Curcumin-Loaded Nanocapsules: Formulation and Influence of the Nanoencapsulation Processes Variables on the Physico-Chemical Characteristics of the Particles

2009 ◽  
Vol 7 (1) ◽  
Author(s):  
Fabien Salaün ◽  
Isabelle Vroman
Keyword(s):  
Chemical Structure ◽  
Encapsulation Efficiency ◽  
Chemical Characteristics ◽  
Loading Capacity ◽  
Stirring Rate ◽  
Physico Chemical ◽  
Encapsulation Process ◽  
The Mean ◽  
Formulation Parameters ◽  
Polymer Wall

The aim of this work was to assess the influence of various formulation parameters on the incorporation of Curcumin into nanoparticles. For this purpose, the influence of the aqueous monomer (ethylene diamine, hexamethylene diamine, and 1,4-diaminobutane), as well as the effect of the stirring rate and the influence of the nanoencapsulation method on the encapsulation efficiency were investigated. It was found that variation in the amount of ingredients had profound effects on the curcuminoid loading capacity, the mean particle size, and size distribution. Furthermore, from the thermal results, it is concluded that the reactivity of diamine and the length of flexible methylene chain in diamine determine the thermal properties of resultant polymer wall membrane. The encapsulation yield depends not only on the encapsulation process but also on the chemical structure of the diamine. Whereas, the size and its distribution vary according to the process choice and the emulsification stirring rate.

Study of Physico-chemical Characteristics and Pharmacological Effects of 1-Ethyl-Salicyldene-bis-Ethylene-Diamine and Its Complex with Mn(II)

2019 ◽  
Vol 70 (7) ◽  
pp. 2534-2537
Author(s):  
Gladiola Tantaru ◽  
Mihai Apostu ◽  
Antonia Poiata ◽  
Mihai Nichifor ◽  
Nela Bibire ◽  
...  
Keyword(s):  
Schiff Base ◽  
Chemical Structure ◽  
Antimicrobial Activities ◽  
Ethylene Diamine ◽  
Chemical Characteristics ◽  
Gram Negative Bacteria ◽  
Pharmacological Effects ◽  
Physico Chemical ◽  
Anti Inflammatory ◽  
Inflammatory Effect

The paper presents the synthesis of a new complex combination of a Bis-Schiff base with Mn(II) ions with great potential for antimicrobial and anti-inflammatory activity. A new complex of the Salen-type ligand, 1-ethyl-salicylidene-bis-ethylene diamine was synthetized using Mn(II) ions. The chemical structure was confirmed through 1H-NMR and IR spectroscopy. The antimicrobial activities of the Bis-Schiff base and its complex were tested in comparison with Ampicillin, Chloramphenicol, Tetracycline, Ofloxacin and Nystatin. Those compounds were found to be active against Gram-positive or Gram-negative bacteria, and had an anti-inflammatory effect comparable to that of Indomethacin.

scholarly journals Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3123
Author(s):  
Giulia Coradello ◽  
Nicola Tirelli
Keyword(s):  
Cell Body ◽  
Low Cost ◽  
Controlling Factors ◽  
Yeast Cells ◽  
Chemical Characteristics ◽  
Hydrophobic Compounds ◽  
Pharmaceutical Applications ◽  
Physico Chemical ◽  
Encapsulation Process ◽  
Broad Overview

Besides their best-known uses in the food and fermentation industry, yeasts have also found application as microcapsules. In the encapsulation process, exogenous and most typically hydrophobic compounds diffuse and end up being passively entrapped in the cell body, and can be released upon application of appropriate stimuli. Yeast cells can be employed either living or dead, intact, permeabilized, or even emptied of all their original cytoplasmic contents. The main selling points of this set of encapsulation technologies, which to date has predominantly targeted food and—to a lesser extent—pharmaceutical applications, are the low cost, biodegradability and biocompatibility of the capsules, coupled to their sustainable origin (e.g., spent yeast from brewing). This review aims to provide a broad overview of the different kinds of yeast-based microcapsules and of the main physico-chemical characteristics that control the encapsulation process and its efficiency.

scholarly journals Key conditions of alpha-tocopherol encapsulation in gum Arabic dispersions

2019 ◽  
Vol 10 (4) ◽  
pp. 2622-2627
Author(s):  
Muhammad Fuad Al Khafiz ◽  
Yuanita Hikmahwati ◽  
Khairul Anam ◽  
Dwi Hudiyanti
Keyword(s):  
Encapsulation Efficiency ◽  
High Efficiency ◽  
Gum Arabic ◽  
Alpha Tocopherol ◽  
Loading Capacity ◽  
Acacia Species ◽  
Encapsulation Process ◽  
Potential Matrix ◽  
Uv Visible ◽  
Ph Range

Alpha-tocopherol or TOC is among substances that has medicinal capabilities. However, alpha-tocopherol is vulnerable to surrounding milieu settings. This leads to the necessity to shield it against unforeseen alterations during the storing or handling procedures. Encapsulation is presented as a procedure which can shield active agents from adverse changes by means of coating with polymers. In this study, gum Arabic (GA), a biopolymer derived from Acacia species, was used as the encapsulation matrix. Encapsulation process was done at different concentrations of GA dispersions (10%, 20%, 30% and 40%) and at various pH levels (5.4, 6.4, 7.4 and 8.4). To evaluate the key conditions of TOC encapsulation in GA dispersion we analysed TOC encapsulation efficiency (EE) and rate of release (RR) from GA dispersions as well as loading capacity (LC) of GA for TOC. The EE, RR and LC were determined by measuring the TOC concentration in the GA dispersions using UV Visible spectrophotometry at 291 nm. Results disclosed that the key conditions for achieving a high LC by GA with high efficiency of TOC encapsulation were in a dispersion of 20% GA at pH range of 6.4 and 7.4. The best EE of TOC and LC of GA were 48% and 2.8%, respectively, with a TOC average RR of 1.05-1.09 ppm/day. The results indicate that gum Arabic is a potential matrix to encapsulate alpha-tocopherol.

