Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres

Autores
Revuelta, Mariana Valeria; Chacón Villalba, María Elizabeth; Navarro, Alba Sofía del Rosario; Güida, Jorge Alberto; Castro, Guillermo Raúl
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Six pectins with 35% to 91% methoxylation degree were purified and characterized to encapsulate Crystal Violet (CV). Amidated low methoxylated pectin (ALMP) was selected based on microsphere morphologies, aqueous solubility, viscosity and the effect of calcium concentration. Pectin microspheres were stabilized with Arabic gum (AG) and optimized according to the loading. Microspheres composed of 2.0% ALMP-1.0% AG crosslinked with 450mMcalcium(II)were able to encapsulate 217±2 μMCV. Opticalmicroscopy of the gels revealed spheroid microspheres with 250 ± 50 μm diameter containing homogenous CV distribution. Dried microspheres observed by SEM and epifluorescence showed a highly shrinkable matrix keeping the spheroidal morphology. Low relative viscosity of the ALMP-AG-CV solutions was found compared to ALMP and ALMP-AG. The Young moduli (60–80 Pa) of ALMP-AG microspheres by texturometric analysis indicated that the CV could interfere with the gel crosslinking. Raman spectroscopy analysis suggested some interaction of CV nucleophilic center within the matrix. FTIR of the matrix showed largest shifts in the carbonyl and carboxylate groups probably associated to H-bridges. CV stability studies performed on ALMP-AG microspheres, synthetized from polymer solutions with pH values above and below pectin pKa and showed faster CV release rates in presence of ionic strength.
Centro de Investigación y Desarrollo en Tecnología de Pinturas
Centro de Química Inorgánica
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Centro de Investigación y Desarrollo en Fermentaciones Industriales
Materia
Ciencias Exactas
Crystal violet
Pectinas
Arabic gum
Microencapsulation
Ionotropic gelation
Vibrational spectroscopies
Rheological studies
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/78939
Acceder
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network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheresRevuelta, Mariana ValeriaChacón Villalba, María ElizabethNavarro, Alba Sofía del RosarioGüida, Jorge AlbertoCastro, Guillermo RaúlCiencias ExactasCrystal violetPectinasArabic gumMicroencapsulationIonotropic gelationVibrational spectroscopiesRheological studiesSix pectins with 35% to 91% methoxylation degree were purified and characterized to encapsulate Crystal Violet (CV). Amidated low methoxylated pectin (ALMP) was selected based on microsphere morphologies, aqueous solubility, viscosity and the effect of calcium concentration. Pectin microspheres were stabilized with Arabic gum (AG) and optimized according to the loading. Microspheres composed of 2.0% ALMP-1.0% AG crosslinked with 450mMcalcium(II)were able to encapsulate 217±2 μMCV. Opticalmicroscopy of the gels revealed spheroid microspheres with 250 ± 50 μm diameter containing homogenous CV distribution. Dried microspheres observed by SEM and epifluorescence showed a highly shrinkable matrix keeping the spheroidal morphology. Low relative viscosity of the ALMP-AG-CV solutions was found compared to ALMP and ALMP-AG. The Young moduli (60–80 Pa) of ALMP-AG microspheres by texturometric analysis indicated that the CV could interfere with the gel crosslinking. Raman spectroscopy analysis suggested some interaction of CV nucleophilic center within the matrix. FTIR of the matrix showed largest shifts in the carbonyl and carboxylate groups probably associated to H-bridges. CV stability studies performed on ALMP-AG microspheres, synthetized from polymer solutions with pH values above and below pectin pKa and showed faster CV release rates in presence of ionic strength.Centro de Investigación y Desarrollo en Tecnología de PinturasCentro de Química InorgánicaCentro de Investigación y Desarrollo en Criotecnología de AlimentosCentro de Investigación y Desarrollo en Fermentaciones Industriales2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf8-16http://sedici.unlp.edu.ar/handle/10915/78939enginfo:eu-repo/semantics/altIdentifier/issn/1381-5148info:eu-repo/semantics/altIdentifier/doi/10.1016/j.reactfunctpolym.2016.07.002info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:14:18Zoai:sedici.unlp.edu.ar:10915/78939Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:14:18.888SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
spellingShingle Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
Revuelta, Mariana Valeria
Ciencias Exactas
Crystal violet
Pectinas
Arabic gum
Microencapsulation
Ionotropic gelation
Vibrational spectroscopies
