The parallel lives of polysaccharides in food and pharmaceutical formulations

Abstract

The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional properties. Some trends in key areas of active research are assessed and in particular edible films, encapsulation, polycrystalline polysaccharides, protein-polysaccharide coacervation and fluid gels. We unveil that the physicochemical principles that are shared across the food and pharmaceutical disciplines provide a great opportunity for crossdisciplinary collaboration. We finally argue that such co-operation will help tackling polysaccharide functionality issues that are encountered in both areas.3

Evaluation of the mucoadhesive properties of chitosan nanoparticles prepared using different chitosan to tripolyphosphate (CS:TPP) ratios

“…In the case of no interaction the difference between the theoretical and calculated relative viscosity is zero [31]. The relative deviation from the theoretical additive line (or line of "no interaction") gives a quantitative estimate of mucoadhesion [32], although the formation of insoluble complexes/ coacervates can lead to difficulty in interpretation [33].…”

Engineering of acidic O/W emulsions with pectin

“…This functional characteristic makes pectin a suitable candidate to protect acid sensitive bioactives during gastric transit [12] or as a colon drug-delivery vehicle [13]. Other polysaccharide-based systems have been also tested as delivery methods due to biocompatibility and high potential to be modified and achieve the required functionality [14,15].…”

Emerging Technologies for Bioactive Applications in Foods

“…The encapsulation technology developed in the pharma arena is now being followed by the food technologist in order to develop and enhance the quality and stability of nutraceuticals in foods (Kontogiorgos et al 2015). The main properties required for an oral matrix design is to keep enough amount of load keeping high chemical and biological stability until the target is reached, not to show matrix toxicity and/or their individual components and also of a result of any biotransformation process during the digestive transit, their ability to reach the target with a minimal loss of the load, extend and/or protect the food during storage and prevent the interaction of the load with the food matrix and/or the environment.…”