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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todo:paper_03088146_v250_n_p75_Vasile2023-10-03T15:22:56Z Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation Vasile, F.E. Judis, M.A. Mazzobre, M.F. Glass transition Ionic gelation Optical properties Oxidative stability Prosopis albaexudate gum Fish Gelation Glass transition Polyelectrolytes Ionic gelations Oxidative stability Plasticizing effects Polyelectrolyte systems Prosopis albaexudate gum Sorption properties Water sorption isotherms Water-solid interactions Optical properties alginic acid chitosan fish oil plant gum alginic acid excipient fish oil glucuronic acid hexuronic acid microsphere plant gum 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 Prosopis Alginates Chitosan Drug Stability Excipients Fish Oils Gels Glucuronic Acid Hexuronic Acids Microspheres Plant Gums Prosopis 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 isotherms were obtained at 25 °C. G increased the hygroscopicity of encapsulates, showing a higher monolayer water content (7.87 ± 0.47% db.) than control (1.07 ± 0.04% db.). G introduction reduced the plasticizing effect of water, increasing the aw range (aw < 0.45) at which samples were in amorphous state and providing the highest protection against lipid oxidation. Appearance properties (chromatic and optical) were affected by hydration and were better maintained in samples containing G at aw > 0.52. These results allow considering Prosopis alba exudate gum, as a novel excipient to protect fish oil encapsulated in low moisture polyelectrolyte systems, with the added benefits of employing an undervalued natural resource. © 2018 Elsevier Ltd JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_03088146_v250_n_p75_Vasile |
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Universidad de Buenos Aires |
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I-28 |
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R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Glass transition Ionic gelation Optical properties Oxidative stability Prosopis albaexudate gum Fish Gelation Glass transition Polyelectrolytes Ionic gelations Oxidative stability Plasticizing effects Polyelectrolyte systems Prosopis albaexudate gum Sorption properties Water sorption isotherms Water-solid interactions Optical properties alginic acid chitosan fish oil plant gum alginic acid excipient fish oil glucuronic acid hexuronic acid microsphere plant gum 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 Prosopis Alginates Chitosan Drug Stability Excipients Fish Oils Gels Glucuronic Acid Hexuronic Acids Microspheres Plant Gums Prosopis |
| spellingShingle |
Glass transition Ionic gelation Optical properties Oxidative stability Prosopis albaexudate gum Fish Gelation Glass transition Polyelectrolytes Ionic gelations Oxidative stability Plasticizing effects Polyelectrolyte systems Prosopis albaexudate gum Sorption properties Water sorption isotherms Water-solid interactions Optical properties alginic acid chitosan fish oil plant gum alginic acid excipient fish oil glucuronic acid hexuronic acid microsphere plant gum 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 Prosopis Alginates Chitosan Drug Stability Excipients Fish Oils Gels Glucuronic Acid Hexuronic Acids Microspheres Plant Gums Prosopis Vasile, F.E. Judis, M.A. Mazzobre, M.F. Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation |
| topic_facet |
Glass transition Ionic gelation Optical properties Oxidative stability Prosopis albaexudate gum Fish Gelation Glass transition Polyelectrolytes Ionic gelations Oxidative stability Plasticizing effects Polyelectrolyte systems Prosopis albaexudate gum Sorption properties Water sorption isotherms Water-solid interactions Optical properties alginic acid chitosan fish oil plant gum alginic acid excipient fish oil glucuronic acid hexuronic acid microsphere plant gum 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 Prosopis Alginates Chitosan Drug Stability Excipients Fish Oils Gels Glucuronic Acid Hexuronic Acids Microspheres Plant Gums Prosopis |
| description |
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 isotherms were obtained at 25 °C. G increased the hygroscopicity of encapsulates, showing a higher monolayer water content (7.87 ± 0.47% db.) than control (1.07 ± 0.04% db.). G introduction reduced the plasticizing effect of water, increasing the aw range (aw < 0.45) at which samples were in amorphous state and providing the highest protection against lipid oxidation. Appearance properties (chromatic and optical) were affected by hydration and were better maintained in samples containing G at aw > 0.52. These results allow considering Prosopis alba exudate gum, as a novel excipient to protect fish oil encapsulated in low moisture polyelectrolyte systems, with the added benefits of employing an undervalued natural resource. © 2018 Elsevier Ltd |
| format |
JOUR |
| author |
Vasile, F.E. Judis, M.A. Mazzobre, M.F. |
| author_facet |
Vasile, F.E. Judis, M.A. Mazzobre, M.F. |
| author_sort |
Vasile, F.E. |
| title |
Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation |
| title_short |
Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation |
| title_full |
Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation |
| title_fullStr |
Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation |
| title_full_unstemmed |
Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation |
| title_sort |
impact of prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation |
| url |
http://hdl.handle.net/20.500.12110/paper_03088146_v250_n_p75_Vasile |
| work_keys_str_mv |
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| _version_ |
1807318258518327296 |