Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/61813

TitleEffect of polysaccharide sources on the physicochemical properties of bromelainchitosan nanoparticles
Author(s)Ataide, Janaína Artem
Gérios, Eloah Favero
Cefali, Letícia Caramori
Fernandes, Ana Rita
Teixeira, Maria do Céu
Ferreira, Nuno R.
Tambourgi, Elias Basile
Jozala, Angela Faustino
Chaud, Marco Vinicius
Oliveira-Nascimento, Laura
Mazzola, Priscila Gava
Souto, Eliana
Keywordsbromelain
chitosan nanoparticles
physicochemical characterization
low molecular weight chitosan
chitosan oligosaccharide lactate
chitosan from shrimp shells
Issue date15-Oct-2019
PublisherMDPI
JournalPolymers
CitationAtaide, Janaína Artem; Gérios, Eloah Favero; Cefali, Letícia Caramori; Fernandes, Ana Rita; Teixeira, Maria do Céu; Ferreira, Nuno R.; Tambourgi, Elias Basile; Jozala, Angela Faustino; Chaud, Marco Vinicius; Oliveira-Nascimento, Laura; Mazzola, Priscila Gava; Souto, Eliana, Effect of polysaccharide sources on the physicochemical properties of bromelainchitosan nanoparticles. Polymers, 11(10), 1681, 2019
Abstract(s)Bromelain, a set of proteolytic enzymes potential pharmaceutical applications, was encapsulated in chitosan nanoparticles to enhance enzyme stability, and the effect of different chitosan sources was evaluated. Chitosan types (i.e., low molecular weight chitosan, chitosan oligosaccharide lactate, and chitosan from shrimp shells) produced nanoparticles with different physicochemical properties, however in all cases, particle size and zeta potential decreased, and polydispersity index increased after bromelain addition. Bromelain encapsulation was higher than 84% and 79% for protein content and enzymatic activity, respectively, with low molecular weight chitosan presenting the highest encapsulation efficiency. Nanoparticle suspension was also tested for accelerated stability and rheological behavior. For the chitosan–bromelain nanoparticles, an instability index below 0.3 was recorded and, in general, the loading of bromelain in chitosan nanoparticles decreased the cohesiveness of the final suspension.
TypeArticle
URIhttp://hdl.handle.net/1822/61813
DOI10.3390/polym11101681
e-ISSN2073-4360
Publisher versionhttp://www.mdpi.com/journal/polymers
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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