Dados do Trabalho

Título

HIGH METHOXYL PECTIN NANOPARTICLES AS A POTENTIAL DELIVERY MATRIX FOR BIOACTIVES

Introdução

Pectin, a naturally occurring polysaccharide, has gained considerable attention due to its biocompatibility, biodegradability, and ability to form hydrogels, rendering it an ideal candidate for microcarrier formation. Traditionally, low methoxyl pectins have been explored for microcarrier fabrication owing to their ability to bind with divalent ions. Conversely, due to their fewer binding sites, high methoxyl pectins have predominantly been employed as thickening and gelling agents in semi-solid and fluid foods. This study presents a simplified methodology to produce nanoparticles based on high methoxyl citrus pectins that can be used as carriers for bioactive compounds. As a proof of concept, we encapsulated an anthocyanin-enriched extract from blackberries (Rubus spp.), recognized for its antioxidant effects, and a β-lactose-rich solution, a natural disaccharide inhibitor of galectin-3 protein. Both compounds have their biological activities reduced after passing through the gastrointestinal tract.

Material e Métodos

To synthesize the nanoparticles, a crosslinking solution (composed of a combination of CaCl2 and Ca(OH)2) was slowly added to a solution containing pectin (1 mg/mL) and either anthocyanins (0.1 mg/mL) or β-lactose (0.1 mg/mL) under stirring. Pectin with a degree of esterification (DE) value of 68.5% was used for nanoparticle production. The resulting nanoparticles underwent characterization for average size, charge, and microstructure.

Resultados e Discussão

The diameter of the particles loaded with anthocyanins ranged from 230.7 to 243.6 nm, whereas particles containing β-lactose exhibited sizes between 244.8 and 254.4 nm. Scanning Electron Microscopy (SEM) images revealed nanoparticles that are generally spherical with a smooth and homogeneous surface, indicating good stability The encapsulation efficiency of anthocyanins ranged from 31.2% to 76.4%, whereas for β-lactose it varied between 31.1% and 37.1%, indicating that structural changes in pectin nanoparticles have a more pronounced effect on the encapsulation of anthocyanins

Conclusão

Fourier-transform infrared spectroscopy provided insights into the interactions among the nanoparticle constituents, highlighting the influence of different ions on nanoparticle formation. Collectively, these findings demonstrate that the formed nanoparticles hold the potential for developing new economical food additives