Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/30915 |
Resumo: | This work consisted in the preparation and characterization of chitosan (MQUI), chitosan/gelatin (MQUI/GEL), chitosan and chitosan/gelatin microspheres loaded with chromium (MQUI-Cr and MQUI/GEL-Cr) and with magnesium (MQUI-Mg and MQUI-GEL-Mg). The microspheres were prepared by the cross-linked emulsion method using glutaraldehyde as a cross-linking agent. The degree of deacetylation (GD) of chitosan determined by potentiometric titration was 78.7%. The chitosan spectrum in the infrared region showed characteristic bands for this type of material. The images obtained by a digital camera coupled to an optical microscope showed that the MQUI and MQUI-Mg microspheres presented spherical shapes of regular sizes and probably with diameters on a micrometer scale. The addition of 20% of gelatin to chitosan promotes the formation of some microspheres for MQUI/GEL and MQUI/GEL-Mg, but the material starts to present spongy characteristics with the appearance of fibers that seem insoluble. On the other hand, the MQUI-Cr and MQUI/GEL-Cr material could not identify the presence of microspheres, showing aspects of amorphous materials, if in addition to gelatin, the chromium added in the form of sulfate may have influenced the characteristics of this material. The images obtained by Scanning Electron Microscopy confirmed the results obtained by Optical Microscopy, that is, the presence of gelatin caused a fibrous material to appear, and some microspheres embedded in the middle of it or presented materials with amorphous characteristics. |
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Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals Preparacíon y caracterización de microesferas de quitosano y quitosano/gelatina cargadas com minerales de cromo y magnesioPreparação e caracterização de microesferas de quitosana e quitosana/gelatina carregadas com os minerais cromo e magnésio ChitosanGelatinMicrospheresCross-linked emulsion.QuitosanoGelatinaMicroesferasEmulsión reticulada.QuitosanaGelatinaMicroesferasEmulsão reticulada.This work consisted in the preparation and characterization of chitosan (MQUI), chitosan/gelatin (MQUI/GEL), chitosan and chitosan/gelatin microspheres loaded with chromium (MQUI-Cr and MQUI/GEL-Cr) and with magnesium (MQUI-Mg and MQUI-GEL-Mg). The microspheres were prepared by the cross-linked emulsion method using glutaraldehyde as a cross-linking agent. The degree of deacetylation (GD) of chitosan determined by potentiometric titration was 78.7%. The chitosan spectrum in the infrared region showed characteristic bands for this type of material. The images obtained by a digital camera coupled to an optical microscope showed that the MQUI and MQUI-Mg microspheres presented spherical shapes of regular sizes and probably with diameters on a micrometer scale. The addition of 20% of gelatin to chitosan promotes the formation of some microspheres for MQUI/GEL and MQUI/GEL-Mg, but the material starts to present spongy characteristics with the appearance of fibers that seem insoluble. On the other hand, the MQUI-Cr and MQUI/GEL-Cr material could not identify the presence of microspheres, showing aspects of amorphous materials, if in addition to gelatin, the chromium added in the form of sulfate may have influenced the characteristics of this material. The images obtained by Scanning Electron Microscopy confirmed the results obtained by Optical Microscopy, that is, the presence of gelatin caused a fibrous material to appear, and some microspheres embedded in the middle of it or presented materials with amorphous characteristics.Este trabajo consistió en la preparación y caracterización de microesferas de quitosano (MQUI), quitosano/gelatina (MQUI/GEL), quitosano y quitosano/gelatina cargadas con cromo (MQUI-Cr y MQUI/GEL-Cr) y con magnesio (MQUI-Mg y MQUI-GEL-Mg). Las microesferas se prepararon por el método de emulsión reticulada utilizando glutaraldehído como agente de reticulación. El grado de desacetilación (GD) del quitosano determinado por titulación potenciométrica fue del 78,7%. El espectro del quitosano en la región infrarroja mostró bandas características para este tipo de material. Las imágenes obtenidas por una cámara digital acoplada a un microscopio óptico mostraron que las microesferas MQUI y MQUI-Mg presentaban formas esféricas de tamaños regulares y probablemente con diámetros en escala micrométrica. La adición de un 20% de gelatina al quitosano favorece la formación de unas microesferas para MQUI/GEL y MQUI/GEL-Mg, pero el material pasa a presentar características esponjosas con apariencia de fibras que parecen insolubles. Por otro lado, el material MQUI-Cr y MQUI/GEL-Cr no pudo identificar la presencia de microesferas, mostrando aspectos de materiales amorfos, asumiendo que además de la gelatina, el cromo agregado en forma de sulfato pudo haber influido en las características de este material Las imágenes obtenidas por Microscopía Electrónica de Barrido confirmaron los resultados obtenidos por Microscopía Óptica, es decir, la presencia de gelatina hizo que apareciera un material fibroso y unas microesferas incrustadas en medio del mismo o presentaran materiales con características amorfas.Este trabalho consistiu na preparação e caracterização de microesferas de quitosana (MQUI), quitosana/gelatina (MQUI/GEL), quitosana e quitosana/gelatina carregadas com cromo (MQUI-Cr e MQUI/GEL-Cr) e com magnésio (MQUI-Mg e MQUI-GEL-Mg). As microesferas foram preparadas pelo método de emulsão reticulada utilizando o glutaraldeído como agente de reticulação. O grau de desacetilação (GD) da quitosana determinado por titulação potenciométrica foi 78,7%. O espectro da quitosana na região do infravermelho mostrou bandas características para este tipo de material. As imagens obtidas