scholarly journals How alginate properties influence in situ internal gelation in Crosslinked Alginate Microcapsules (CLAMs) formed by spray drying

2020 ◽  
Author(s):  
Tina Jeoh ◽  
Dana E. Wong ◽  
Scott Strobel ◽  
Kevin Hudnall ◽  
Nadia Pereira ◽  
...  
Keyword(s):  
Spray Drying ◽  
Alginic Acid ◽  
Barrier Properties ◽  
Controlled Delivery ◽  
Ambient Conditions ◽  
Molecular Weights ◽  
In Situ Gelation ◽  
Polyuronic Acid ◽  
Spray Dried

<p>Alginates gel rapidly under ambient conditions and have widely documented potential to form protective matrices for sensitive bioactive cargo. Most commonly, alginate gelation occurs via calcium mediated electrostatic crosslinks between the linear polyuronic acid polymers. A recent breakthrough to form crosslinked alginate microcapsules (CLAMs) by in situ gelation during spray drying (“CLAMs process”) has demonstrated applications in protection and controlled delivery of bioactives in food, cosmetics, and agriculture. The extent of crosslinking of alginates in CLAMs impacts the effectiveness of its barrier properties. For example, higher crosslinking extents can improve oxidative stability and limit diffusion of the encapsulated cargo. Crosslinking in CLAMs can be controlled by varying the calcium to alginate ratio; however, the choice of alginates used in the process also influences the ultimate extent of crosslinking. To understand how to select alginates to target crosslinking in CLAMs, we examined the roles of alginate molecular properties. A surprise finding was the formation of alginic acid in the CLAMs that is a consequence of simultaneous and rapid pH reduction and moisture removal that occurs during spray drying. Thus, spray dried CLAMs gelation is due to calcium crosslinking and alginic acid formation, and unlike external gelation methods, is insensitive to the molecular composition of the alginates. The ‘extent of gelation’ of spray dried CLAMs is influenced by the molecular weights of the alginates at saturating calcium concentrations. Alginate viscosity correlates with molecular weight; thus, viscosity is a convenient criterion for selecting commercial alginates to target gelation extent in CLAMs.</p>

scholarly journals How alginate properties influence in situ internal gelation in Crosslinked Alginate Microcapsules (CLAMs) formed by spray drying

2020 ◽  
Author(s):  
Tina Jeoh ◽  
Dana E. Wong ◽  
Scott Strobel ◽  
Kevin Hudnall ◽  
Nadia Pereira ◽  
...  
Keyword(s):  
Spray Drying ◽  
Alginic Acid ◽  
Barrier Properties ◽  
Controlled Delivery ◽  
Ambient Conditions ◽  
Molecular Weights ◽  
In Situ Gelation ◽  
Polyuronic Acid ◽  
Spray Dried

<p>Alginates gel rapidly under ambient conditions and have widely documented potential to form protective matrices for sensitive bioactive cargo. Most commonly, alginate gelation occurs via calcium mediated electrostatic crosslinks between the linear polyuronic acid polymers. A recent breakthrough to form crosslinked alginate microcapsules (CLAMs) by in situ gelation during spray drying (“CLAMs process”) has demonstrated applications in protection and controlled delivery of bioactives in food, cosmetics, and agriculture. The extent of crosslinking of alginates in CLAMs impacts the effectiveness of its barrier properties. For example, higher crosslinking extents can improve oxidative stability and limit diffusion of the encapsulated cargo. Crosslinking in CLAMs can be controlled by varying the calcium to alginate ratio; however, the choice of alginates used in the process also influences the ultimate extent of crosslinking. To understand how to select alginates to target crosslinking in CLAMs, we examined the roles of alginate molecular properties. A surprise finding was the formation of alginic acid in the CLAMs that is a consequence of simultaneous and rapid pH reduction and moisture removal that occurs during spray drying. Thus, spray dried CLAMs gelation is due to calcium crosslinking and alginic acid formation, and unlike external gelation methods, is insensitive to the molecular composition of the alginates. The ‘extent of gelation’ of spray dried CLAMs is influenced by the molecular weights of the alginates at saturating calcium concentrations. Alginate viscosity correlates with molecular weight; thus, viscosity is a convenient criterion for selecting commercial alginates to target gelation extent in CLAMs.</p>

scholarly journals How alginate properties influence in situ internal gelation in crosslinked alginate microcapsules (CLAMs) formed by spray drying

