alexa Production Of Microparticles With Multilayer Obtained By Ionic Gelation Associated Electrostatic Interaction
ISSN: 2157-7439

Journal of Nanomedicine & Nanotechnology
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4th International Conference on Nanotek & Expo
December 01-03, 2014 DoubleTree by Hilton Hotel San Francisco Airport, USA

G F Nogueira, F M Fakhouri and C R F Grosso
Accepted Abstracts: J Nanomed Nanotechnol
DOI: 10.4172/2157-7439.S1.019
The production of multilayer on the surface of alginate microparticles obtained by ionic gelation can improve the effect of protection and stability, overcoming the difficulties for applications such as enteric carrier of bioactive compounds, due to the high porosity of the matrix that allows rapid diffusion of the encapsulated material. The objective of this study was to evaluate the influence of the concentrations of polyelectrolyte in construction multilayer on the surface of particles. Particles were produced by alginate gelling ion and the technique layer by layer was applied for the construction of multilayeron the surface of the particles. The multilayer was prepared according to an experimental. Were selected as independent variables the concentration of alginate as anionic polyelectrolyte and whey proteins as a cationic component to be used as layers. The influence of the concentrations of the biopolymers on the multilayer construction in the particles was evaluated for protein adsorption in the third layer, variable response. The multilayer particles were characterized for moisture content, medium size and morphology. The content protein, total found in the multilayer was high, ranged from 51.20 to 64.91%, wherein 33.24% of the protein was found in the first layer, and values between 17.96 to 31.67% in the third layer. The moisture content of the particles of ionic gelation decreased significantly with the formation of multilayers on its surface, as opposed to the average size increased during this process. Observations made by SEM revealed that layers terminated alginate have smoother surfaces, while the present terminated whey proteins roughness.
G F Nogueirais a PhD student at the Faculty of Agricultural Engineering, State University of Campinas, completed Master?s in Food and Nutrition from the Faculty of Food Engineering at the State University of Campinas and Degree in Nutrition.
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