Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/48448

TitleDevelopment and characterization of galactomannan acetate nanoparticles
Author(s)Cerqueira, Miguel A.
Pinheiro, Ana Cristina
Vicente, A. A.
KeywordsGalactomannan
Nanoparticles
Guar gum
Issue date5-Aug-2012
CitationCerqueira, Miguel A.; Pinheiro, Ana Cristina; Vicente, António A., Development and characterization of galactomannan acetate nanoparticles. 16th IUFoST World Congress of Food Science and Technology: Addressing Global Food Security and Wellness through Food Science and Technology. Foz do Iguaçu, Parana, Brazil, Aug 5-9, 2012.
Abstract(s)[Excerpt] Nanoparticles from natural polysaccharides are a good alternative for synthetic compounds due to their biocompatibility, biodegradability, hydrophilicity and protective properties. Galactomannans are neutral, water-soluble polysaccharides highly used in food industry. They have potential for the preparation of nanoparticles that can be used as a carrier for functional compounds for food and pharmaceutical applications. The present work aimed at developing nanoparticles from guar gum through acetylation of the galactomannan and using the solvent diffusion method for nanoparticle formation. The obtained nanoparticles were characterized by means of dynamic light scattering (DLS) (size and polydispersivity), Fourier transform infrared (FTIR) and transmission electron microscopy (TEM). Guar gum was acetylated through solubilization in formamide at 54 ºC. Then pyridine and acetic anhydride were added and left under stirring for 48 h at 54 ºC. The obtained solution was precipitated and purified in water. After successive washings with water the precipitate was dried at 35 ºC during 48 h. The nanoparticles were obtained through the solvent diffusion method by solubilization of acetylated galactomannan solution in DMSO that was then dispersed in water. [...]
TypeAbstract
Description16th IUFoST World Congress of Food Science and Technology: Addressing Global Food Security and Wellness through Food Science and Technology
URIhttp://hdl.handle.net/1822/48448
Publisher versionhttp://iufost.org.br
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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