Graduation date: 1953

Thesis (Ph.D.)--Washington State University, May 2006. / Includes bibliographical references.

Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified and unmodified pectins extracted from orange bagasse by using citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared 30 Spectroscopy profile, molar mass, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins, responsible for improving the intestinal absorption of modified pectin and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange bagasse with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical, suggesting that some functional properties related to antioxidant activity activity and absorption of nutrients may be increased.

Orientador: Raul Cesar Evangelista / Coorientador: Beatriz Stringhetti Ferreira Cury / Banca: Beatriz Stringhetti Ferreira Cury / Banca: Ana Doris de Castro / Banca: Pryscila Daniely Marcato Gaspari / Resumo: A goma gelana e a pectina são polissacarídeos naturais que encontram diversas aplicações na área farmacêutica devido às suas características de biocompatibilidade, biodegradabilidade e mucoadesividade. Além disso, ambos podem formar hidrogéis capazes de controlar a liberação de fármacos. A geleificação ionotrópica é uma técnica simples, que não utiliza solventes orgânicos tóxicos e com possibilidade de produção em escala industrial. O objetivo do presente trabalho foi a obtenção e a caracterização de microesferas de goma gelana e pectina através da geleificação ionotrópica com íons Al3+ para a liberação controlada de fármacos. Dispersões aquosas de misturas de gelana:pectina (1:1 e 4:1), em diferentes concentrações (2 e 4%), contendo cetoprofeno (0,5 ou 1%) como fármaco modelo foram obtidas pelo método de geleificação ionotrópica com cátion Al3+ (3% e 5%). As microesferas apresentaram forma esférica, com circularidade entre 0,730 e 0,849, e diâmetro médio entre 728,9 e 924,5 μm. A análise de morfologia de superfície revelou microesferas com superfície irregular e estrutura interna homogênea e pouco porosa. A técnica de obtenção se mostrou eficiente para o preparo das microesferas, com rendimento máximo de 92,76% e a máxima eficiência de encapsulação foi de 88,78%. As análises térmicas evidenciaram a presença de fármaco nas partículas, e comprovaram que as condições brandas utilizada na metodologia evitam a degradação dos componentes do sistema. Os dados de FTIR demonstraram a ausência de ligações químicas entre fármacopolímero. O método de quantificação do fármaco mostrou-se seletivo, linear, preciso e exato. Os estudos de mucoadesão revelaram a elevada capacidade mucoadesiva das microesferas, e o processo de adsorção da mucina seguiu o modelo de Freundlich... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Gellan gum and pectin are natural polysaccharides that find several applications in pharmaceutical field due to their biocompatibility, biodegradability and mucoadhesive characteristics. Besides, both can form hydrogels capable of controlling drug release. Ionotropic gelation is a simple technique, which does not use organic solvents, and have the possibility of industrial scale production. The aim of the present work was the preparation and characterization of gellan gum and pectin microspheres obtained by ionotropic gelation technique with Al3+ ions for drug controlled release. Aqueous dispersions of gellan gum:pectin mixtures (1:1; 4:1) at different concentrations (2 and 4%) containing ketoprofen (0.5 or 1.0%) were prepared and microspheres were obtained via ionotropic gelation method by dropping the dispersions into a solution of Al3+ (3% or 5%). Microspheres were spherical in shape, with circular degree between 0.730 and 0.849 and size range of 728.9 - 924.5 μm. The Scanning Electron Microscopy analysis showed irregular surfaces and homogeneous and little porous internal structure. The technique proved to be efficient for obtaining microspheres, with maximum percentage yield of 92.76% and maximum entrapment efficiency of 88.78%. Thermal analyses showed the presence of drug inside the particles, and evidenced that the mild conditions employed in this methodology prevent the degradation of components of the system. Fourier transform infrared spectroscopy data demonstrated the absence of chemical interactions between drug-polymer. The spectrophotometric method for ketoprofen quantification was specific, linear, precise and accurate. Mucoadhesion evaluation revealed the high mucoadhesive capacity of microspheres, and mucin adsorption followed the Freundlich model. The liquid uptake assessment using Enslin device... (Complete abstract click electronic access below) / Mestre

