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Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon

Dimas Rahadian Aji Muhammad, V. Gupta, Ali Sedaghat Doost (UGent) and Koen Dewettinck (UGent)
(2019) INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING. In IOP Conference Series-Materials Science and Engineering 633.
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Abstract
Instability of shellac nanoparticles at acidic pH is the main challenge of its use as an oral delivery system. This study aims to investigate the functionality of xanthan and almond gum in shellac nanoparticles containing cinnamon prepared by anti-solvent precipitation. The gums were added into the anti-solvent phase while the cinnamon extract was incorporated into the solvent phase. The results show that the minimum concentration of xanthan and almond gum to prevent shellac aggregation at simulated gastric pH (1.2) was 0.3% and 0.6%, respectively. Higher concentration of gums resulted in a bigger particle size and more negative zeta-potential, regardless the type of the gums. Cinnamon loading in the shellac-xanthan gum complex resulted in nanoscale sized particles, while the complex system consisted of shellac, almond gum 0.6% and cinnamon extract created a network entrapping the individual particle. In conclusion, xanthan gum incorporation was better than almond gum to stabilise shellac nanoparticle containing cinnamon in simulated gastric pH. This study confirms that shellac-xanthan gum complex can be potentially used for an oral delivery system of bioactive compounds.
Keywords
NANO-ENCAPSULATION, CONTROLLED-RELEASE, TARGETED DELIVERY, FOOD

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MLA
Muhammad, Dimas Rahadian Aji, et al. “Functionality of Xanthan and Almond Gum in Colloidal Shellac Nanoparticles Containing Cinnamon.” INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING, vol. 633, Iop Publishing Ltd, 2019, doi:10.1088/1757-899X/633/1/012030.
APA
Muhammad, D. R. A., Gupta, V., Sedaghat Doost, A., & Dewettinck, K. (2019). Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon. INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING, 633. https://doi.org/10.1088/1757-899X/633/1/012030
Chicago author-date
Muhammad, Dimas Rahadian Aji, V. Gupta, Ali Sedaghat Doost, and Koen Dewettinck. 2019. “Functionality of Xanthan and Almond Gum in Colloidal Shellac Nanoparticles Containing Cinnamon.” In INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING. Vol. 633. Bristol: Iop Publishing Ltd. https://doi.org/10.1088/1757-899X/633/1/012030.
Chicago author-date (all authors)
Muhammad, Dimas Rahadian Aji, V. Gupta, Ali Sedaghat Doost, and Koen Dewettinck. 2019. “Functionality of Xanthan and Almond Gum in Colloidal Shellac Nanoparticles Containing Cinnamon.” In INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING. Vol. 633. Bristol: Iop Publishing Ltd. doi:10.1088/1757-899X/633/1/012030.
Vancouver
1.
Muhammad DRA, Gupta V, Sedaghat Doost A, Dewettinck K. Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING. Bristol: Iop Publishing Ltd; 2019.
IEEE
[1]
D. R. A. Muhammad, V. Gupta, A. Sedaghat Doost, and K. Dewettinck, “Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon,” in INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING, INDONESIA, 2019, vol. 633.
@inproceedings{8690964,
  abstract     = {{Instability of shellac nanoparticles at acidic pH is the main challenge of its use as an oral delivery system. This study aims to investigate the functionality of xanthan and almond gum in shellac nanoparticles containing cinnamon prepared by anti-solvent precipitation. The gums were added into the anti-solvent phase while the cinnamon extract was incorporated into the solvent phase. The results show that the minimum concentration of xanthan and almond gum to prevent shellac aggregation at simulated gastric pH (1.2) was 0.3% and 0.6%, respectively. Higher concentration of gums resulted in a bigger particle size and more negative zeta-potential, regardless the type of the gums. Cinnamon loading in the shellac-xanthan gum complex resulted in nanoscale sized particles, while the complex system consisted of shellac, almond gum 0.6% and cinnamon extract created a network entrapping the individual particle. In conclusion, xanthan gum incorporation was better than almond gum to stabilise shellac nanoparticle containing cinnamon in simulated gastric pH. This study confirms that shellac-xanthan gum complex can be potentially used for an oral delivery system of bioactive compounds.}},
  articleno    = {{012030}},
  author       = {{Muhammad, Dimas Rahadian Aji and Gupta, V. and Sedaghat Doost, Ali and Dewettinck, Koen}},
  booktitle    = {{INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING}},
  issn         = {{1757-8981}},
  keywords     = {{NANO-ENCAPSULATION,CONTROLLED-RELEASE,TARGETED DELIVERY,FOOD}},
  language     = {{eng}},
  location     = {{INDONESIA}},
  pages        = {{6}},
  publisher    = {{Iop Publishing Ltd}},
  title        = {{Functionality of xanthan and almond gum in colloidal shellac nanoparticles containing cinnamon}},
  url          = {{http://dx.doi.org/10.1088/1757-899X/633/1/012030}},
  volume       = {{633}},
  year         = {{2019}},
}
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