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0247171
Author(s):  
Tina Jeoh ◽  
Dana E. Wong ◽  
Scott A. Strobel ◽  
Kevin Hudnall ◽  
Nadia R. Pereira ◽  
...  
Keyword(s):  
Spray Drying ◽  
Alginic Acid ◽  
Barrier Properties ◽  
Controlled Delivery ◽  
Ambient Conditions ◽  
Molecular Weights ◽  
In Situ Gelation ◽  
Polyuronic Acid ◽  
Spray Dried

Alginates gel rapidly under ambient conditions and have widely documented potential to form protective matrices for sensitive bioactive cargo. Most commonly, alginate gelation occurs via calcium mediated electrostatic crosslinks between the linear polyuronic acid polymers. A recent breakthrough to form crosslinked alginate microcapsules (CLAMs) by in situ gelation during spray drying (“CLAMs process”) has demonstrated applications in protection and controlled delivery of bioactives in food, cosmetics, and agriculture. The extent of crosslinking of alginates in CLAMs impacts the effectiveness of its barrier properties. For example, higher crosslinking extents can improve oxidative stability and limit diffusion of the encapsulated cargo. Crosslinking in CLAMs can be controlled by varying the calcium to alginate ratio; however, the choice of alginates used in the process also influences the ultimate extent of crosslinking. To understand how to select alginates to target crosslinking in CLAMs, we examined the roles of alginate molecular properties. A surprise finding was the formation of alginic acid gelling in the CLAMs that is a consequence of simultaneous and rapid pH reduction and moisture removal that occurs during spray drying. Thus, spray dried CLAMs gelation is due to calcium crosslinking and alginic acid formation, and unlike external gelation methods, is insensitive to the molecular composition of the alginates. The ‘extent of gelation’ of spray dried CLAMs is influenced by the molecular weights of the alginates at saturating calcium concentrations. Alginate viscosity correlates with molecular weight; thus, viscosity is a convenient criterion for selecting commercial alginates to target gelation extent in CLAMs.

Optimization of Microcrystalline Cellulose PH 101, Lactose, and Kollidon® K 30 To Obtain Co-Processed Excipient Through Spray Drying

2017 ◽  
Vol 7 (2) ◽  
Author(s):  
Kusuma P. ◽  
Syukri Y ◽  
Sholehuddin F. ◽  
Fazzri N. ◽  
Romdhonah . ◽  
...  
Keyword(s):  
Spray Drying ◽  
Microcrystalline Cellulose ◽  
Chemical Change ◽  
Direct Compression ◽  
Flow Properties ◽  
Scanning Calorimetry ◽  
Compression Process ◽  
Infrared Spectrophotometer ◽  
Physical Mixtures ◽  
Spray Dried

The most efficient tablet processing method is direct compression. For this method, the filler-binder can be made by coprocessing via spray drying method. The purpose of this study was to investigate the effect of spray dried co-processing on microcrystalline cellulose (MCC) PH 101, lactose and Kollidon® K 30 as well as to define the optimum proportions. Spray dried MCC PH 101, lactose, and Kollidon® K 30 were varied in 13 different mixture design proportions to obtain compact, free-flowing filler-binder co-processed excipients (CPE). Compactibility and flow properties became the key parameters to determine the optimum proportions of CPE that would be compared to their physical mixtures. The result showed that the optimum proportion of CPE had better compactibility and flow properties than the physical mixtures. The optimum CPE, consisting of only MCC PH 101 and Kollidon® K 30 without lactose, that were characterized using infrared spectrophotometer, differential scanning calorimetry (DSC), X-ray diffraction (XRD), and scanning electron microscope (SEM) indicated no chemical change therein. Therefore, this study showed that spray dried MCC PH 101, lactose and Kollidon® K 30 could be one of the filler-binder alternatives for direct compression process.

scholarly journals Physico-Chemical and In Vitro Characterization of Chitosan-Based Microspheres Intended for Nasal Administration

