Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua

dc.contributorMora Huertas, Claudia Elizabeth
dc.contributorPinal, Rodolfo
dc.contributorGrupo de Investigación en Desarrollo y Calidad de Productos Farmacéuticos y Cosméticos - GIDECA
dc.creatorMora Guerrero, Carolina del Pilar
dc.date.accessioned2022-08-24T16:21:28Z
dc.date.available2022-08-24T16:21:28Z
dc.date.created2022-08-24T16:21:28Z
dc.date.issued2022
dc.identifierhttps://repositorio.unal.edu.co/handle/unal/82069
dc.identifierUniversidad Nacional de Colombia
dc.identifierRepositorio Institucional Universidad Nacional de Colombia
dc.identifierhttps://repositorio.unal.edu.co/
dc.description.abstractLa búsqueda de nuevas alternativas de emulsificación es un tema relevante en la investigación farmacéutica dadas las restricciones de seguridad para algunos materiales y el interés por aprovechar los recursos naturales disponibles en países como Colombia. En este sentido, la presente investigación estudia el desempeño como emulsificantes de cinco almidones de maíz céreo modificados con anhídrido octenil succínico (Hi-Cap® 100, Purity Gum® 2000, Capsul®, N-Creamer® 46 y Purity Gum® Ultra), empleando triglicérido caprílico/cáprico y agua como fases oleosa y acuosa, respectivamente. El desarrollo metodológico incluye la caracterización morfológica, fisicoquímica, estructural y reológica de los almidones, la preparación de las emulsiones a diferentes concentraciones de almidón modificado y su caracterización, la realización de estudios de estabilidad y el estudio de la microestructura. El grado de sustitución (DS: 0.017 – 0.032), el grado de ramificación (DB: 2.27 – 2.93 %), la longitud media de las cadenas lineales (H alfa -(1-4): 70.12 – 97.60 %), la masa molecular media en peso (Mw: 0.68 – 157.75 x 105 g/mol), el radio de giro medio (Rz: 41.30 – 78.45 nm) y la densidad molecular dispersa (0.64 – 42.58 g/mol.nm3) de los almidones investigados son los parámetros que más influyen en la estabilidad de las emulsiones. Así, los sistemas preparados con N-Creamer® 46 (1.8 g almidón/g CCT), Purity Gum® Ultra (2.2 g almidón/g CCT) o Purity Gum® 2000 (3.5 g almidón/g CCT), permiten las emulsiones más estables durante 180 d a 20 y 40 °C ± 0.1 °C. Hi-Cap® 100 y Capsul® no favorecen la estabilidad de las emulsiones, probablemente debido a sus menores valores de Mw, Rz y densidad molecular dispersa. De otro lado, el tipo y la concentración de almidón modificado influencian el índice de cremado, el tamaño de gota y el comportamiento reológico de las emulsiones en función del DS, el DB, la Mw, el Rz y la densidad molecular dispersa. El estudio de la microestructura de las emulsiones evidencia la formación de una red tridimensional, sugiriendo que el principal mecanismo de estabilización empleando estos biopolímeros es el efecto estérico, lo que fue corroborado con la evaluación del potencial zeta y el ensayo de agregación inducida por electrolitos. En conjunto, estos resultados proveen información fundamental acerca de la caracterización de los almidones hidrofóbicos, útil para el desarrollo de sistemas emulsificados novedosos en los campos farmacéutico y cosmético.
dc.description.abstractTo search for new alternatives for emulsification is a relevant topic of pharmaceutical research because of the safety restrictions of some materials and the interest of taking advantage of natural resources of countries as Colombia. In this sense, this research work studies the performance as emulsifiers of five waxy corn starches modified with octenyl succinic anhydride (Hi-Cap® 100, Purity Gum® 2000, Capsul®, N-Creamer® 46, and Purity Gum® Ultra), employing caprylic/capric triglyceride and water as the oily and aqueous phases, respectively. The methodology of this work includes the morphological, physicochemical, structural, and rheological characterization of the starches, the preparation of the emulsions at different modified starches concentrations and their characterization, stability assessment, and microstructure investigation. The stability of the emulsions strongly depends on the degree of substitution (DS: 0.017 – 0.032), branching degree (DB: 2.27 – 2.93 %), mean length of the linear chains (H alpha-(1-4): 70.12 – 97.60 %), weight-average molecular weight (Mw: 0.68 – 157.75 x 105 g/mol), z-average radius of gyration (Rz: 41.30 – 78.45 nm), and dispersed molecular density (0.64 – 42.58 g/mol.nm3) of the starches. The systems prepared with N-Creamer® 46 (1.8 g starch/g CCT), Purity Gum® Ultra (2.2 g starch/g CCT), or Purity Gum® 2000 (3.5 g starch/g CCT), allow the most stable emulsions during 180 d at 20 and 40 °C ± 0.1 °C. The Hi-Cap® 100 and Capsul® starches do not favor the emulsions´ stability, probably due to their lower values of Mw, Rz, and dispersed molecular density. On the other hand, the type and concentration of modified starch influence the creaming index, droplet size, and rheological behavior of the emulsions as a function of DS, DB, Mw, Rz, and dispersed molecular density. The investigation of the emulsions´ microstructure provides evidence of a three-dimensional starch network, suggesting the steric effect as the primary mechanism of stabilization when these biopolymers are used. This was corroborated by the zeta-potential evaluation and the test of electrolyte-induced aggregation. All these results about the characterization of the hydrophobic starches are helpful and fundamental to developing novel emulsified systems for innovative pharmaceutic and cosmetic products.
dc.languagespa
dc.publisherUniversidad Nacional de Colombia
dc.publisherBogotá - Ciencias - Doctorado en Ciencias Farmacéuticas
dc.publisherDepartamento de Farmacia
dc.publisherFacultad de Ciencias
dc.publisherBogotá, Colombia
dc.publisherUniversidad Nacional de Colombia - Sede Bogotá
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dc.rightsAtribución-NoComercial-SinDerivadas 4.0 Internacional
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsDerechos reservados al autor, 2022
dc.titleInfluencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua
dc.typeTrabajo de grado - Doctorado


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