Physicochemical Characterization of Alginate Beads Containing Sugars and Biopolymers

Alginate hydrogels are suitable for the encapsulation of a great variety of biomolecules. Several alternatives to the conventional alginate formulation are being studied for a broad range of biotechnological applications; among them the addition of sugars and biopolymers arises as a good and economi...

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Autor principal: Santagapita, Patricio Román
Publicado: 2016
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_23148055_v2016_n_p_AguirreCalvo
http://hdl.handle.net/20.500.12110/paper_23148055_v2016_n_p_AguirreCalvo
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_23148055_v2016_n_p_AguirreCalvo2023-06-08T16:35:35Z Physicochemical Characterization of Alginate Beads Containing Sugars and Biopolymers Santagapita, Patricio Román Alginate hydrogels are suitable for the encapsulation of a great variety of biomolecules. Several alternatives to the conventional alginate formulation are being studied for a broad range of biotechnological applications; among them the addition of sugars and biopolymers arises as a good and economic strategy. Sugars (trehalose and β-cyclodextrin), a cationic biopolymer (chitosan), an anionic biopolymer (pectin), and neutral gums (Arabic, guar, espina corona, and vinal gums) provided different characteristics to the beads. Here we discuss the influence of beads composition on several physicochemical properties, such as size and shape, analyzed through digital image analysis besides both water content and activity. The results showed that the addition of a second biopolymer, β-CD, or trehalose provoked more compact beads, but the fact that they were compact not necessarily implies a concomitant increase in their circularity. Espina corona beads showed the highest circularity value, being useful for applications which require a controlled and high circularity, assuring quality control. Beads with trehalose showed lower water content than the rest of the system, followed by those containing galactomannans (espina corona, vinal, and guar gums), revealing polymer structure effects. A complete characterization of the beads was performed by FT-IR, assigning the characteristics bands to each individual component. © 2016 Tatiana Aguirre Calvo and Patricio Santagapita. Fil:Santagapita, P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_23148055_v2016_n_p_AguirreCalvo http://hdl.handle.net/20.500.12110/paper_23148055_v2016_n_p_AguirreCalvo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Alginate hydrogels are suitable for the encapsulation of a great variety of biomolecules. Several alternatives to the conventional alginate formulation are being studied for a broad range of biotechnological applications; among them the addition of sugars and biopolymers arises as a good and economic strategy. Sugars (trehalose and β-cyclodextrin), a cationic biopolymer (chitosan), an anionic biopolymer (pectin), and neutral gums (Arabic, guar, espina corona, and vinal gums) provided different characteristics to the beads. Here we discuss the influence of beads composition on several physicochemical properties, such as size and shape, analyzed through digital image analysis besides both water content and activity. The results showed that the addition of a second biopolymer, β-CD, or trehalose provoked more compact beads, but the fact that they were compact not necessarily implies a concomitant increase in their circularity. Espina corona beads showed the highest circularity value, being useful for applications which require a controlled and high circularity, assuring quality control. Beads with trehalose showed lower water content than the rest of the system, followed by those containing galactomannans (espina corona, vinal, and guar gums), revealing polymer structure effects. A complete characterization of the beads was performed by FT-IR, assigning the characteristics bands to each individual component. © 2016 Tatiana Aguirre Calvo and Patricio Santagapita.
author Santagapita, Patricio Román
spellingShingle Santagapita, Patricio Román
Physicochemical Characterization of Alginate Beads Containing Sugars and Biopolymers
author_facet Santagapita, Patricio Román
author_sort Santagapita, Patricio Román
title Physicochemical Characterization of Alginate Beads Containing Sugars and Biopolymers
title_short Physicochemical Characterization of Alginate Beads Containing Sugars and Biopolymers
title_full Physicochemical Characterization of Alginate Beads Containing Sugars and Biopolymers
title_fullStr Physicochemical Characterization of Alginate Beads Containing Sugars and Biopolymers
title_full_unstemmed Physicochemical Characterization of Alginate Beads Containing Sugars and Biopolymers
title_sort physicochemical characterization of alginate beads containing sugars and biopolymers
publishDate 2016
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_23148055_v2016_n_p_AguirreCalvo
http://hdl.handle.net/20.500.12110/paper_23148055_v2016_n_p_AguirreCalvo
work_keys_str_mv AT santagapitapatricioroman physicochemicalcharacterizationofalginatebeadscontainingsugarsandbiopolymers
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