Chitosan-pectin Hybrid Nanoparticles Prepared By Coating And Blending Techniques.
A. Rampino, M. Borgogna, B. Bellich, P. Blasi, F. Virgilio, A. Cesáro
Published 2016 · Medicine, Chemistry
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The preparation of chitosan nanoparticles in combination with pectins, as additional mucoadhesive biopolymers, was investigated. Pectins from apple and from citrus fruit were considered; polygalacturonic acid was taken as a reference. Tripolyphosphate was used as an anionic cross-linker. Two different techniques were compared, namely the coating and the blending. Coated nanoparticles (NPs) in the ratio pectin:NPs from 2:1 to 5:1 evidenced that the size of NPs increased as the amount of pectin (both from apple and citrus fruit) was increased. In particular, for NPs coated with pectin from citrus fruit the size ranges from 200 to 260nm; while for NPs coated with pectin from apple the size ranges from 330 to 450nm. A minimum value of Z-potential around -35mV was obtained for the ratio pectin:NPs 4:1, while further addition of pectin did not decrease the Z-potential. Also blended NPs showed a dependence of the size on the ratio of the components: for a given ratio pectin:tripolyphosphate the size increases as the fraction of chitosan increases; for a low ratio chitosan:pectin a high amount of tripolyphosphate was needed to obtain a compact structure. The effect of the additional presence of loaded proteins in chitosan-pectin nanoparticles was also investigated, since proteins contribute to alter the electrostatic interactions among charged species. FT-IR and DSC characterization are presented to confirm the interactions between biopolymers. Finally, the biocompatibility of the used materials was assessed by the chorioallantoic membrane assay, confirming the safety of the materials.
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