Made available in DSpace on 2014-06-11T19:25:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-06-25Bitstream added on 2014-06-13T18:53:26Z : No. of bitstreams: 1 carbinatto_fm_me_arafcf.pdf: 2519448 bytes, checksum: 2e3afb3985cd01b53141ffd3dd03d09f (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Dentre os sistemas de liberação controlada de fármacos, as matrizes hidrofílicas destacam-se pela possibilidade de incorporação de grandes quantidades de fármaco, economia e facilidade de processamento e obtenção de perfis de liberação reprodutíveis. A alta amilose e a pectina são exemplos de materiais utilizados na obtenção de matrizes hidrofílicas, ou seja, aquelas que absorvem água e formam uma camada de gel, antes de se dissolverem. No entanto, durante o intumescimento pode ocorrer a ruptura das ligações que mantêm a integridade da rede polimérica, o que compromete o controle da liberação. Tal efeito pode ser evitado através da reticulação, a qual promove a introdução de ligações intercadeias permanentes, que mantêm a integridade da rede tridimensional. Recentemente, em nossos laboratórios, a alta amilose foi reticulada com trimetafosfato de sódio (TMFS), originando sistemas sólidos não compactados que prolongaram a liberação do diclofenaco por até 24h. A pectina, polissacarídeo amplamente empregado na indústria alimentícia e farmacêutica, também pode ser reticulada pelo mesmo reagente, inclusive em misturas com a alta amilose. Sendo assim, o objetivo deste trabalho foi obter e caracterizar misturas de alta amilose e pectina em diferentes proporções, reticuladas com TMFS em diferentes graus (diferentes condições reacionais). A caracterização foi realizada por análises de reologia, intumescimento, difratometria de raios X e análise térmica. O desempenho como sistemas de liberação controlada de fármacos foi avaliado através da determinação da liberação in vitro de nimesulida a partir de comprimidos. O conjunto de resultados mostrou que todas as amostras apresentaram um comportamento de gel covalente, além de indicar a ocorrência de mudanças estruturais na rede... / Among controlled drug delivery systems, the hydrophilic matrices stand out for the possibility of incorporating large amounts of drug, economy and ease of processing, and obtaining reproducible release profiles. High amylose and pectin are examples of materials used for preparing hydrophilic matrices, i. e., those which absorb water and build a gel layer, before dissolving. However, during the swelling the rupture of the linkages that maintain the integrity of the polymer net can occur, compromising the release control. Such effect can be avoided by means of cross-linking, which introduces permanent interchain linkages, preserving the integrity of the tridimensional net. Recently, in our laboratories, high amylose was cross-linked with sodium trimethaphosphate (STMP), leadinf the formation of non compacted solid systems, which prolonged the diclofenac release for up to 24h. Pectin, polysaccharide widely used in the food and pharmaceutical industries, can be also crosslinked by the same reagent, including in mixtures with high amylose. Thus, the objective of this work was obtaining and characterizing mixtures of high amylose and pectin in different ratios, cross-linked with STMP in different degrees (different reactional conditions). Characterization included analyses of rheology, swelling behavior, X-ray diffractometria and thermal analysis. The performance of the systems in controlling drug release was assessed by the in vitro release of nimesulide from tablets. The results set showed that all samples presented a covalent gel behavior, as well as indicated the occurrence of structural changes within the tridimensional net in both the cross-linked and non cross-linked samples. However, cross-linked samples presented characteristics of stronger gel, as well as higher degree of crystallinity and and higher thermal stability. The samples... (Complete abstract click electronic access below)

