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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Modulating properties of polysaccharides nanocomplexes from enzymatic hydrolysis of chitosan

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Author(s):
Fonseca, Larissa Ribas [1] ; Santos, Tatiana Porto [1] ; Czaikoski, Aline [1] ; Cunha, Rosiane Lopes [1]
Total Authors: 4
Affiliation:
[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Research International; v. 137, NOV 2020.
Web of Science Citations: 0
Abstract

Synthesis of nanocomplexes is a simple and low-cost technique for the production of encapsulation systems aiming industrial applications, based on the interaction of at least two oppositely charged molecules. Gellan gum (anionic) is a water-soluble biopolymer resistant to stomach pH conditions, therefore an interesting alternative as an encapsulating matrix. Chitosan (cationic) is also widely used due to its biocompatibility and mucoadhesive properties, although its low water solubility is an important step to be overcome for the production of the complexes. To improve this property, many techniques have been employed, but most of them use unsustainable techniques and chemical agents. The enzymatic hydrolysis of chitosan using proteases emerges as an alternative to these drawbacks and, therefore, this study aimed to evaluate the electrostatic nanocomplexation of native (C) or hydrolyzed (HC) chitosan (by porcine pepsin protease) with gellan gum (G). Polysaccharides and nanocomplexes formed with different G:C or G:HC ratio were evaluated by zeta potential measurements, particle size distribution, X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Transmission Electron Microscopy (STEM), intrinsic viscosity and turbidity analyses. Chitosan hydrolysis allowed the formation of a smaller (445.3 nm in pH 4.5) and more soluble structure (3 kDa), which positively influenced the formation of the complexes. The ratios G:HC of 7:3 and 8:2 formed complexes with lower values of zeta potential (13.9 mV and -5.0 mV, respectively), particle size (635.8 nm and 533.6 nm, respectively) and polydispersity (0.28 and 0.23) compared to complexes formed with native chitosan. Overall, our results show that enzymatic hydrolysis of chitosan favored the formation of electrostatic complexes with reduced size and low polydispersity, which can be used as efficient encapsulating matrices for improved targeted delivery and controlled release of bioactive compounds. (AU)

FAPESP's process: 17/18109-0 - Development of an emulsion stability analyzer from microfluidics
Grantee:Tatiana Porto dos Santos
Support Opportunities: Scholarships in Brazil - Doctorate