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Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles

To improve the water solubility of ursolic acid (UA), UA-loaded chitosan nanoparticles were firstly prepared by the ionotropic gelation method and dried by freeze drying (FD), microwave freeze drying (MFD) and spray drying (SD). The characterization of UA-loaded chitosan nanoparticles was performed...

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Autores principales: Zhao, Lujie, Duan, Xu, Cao, Weiwei, Ren, Xing, Ren, Guangyue, Liu, Panpan, Chen, Junliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535679/
https://www.ncbi.nlm.nih.gov/pubmed/34681519
http://dx.doi.org/10.3390/foods10102470
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author Zhao, Lujie
Duan, Xu
Cao, Weiwei
Ren, Xing
Ren, Guangyue
Liu, Panpan
Chen, Junliang
author_facet Zhao, Lujie
Duan, Xu
Cao, Weiwei
Ren, Xing
Ren, Guangyue
Liu, Panpan
Chen, Junliang
author_sort Zhao, Lujie
collection PubMed
description To improve the water solubility of ursolic acid (UA), UA-loaded chitosan nanoparticles were firstly prepared by the ionotropic gelation method and dried by freeze drying (FD), microwave freeze drying (MFD) and spray drying (SD). The characterization of UA-loaded chitosan nanoparticles was performed with particle size, drug loading (DL), scanning electron microscope (SEM), fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), dissolution studies and antioxidant activity. The results demonstrated that UA was successfully encapsulated into chitosan nanoparticles using sodium tripolyphosphate (TPP) as a cross-linker, with a 79% encapsulation efficiency. The spray-dried, UA-loaded chitosan nanoparticles had the lowest drug loading (11.8%) and the highest particle size (496.9 ± 11.20 nm). The particle size of UA-loaded chitosan nanoparticles dried by MFD and FD was lower, at 240.8 ± 12.10 nm and 184.4 ± 10.62 nm, respectively, and their antioxidant activity was higher than those nanoparticles dried by SD. Moreover, the drying time and energy consumption of UA-loaded chitosan nanoparticles dried by MFD and SD were lower than that of FD. The dissolution rates of UA-loaded chitosan nanoparticles prepared by FD and MFD were 60.6% and 57.1%, respectively, in a simulated gastric fluid, which was a greater value than SD (55.9%). Therefore, the UA-loaded chitosan nanoparticles encapsulation method, combined with MFD technology, showed a promising potential to improve the water solubility of UA.
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spelling pubmed-85356792021-10-23 Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles Zhao, Lujie Duan, Xu Cao, Weiwei Ren, Xing Ren, Guangyue Liu, Panpan Chen, Junliang Foods Article To improve the water solubility of ursolic acid (UA), UA-loaded chitosan nanoparticles were firstly prepared by the ionotropic gelation method and dried by freeze drying (FD), microwave freeze drying (MFD) and spray drying (SD). The characterization of UA-loaded chitosan nanoparticles was performed with particle size, drug loading (DL), scanning electron microscope (SEM), fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), dissolution studies and antioxidant activity. The results demonstrated that UA was successfully encapsulated into chitosan nanoparticles using sodium tripolyphosphate (TPP) as a cross-linker, with a 79% encapsulation efficiency. The spray-dried, UA-loaded chitosan nanoparticles had the lowest drug loading (11.8%) and the highest particle size (496.9 ± 11.20 nm). The particle size of UA-loaded chitosan nanoparticles dried by MFD and FD was lower, at 240.8 ± 12.10 nm and 184.4 ± 10.62 nm, respectively, and their antioxidant activity was higher than those nanoparticles dried by SD. Moreover, the drying time and energy consumption of UA-loaded chitosan nanoparticles dried by MFD and SD were lower than that of FD. The dissolution rates of UA-loaded chitosan nanoparticles prepared by FD and MFD were 60.6% and 57.1%, respectively, in a simulated gastric fluid, which was a greater value than SD (55.9%). Therefore, the UA-loaded chitosan nanoparticles encapsulation method, combined with MFD technology, showed a promising potential to improve the water solubility of UA. MDPI 2021-10-15 /pmc/articles/PMC8535679/ /pubmed/34681519 http://dx.doi.org/10.3390/foods10102470 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhao, Lujie
Duan, Xu
Cao, Weiwei
Ren, Xing
Ren, Guangyue
Liu, Panpan
Chen, Junliang
Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles
title Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles
title_full Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles
title_fullStr Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles
title_full_unstemmed Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles
title_short Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles
title_sort effects of different drying methods on the characterization, dissolution rate and antioxidant activity of ursolic acid-loaded chitosan nanoparticles
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535679/
https://www.ncbi.nlm.nih.gov/pubmed/34681519
http://dx.doi.org/10.3390/foods10102470
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