Chitosan-starch beads prepared by ionotropic gelation as potential matrices for controlled release of fertilizers

Perez, Jonás José; François, Nora J.

doi:10.1016/j.carbpol.2016.04.054

Cited by 185 publications

(110 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar results were obtained by Vakili et al (2015) and Perez et al (2016). It can also be observed that the mQTS are not totally spherical, presenting a slight tail extension.…”

Section: J C E Csupporting

confidence: 87%

Evaluation of Direct Red 80 Dye Adsorption by Chitosan Microspheres

Rocha

Puiatti

Cruz

et al. 2018

JCEC

View full text Add to dashboard Cite

“…Similar results were obtained by Vakili et al (2015) and Perez et al (2016). It can also be observed that the mQTS are not totally spherical, presenting a slight tail extension.…”

Section: J C E Csupporting

confidence: 87%

Evaluation of Direct Red 80 Dye Adsorption by Chitosan Microspheres

Rocha

Puiatti

Cruz

et al. 2018

JCEC

View full text Add to dashboard Cite

“…In previous studies, the gelatinization of CS was usually performed at high temperature such as 76°C in a boiling water bath [], 60°C for 24 hours [], or 80°C for 3.5 hours []. Indeed, such high‐temperature polymerization is the easiest method of obtaining regular CS hydrogel.…”

Section: Discussionmentioning

confidence: 99%

Chitosan Wound Dressings Incorporating Exosomes Derived from MicroRNA-126-Overexpressing Synovium Mesenchymal Stem Cells Provide Sustained Release of Exosomes and Heal Full-Thickness Skin Defects in a Diabetic Rat Model

Tao

Guo

et al. 2016

Stem Cells Translational Medicine

320

256

View full text Add to dashboard Cite

There is a need to find better strategies to promote wound healing, especially of chronic wounds, which remain a challenge. We found that synovium mesenchymal stem cells (SMSCs) have the ability to strongly promote cell proliferation of fibroblasts; however, they are ineffective at promoting angiogenesis. Using gene overexpression technology, we overexpressed microRNA‐126‐3p (miR‐126‐3p) and transferred the angiogenic ability of endothelial progenitor cells to SMSCs, promoting angiogenesis. We tested a therapeutic strategy involving controlled‐release exosomes derived from miR‐126‐3p‐overexpressing SMSCs combined with chitosan. Our in vitro results showed that exosomes derived from miR‐126‐3p‐overexpressing SMSCs (SMSC‐126‐Exos) stimulated the proliferation of human dermal fibroblasts and human dermal microvascular endothelial cells (HMEC‐1) in a dose‐dependent manner. Furthermore, SMSC‐126‐Exos also promoted migration and tube formation of HMEC‐1. Testing this system in a diabetic rat model, we found that this approach resulted in accelerated re‐epithelialization, activated angiogenesis, and promotion of collagen maturity in vivo. These data provide the first evidence of the potential of SMSC‐126‐Exos in treating cutaneous wounds and indicate that modifying the cells—for example, by gene overexpression—and using the exosomes derived from these modified cells provides a potential drug delivery system and could have infinite possibilities for future therapy. Stem Cells Translational Medicine 2017;6:736–747

show abstract

“…In Figure S4, Supporting Information, are presented the SEM micrographs of oxidized starches. It is noticeable that the granules are destroyed by the oxidation process; appearing porous particles with higher and heterogeneous sizes (160–1500 μm) . Contrary to that observed by Sangseethong et al where not changes in the surface and size of granules of cassava starch appears when are oxidized with only H 2 O 2 .…”

Section: Resultsmentioning

confidence: 71%

Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability

León¹,

Soto²,

López

et al. 2019

Starch Stärke

View full text Add to dashboard Cite

The stability and fat‐replacer properties of mayonnaise prepared with oxidized sweet cassava starch is studied. In a first step, the oxidation of starch using different conditions, i.e., thermal and thermochemical processes with the redox pair system (H2O2/NaHCO3), is analyzed. Oxidized starches can be used to produce food grade emulsions without the addition of surfactant, then, the mayonnaise emulsions are prepared using oxidized starch paste as partial substituent of the fat. They show greater stability with respect to the mayonnaise prepared with the native paste due to electro‐steric effects and Pickering type that the oxidized starch exerts on the emulsion. The rheological performance of mayonnaises with oxidized starches is analyzed and compared with that of full‐fat mayonnaise; demonstrating the oxidized starches applicability as stabilizers and fat‐reducers. Finally, a sensory analysis of the mayonnaise emulsions is carried out where all mayonnaise samples are judged to be sensorially acceptable.

show abstract

Chitosan-starch beads prepared by ionotropic gelation as potential matrices for controlled release of fertilizers

Cited by 185 publications

References 52 publications

Evaluation of Direct Red 80 Dye Adsorption by Chitosan Microspheres

Evaluation of Direct Red 80 Dye Adsorption by Chitosan Microspheres

Chitosan Wound Dressings Incorporating Exosomes Derived from MicroRNA-126-Overexpressing Synovium Mesenchymal Stem Cells Provide Sustained Release of Exosomes and Heal Full-Thickness Skin Defects in a Diabetic Rat Model

Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability

Contact Info

Product

Resources

About