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Pectin‐Based Microspheres
Author(s) -
ESPOSITO ELISABETTA,
CORTESI RITA,
LUCA GIOVANNI,
NASTRUZZI CLAUDIO
Publication year - 2001
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2001.tb03830.x
Subject(s) - pectin , swelling , microsphere , chemistry , chemical engineering , calcium , food science , organic chemistry , engineering
A bstract : This paper reports on (a) the production of pectin microspheres and (b) the influence of different experimental parameters and ionic crosslinking on morphological and dimensional characteristics of pectin microspheres. Morphological and dimensional characteristics of pectin were analyzed as a function of the type of pectin, the dispersing phase, the stirring speed, and the emulsifying agent. Crosslinking by calcium chloride and the encapsulation of antibiotics (i.e., metronidazol and tetracycline) gave particles morphologically similar to empty particles but with slower swelling kinetic.