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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/78939
Ver los metadatos del registro completo
id |
SEDICI_1abe8bb5d67c681910bb0306e56c49ef |
---|---|
oai_identifier_str |
oai:sedici.unlp.edu.ar:10915/78939 |
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:UNLP2025-09-03T10:46:21Zoai: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:13292025-09-03 10:46:21.869SEDICI (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 8-16 |
dc.source.none.fl_str_mv |
reponame:SEDICI (UNLP) instname:Universidad Nacional de La Plata instacron:UNLP |
reponame_str |
SEDICI (UNLP) |
collection |
SEDICI (UNLP) |
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 |
_version_ |
1842260337779277824 |
score |
13.13397 |