Effect of alginate composition on profile release and characteristics of chitosan-alginate microparticles loaded with mangosteen extract

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10 Citations (Scopus)

Abstract

Preparation of mangostin-loaded chitosan-alginate microparticles, chemical and physical characterization of the particles, and mangostin release profiles, are described herein. Mangostin rich fraction was obtained from Garcinia mangostana L. pericarp by extraction followed by fractionation. Mangostin-loaded chitosan-alginate microparticles were prepared by ionic gelation method using tripolyphosphate as the linking agent and various concentration of alginate. Mangostin was effectively loaded in all microparticle formulations, resulting in ∼97% encapsulation efficiencies. The loading of mangostin and the in-vitro release profiles in simulated gastrointestinal fluids were affected by the chitosan to alginate ratios used in the preparation of the microparticles. Increased alginate concentration resulted in lowered release of mangostin from microparticles immersed in simulated gastric fluid (pH 1.2) up to two hours. Low release of mangostin in acidic fluid but high release in simulated colon fluid, indicated that the chitosan-alginate microparticles are prospective carrier for extended release of active compound in gastrointestinal system.

Original languageEnglish
Title of host publicationInternational Conference on Chemistry, Chemical Process and Engineering, IC3PE 2017
EditorsIs Fatimah, Gani Purwiandono
PublisherAmerican Institute of Physics Inc.
ISBN (Electronic)9780735414914
DOIs
Publication statusPublished - 17 Mar 2017
EventInternational Conference on Chemistry, Chemical Process and Engineering, IC3PE 2017 - Yogyakarta, Indonesia
Duration: 15 Nov 201616 Nov 2016

Publication series

NameAIP Conference Proceedings
Volume1823
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Conference

ConferenceInternational Conference on Chemistry, Chemical Process and Engineering, IC3PE 2017
Country/TerritoryIndonesia
CityYogyakarta
Period15/11/1616/11/16

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