External ionic gelation as a tool for encapsulation and stability of betacyanins from Bougainvillea glabra bracts extract in a food model

2021 ◽  
Author(s):  
Eduarda Silva de Azevedo ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Ionic Gelation ◽  
Food Model ◽  
Bougainvillea Glabra

SINTESIS DAN KARAKTERISASI NANOPARTIKEL KITOSAN – EKSTRAK KULIT BUAH MANGGIS (Garcinia Mangostana)

2013 ◽  
Vol 14 (3) ◽  
Author(s):  
Eriawan Rismana ◽  
Susi Kusumaningrum ◽  
Olivia Bunga P ◽  
Idah Rosidah ◽  
Marhamah Marhamah
Keyword(s):  
Particle Size ◽  
Sodium Tripolyphosphate ◽  
Chitosan Solution ◽  
The Other ◽  
Ionic Gelation ◽  
Garcinia Mangostana ◽  
Particle Size Analyzer ◽  
Cadmium Lead ◽  
Solvent Residue ◽  
Mold And Yeast

The chitosan – Garcinia Mangostana extract nanoparticles has been prepared by ionic gelation reaction by mixture 0.2 % chitosan solution in acetic acid with Garcinia Mangostana extract and it’s continued by reaction process with 0.1 % sodium tripolyphosphate. The particle size of material was determined by Particle Size Analyzer (PSA) that it showed in the range of 200 – 500 nm. The color, pH, water, α- mangostin, mercury, arsenic, cadmium, lead, totally microbe aerobic, totally mold and yeast, and solvent residue contents of nanoparticles were also examined by many methods that these resulted are yellow, 4.50 – 5.50, 89 – 90 %, 1.05 %, < 0.005 ppm, < 0.01 ppm, < 0.01 ppm, < 0.05 ppm, < 10 CFU/g, < 10 CFU/g and not detected, respectively. The other characterization was also observed that it’sincluded stability andTLC chromatogram. A mixture of nanoparticles with cosmetics bases was showed that it’s increased stability, homogeneity and easy to formed.

Analgesic Effectivty Of Nanoparticles Chitosan-Ethanol Leaf Extract Papaya (Carica Papaya L.) In White Male Mice (Mus Mucculus)

2017 ◽  
Vol 15 (2) ◽  
pp. 228
Author(s):  
Juliferd Gredi ◽  
Wintari Taurina ◽  
Mohamad Andrie
Keyword(s):  
Leaf Extract ◽  
Carica Papaya ◽  
White Male ◽  
Ethanol Extract ◽  
Test Method ◽  
Ionic Gelation ◽  
Male Mice ◽  
Writhing Test ◽  
Effi Ciency ◽  
Optimal Formula

Papaya leaves has been shown to have efficacy as an analgesic. Analgesic effect caused by the flavonoids in leaves of papaya. To enhance the analgesic effi cacy papaya into dosage formulatio of nanoparticles. The purpose of this research was to create and characterized nanoparticles from ethanol extract of papaya leaves then tested for effectiveness as an analgesic. This study used polymer chitosan and NaTPP to created nanoparticles through ionic gelation method and analgesic activity tested using writhing test method and statistical tested. Optimal formula of nanoparticles were produced at concentration of 0.2% chitosan, Na-TPP extract 0.1% and 4% with a ratio of 6: 1: 1. The nanoparticles was formed a size of 255.4 nm with polidispers index of 0.7, the zeta potential of + 11,1mV, the adsorption effi ciency by 87% and rounded morphology (spherical). Analgesic effectiveness tested by comparison between the groups ethanol extract of papaya and the groups nanoparticles of chitosan-ethanol extract papaya statistically using the T-test Independent. The results of this research indicate that there are statistically signifi cant differences (p <0.05). This results shows that the preparation nanoparticles of chitosan-ethanol extract papaya is more effective as an analgesic than the ethanol extract of papaya leaves.

scholarly journals FORMULATION AND CHARACTERIZATION OF TIMOLOL MALEATE-LOADED NANOPARTICLES GEL BY IONIC GELATION METHOD USING CHITOSAN AND SODIUM ALGINATE

2019 ◽  
pp. 48-54 ◽  
Author(s):  
RISA AHDYANI ◽  
LARAS NOVITASARI ◽  
RONNY MARTIEN
Keyword(s):  
Particle Size ◽  
Zeta Potential ◽  
Sodium Alginate ◽  
Release Kinetics ◽  
In Vitro Release ◽  
Entrapment Efficiency ◽  
Polydispersity Index ◽  
Ionic Gelation ◽  
Timolol Maleate ◽  
Optimum Formula

