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|Type:||Artigo de periódico|
|Title:||Preparation, Characterization And In Vitro Digestibility Of Gellan And Chitosan-gellan Microgels|
|Abstract:||Gellan microgels with potential application in delivery systems were obtained by physically cross-linkedgellan gum. The microgels were produced by atomization followed by ionotropic gelation using CaCl2(gellan/Ca) or KCl (gellan/K) as hardening agent and part of them were coated with chitosan in order toimprove their resistance to gastric digestion. Size distribution, morphology and zeta potential of micro-gels were evaluated before and after in vitro digestion process. The long term stability was also evaluated.Spherical microparticles were obtained at gellan concentration above 0.6% w/w, showing average sizeamong 70120 μm. Most of the coated and uncoated microgels showed stability in aqueous media, exceptthe uncoated gellan/K microgel. The in vitro digestion evaluation showed that all particles maintainedtheir size and shape after the gastric digestion step. However, the enteric digestion caused disintegra-tion of microgels indicating their potential application for enteric delivery systems. The chitosan-coatedmicrogels showed lower degree of fragmentation when compared to the uncoated microgels, indicat-ing that the coating process enable a better control of microgels releasing properties during the entericdigestion.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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