por uma câmera digital acoplada a um microscópio óptico mostraram que as microesferas de MQUI e MQUI-Mg apresentaram formas esféricas de tamanhos regulares e provavelmente com diâmetros em escala micrométrica. A adição de 20% de gelatina à quitosana, promove à formação de algumas microesferas para MQUI/GEL e MQUI/GEL-Mg, mas o material passa apresentar características esponjosa e com aspecto de fibras que parecem insolúveis. Já o material de MQUI-Cr e MQUI/GEL-Cr não foi possível identificar a presença de microesferas, se mostrando com aspectos de materiais amorfos, pressupondo que além da gelatina, o cromo adicionado na forma de sulfato pode ter influenciado nas características deste material. As imagens obtidas por Microscopia Eletrônica de Varredura confirmaram os resultados obtidos por Microscopia Óptica, ou seja, a presença da gelatina fez com que aparecesse um material fibroso e algumas microesferas incrustradas no meio deste ou apresentaram materiais com características amorfas.Research, Society and Development2022-06-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3091510.33448/rsd-v11i8.30915Research, Society and Development; Vol. 11 No. 8; e36111830915Research, Society and Development; Vol. 11 Núm. 8; e36111830915Research, Society and Development; v. 11 n. 8; e361118309152525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/30915/26597Copyright (c) 2022 Maria Helena de Sousa Barroso; Camila Castelli Flores; Michelle Lemes Pereirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarroso, Maria Helena de Sousa Flores, Camila Castelli Pereira, Michelle Lemes 2022-07-01T13:34:06Zoai:ojs.pkp.sfu.ca:article/30915Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:29.137544Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals Preparacíon y caracterización de microesferas de quitosano y quitosano/gelatina cargadas com minerales de cromo y magnesio Preparação e caracterização de microesferas de quitosana e quitosana/gelatina carregadas com os minerais cromo e magnésio |
title |
Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals |
spellingShingle |
Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals Barroso, Maria Helena de Sousa Chitosan Gelatin Microspheres Cross-linked emulsion. Quitosano Gelatina Microesferas Emulsión reticulada. Quitosana Gelatina Microesferas Emulsão reticulada. |
title_short |
Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals |
title_full |
Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals |
title_fullStr |
Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals |
title_full_unstemmed |
Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals |
title_sort |
Preparation and characterization of chitosan and chitosan/gelatin microspheres loaded with chrome and magnesium minerals |
author |
Barroso, Maria Helena de Sousa |
author_facet |
Barroso, Maria Helena de Sousa Flores, Camila Castelli Pereira, Michelle Lemes |
author_role |
author |
author2 |
Flores, Camila Castelli Pereira, Michelle Lemes |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Barroso, Maria Helena de Sousa Flores, Camila Castelli Pereira, Michelle Lemes |
dc.subject.por.fl_str_mv |
Chitosan Gelatin Microspheres Cross-linked emulsion. Quitosano Gelatina Microesferas Emulsión reticulada. Quitosana Gelatina Microesferas Emulsão reticulada. |
topic |
Chitosan Gelatin Microspheres Cross-linked emulsion. Quitosano Gelatina Microesferas Emulsión reticulada. Quitosana Gelatina Microesferas Emulsão reticulada. |
description |
This work consisted in the preparation and characterization of chitosan (MQUI), chitosan/gelatin (MQUI/GEL), chitosan and chitosan/gelatin microspheres loaded with chromium (MQUI-Cr and MQUI/GEL-Cr) and with magnesium (MQUI-Mg and MQUI-GEL-Mg). The microspheres were prepared by the cross-linked emulsion method using glutaraldehyde as a cross-linking agent. The degree of deacetylation (GD) of chitosan determined by potentiometric titration was 78.7%. The chitosan spectrum in the infrared region showed characteristic bands for this type of material. The images obtained by a digital camera coupled to an optical microscope showed that the MQUI and MQUI-Mg microspheres presented spherical shapes of regular sizes and probably with diameters on a micrometer scale. The addition of 20% of gelatin to chitosan promotes the formation of some microspheres for MQUI/GEL and MQUI/GEL-Mg, but the material starts to present spongy characteristics with the appearance of fibers that seem insoluble. On the other hand, the MQUI-Cr and MQUI/GEL-Cr material could not identify the presence of microspheres, showing aspects of amorphous materials, if in addition to gelatin, the chromium added in the form of sulfate may have influenced the characteristics of this material. The images obtained by Scanning Electron Microscopy confirmed the results obtained by Optical Microscopy, that is, the presence of gelatin caused a fibrous material to appear, and some microspheres embedded in the middle of it or presented materials with amorphous characteristics. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/30915 10.33448/rsd-v11i8.30915 |
url |
https://rsdjournal.org/index.php/rsd/article/view/30915 |
identifier_str_mv |
10.33448/rsd-v11i8.30915 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/30915/26597 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Maria Helena de Sousa Barroso; Camila Castelli Flores; Michelle Lemes Pereira https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Maria Helena de Sousa Barroso; Camila Castelli Flores; Michelle Lemes Pereira https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 8; e36111830915 Research, Society and Development; Vol. 11 Núm. 8; e36111830915 Research, Society and Development; v. 11 n. 8; e36111830915 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052767778373632 |