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Optimized Crosslinking of Gelatin Microspheres with Fructose

Authors(4) :-Josefa Virginia da Silva Souza, Ana Maria Furtado de Sousa, Cristiane Nunes da Costa, Washington Jose Fernandes Formiga and Marcos Antonio da Silva Costa

Crosslinking reactions are a way to minimize the solubility of gelatin in water and thus enable its application in drug delivery systems. In this paper the use of fructose as a crosslinker was studied in order to minimize the cytotoxic effect caused by petroleum derivates as glutaraldehyde. The crosslinking of gelatin with fructose was carried out by water-in-oil emulsion and microspheres were prepared without a surfactant utilization. The experimental parameters were optimized by a complete 23 factorial design, to study the effects of pH, emulsion heating time and fructose concentration. The variance analisys results showed that pH and emulsion heating time have statistical significance to gelatin crosslink while fructose concentration have not a greater influence in this propertie. The samples’ solubility declined when using high pH and long heating times, indicating greater crosslinking degree under these conditions. However thermogravimetric and amino group titration analisys revealed that gelatin microspheres prepared with pH=9, emulsion heating time of 60 min and fructose concentration of 100% (w/w) were the best experimental parameters to produce gelatin microspheres crosslinked with fructose under the conditions studied in this work.
Josefa Virginia da Silva Souza, Ana Maria Furtado de Sousa, Cristiane Nunes da Costa, Washington Jose Fernandes Formiga and Marcos Antonio da Silva Costa
Gelatin, Crosslinking, Fructose, Experimental Planning
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Publication Details
  Published in : Volume 2 | Issue 6 | November-December 2016
  Date of Publication : 2016-12-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 305-310
Manuscript Number : IJSRST162656
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Josefa Virginia da Silva Souza, Ana Maria Furtado de Sousa, Cristiane Nunes da Costa, Washington Jose Fernandes Formiga and Marcos Antonio da Silva Costa, "Optimized Crosslinking of Gelatin Microspheres with Fructose", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 2, Issue 6 , pp.305-310, November-December-2016
URL : http://ijsrst.com/IJSRST162656