Made available in DSpace on 2014-06-11T19:28:03Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-07-16Bitstream added on 2014-06-13T19:57:21Z : No. of bitstreams: 1 prezotti_fg_me_arafcf_parcial.pdf: 120020 bytes, checksum: 9f19cd39b080015d6d2281a837bdc9f3 (MD5) Bitstreams deleted on 2015-06-03T11:42:43Z: prezotti_fg_me_arafcf_parcial.pdf,. Added 1 bitstream(s) on 2015-06-03T11:44:09Z : No. of bitstreams: 1 000726339_20150816.pdf: 3494696 bytes, checksum: 15e160b3a0d144a9432fd2cfbc75ce69 (MD5) Bitstreams deleted on 2015-08-17T11:07:10Z: 000726339_20150816.pdf,. Added 1 bitstream(s) on 2015-08-17T11:07:55Z : No. of bitstreams: 1 000726339.pdf: 3133893 bytes, checksum: 4dd737d35f000b4acb35d5f195a07bb1 (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A goma gelana e a pectina são polissacarídeos naturais que encontram diversas aplicações na área farmacêutica devido às suas características de biocompatibilidade, biodegradabilidade e mucoadesividade. Além disso, ambos podem formar hidrogéis capazes de controlar a liberação de fármacos. A geleificação ionotrópica é uma técnica simples, que não utiliza solventes orgânicos tóxicos e com possibilidade de produção em escala industrial. O objetivo do presente trabalho foi a obtenção e a caracterização de microesferas de goma gelana e pectina através da geleificação ionotrópica com íons Al3+ para a liberação controlada de fármacos. Dispersões aquosas de misturas de gelana:pectina (1:1 e 4:1), em diferentes concentrações (2 e 4%), contendo cetoprofeno (0,5 ou 1%) como fármaco modelo foram obtidas pelo método de geleificação ionotrópica com cátion Al3+ (3% e 5%). As microesferas apresentaram forma esférica, com circularidade entre 0,730 e 0,849, e diâmetro médio entre 728,9 e 924,5 μm. A análise de morfologia de superfície revelou microesferas com superfície irregular e estrutura interna homogênea e pouco porosa. A técnica de obtenção se mostrou eficiente para o preparo das microesferas, com rendimento máximo de 92,76% e a máxima eficiência de encapsulação foi de 88,78%. As análises térmicas evidenciaram a presença de fármaco nas partículas, e comprovaram que as condições brandas utilizada na metodologia evitam a degradação dos componentes do sistema. Os dados de FTIR demonstraram a ausência de ligações químicas entre fármacopolímero. O método de quantificação do fármaco mostrou-se seletivo, linear, preciso e exato. Os estudos de mucoadesão revelaram a elevada capacidade mucoadesiva das microesferas, e o processo de adsorção da mucina seguiu o modelo de Freundlich... / Gellan gum and pectin are natural polysaccharides that find several applications in pharmaceutical field due to their biocompatibility, biodegradability and mucoadhesive characteristics. Besides, both can form hydrogels capable of controlling drug release. Ionotropic gelation is a simple technique, which does not use organic solvents, and have the possibility of industrial scale production. The aim of the present work was the preparation and characterization of gellan gum and pectin microspheres obtained by ionotropic gelation technique with Al3+ ions for drug controlled release. Aqueous dispersions of gellan gum:pectin mixtures (1:1; 4:1) at different concentrations (2 and 4%) containing ketoprofen (0.5 or 1.0%) were prepared and microspheres were obtained via ionotropic gelation method by dropping the dispersions into a solution of Al3+ (3% or 5%). Microspheres were spherical in shape, with circular degree between 0.730 and 0.849 and size range of 728.9 – 924.5 μm. The Scanning Electron Microscopy analysis showed irregular surfaces and homogeneous and little porous internal structure. The technique proved to be efficient for obtaining microspheres, with maximum percentage yield of 92.76% and maximum entrapment efficiency of 88.78%. Thermal analyses showed the presence of drug inside the particles, and evidenced that the mild conditions employed in this methodology prevent the degradation of components of the system. Fourier transform infrared spectroscopy data demonstrated the absence of chemical interactions between drug-polymer. The spectrophotometric method for ketoprofen quantification was specific, linear, precise and accurate. Mucoadhesion evaluation revealed the high mucoadhesive capacity of microspheres, and mucin adsorption followed the Freundlich model. The liquid uptake assessment using Enslin device... (Complete abstract click electronic access below) / FAPESP: 11/16847-7

MSCPNT / Department of Food Science and Technology / The study aimed to determine the physicochemical properties, extract and characterise pectin from three varieties (green, purple and orange) of prickly pear (Opuntia spp) fruit peel. Research samples were collected from Bothlokwa Mphakane village in Limpopo province of South Africa. The experimental design for this study was randomized complete block design and each treatment was conducted in triplicate. Pectin was extracted using sulphuric acid at four different pH levels (1, 2, 3 & 4) and microwave power levels (low, medium & high). The characterisation of extracted pectin was done by calculating the ash, moisture, equivalent weight, anhydrouronic acid, methoxyl content, and degree of esterification. Functional groups present in extracted and commercial pectin were investigated for similarities using Fourier Transform Infrared Spectroscopy. The yield of pectin for purple ranged from 2.9% to 13.8%, orange from 1.4% to 9.8% and from 2.3% to 10.0% for green prickly pear peel. A decrease in pH resulted in an increased pectin yield and an increase in microwave power level increased the pectin yield. Maximum yields of 13.8% on purple, 10.0% on green and 9.8% on orange were obtained at pH 1.0 and medium power level. The best condition for extraction using sulphuric acid was at a medium power level and pH 1.0. The pectins obtained were compared against each other in terms of yield, physicochemical characteristics and chemical structure. The ash content of the extracted pectin was significantly higher at 25.16 ± 0.69, 34.26 ± 1.92 and 36.30 ± 1.07, however the pectin showed lower moisture content and equivalent weight. The methoxyl contents were 2.28 ± 0.26, 2.38 ± 0.21 and 3.86 ±0.31, anhydrouronic acid contents were 25.58 ± 2.03, 25.93 ± 2.35 and 38.84 ± 2.29, and degree of esterification were 49.87 ± 0.17, 50.63 ± 4.76 and 56.39 ± 1.60 across the orange, purple and green varieties, respectively. The prickly pear peel pectin spectra exhibited similarities in its absorption pattern to that of commercial citrus pectin. Therefore, the extraction of pectin from prickly pear peels is feasible in viewpoint of yield and quality, and that the pectin has potential for substitution of citrus pectin in the food processing industry. / NRF

