Stability of Fish Oil in Calcium Alginate Microcapsules Cross-Linked by In Situ Internal Gelation During Spray Drying

Strobel, Scott A.; Hudnall, Kevin; Arbaugh, Benjamin; Cunniffe, Julia; Scher, Herbert B.; Jeoh, Tina

doi:10.1007/s11947-019-02391-y

Cited by 33 publications

(27 citation statements)

References 64 publications

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“…In particular, MPs can be used for the controlled release of drugs (Choi et al 2011 ; Guo et al 2015 ) that can be modulated by choosing the kind of polymer and its chemical and molecular features such as molecular weight (MW), monomer composition (Takeuchi et al 2017 ), crystallinity, glass transition temperature ( T g ), and inherent viscosity (Ansary et al 2014 ). In this scenario, a lot of biodegradable polymers can be used to formulate MPs as alginate (Strobel et al 2020 ), dextran (Shah et al 2019 ), chitosan (Batista et al 2019 ), gelatin (da Silva and Pinto et al 2019 ) and poly-(lactic- co -glycolic acid) (PLGA) (Kapoor et al 2015 ). These polymers are preferred, because their degradation products are non-toxic metabolites and are also easily eliminated (Makadia and Siegel 2011 ).…”

Section: Introductionmentioning

confidence: 99%

Recent advances in the formulation of PLGA microparticles for controlled drug delivery

et al. 2020

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Polymeric microparticles (MPs) are recognized as very popular carriers to increase the bioavailability and bio-distribution of both lipophilic and hydrophilic drugs. Among different kinds of polymers, poly-(lactic-co-glycolic acid) (PLGA) is one of the most accepted materials for this purpose, because of its biodegradability (due to the presence of ester linkages that are degraded by hydrolysis in aqueous environments) and safety (PLGA is a Food and Drug Administration (FDA)-approved compound). Moreover, its biodegradability depends on the number of glycolide units present in the structure, indeed, lower glycol content results in an increased degradation time and conversely a higher monomer unit number results in a decreased time. Due to this feature, it is possible to design and fabricate MPs with a programmable and time-controlled drug release. Many approaches and procedures can be used to prepare MPs. The chosen fabrication methodology influences size, stability, entrapment efficiency, and MPs release kinetics. For example, lipophilic drugs as chemotherapeutic agents (doxorubicin), anti-inflammatory non-steroidal (indomethacin), and nutraceuticals (curcumin) were successfully encapsulated in MPs prepared by single emulsion technique, while water-soluble compounds, such as aptamer, peptides and proteins, involved the use of double emulsion systems to provide a hydrophilic compartment and prevent molecular degradation. The purpose of this review is to provide an overview about the preparation and characterization of drug-loaded PLGA MPs obtained by single, double emulsion and microfluidic techniques, and their current applications in the pharmaceutical industry. Graphic abstract

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Section: Introductionmentioning

confidence: 99%

Recent advances in the formulation of PLGA microparticles for controlled drug delivery

et al. 2020

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“…The resulting mixture is then dehydrated using an appropriate technology ( Section 7.2 ). The powders resulting from these processes consist of microcapsules that contain numerous fish oil droplets embedded within a wall material [ 88 ].…”

Section: Microencapsulationmentioning

confidence: 99%

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

Venugopalan

Gopakumar

Kumaran

et al. 2021

Foods

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Regular consumption of adequate quantities of lipids rich in omega-3 fatty acids is claimed to provide a broad spectrum of health benefits, such as inhibiting inflammation, cardiovascular diseases, diabetes, arthritis, and ulcerative colitis. Lipids isolated from many marine sources are a rich source of long-chain polyunsaturated fatty acids (PUFAs) in the omega-3 form which are claimed to have particularly high biological activities. Functional food products designed to enhance human health and wellbeing are increasingly being fortified with these omega-3 PUFAs because of their potential nutritional and health benefits. However, food fortification with PUFAs is challenging because of their low water-solubility, their tendency to rapidly oxidize, and their variable bioavailability. These challenges can be addressed using advanced encapsulation technologies, which typically involve incorporating the omega-3 oils into well-designed colloidal particles fabricated from food-grade ingredients, such as liposomes, emulsion droplets, nanostructured lipid carriers, or microgels. These omega-3-enriched colloidal dispersions can be used in a fluid form or they can be converted into a powdered form using spray-drying, which facilitates their handling and storage, as well as prolonging their shelf life. In this review, we provide an overview of marine-based omega-3 fatty acid sources, discuss their health benefits, highlight the challenges involved with their utilization in functional foods, and present the different encapsulation technologies that can be used to improve their performance.

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“…For example, encapsulation of pharmaceuticals in crosslinked alginate can facilitate drug delivery, wound healing and cell transplantation (Lee and Mooney, 2012;Sachan et al, 2009). Crosslinked alginate can protect oxygen sensitive ingredients, mask unwanted flavors and confer enteric delivery of nutrients and nutraceuticals in foods (Houghton et al, 2014;Santa-Maria et al, 2012;Scott A. Strobel et al, 2020). Crosslinked alginate encapsulation can increase shelf stability and facilitate controlled release of Gram negative plant beneficial bacteria on seed or in soil for sustainable industrial agriculture (Rehm, 2009;Strobel et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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

Jeoh¹,

Wong²,

Strobel³

et al. 2020

Preprint

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<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>

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Stability of Fish Oil in Calcium Alginate Microcapsules Cross-Linked by In Situ Internal Gelation During Spray Drying

Cited by 33 publications

References 64 publications

Recent advances in the formulation of PLGA microparticles for controlled drug delivery

Recent advances in the formulation of PLGA microparticles for controlled drug delivery

Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems

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

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