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Fabrication of Size-Controlled and Emulsion-Free Chitosan-Genipin Microgels for Tissue Engineering Applications

Fabrication of Size-Controlled and Emulsion-Free Chitosan-Genipin Microgels for Tissue Engineering Applications

Published on: April 13, 2022

Alginate and chitosan functionalization for micronutrient encapsulation.

Jaejoon Han¹, Anne-Sophie Guenier, Stéphane Salmieri

¹Institut National de la Recherche Scientifique, Institut Armand-Frappier, Québec, Canada.

Journal of Agricultural and Food Chemistry

|March 8, 2008

Summary

This summary is machine-generated.

This study developed a novel polymer encapsulation method for micronutrients, enhancing their stability against environmental factors. The new method effectively protected nutrients during simulated gastrointestinal transit.

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Preparation and Characterization of SDF-1α-Chitosan-Dextran Sulfate Nanoparticles

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Published on: January 22, 2015

Area of Science:

Materials Science
Food Science
Biotechnology

Background:

Micronutrient stability is crucial for efficacy.
Existing encapsulation methods face limitations in protecting sensitive compounds.

Purpose of the Study:

To develop and characterize a novel polymer-based encapsulation method for micronutrients.
To evaluate the protective effects of encapsulation on micronutrient stability under various conditions.
To assess the integrity of encapsulated micronutrients during simulated gastrointestinal transit.

Main Methods:

Functionalization of alginate and chitosan polymers with palmitoyl chloride.
Formation of encapsulation beads via ionic gelation.
Characterization of bead mechanical and physical properties (e.g., puncture strength, viscoelasticity).
Assessment of encapsulated micronutrient stability (ferrous fumarate, ascorbic acid, beta-carotene) under varied temperature and humidity.
In vitro release studies simulating gastrointestinal conditions.

Main Results:

Functionalization enhanced polymer film elasticity and reduced water vapor permeability.
Encapsulation significantly improved micronutrient stability against temperature and humidity.
No significant difference in stability was found between functionalized and non-functionalized beads.
Encapsulated micronutrients demonstrated resistance to acidic and enzymatic degradation in simulated gastric conditions.

Conclusions:

The developed encapsulation method effectively protects micronutrients from degradation.
The functionalized polymer matrix offers enhanced physical properties for improved encapsulation.
This technique shows promise for preserving bioactive compounds in various applications, including food and pharmaceuticals.