of electrostatic attraction between the positively charged CH and the negatively charged GA is dependent on the pH and also on the used CH/ GA weight ratio (Butstraen & Salaün, 2014). It has been reported that the coacervate yield of CH and GA is maximized at pH 3.5-5, and that at pH 4 the two polymers form homogenous particles (Tan et al, 2016). Hence, this pH was used in the present work.…”

Section: Production and Characterization Of Ch/ga Nanoparticlesmentioning

confidence: 99%

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Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Sharkawy

Barreiro

Rodrigues

2019

Carbohydrate Polymers

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A B S T R A C TRecently, there has been a renewed interest in Pickering emulsions owing to their surfactant-free nature, and the use of natural-based particles as stabilizers became a priority due to the applications they can enable. In this work, chitosan/gum Arabic (CH/GA) nanoparticles were synthesized and tested as novel stabilizers. Among the tested CH/GA weight ratios, the particles prepared using 1:1 ratio exhibited near-neutral wettability, an average size of 108.6 nm and a zeta potential of 56.3 mv. Pickering emulsions prepared from these particle dispersions (1.5% w/v), and high oil volume fractions (φ = 0.6, 0.7), have shown high storage stability. Moreover, confocal laser scanning microscopy confirmed the o/w type and the effective adsorption of the nanoparticles at the oil/ water interface forming a barrier against droplets coalescence. The emulsions have shown shear-thinning and elastic-like behavior. These findings open new avenues for using these emulsions as novel delivery systems, e.g. in cosmetic and food applications.

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Section: Wettability Of Nanoparticlessupporting

confidence: 87%

Section: Production and Characterization Of Ch/ga Nanoparticlesmentioning

confidence: 99%

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Sharkawy

Barreiro

Rodrigues

2019

Carbohydrate Polymers

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“…The only difference was in the crosslinker used, i.e. the TPP was replaced by 0.3% (m/v) of gum Arabic solution [14]. This concentration was obtained from our previous study on the optimization of the chitosan-gum Arabic ratio.…”

Section: Preparation Of Nano-chitosan Using Precipitation Ionic Gelamentioning

confidence: 99%

“…Reduction of the particle size is a strategy to optimize the activity of chitosan due to the increased power of the concentrated positive charge and enlargement of the contact surface area. A bottom-up process such as size modification can be carried out using precipitation [11], ionic gelation [12,13] or the polyelectrolyte complex method [14]. All three methods are are widely used because they are simple and inexpensive.…”

Section: Introductionmentioning

confidence: 99%

“…The formation of nano-chitosan particles is influenced by the solution characteristics (pH, temperature, ratio of chitosan and crosslinker, and the initial concentration of chitosan) and by the presence of other molecules capable of donating their molecular charges [12,16,17]. The utilization of NaOH affects the pH value, while TPP and gum Arabic are dissociated when dissolved in water at neutral pH [14,18] so that each of these influences contributes to nanochitosan with different characteristics. Replacement of TPP as crosslinker in nano-chitosan synthesis is needed because TPP is known to manipulate the weight of fish due to water retention [19].…”

Section: Introductionmentioning

confidence: 99%

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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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Novel Hydrocolloids for Future Progress in Nanotechnology

Naji‐Tabasi¹

2019

Emerging Natural Hydrocolloids

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Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin

Cited by 246 publications

References 51 publications

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

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

Novel Hydrocolloids for Future Progress in Nanotechnology

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