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Colloids Surf B Biointerfaces

Title:		Release properties of chemical and enzymatic crosslinked gelatin-gum Arabic microparticles containing a fluorescent probe plus vetiver essential oil
Author(s):		Prata AS; Zanin MH; Re MI; Grosso CR;
Address:		"Department of Foods and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil"
Journal Title:		Colloids Surf B Biointerfaces
Year:		2008
Volume:		20080822
Issue:		2
Page Number:		171 - 178
DOI:		10.1016/j.colsurfb.2008.08.014
ISSN/ISBN:		1873-4367 (Electronic) 0927-7765 (Linking)
Abstract:		"Oil-containing gelatin-gum Arabic microparticles were prepared by complex coacervation followed by crosslinking with glutaraldehyde or transglutaminase. A fluorescent mixture, khusimyl dansylate (KD) as the fluorescent compound mixed to the vetiver essential oil, was used as oil model. The effect of the type of crosslinking of the coacervated gelatin-gum Arabic membrane, the physical state of microparticles, wet or freeze-dried and the type of release media, aqueous with surfactants, Sodium Dodecyl Sulphate (sds) or Tween 80 (tw) and anhydrous ethanol as organic media on the release rate of the KD from the microparticles, was experimentally investigated. It was shown that the oil was dispersed uniformly throughout the microparticles and the chemical crosslinked microparticles were more resistant to swelling, presenting smaller sizes after hydration. Also the crosslinking effect, transglutaminase or glutaraldehyde, could be confirmed by the integrity of the crosslinked gelatin-gum Arabic microparticles after incubation in the aqueous sds media, compared to complete dissolution of the uncrosslinked microparticles in this media. The cumulative fluorescent KD release from the gelatin-gum Arabic microparticles decreased in the following order of dissolution media: anhydrous ethanol>tw>sds and the wet microparticles have shown a faster KD release than freeze-dried ones. A mathematical model was used to estimate the diffusion coefficient (D). The chemically crosslinked gelatin-gum Arabic microparticles ensured a pronounced retard effect in the KD diffusion, presenting a D varying from 0.02 to 0.6 x 10(-11)cm(2)/s, mainly in an aqueous media, against D varying from 1.05 to 13.9 x 10(-11)cm(2)/s from the enzymatic crosslinked microparticles"
Keywords:		"Chrysopogon/*chemistry Fluorescent Dyes/*chemistry Gelatin/*chemistry Gum Arabic/*chemistry *Microspheres Oils, Volatile/*chemistry Particle Size Plant Oils/*chemistry;"
Notes:		"MedlinePrata, Ana S Zanin, Maria H A Re, Maria I Grosso, Carlos R F eng Netherlands 2008/10/07 Colloids Surf B Biointerfaces. 2008 Dec 1; 67(2):171-8. doi: 10.1016/j.colsurfb.2008.08.014. Epub 2008 Aug 22"