Hydrophobization of cashew gum by acetylation mechanism and amphotericin B encapsulation

Abstract

Cashew gum (GC) is a polysaccharide whose structural modification has the potential to extend its applications on varied fields such as to the formation of self-organized nanoparticulated systems. In this work, a 2 factorial design was carried out, aiming at evaluation of the influence of the reactional parameters of an acetylation reaction on the final properties of cashew gum. The effects of temperature, reaction time and amount of acetylating agent on the reaction yield and degree of GC acetylation were investigated. Data obtained revealed that the aforementioned parameters influenced both yield and degree of acetylation. Statistical analysis showed that the different derivatives had their variables influenced mainly by temperature and interaction effect between the factors time and quantity of acetylating agent. Acetylated derivatives were obtained with yield higher than 90% and degrees of acetylation above 2.42. Data on the formation of self-organized systems, revealed particle sizes in the range 190-300nm, where smaller particle sizes were obtained for derivatives with acetylation degrees lower than 1.5. Release profiles of Amphotericin-B incorporated in derivative nanoparticles, yielded 70% encapsulation efficiency and long release profiles, corroborating their potential application to delivery of hydrophobic active principles.

Nanostructured polymeric system based of cashew gum for oral admnistration of insulin

“…2. The CG spectrum showed a signal at 1.1 ppm due to the presence of CH3 of rhamnose and signals at 3.0 -4.5 ppm due to the presence of OH and H-1 to H-6 protons present in the polysaccharide [18,19]. The cashew gum presented molar mass of 2.35 x 10 4 g/mol.…”

Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

“…Mishra, & Siddiqui, 2016). Several literatures have reported self-assembled gums in nonfood applications, such as biomedical field and electronic devices (Abreu et al, 2016;Dai et al, 2016;Hemmati & Ghaemy, 2016;Kumar, Kumar, Priyadarshi, Gopinath, & Singh, 2018;Lima et al, 2018;Pitombeira et al, 2015;Posadowska & Elzbieta, 2016;Richter, Feitosa, Paula, Goycoolea, & de Paula, 2018;Sarika, Rachel, Kumar, Raj, & Kumary, 2015), while little has yet been studied the use of self-assembled gums in the field of food. It should be noted, however, that xanthan gum has been the most self-assembled gum for food applications, such as the stabilization of enzymes (lysozyme) in nanocapsules for the development of emulsions (Xu, Jin, et al 2015Xu, Li, et al, 2016.…”

Self-assembling cashew gum-graft-polylactide copolymer nanoparticles as a potential amphotericin B delivery matrix

“…Many authors have proposed new encapsulation techniques for AMB in order to decrease its side effects and toxicity, such as: nanoparticles [40][41][42][43], micelles [44,45], conjugates [46] and emulsions [36,47,48].…”