Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation

This study was conducted to evaluate the effect of Prosopis alba exudate gum (G) as encapsulating matrix component on water-solid interactions, physical state, oxidative damage and appearance properties of alginate-chitosan encapsulates containing fish oil. With this purpose, water sorption isotherm...

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Detalles Bibliográficos
Autores principales: Vasile, F.E., Judis, M.A., Mazzobre, M.F.
Formato: JOUR
Materias:
Glass transition
Ionic gelation
Optical properties
Oxidative stability
Prosopis albaexudate gum
Fish
Gelation
Polyelectrolytes
Ionic gelations
Plasticizing effects
Polyelectrolyte systems
Sorption properties
Water sorption isotherms
Water-solid interactions
alginic acid
chitosan
fish oil
plant gum
excipient
glucuronic acid
hexuronic acid
microsphere
prosopis gum
Article
controlled study
encapsulation
gelation
hydration
isotherm
lipid oxidation
nonhuman
physical chemistry
Prosopis
water content
wettability
chemistry
drug stability
gel
isolation and purification
Alginates
Chitosan
Drug Stability
Excipients
Fish Oils
Gels
Glucuronic Acid
Hexuronic Acids
Microspheres
Plant Gums
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03088146_v250_n_p75_Vasile
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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