Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation

Giovana B. Celli; Amyl Ghanem; Marianne S. Brooks

doi:10.1002/fsn3.451

Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation

Giovana B. Celli, Amyl Ghanem, Marianne S. Brooks

Medicine

Résultat de recherche: Article › examen par les pairs

19 Citations (Scopus)

Résumé

The goal of this study was to develop floating microspheres that could be used as gastroretentive systems for the delivery of anthocyanins (ACNs). These compounds are absorbed in the stomach and small intestine, and insufficient residence time in these organs could result in limited absorption and contribute to degradation. The microparticles containing freeze-dried haskap berry extract (321.96 ± 8.35 mg cyanidin 3-glucoside equivalents per g) were prepared by ionotropic gelation of alginate (9%, w/w) with calcium ions (CaCl₂ at 2%, w/v) in the gelation bath, with calcium carbonate as the gas-generating compound (added at different ratios in the alginate/extract mixture). The effect of acetic acid concentration (2 and 10%, v/v) in the gelation medium was investigated. Increasing the carbonate : alginate weigh ratio from 0 to 3:4 resulted in different degrees of floatability, larger particles, higher encapsulation efficiency, and lower amount of ACN released. The power law equation fitted the experimental data well, indicating that release occurred mainly by diffusion. This is the first time floating microspheres are proposed as gastroretentive platforms for the delivery of ACNs.

Langue d'origine	English
Pages (de-à)	713-721
Nombre de pages	9
Journal	Food Science and Nutrition
Volume	5
Numéro de publication	3
DOI	https://doi.org/10.1002/fsn3.451
Statut de publication	Published - mai 2017

Note bibliographique

Funding Information:
The authors acknowledge the National Council for Research and Development (CNPq - Brazil) and the Natural Sciences and Engineering Research Council (NSERC) of Canada for financial support. The authors gratefully acknowledge the help provided by Ms. Vinqvist-Tymchuk and Dr. Kalt during extract fractionation and use of the facilities of the Atlantic Food and Horticulture Research Centre.

Publisher Copyright:
© 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

ASJC Scopus Subject Areas

Food Science

PubMed: MeSH publication types

Journal Article

Accès au document

10.1002/fsn3.451

Autres fichiers et liens

Citer

@article{8dc72697f42c4d668ecb76ffc74f7d89,

title = "Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation",

abstract = "The goal of this study was to develop floating microspheres that could be used as gastroretentive systems for the delivery of anthocyanins (ACNs). These compounds are absorbed in the stomach and small intestine, and insufficient residence time in these organs could result in limited absorption and contribute to degradation. The microparticles containing freeze-dried haskap berry extract (321.96 ± 8.35 mg cyanidin 3-glucoside equivalents per g) were prepared by ionotropic gelation of alginate (9%, w/w) with calcium ions (CaCl2 at 2%, w/v) in the gelation bath, with calcium carbonate as the gas-generating compound (added at different ratios in the alginate/extract mixture). The effect of acetic acid concentration (2 and 10%, v/v) in the gelation medium was investigated. Increasing the carbonate : alginate weigh ratio from 0 to 3:4 resulted in different degrees of floatability, larger particles, higher encapsulation efficiency, and lower amount of ACN released. The power law equation fitted the experimental data well, indicating that release occurred mainly by diffusion. This is the first time floating microspheres are proposed as gastroretentive platforms for the delivery of ACNs.",

author = "Celli, {Giovana B.} and Amyl Ghanem and Brooks, {Marianne S.}",

note = "Funding Information: The authors acknowledge the National Council for Research and Development (CNPq - Brazil) and the Natural Sciences and Engineering Research Council (NSERC) of Canada for financial support. The authors gratefully acknowledge the help provided by Ms. Vinqvist-Tymchuk and Dr. Kalt during extract fractionation and use of the facilities of the Atlantic Food and Horticulture Research Centre. Publisher Copyright: {\textcopyright} 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.",

year = "2017",

month = may,

doi = "10.1002/fsn3.451",

language = "English",

volume = "5",

pages = "713--721",

journal = "Food Science and Nutrition",

issn = "2048-7177",

publisher = "John Wiley and Sons Ltd",

number = "3",

}

TY - JOUR

T1 - Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation

AU - Celli, Giovana B.

AU - Ghanem, Amyl

AU - Brooks, Marianne S.

N1 - Funding Information: The authors acknowledge the National Council for Research and Development (CNPq - Brazil) and the Natural Sciences and Engineering Research Council (NSERC) of Canada for financial support. The authors gratefully acknowledge the help provided by Ms. Vinqvist-Tymchuk and Dr. Kalt during extract fractionation and use of the facilities of the Atlantic Food and Horticulture Research Centre. Publisher Copyright: © 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

PY - 2017/5

Y1 - 2017/5

N2 - The goal of this study was to develop floating microspheres that could be used as gastroretentive systems for the delivery of anthocyanins (ACNs). These compounds are absorbed in the stomach and small intestine, and insufficient residence time in these organs could result in limited absorption and contribute to degradation. The microparticles containing freeze-dried haskap berry extract (321.96 ± 8.35 mg cyanidin 3-glucoside equivalents per g) were prepared by ionotropic gelation of alginate (9%, w/w) with calcium ions (CaCl2 at 2%, w/v) in the gelation bath, with calcium carbonate as the gas-generating compound (added at different ratios in the alginate/extract mixture). The effect of acetic acid concentration (2 and 10%, v/v) in the gelation medium was investigated. Increasing the carbonate : alginate weigh ratio from 0 to 3:4 resulted in different degrees of floatability, larger particles, higher encapsulation efficiency, and lower amount of ACN released. The power law equation fitted the experimental data well, indicating that release occurred mainly by diffusion. This is the first time floating microspheres are proposed as gastroretentive platforms for the delivery of ACNs.

AB - The goal of this study was to develop floating microspheres that could be used as gastroretentive systems for the delivery of anthocyanins (ACNs). These compounds are absorbed in the stomach and small intestine, and insufficient residence time in these organs could result in limited absorption and contribute to degradation. The microparticles containing freeze-dried haskap berry extract (321.96 ± 8.35 mg cyanidin 3-glucoside equivalents per g) were prepared by ionotropic gelation of alginate (9%, w/w) with calcium ions (CaCl2 at 2%, w/v) in the gelation bath, with calcium carbonate as the gas-generating compound (added at different ratios in the alginate/extract mixture). The effect of acetic acid concentration (2 and 10%, v/v) in the gelation medium was investigated. Increasing the carbonate : alginate weigh ratio from 0 to 3:4 resulted in different degrees of floatability, larger particles, higher encapsulation efficiency, and lower amount of ACN released. The power law equation fitted the experimental data well, indicating that release occurred mainly by diffusion. This is the first time floating microspheres are proposed as gastroretentive platforms for the delivery of ACNs.

UR - http://www.scopus.com/inward/record.url?scp=85007314018&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85007314018&partnerID=8YFLogxK

U2 - 10.1002/fsn3.451

DO - 10.1002/fsn3.451

M3 - Article

C2 - 28572961

AN - SCOPUS:85007314018

SN - 2048-7177

VL - 5

SP - 713

EP - 721

JO - Food Science and Nutrition

JF - Food Science and Nutrition

IS - 3

ER -

Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins – A preliminary investigation

Résumé

Note bibliographique

ASJC Scopus Subject Areas

PubMed: MeSH publication types

Accès au document

Autres fichiers et liens

Empreinte numérique

Citer