Araştırma Makalesi
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Yıl 2020, Cilt: 3 Sayı: 1, 26 - 30, 22.06.2020

Öz

Destekleyen Kurum

Yok

Proje Numarası

Yok

Teşekkür

Yok

Kaynakça

  • Campos BE, Ruivo TD, Scapim MRS, Madrona GS, Bergamasco RC 2016. Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT- Food Sci Technol 65: 874-883.
  • Capitani MI, Spotorno V, Nolasco S, Tomás MC 2012. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds. LWT-Food Sci and Technol 45: 94-102.
  • Coorey R, Tjoe A, Jayasena V 2014. Gelling properties of chia seed and flour. J Food Sci 79: 859-866.
  • Dick M, Costa TMH, Gomaa A, Subirade M, Rios AO, Flôres SH 2015.Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties. Carbohyd Polym 130: 198-205
  • Felisberto MHF, Wahanik AL, Gomes-Ruffi CR, Clerici MTPS, Chang YK, Steel CJ 2015. Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT-Food Sci Technol 63:1049-1055.
  • Goh KKT, Matia-Merino L, Chiang JH, Quek R, Soh SJB, Lentle RG 2016. The physicochemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohyd Polym 149:297-307.
  • Grancieri M, Martino HSD, Mejia EG 2019. Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review. Compr Rev Food Sci Food Saf 18: 480-499.
  • Muñoz LA, Cobos A, Diaz O, Aguilera JM 2012. Chia seeds: Microstructure, mucilage extraction and hydration. J Food Eng 108: 216-224.
  • Oliveira-Alves SC, Vendramini-Costa DB, Cazarin CBB, Júnior MRM, Ferreira JPB, Silva AB, Prado MA, Bronze MR 2017. Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil. Food Chem 232: 295-305.
  • Porras-Loaiza P, Jimenez-Munguia MT, Sosa-Morales ME, Palou E, Lopez-Malo A 2014.Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds. Int J Food Sci Tech 49: 571-577.
  • Salgado-Cruz MP, Calderón-Domínguez G, Chanona-Pérez J, Farrera- Rebello R 2013. Chia (Salvia hispanica L.) seed mucilage release characterization: A microstructural and image analysis study. Ind Crop Prod 51: 453-462. Sandoval-Oliveros MR, Paredes-López O 2013. Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). J Agr Food Chem 61: 193-201.
  • Timilsena PY, Wang B, Adhikari R, Adhikari B 2016 (a). Preparation and characterization of chia seed protein isolate chia seed gum complex coacervates. Food Hydrocolloid 52: 554-563.
  • Timilsena Y, Adhikari R, Barrow C, Adhikari, B 2016 (b). Physicochemical and functional properties of protein isolate produced from Australian chia seeds. Food Chem 212: 648-656.
  • Timilsena YP, Adhikari R, Barrow CJ, Adhikari B 2016 (c). Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates. Int J Biol Macromol 91: 347-357.
  • Timilsena YP, Adhikari R, Kasapis S, Adhikari B 2016 (d). Molecular and functional characteristics of purified gum from Australian chia seeds. Carbohyd Polym 136:128-136.
  • Xing X, Yves SY, Yap K, Ang ME, Lahnstein J, Tucker MR, Burton RA, Bulone V 2017. Isolation and structural elucidation by 2D NMR of planteose, a major oligosaccharide in the mucilage of chia (Salvia hispanica L.) seeds. Carbohyd Polym 175: 231-240.

The synthesizing of defatted chia- chitosan beads for drug delivery

Yıl 2020, Cilt: 3 Sayı: 1, 26 - 30, 22.06.2020

Öz

Chia (Salvia hispanica L.), Lamiaceae (Mint) family's long-year herbaceous, tropical and subtropical climates an angiosperm plant. The Chia seeds are a good source of fat, they contain protein, dietary fiber, minerals and polyphenolic compounds. After removing the oil, defatted chia seeds are mainly covered with a layer of muslin which consists of carbohydrates and protein. At optimal conditions, these seeds can be produced mucilages. These kind of mucilages are hydrophilic carbohydrate polymers of high molecular weights and consisted of many monosaccharide units joined by glucocidic bonds. Hydrophilic polymers are the most suitable materials for drug delivery systems. Chia seed mucilage has good water adsorption capacity, gel formation, emulsion stabilizing properties. Because of these structural and chemical properties, chia can be used in many areas such as; bakery compounds, nutritional supplement, thickener in food industry and coating materials as edible films. Also, natural mucilages like chia seed mucilage are biocompatible, cheap, easily avaible, low cost and lack of toxicity. In this study, we aimed to prepare the drug delivery material with defatted chia seed mucilage chitosan beads. The chia seed was defatted by Soxhlet extraction. To get best defatted the chia seed mucilage was incubated at different buffer (acetate, phosphate) and water at different ratios. After the defatted chia mucilage was ready, the different seed: buffer/ water ratio, pH and temperature were studied to get best form of beads for drug delivery. The water adsorption capacity and a model study for drug delivery with medicine was tested.