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Made available in DSpace on 2015-04-17T14:49:38Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1353340 bytes, checksum: 960259983d017f61365d51ac1741281b (MD5) Previous issue date: 2014-01-17 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / As an essential element for plant metabolism, potassium has important role as an activator or as cofactor of many enzymes, acting in several metabolic processes. The supply of potassium (K) fertilization can induce several processes, including those related to fruit quality. Thus, K is known as the "quality element". Therefore, it was evaluated the Paluma guava cultivar, subjected to three doses of K in three maturity stages, with the objective of determining its influency on the contents of total and soluble pectins, percentage of pectin s solubilization, the activity of the enzymes of the cell wall and oxidative metabolism. Three doses of K per plants were applied: 50 g de K2O; 100 g de K2O e 150 g de K2O, fixing the doses of N and P of 150 g and 140 g per plant, respectively. The evaluations were performed in the endocarp of the fruits. The classification of the three maturity stages was established according to the skin color. The variables evaluated were: total pectin (TP), soluble pectin (SP), insoluble pectin (IP), and percentage of solubilization of pectic substances (% Sol), activity of the enzymes pectin methylesterase (PME), polygalacturonase (PG), polyphenoloxidase (PPO), peroxidase (POD). The experimental design was the completely randomized in a 3 x 3 factorial scheme (doses of K x maturity stage), with the replication of three plants and 36 fruits from each plant. The dose of 100 g K plant-1 resulted in higher values of TP, IP, lower activities of PME, PG, and lowed activities of oxidative enzymes for both PPO and POD, reflecting on the greater stability of the cell wall and possibly on longer postharvest life of the fruit. / Como um elemento essencial no metabolismo vegetal, o potássio tem importante papel como ativador ou como cofator de muitas enzimas, atuando em vários processos metabólicos. O fornecimento de potássio (K) via adubação pode induzir vários processos, dentre eles os relacionados à qualidade dos frutos. Por isso, o K é conhecido como o ―elemento da qualidade‖. Diante disso, avaliou-se goiabas da cultivar Paluma, submetidas a três doses de K, em três estádios de maturação, com o objetivo de determinar sua influência sobre a porcentagem de solubilização de substâncias pécticas, a atividade de enzimas parede celular e do metabolismo oxidativo. Três doses de K por plantas foram aplicadas: 50 g de K2O; 100 g de K2O e 150 g de K2O, fixando-se as doses de N e P de 150 g e 140 g, respectivamente. As avaliações foram feitas no endocarpo dos frutos. A classificação dos três estádios foi estabelecida de acordo com a coloração da casca. As variáveis analisadas foram: pectina total (PT), pectina solúvel (PS), pectina insolúvel (PI) e percentual de solubilização de substâncias pécticas (%Sol), atividade das enzimas pectinametilesterase (PME), poligalacturonase (PG) e da polifenoloxidase (POP), peroxidase (POD). O delineamento experimental utilizado foi o inteiramente casualizado, em um esquema fatorial 3 x 3 (dose de K x estádio de maturação), sendo as repetições compostas por três plantas e utilizando-se 36 frutos de cada planta. A dose de 100 g de K.planta-1 resultou em maiores valores de PT, PI, menor atividade da PME, PG e menor atividade de enzimas oxidativas, tanto para a PPO como para a POD, refletindo na maior estabilidade da parede celular e possivelmente na maior da vida útil pós-colheita do fruto.