Vitamin C encapsulation by a gelation method using deacetylated glucomannan as a matrix

Wardhani, Dyah Hesti; Ulya, Hana Nikma; Nugroho, Fatoni; Widayat, Widayat; Abdullah, .; Sasongko, Setia Budi; Hadiyarto, Agus; Nugroho, Amin

doi:10.1016/j.jksus.2020.07.010

Cited by 7 publications

(6 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This replacement reduces glucomannan steric hindrance and increases its intramolecular interaction; thus, leading to more active sites to be involved in the subsequent carboxymethylation reaction (13). The deacetylation was performed under an alkaline environment using NaOH, KOH, Ca(OH)2, or Na2CO3 (14). Among those alkalis, Na2CO3 is safer to be consumed and does not disturb human body metabolism (15).…”

Section: Introductionmentioning

confidence: 99%

Performances of Amphiphilic Glucomannan Produced by Combination Methods of Ultrasonication, Deacetylation, and Carboxymethylation Heterogeneously

Wardhani,

Ulya,

Redondo

et al. 2024

IJE

View full text Add to dashboard Cite

Glucomannan carboxymethylation is conducted to increase its hydrophobic properties and expand its interaction with hydrophobic compounds. However, glucomannan has high molecular weight and long polysaccharide chain which prevented the modification of its amphiphilic properties. This study aimed to examine the effect of molecular weight, deacetylation, and carboxymethylation on glucomannan properties. Performance of the modified glucomannan to stabilize oil in water (o/w) emulsion was also studied. Ultrasonication was applied to glucomannan at 40 kHz for 15-45 min to obtain various molecular weights. Sodium carbonate (Na2CO3) and sodium monochloroacetate were used as deacetylation and carboxymethylation agents, respectively. The results show that decrease molecular weight supported the deacetylation and the carboxymethylation process on attaching the hydrophobic groups to the glucomannan chain, hence, lowering the hydrophilic properties and swelling degree of glucomannan. Structural and morphological changes of glucomannan after modifications were confirmed from the IR spectra and SEM images. Excellent performance of the amphiphilic glucomannan on stabilizing o/w emulsion was observed as only ~5% phase separation occurred after 300 h of storage in ambient conditions. Hence, ultrasonication is proposed as a suitable preliminary treatment for amphiphilic glucomannan production.

show abstract

Section: Introductionmentioning

confidence: 99%

Performances of Amphiphilic Glucomannan Produced by Combination Methods of Ultrasonication, Deacetylation, and Carboxymethylation Heterogeneously

Wardhani,

Ulya,

Redondo

et al. 2024

IJE

View full text Add to dashboard Cite

show abstract

“…3 acetyl groups attached to the saccharide units (7). Ulya et al (9) and Wardhani et al (10) reported that the release of glucomannan-based encapsulant was higher at pH=6.8 than at pH=1.2. This property supports glucomannan for the controlled release of iron.…”

Section: Introductionmentioning

confidence: 99%

“…Glucomannan, one of the highly viscous polysaccharides, is composed of mannose and glucose linked by β-1-4 glycosidic bonds with acetyl groups attached to the saccharide units ( 7 ). Ulya et al ( 9 ) and Wardhani et al ( 10 ) reported that the release of glucomannan-based encapsulant was higher at pH=6.8 than at pH=1.2. This property supports the application of glucomannan for the controlled release of iron.…”

Section: Introductionmentioning

confidence: 99%

“…Deacetylated glucomannan was found to be more firm, elastic and stable than the native one at low pH and high temperature ( 15 ). These properties are important to support its application, such as in films ( 16 ), restructured seafood products ( 13 ), and encapsulation using the gelation method ( 9 , 10 , 17 , 18 ). Deacetylation has been reported as a method for improving the loading efficiency of vitamin C ( 10 ) and controlling the drug release from the chitosan matrix ( 19 ).…”

Section: Introductionmentioning

confidence: 99%

“…Gelation using ethanol resulted in the formation of a film-like layer instead of beads as the encapsulation product, which facilitated the loss of iron during gelation ( 18 ). Wardhani et al ( 10 ) successfully encapsulated vitamin C with the CaCl 2 solution as a gelation agent, and deacetylated glucomannan to form beads with an encapsulation efficiency of 85%.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release

Wardhani

Etnanta

Ulya

et al. 2021

Food Technol. Biotechnol. (Online)

Self Cite

View full text Add to dashboard Cite

Research background. Deacetylation and the use of CaCl2 as a gelation agent improve the performance of glucomannan as iron encapsulant using the gelation method. This study was conducted to investigate the effects of deacetylation using NaOH and pH gelation on the characteristics of encapsulated iron using the CaCl2 gelation method. Experimental approach. Glucomannan was deacetylated at various NaOH concentrations and was subsequently utilized as an iron excipient using the pipette-dropped gelation method in CaCl2 solution to directly investigate the gelation process of encapsulation. The pH of the gelation solution was also changed. The beads were subsequently vacuum-dried. Results and conclusions. Deacetylation led to lower endothermic peak temperature of the glucomannan than that of the native one. The deacetylation degree (DD) and gelation pH did not significantly affect the diameter of the beads but influenced their appearance and physical characteristics. The backbone of glucomannan was not changed by either the deacetylation degree or the pH of the gelation treatment. The highest encapsulation efficiency (73.27 %) was observed in the encapsulated iron using the glucomannan matrix of the highest deacetylation degree (82.56 %) and gelated in pH=10 solution. The highest deacetylation degree of glucomannan caused the beads to have the highest swelling, which led to the release of a higher amount of iron. Glucomannan deacetylation improved the pH sensitivity of iron encapsulation, in which more iron was released at a pH=6.8 than of pH=1.2. The Weibull model was the best-fitted model to represent the profile of iron release from the deacetylated glucomannan matrix using the gelation method (R2 > 0.93) at pH=6.8 and pH=1.2 solutions. Novelty and scientific contribution. This result supports the application of deacetylated glucomannan using NaOH as a pH-sensitive matrix on iron encapsulation using CaCl2 solution as gelation agent. A higher deacetylation degree leads to the release of a higher amount of iron from the matrix. The encapsulation is not only protecting the iron but also delivering it to the absorption site and controlling the iron release which are useful in supplement formulation. or food fortifications. The results show that the deacetylated glucomannan as the matrix holds more iron in encapsulation process.

show abstract

Vitamin C

Razi

Mohammadian

Rashidinejad

2022

Handbook of Food Bioactive Ingredients

View full text Add to dashboard Cite

Vitamin C encapsulation by a gelation method using deacetylated glucomannan as a matrix

Cited by 7 publications

References 26 publications

Performances of Amphiphilic Glucomannan Produced by Combination Methods of Ultrasonication, Deacetylation, and Carboxymethylation Heterogeneously

Performances of Amphiphilic Glucomannan Produced by Combination Methods of Ultrasonication, Deacetylation, and Carboxymethylation Heterogeneously

Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release

Vitamin C

Contact Info

Product

Resources

About