Quinoa starch microspheres for drug delivery: preparation and their characteristics
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101010 |
Resumo: | Abstract Quinoa starch microparticles (QSMs) fabricated with unhydrolyzed quinoa starch (QS) by inverse microemulsion technology could be used as medicine delivery and cosmetic accessories. The size distribution of QSMs was uniform at 28.5 μM, and the adsorption capacity of methylene blue was 0.82 mg/ g. The optimum preparation process was as follows: a QS mass fraction of 9%, an epoxy chloropropane content of 1%, an amount of oil phase of 100 mL, a span 80 of 3 mg/mL, and a stirring speed of 400 r/min for 3 h at room temperature and pressure. The QSMs were spherical, ellipsoidal in shape with the specific surface area of 1.676 m2/g. The crystallinity of the QSMs increased from 1.24% to 16.8% after crosslinking. The maximum thermal degradation temperature of the QSMs rose slightly than QS. It will be a promising material for application as a drug carrier and in cosmetics. |
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Quinoa starch microspheres for drug delivery: preparation and their characteristicsquinoa starch microspheresinverse emulsion polymerizationcharacteristicsAbstract Quinoa starch microparticles (QSMs) fabricated with unhydrolyzed quinoa starch (QS) by inverse microemulsion technology could be used as medicine delivery and cosmetic accessories. The size distribution of QSMs was uniform at 28.5 μM, and the adsorption capacity of methylene blue was 0.82 mg/ g. The optimum preparation process was as follows: a QS mass fraction of 9%, an epoxy chloropropane content of 1%, an amount of oil phase of 100 mL, a span 80 of 3 mg/mL, and a stirring speed of 400 r/min for 3 h at room temperature and pressure. The QSMs were spherical, ellipsoidal in shape with the specific surface area of 1.676 m2/g. The crystallinity of the QSMs increased from 1.24% to 16.8% after crosslinking. The maximum thermal degradation temperature of the QSMs rose slightly than QS. It will be a promising material for application as a drug carrier and in cosmetics.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101010Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.126421info:eu-repo/semantics/openAccessLUO,YangNI,FutaiGUO,MingzhuLIU,JuanCHEN,HuanZHANG,SitongLI,YanliCHEN,GuangWANG,Gangeng2022-03-15T00:00:00Zoai:scielo:S0101-20612022000101010Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Quinoa starch microspheres for drug delivery: preparation and their characteristics |
title |
Quinoa starch microspheres for drug delivery: preparation and their characteristics |
spellingShingle |
Quinoa starch microspheres for drug delivery: preparation and their characteristics LUO,Yang quinoa starch microspheres inverse emulsion polymerization characteristics |
title_short |
Quinoa starch microspheres for drug delivery: preparation and their characteristics |
title_full |
Quinoa starch microspheres for drug delivery: preparation and their characteristics |
title_fullStr |
Quinoa starch microspheres for drug delivery: preparation and their characteristics |
title_full_unstemmed |
Quinoa starch microspheres for drug delivery: preparation and their characteristics |
title_sort |
Quinoa starch microspheres for drug delivery: preparation and their characteristics |
author |
LUO,Yang |
author_facet |
LUO,Yang NI,Futai GUO,Mingzhu LIU,Juan CHEN,Huan ZHANG,Sitong LI,Yanli CHEN,Guang WANG,Gang |
author_role |
author |
author2 |
NI,Futai GUO,Mingzhu LIU,Juan CHEN,Huan ZHANG,Sitong LI,Yanli CHEN,Guang WANG,Gang |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
LUO,Yang NI,Futai GUO,Mingzhu LIU,Juan CHEN,Huan ZHANG,Sitong LI,Yanli CHEN,Guang WANG,Gang |
dc.subject.por.fl_str_mv |
quinoa starch microspheres inverse emulsion polymerization characteristics |
topic |
quinoa starch microspheres inverse emulsion polymerization characteristics |
description |
Abstract Quinoa starch microparticles (QSMs) fabricated with unhydrolyzed quinoa starch (QS) by inverse microemulsion technology could be used as medicine delivery and cosmetic accessories. The size distribution of QSMs was uniform at 28.5 μM, and the adsorption capacity of methylene blue was 0.82 mg/ g. The optimum preparation process was as follows: a QS mass fraction of 9%, an epoxy chloropropane content of 1%, an amount of oil phase of 100 mL, a span 80 of 3 mg/mL, and a stirring speed of 400 r/min for 3 h at room temperature and pressure. The QSMs were spherical, ellipsoidal in shape with the specific surface area of 1.676 m2/g. The crystallinity of the QSMs increased from 1.24% to 16.8% after crosslinking. The maximum thermal degradation temperature of the QSMs rose slightly than QS. It will be a promising material for application as a drug carrier and in cosmetics. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101010 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.126421 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333774725120 |