2005
DOI: 10.1016/j.carbpol.2005.01.013
|View full text |Cite
|
Sign up to set email alerts
|

Influence of ascorbic acid on the stability of chitosan solutions

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

2
18
0

Year Published

2007
2007
2024
2024

Publication Types

Select...
4
1
1

Relationship

0
6

Authors

Journals

citations
Cited by 47 publications
(20 citation statements)
references
References 5 publications
2
18
0
Order By: Relevance
“…As can be seen in Figure 2, the radical scavenger has slightly improved the stability of 153 Sm-CHICO, in agreement with the results previously described by Zoldners et al 24 The stability of this compound seems to be relatively dependent on the nature of the solution components. In acetic acid solutions, for example, Zoldners et al described that chitosan degrades with the formation of more water-soluble fragments along the time, as a result of oxidative and hydrolytic splitting of the polymer chains.…”
Section: Introductionsupporting
confidence: 92%
See 3 more Smart Citations
“…As can be seen in Figure 2, the radical scavenger has slightly improved the stability of 153 Sm-CHICO, in agreement with the results previously described by Zoldners et al 24 The stability of this compound seems to be relatively dependent on the nature of the solution components. In acetic acid solutions, for example, Zoldners et al described that chitosan degrades with the formation of more water-soluble fragments along the time, as a result of oxidative and hydrolytic splitting of the polymer chains.…”
Section: Introductionsupporting
confidence: 92%
“…23 The increase stability of 153 Sm-CHICO in the presence of AA may be due to the effect of AA as a scavenger of possible radicalar species and/ or to the additional coordination capability of AA. 23,24 Regarding the 153 Sm/ 166 Ho-CHICO-amino acid complexes, the addition of AA (2% AA solution) has significantly affected its radiochemical behaviour. For compound 153 Sm/ 166 Ho-CHICO-val its stability enhanced significantly up to 24 h. In contrast, the addition of AA to 153 Sm/ 166 Ho-CHICO-asp resulted in a high degree of degradation of the initial complexes, with formation of several species.…”
Section: Introductionmentioning
confidence: 99%
See 2 more Smart Citations
“…Enzymatically, chitosan can be degraded by enzymes able to hydrolyse glucosamine-glucosamine, glucosamine-N-acetyl-glucosamine and N-acetyl-glucosamine-N-acetyl-glucosamine linkages [83]. Even though depolymerisation through oxidationreduction reaction [84] and free radical degradation [85] of chitosan have been reported these are unlikely to play a significant role in the in vivo degradation.…”
Section: Biodegradabilitymentioning
confidence: 99%