Rheological studies
title_short Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title_full Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title_fullStr Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title_full_unstemmed Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
title_sort Development of Crystal Violet encapsulation in pectin : Arabic gum gel microspheres
dc.creator.none.fl_str_mv Revuelta, Mariana Valeria
Chacón Villalba, María Elizabeth
Navarro, Alba Sofía del Rosario
Güida, Jorge Alberto
Castro, Guillermo Raúl
author Revuelta, Mariana Valeria
author_facet Revuelta, Mariana Valeria
Chacón Villalba, María Elizabeth
Navarro, Alba Sofía del Rosario
Güida, Jorge Alberto
Castro, Guillermo Raúl
author_role author
author2 Chacón Villalba, María Elizabeth
Navarro, Alba Sofía del Rosario
Güida, Jorge Alberto
Castro, Guillermo Raúl
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Crystal violet
Pectinas
Arabic gum
Microencapsulation
Ionotropic gelation
Vibrational spectroscopies
Rheological studies
topic Ciencias Exactas
Crystal violet
Pectinas
Arabic gum
Microencapsulation
Ionotropic gelation
Vibrational spectroscopies
Rheological studies
dc.description.none.fl_txt_mv Six pectins with 35% to 91% methoxylation degree were purified and characterized to encapsulate Crystal Violet (CV). Amidated low methoxylated pectin (ALMP) was selected based on microsphere morphologies, aqueous solubility, viscosity and the effect of calcium concentration. Pectin microspheres were stabilized with Arabic gum (AG) and optimized according to the loading. Microspheres composed of 2.0% ALMP-1.0% AG crosslinked with 450mMcalcium(II)were able to encapsulate 217±2 μMCV. Opticalmicroscopy of the gels revealed spheroid microspheres with 250 ± 50 μm diameter containing homogenous CV distribution. Dried microspheres observed by SEM and epifluorescence showed a highly shrinkable matrix keeping the spheroidal morphology. Low relative viscosity of the ALMP-AG-CV solutions was found compared to ALMP and ALMP-AG. The Young moduli (60–80 Pa) of ALMP-AG microspheres by texturometric analysis indicated that the CV could interfere with the gel crosslinking. Raman spectroscopy analysis suggested some interaction of CV nucleophilic center within the matrix. FTIR of the matrix showed largest shifts in the carbonyl and carboxylate groups probably associated to H-bridges. CV stability studies performed on ALMP-AG microspheres, synthetized from polymer solutions with pH values above and below pectin pKa and showed faster CV release rates in presence of ionic strength.
Centro de Investigación y Desarrollo en Tecnología de Pinturas
Centro de Química Inorgánica
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Centro de Investigación y Desarrollo en Fermentaciones Industriales
description Six pectins with 35% to 91% methoxylation degree were purified and characterized to encapsulate Crystal Violet (CV). Amidated low methoxylated pectin (ALMP) was selected based on microsphere morphologies, aqueous solubility, viscosity and the effect of calcium concentration. Pectin microspheres were stabilized with Arabic gum (AG) and optimized according to the loading. Microspheres composed of 2.0% ALMP-1.0% AG crosslinked with 450mMcalcium(II)were able to encapsulate 217±2 μMCV. Opticalmicroscopy of the gels revealed spheroid microspheres with 250 ± 50 μm diameter containing homogenous CV distribution. Dried microspheres observed by SEM and epifluorescence showed a highly shrinkable matrix keeping the spheroidal morphology. Low relative viscosity of the ALMP-AG-CV solutions was found compared to ALMP and ALMP-AG. The Young moduli (60–80 Pa) of ALMP-AG microspheres by texturometric analysis indicated that the CV could interfere with the gel crosslinking. Raman spectroscopy analysis suggested some interaction of CV nucleophilic center within the matrix. FTIR of the matrix showed largest shifts in the carbonyl and carboxylate groups probably associated to H-bridges. CV stability studies performed on ALMP-AG microspheres, synthetized from polymer solutions with pH values above and below pectin pKa and showed faster CV release rates in presence of ionic strength.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/78939
url http://sedici.unlp.edu.ar/handle/10915/78939
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1381-5148
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.reactfunctpolym.2016.07.002
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.format.none.fl_str_mv application/pdf
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instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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