Academic Journal
Pectin-based aerogel particles for drug delivery: Effect of pectin composition on aerogel structure and release properties
| العنوان: | Pectin-based aerogel particles for drug delivery: Effect of pectin composition on aerogel structure and release properties |
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| المؤلفون: | Méndez, D. A., Schroeter, B., Martínez-Abad, Antonio, Fabra, María José, Gurikov, P., López Rubio, Amparo |
| المساهمون: | Agencia Estatal de Investigación (España), Generalitat Valenciana, European Commission, #NODATA# |
| بيانات النشر: | Elsevier |
| سنة النشر: | 2023 |
| المجموعة: | Digital.CSIC (Consejo Superior de Investigaciones Científicas / Spanish National Research Council) |
| مصطلحات موضوعية: | Beads, Carriers, Molecular weight, Release kinetics, Vanillin |
| الوصف: | In this work, nanostructured pectin aerogels were prepared via a sol-gel process and subsequent drying under supercritical conditions. To this end, three commercially available citrus pectins and an in-house produced and enzymatically modified watermelon rind pectin (WRP) were compared. Then, the effect of pectin's structure and composition on the aerogel properties were analysed and its potential application as a delivery system was explored by impregnating them with vanillin. Results showed that the molecular weight, degree of esterification and branching degree of the pectin samples played a main role in the production of hydrogels and subsequent aerogels. The developed aerogel particles showed high specific surface areas (468-584 m2/g) and low bulk density (0.025-0.10 g/cm3). The shrinkage effect during aerogel formation was significantly affected by the pectin concentration and structure, while vanillin loading in aerogels and its release profile was also seen to be influenced by the affinity between pectin and vanillin. Furthermore, the results highlight the interest of WRP as a carrier of active compounds which might have potential application in food and biomedical areas, among others. ; The projects RTI2018-094268-B-C22 and CEX2021-001189-S were funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”. Project INNEST/2021/27 was granted by Agencia Valenciana de Innovación (AVI) and co-financed by the European Union through the Operative Programme of FEDER from Comunitat Valenciana 2014–2020. ; With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S) ; Peer reviewed |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 0144-8617 |
| Relation: | #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C22/ES/MEJORA DE LAS PROPIEDADES TECNOLOGICAS Y NUTRICIONALES DE ALIMENTOS UTILIZANDO GELES Y EMULSIONES FORMADOS A PARTIR DE CARBOHIDRATOS NO PURIFICADOS OBTENIDOS DE FUENTES ALTERN/; info:eu-repo/grantAgreement/AEI//(CEX2021-001189-S; Carbohydrate polymers; Publisher's version; https://doi.org/10.1016/j.carbpol.2023.120604; Sí; Carbohydrate Polymers 306: 120604 (2023); CEX2021-001189-S; http://hdl.handle.net/10261/296872; 2-s2.0-85147255512; https://api.elsevier.com/content/abstract/scopus_id/85147255512 |
| DOI: | 10.1016/j.carbpol.2023.120604 |
| الاتاحة: | http://hdl.handle.net/10261/296872 https://doi.org/10.1016/j.carbpol.2023.120604 https://api.elsevier.com/content/abstract/scopus_id/85147255512 |
| Rights: | open |
| رقم الانضمام: | edsbas.1997862B |
| قاعدة البيانات: | BASE |
| تدمد: | 01448617 |
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| DOI: | 10.1016/j.carbpol.2023.120604 |