Proje Numarası

Yok

Kaynakça

  • Campos BE, Ruivo TD, Scapim MRS, Madrona GS, Bergamasco RC 2016. Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT- Food Sci Technol 65: 874-883.
  • Capitani MI, Spotorno V, Nolasco S, Tomás MC 2012. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds. LWT-Food Sci and Technol 45: 94-102.
  • Coorey R, Tjoe A, Jayasena V 2014. Gelling properties of chia seed and flour. J Food Sci 79: 859-866.
  • Dick M, Costa TMH, Gomaa A, Subirade M, Rios AO, Flôres SH 2015.Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties. Carbohyd Polym 130: 198-205
  • Felisberto MHF, Wahanik AL, Gomes-Ruffi CR, Clerici MTPS, Chang YK, Steel CJ 2015. Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT-Food Sci Technol 63:1049-1055.
  • Goh KKT, Matia-Merino L, Chiang JH, Quek R, Soh SJB, Lentle RG 2016. The physicochemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohyd Polym 149:297-307.
  • Grancieri M, Martino HSD, Mejia EG 2019. Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review. Compr Rev Food Sci Food Saf 18: 480-499.
  • Muñoz LA, Cobos A, Diaz O, Aguilera JM 2012. Chia seeds: Microstructure, mucilage extraction and hydration. J Food Eng 108: 216-224.
  • Oliveira-Alves SC, Vendramini-Costa DB, Cazarin CBB, Júnior MRM, Ferreira JPB, Silva AB, Prado MA, Bronze MR 2017. Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil. Food Chem 232: 295-305.
  • Porras-Loaiza P, Jimenez-Munguia MT, Sosa-Morales ME, Palou E, Lopez-Malo A 2014.Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds. Int J Food Sci Tech 49: 571-577.
  • Salgado-Cruz MP, Calderón-Domínguez G, Chanona-Pérez J, Farrera- Rebello R 2013. Chia (Salvia hispanica L.) seed mucilage release characterization: A microstructural and image analysis study. Ind Crop Prod 51: 453-462. Sandoval-Oliveros MR, Paredes-López O 2013. Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). J Agr Food Chem 61: 193-201.
  • Timilsena PY, Wang B, Adhikari R, Adhikari B 2016 (a). Preparation and characterization of chia seed protein isolate chia seed gum complex coacervates. Food Hydrocolloid 52: 554-563.
  • Timilsena Y, Adhikari R, Barrow C, Adhikari, B 2016 (b). Physicochemical and functional properties of protein isolate produced from Australian chia seeds. Food Chem 212: 648-656.
  • Timilsena YP, Adhikari R, Barrow CJ, Adhikari B 2016 (c). Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates. Int J Biol Macromol 91: 347-357.
  • Timilsena YP, Adhikari R, Kasapis S, Adhikari B 2016 (d). Molecular and functional characteristics of purified gum from Australian chia seeds. Carbohyd Polym 136:128-136.
  • Xing X, Yves SY, Yap K, Ang ME, Lahnstein J, Tucker MR, Burton RA, Bulone V 2017. Isolation and structural elucidation by 2D NMR of planteose, a major oligosaccharide in the mucilage of chia (Salvia hispanica L.) seeds. Carbohyd Polym 175: 231-240.
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Polimer Bilimi ve Teknolojileri
Bölüm Araştırma Makaleleri
Yazarlar

Beyza Arda

Simge Zengin

Burcu Okutucu

Proje Numarası Yok
Yayımlanma Tarihi 22 Haziran 2020
Kabul Tarihi 26 Mayıs 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 3 Sayı: 1

Kaynak Göster

APA Arda, B., Zengin, S., & Okutucu, B. (2020). The synthesizing of defatted chia- chitosan beads for drug delivery. Eurasian Journal of Biological and Chemical Sciences, 3(1), 26-30.
AMA Arda B, Zengin S, Okutucu B. The synthesizing of defatted chia- chitosan beads for drug delivery. Eurasian J. Bio. Chem. Sci. Haziran 2020;3(1):26-30.
Chicago Arda, Beyza, Simge Zengin, ve Burcu Okutucu. “The Synthesizing of Defatted Chia- Chitosan Beads for Drug Delivery”. Eurasian Journal of Biological and Chemical Sciences 3, sy. 1 (Haziran 2020): 26-30.
EndNote Arda B, Zengin S, Okutucu B (01 Haziran 2020) The synthesizing of defatted chia- chitosan beads for drug delivery. Eurasian Journal of Biological and Chemical Sciences 3 1 26–30.
IEEE B. Arda, S. Zengin, ve B. Okutucu, “The synthesizing of defatted chia- chitosan beads for drug delivery”, Eurasian J. Bio. Chem. Sci., c. 3, sy. 1, ss. 26–30, 2020.
ISNAD Arda, Beyza vd. “The Synthesizing of Defatted Chia- Chitosan Beads for Drug Delivery”. Eurasian Journal of Biological and Chemical Sciences 3/1 (Haziran 2020), 26-30.
JAMA Arda B, Zengin S, Okutucu B. The synthesizing of defatted chia- chitosan beads for drug delivery. Eurasian J. Bio. Chem. Sci. 2020;3:26–30.
MLA Arda, Beyza vd. “The Synthesizing of Defatted Chia- Chitosan Beads for Drug Delivery”. Eurasian Journal of Biological and Chemical Sciences, c. 3, sy. 1, 2020, ss. 26-30.
Vancouver Arda B, Zengin S, Okutucu B. The synthesizing of defatted chia- chitosan beads for drug delivery. Eurasian J. Bio. Chem. Sci. 2020;3(1):26-30.