scholarly journals Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties

2019 ◽  
Vol 8 (4) ◽  
pp. 11 ◽  
Author(s):  
J. Balamaze ◽  
J. H. Muyonga ◽  
Y. B. Byaruhanga
Keyword(s):  
Chemical Properties ◽  
Soluble Solids ◽  
Average Weight ◽  
Chemical Characteristics ◽  
Maturation Period ◽  
Artocarpus Heterophyllus ◽  
Orange Yellow ◽  
Physico Chemical ◽  
Acid Ratio ◽  
The Mean

This study was aimed at establishing the variation in physico-chemical properties between and within different jackfruit varieties. Mature jackfruits from trees known to produce orange, yellow and white flakes were harvested and ripened at 28oC and 90% relative humidity. The weight, length and circumference of ripe fruits were measured. The fruits were cut into three equal sections: top, middle and bottom. Each section was separated into flakes, rind, abortive perigones, consolidated perigones, seeds and core. The percent weight of different fruit parts, and flake physico-chemical characteristics were determined. The average weight, length, circumference and maturation period for jackfruit varieties studied were 12 kg, 47 cm, 76 cm and 104 days, respectively. The mean proportions of flakes, rind, abortive perigones, consolidated perigones, seeds and core were 24.7, 20.0, 14.5 14.3, 13.1 and 11.3%, respectively. Ascorbic acid (AA), carotenoids, total soluble solids (TSS), TSS: acid ratio, color and texture varied significantly among jackfruit sections. Color did not vary among sections of yellow and white flaked varieties. Flake texture (hardness) was 12.1, 10.5 and 6.6 N/mm for the white, yellow and orange flaked varieties, respectively. Flake textural resilience was in the order: white > yellow > orange flakes. Principle component analysis showed white flakes correlated positively with flake resilience, hardness and color lightness. Orange flakes were associated with high carotenoids and TSS content. Yellow flakes exhibited intermediate properties between those of white and orange flakes. Jackfruit flake color and section can be used as flake quality predictor.

scholarly journals Physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.) millet of Himachal Pradesh

2020 ◽  
Vol 11 (2) ◽  
pp. 56-61
Author(s):  
Shalini Devi ◽  
Rajni Modgil
Keyword(s):  
Cooking Quality ◽  
Nutritional Composition ◽  
Eleusine Coracana ◽  
Himachal Pradesh ◽  
Average Moisture Content ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
The Mean ◽  
Local Farmers

The present study was carried out in the department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur with the objective to explore the physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.). The samples of Kodra grains used in the present investigation were procured from local farmers of district Sirmaur of Himachal Pradesh. Kodra grains were assessed for nutritional composition and cooking quality. Results of the study showed that Kodra grains were found to contain valuable nutrients. The physical characteristics revealed the mean length and width of Kodra grain as 1.43 and 1.40 mm, respectively. The average moisture content of Kodra was recorded as 8.52 per cent. Expressed on dry matter basis the value for average ash content was 3.48 per cent and fat content was 3.53 per cent. Kodra was high in protein and also rich in mineral content.

scholarly journals Effect of the formulation parameters on the encapsulation efficiency and release behavior of p-aminobenzoic acid-loaded ethylcellulose microspheres

2016 ◽  
Vol 81 (10) ◽  
pp. 1183-1198 ◽  
Author(s):  
Meryem Mouffok ◽  
Abderrezzak Mesli ◽  
Ilham Abdelmalek ◽  
Etienne Gontier
Keyword(s):  
Drug Release ◽  
Encapsulation Efficiency ◽  
Release Kinetics ◽  
Diffusion Mechanism ◽  
Tween 80 ◽  
Fickian Diffusion ◽  
Aminobenzoic Acid ◽  
The Mean ◽  
Formulation Parameters ◽  
Release Data

In the current study, p-aminobenzoic acid-loaded ethylcellulose microspheres were prepared under various conditions by solvent evaporation method (o/w). This preparation was carried out with different p-aminobenzoic acid:ethylcellulose (PABA:EC) ratios, stirring speed, surfactant nature and concentration in order to investigate their effect on encapsulation efficiency and drug release kinetics. Scanning Electron Microscopy (SEM) studies showed spherical microspheres with a porous surface and different structures. The mean diameter of Sauter (d32) of these microparticles is in the range from 47 to 165 ?m with PVA and from 793 to 870 ?m with Tween 80 by adjusting process parameters. However, the encapsulation efficiency varied from 37.52 to 79.05 % suitable for the adjustment of a p-aminobenzoic acid with pro-longed release. Microspheres were characterized by FTIR, DSC and XRD. The release of cation of p-aminobenzoic acid was performed in simulated gastric medium at pH 1.2 and 37?0.5?C by UV-VIS analysis to estimate its content. The release data were best fitted to Higuchi model with high correlation coefficient (r?) and the obtained values of n from Korsmeyer-Peppas showed that the drug release follows the Fickian diffusion mechanism.

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