Pharmaceutics ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 608
Author(s):  
Csilla Bartos ◽  
Patrícia Varga ◽  
Piroska Szabó-Révész ◽  
Rita Ambrus
Keyword(s):  
Drug Delivery ◽  
Spray Drying ◽  
Process Parameters ◽  
Sodium Tripolyphosphate ◽  
Structural Characteristics ◽  
Nasal Administration ◽  
Drug Bioavailability ◽  
Intranasal Application ◽  
Spray Dried

The absorption of non-steroidal anti-inflammatory drugs (NSAIDs) through the nasal epithelium offers an innovative opportunity in the field of pain therapy. Thanks to the bonding of chitosan to the nasal mucosa and its permeability-enhancing effect, it is an excellent choice to formulate microspheres for the increase of drug bioavailability. The aim of our work includes the preparation of spray-dried cross-linked and non-cross-linked chitosan-based drug delivery systems for intranasal application, the optimization of spray-drying process parameters (inlet air temperature, pump rate), and the composition of samples. Cross-linked products were prepared by using different amounts of sodium tripolyphosphate. On top of these, the micrometric properties, the structural characteristics, the in vitro drug release, and the in vitro permeability of the products were studied. Spray-drying resulted in micronized chitosan particles (2–4 μm) regardless of the process parameters. The meloxicam (MEL)-containing microspheres showed nearly spherical habit, while MEL was present in a molecularly dispersed state. The highest dissolved (>90%) and permeated (~45 µg/cm2) MEL amount was detected from the non-cross-linked sample. Our results indicate that spray-dried MEL-containing chitosan microparticles may be recommended for the development of a novel drug delivery system to decrease acute pain or enhance analgesia by intranasal application.

scholarly journals Diffusion-induced in situ growth of covalent organic frameworks for composite membranes

2019 ◽  
Vol 7 (45) ◽  
pp. 25802-25807 ◽  
Author(s):  
Priyanka Manchanda ◽  
Stefan Chisca ◽  
Lakshmeesha Upadhyaya ◽  
Valentina-Elena Musteata ◽  
Mark Carrington ◽  
...  
Keyword(s):  
Reaction Times ◽  
Composite Membranes ◽  
Thin Layers ◽  
In Situ Growth ◽  
Covalent Organic Frameworks ◽  
Polymeric Support ◽  
Ambient Conditions ◽  
Induction Method ◽  
Covalent Organic Framework

Thin layers of a covalent organic framework (COF) have been synthesized on a flexible polymeric support using a new diffusion-induction method under ambient conditions in reaction times as short as 3 hours.

scholarly journals Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

In situ studies on alginic acid synthesis and other aspects of the metabolism of Laminaria digitata

1972 ◽  
Vol 50 (1) ◽  
pp. 177-184 ◽  
Author(s):  
Johan A. Hellebust ◽  
Arne Haug
Keyword(s):  
Amino Acids ◽  
Time Course ◽  
Alginic Acid ◽  
Acid Synthesis ◽  
Short Term ◽  
Fresh Weight Basis ◽  
Mannuronic Acid ◽  
Guluronic Acid ◽  
Rate Of Photosynthesis

Amino acids, particularly alanine and aspartate, become more strongly labeled than mannitol in short-term 14C-photoassimilation experiments. The amino acids are the most likely sources of carbon for alginic acid synthesis and respiration in the dark, in contrast to mannitol, which appears to be relatively unavailable. Temperature is very important in determining the rate of loss of recent photoassimilate in L. digitata. The rate of photosynthesis, on a fresh weight basis, is much higher for blades than for stipes.The time course for incorporation of photoassimilated carbon into alginate differs for the stipe and blade both in light and dark periods. Very little 14C enters alginate in blades in the dark, while alginate in stipes acquires considerable amounts of activity during dark periods. Alginate in both blade and stipe acquires 14C predominantly in mannuronic acid residues of their alginate during short-term photoassimilation periods, while guluronic acid residues become relatively more rapidly labeled during dark periods.

Microfluidic synthesis of monodisperse pectin hydrogel microspheres based on in situ gelation and settling collection

2016 ◽  
Vol 92 (1) ◽  
pp. 201-209 ◽  
Author(s):  
Chaeyeon Kim ◽  
Ki-Su Park ◽  
Jongmin Kim ◽  
Seong-Geun Jeong ◽  
Chang-Soo Lee
Keyword(s):  
In Situ Gelation ◽  
Hydrogel Microspheres
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