Preparation, characterization and in vitro digestibility of gellan and chitosan-gellan microgels

Autor(es)

Pires Vilela, Joice Aline ^[1] ; Perrechil, Fabiana de Assis ^[1] ; Franco Picone, Carolina Siqueira ^[1] ; Kawazoe Sato, Ana Carla ^[1] ; da Cunha, Rosiane Lopes ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Carbohydrate Polymers; v. 117, p. 54-62, MAR 6 2015.
• Citações Web of Science: 18

Resumo

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 mu m. 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. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 08/57906-3 - Instituto Nacional de Fotônica Aplicada à Biologia Celular - INFABIC
• Beneficiário: Hernandes Faustino de Carvalho
• Modalidade de apoio: Auxílio à Pesquisa - Temático