Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres

Six pectins with 35% to 91% methoxylation degree were purified and characterized to encapsulate Crystal Violet (CV). Amidated low methoxylated pectin (ALMP) was selected based on microsphere morphologies, aqueous solubility, viscosity and the effect of calcium concentration. Pectin microspheres were...

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Autores principales:	Revuelta, Mariana Valeria, Chacón Villalba, María Elizabeth, Navarro, Alba Sofía del Rosario, Güida, Jorge Alberto, Castro, Guillermo Raúl
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2016
Materias:	Ciencias Exactas Crystal violet Pectinas Arabic gum Microencapsulation Ionotropic gelation Vibrational spectroscopies Rheological studies
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/78939
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-78939
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Ciencias Exactas Crystal violet Pectinas Arabic gum Microencapsulation Ionotropic gelation Vibrational spectroscopies Rheological studies
spellingShingle	Ciencias Exactas Crystal violet Pectinas Arabic gum Microencapsulation Ionotropic gelation Vibrational spectroscopies Rheological studies Revuelta, Mariana Valeria Chacón Villalba, María Elizabeth Navarro, Alba Sofía del Rosario Güida, Jorge Alberto Castro, Guillermo Raúl Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
topic_facet	Ciencias Exactas Crystal violet Pectinas Arabic gum Microencapsulation Ionotropic gelation Vibrational spectroscopies Rheological studies
description	Six pectins with 35% to 91% methoxylation degree were purified and characterized to encapsulate Crystal Violet (CV). Amidated low methoxylated pectin (ALMP) was selected based on microsphere morphologies, aqueous solubility, viscosity and the effect of calcium concentration. Pectin microspheres were stabilized with Arabic gum (AG) and optimized according to the loading. Microspheres composed of 2.0% ALMP-1.0% AG crosslinked with 450mMcalcium(II)were able to encapsulate 217±2 μMCV. Opticalmicroscopy of the gels revealed spheroid microspheres with 250 ± 50 μm diameter containing homogenous CV distribution. Dried microspheres observed by SEM and epifluorescence showed a highly shrinkable matrix keeping the spheroidal morphology. Low relative viscosity of the ALMP-AG-CV solutions was found compared to ALMP and ALMP-AG. The Young moduli (60–80 Pa) of ALMP-AG microspheres by texturometric analysis indicated that the CV could interfere with the gel crosslinking. Raman spectroscopy analysis suggested some interaction of CV nucleophilic center within the matrix. FTIR of the matrix showed largest shifts in the carbonyl and carboxylate groups probably associated to H-bridges. CV stability studies performed on ALMP-AG microspheres, synthetized from polymer solutions with pH values above and below pectin pKa and showed faster CV release rates in presence of ionic strength.
format	Articulo Articulo
author	Revuelta, Mariana Valeria Chacón Villalba, María Elizabeth Navarro, Alba Sofía del Rosario Güida, Jorge Alberto Castro, Guillermo Raúl
author_facet	Revuelta, Mariana Valeria Chacón Villalba, María Elizabeth Navarro, Alba Sofía del Rosario Güida, Jorge Alberto Castro, Guillermo Raúl
author_sort	Revuelta, Mariana Valeria
title	Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title_short	Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title_full	Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title_fullStr	Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title_full_unstemmed	Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title_sort	development of crystal violet encapsulation in pectin : arabic gum gel microspheres
publishDate	2016
url	http://sedici.unlp.edu.ar/handle/10915/78939
work_keys_str_mv	AT revueltamarianavaleria developmentofcrystalvioletencapsulationinpectinarabicgumgelmicrospheres AT chaconvillalbamariaelizabeth developmentofcrystalvioletencapsulationinpectinarabicgumgelmicrospheres AT navarroalbasofiadelrosario developmentofcrystalvioletencapsulationinpectinarabicgumgelmicrospheres AT guidajorgealberto developmentofcrystalvioletencapsulationinpectinarabicgumgelmicrospheres AT castroguillermoraul developmentofcrystalvioletencapsulationinpectinarabicgumgelmicrospheres
bdutipo_str	Repositorios
_version_	1764820486863192066

Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres

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