| Full text | |
| Author(s): |
Total Authors: 2
|
| Affiliation: | [1] Univ Estadual Campinas, UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
|
| Document type: | Journal article |
| Source: | Carbohydrate Polymers; v. 94, n. 1, p. 695-703, APR 15 2013. |
| Web of Science Citations: | 24 |
| Abstract | |
Nanoparticles were obtained by electrostatic complexation between chitosan and gellan gum at different polysaccharide ratios. The effect of the chitosan:gellan ratio on the particle charge and particle size distribution was determined by dynamic light scattering measurements. The particle stability was studied during storage in an aqueous medium at 25 degrees C for 100 h. The effect of the preparation procedure (mixing steps) on the characteristics of the complexes was also determined. In addition, the influence of a nonionic surfactant (polysorbate-20) on the chitosan:gellan electrostatic complexes (PECs) was evaluated. The charge of the PECs depended on the polysaccharide ratio. During storage, structural reorganization of the complexes was observed. The mixture protocol was a determinant factor for PEC size. Multilayered particles formed by a 2-step mixing of polysaccharide solutions showed a considerable increase in size as compared to the complexes formed by a 1-step mixing. The PEC size, count rate and zeta potential were not affected by the presence of polysorbate-20. (C) 2013 Elsevier Ltd. All rights reserved. (AU) | |
| FAPESP's process: | 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer |
| Grantee: | Miriam Dupas Hubinger |
| Support Opportunities: | Multi-user Equipment Program |