Artículos de revistas
Preparation, Characterization And In Vitro Digestibility Of Gellan And Chitosan-gellan Microgels.
Registro en:
Carbohydrate Polymers. v. 117, p. 54-62, 2015-Mar.
1879-1344
10.1016/j.carbpol.2014.09.019
25498608
Autor
Vilela, Joice Aline Pires
Perrechil, Fabiana de Assis
Picone, Carolina Siqueira Franco
Sato, Ana Carla Kawazoe
da Cunha, Rosiane Lopes
Institución
Resumen
Gellan microgels with potential application in delivery systems were obtained by physically cross-linked gellan gum. The microgels were produced by atomization followed by ionotropic gelation using CaCl2 (gellan/Ca) or KCl (gellan/K) as hardening agent and part of them were coated with chitosan in order to improve their resistance to gastric digestion. Size distribution, morphology and zeta potential of microgels were evaluated before and after in vitro digestion process. The long term stability was also evaluated. Spherical microparticles were obtained at gellan concentration above 0.6% w/w, showing average size among 70-120 μm. Most of the coated and uncoated microgels showed stability in aqueous media, except the uncoated gellan/K microgel. The in vitro digestion evaluation showed that all particles maintained their size and shape after the gastric digestion step. However, the enteric digestion caused disintegration of microgels indicating their potential application for enteric delivery systems. The chitosan-coated microgels showed lower degree of fragmentation when compared to the uncoated microgels, indicating that the coating process enable a better control of microgels releasing properties during the enteric digestion. 117 54-62