Objective: The objectives of this study were to formulate and characterize nanoparticles gel of timolol maleate (TM) by ionic gelation method using chitosan (CS) and sodium alginate (SA). Methods: Optimization was carried out by factorial design using Design Expert®10.0.1 software to obtain the concentration of CS, SA, and calcium chloride (CaCl2) to produce the optimum formula of TM nanoparticles. The optimum formula was characterized for particle size, polydispersity index, entrapment efficiency, Zeta potential, and molecular structure. Hydroxy Propyl Methyl Cellulose (HPMC) K15 was incorporated into optimum formula to form nanoparticles gel of TM and carried out in vivo release study using the Franz Diffusion Cell. Results: TM nanoparticles was successfully prepared with concentration of CS, SA, and CaCl2 of 0.01 % (w/v), 0.1 % (w/v), and 0.25 % (w/v), respectively. The particle size, polydispersity index, entrapment efficiency, and Zeta potential were found to be 200.47±4.20 nm, 0.27±0.0154, 35.23±4.55 %, and-5.68±1.80 mV, respectively. The result of FTIR spectra indicated TM-loaded in the nanoparticles system. In vitro release profile of TM-loaded nanoparticles gel showed controlled release and the Korsmeyer-Peppas model was found to be the best fit for drug release kinetics. Conclusion: TM-loaded CS/SA nanoparticles gel was successfully prepared and could be considered as a promising candidate for controlled TM delivery of infantile hemangioma treatment.

scholarly journals Design of an Experimental Viscoelastic Food Model System for Studying Zygosaccharomyces bailii Spoilage in Acidic Sauces

2009 ◽  
Vol 75 (22) ◽  
pp. 7060-7069 ◽  
Author(s):  
L. Mertens ◽  
A. H. Geeraerd ◽  
T. D. T. Dang ◽  
A. Vermeulen ◽  
K. Serneels ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Viscoelastic Behavior ◽  
Model System ◽  
Gelling Agent ◽  
Glycerol Concentration ◽  
Zygosaccharomyces Bailii ◽  
Microtiter Plates ◽  
Absorbance Detection ◽  
Food Structure ◽  
Food Model

ABSTRACT Within the field of predictive microbiology, the number of studies that quantify the effect of food structure on microbial behavior is very limited. This is mainly due to impracticalities related to the use of a nonliquid growth medium. In this study, an experimental food model system for studying yeast spoilage in acid sauces was developed by selecting a suitable thickening/gelling agent. In a first step, a variety of thickening/gelling agents was screened, with respect to the main physicochemical (pH, water activity, and acetic acid and sugar concentrations) and rheological (weak gel viscoelastic behavior and presence of a yield stress) characteristics of acid sauces. Second, the rheological behavior of the selected thickening/gelling agent, Carbopol 980, was extensively studied within the following range of conditions: pH 4.0 to 5.0, acetic acid concentration of 0 to 1.0% (vol/vol), glycerol concentration of 0 to 15% (wt/vol), and Carbopol concentration of 1.0 to 1.5% (wt/vol). Finally, the applicability of the model system was illustrated by performing growth experiments in microtiter plates for Zygosaccharomyces bailii at 0, 0.5, 1.0, and 1.5% (wt/vol) Carbopol, 5% (wt/vol) glycerol, 0% (vol/vol) acetic acid, and pH 5.0. A shift from planktonic growth to growth in colonies was observed when the Carbopol concentration increased from 0.5 to 1.0%. The applicability of the model system was illustrated by estimating μmax at 0.5% Carbopol from absorbance detection times.

scholarly journals Formation of Acrylamide in a Processed Food Model System, and Examination of Inhibitory Conditions

2005 ◽  
Vol 46 (2) ◽  
pp. 33-39 ◽  
Author(s):  
Katsuyuki ISHIHARA ◽  
Atsushi MATSUNAGA ◽  
Takayuki MIYOSHI ◽  
Kazuya NAKAMURA ◽  
Takashi NAKAYAMA ◽  
...  
Keyword(s):  
Model System ◽  
Processed Food ◽  
Food Model

Plant Sterol Esters in Extruded Food Model Inhibits Colon Carcinogenesis by Suppressing Inflammation and Stimulating Apoptosis

2017 ◽  
Vol 20 (7) ◽  
pp. 659-666 ◽  
Author(s):  
Nur Fathonah Sadek ◽  
Nancy Dewi Yuliana ◽  
Endang Prangdimurti ◽  
Bambang Pontjo Priosoeryanto ◽  
Slamet Budijanto
Keyword(s):  
Plant Sterol ◽  
Colon Carcinogenesis ◽  
Sterol Esters ◽  
Food Model
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