Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network

Kappa-carrageenan is one form of necessary hydrocolloid. Hydrocolloids are macromolecular materials, which swell upon absorption of water; in some cases, forming a stiff gel in the presence of additives. This property is very important to suspend nanocarriers into gel network, which provide them lon...

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Main Authors:	Nasima Akter, Shahidan Radiman, Faizal Mohamed, Nazaruddin Ramly, Edy Giri Rachman Putra, Ari Sulistyo Rini
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2014
Online Access:	http://journalarticle.ukm.my/6848/ http://journalarticle.ukm.my/6848/ http://journalarticle.ukm.my/6848/1/06_Nasima_Akter.pdf

id	ukm-6848
recordtype	eprints
spelling	ukm-68482016-12-14T06:42:22Z http://journalarticle.ukm.my/6848/ Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network Nasima Akter, Shahidan Radiman, Faizal Mohamed, Nazaruddin Ramly, Edy Giri Rachman Putra, Ari Sulistyo Rini, Kappa-carrageenan is one form of necessary hydrocolloid. Hydrocolloids are macromolecular materials, which swell upon absorption of water; in some cases, forming a stiff gel in the presence of additives. This property is very important to suspend nanocarriers into gel network, which provide them long time stability at a varying temperature range. In this work, we prepared microemulsion and trapped these particles inside the kappa-carrageenan gel network. The microemulsion was composed of sodium N-lauroylsarcosinate hydrate (SNLS), oleic acid and deionized water. The purpose of this study was to immobilize them into the gel network, giving longer shelf life at a range of temperatures for oral drug delivery. Morphological properties were investigated by transmission electron microscope (TEM), dynamic light scattering (DLS) and Fourier transform infrared (FTIR) spectra. The TEM results showed that microemulsions are trapped in the gel network, and the diameter of the microemulsions are below 100 nm, which is comparable with the DLS results. The important functional groups of kappa-carrageenan and microemulsion were shown from the FTIR result of the complex microemulsion gel. These results confirmed the interaction between SNLS based microemulsion and kappa-carrageenan gel. Universiti Kebangsaan Malaysia 2014-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/6848/1/06_Nasima_Akter.pdf Nasima Akter, and Shahidan Radiman, and Faizal Mohamed, and Nazaruddin Ramly, and Edy Giri Rachman Putra, and Ari Sulistyo Rini, (2014) Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network. Sains Malaysiana, 43 (2). pp. 203-209. ISSN 0126-6039 http://www.ukm.my/jsm
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Kappa-carrageenan is one form of necessary hydrocolloid. Hydrocolloids are macromolecular materials, which swell upon absorption of water; in some cases, forming a stiff gel in the presence of additives. This property is very important to suspend nanocarriers into gel network, which provide them long time stability at a varying temperature range. In this work, we prepared microemulsion and trapped these particles inside the kappa-carrageenan gel network. The microemulsion was composed of sodium N-lauroylsarcosinate hydrate (SNLS), oleic acid and deionized water. The purpose of this study was to immobilize them into the gel network, giving longer shelf life at a range of temperatures for oral drug delivery. Morphological properties were investigated by transmission electron microscope (TEM), dynamic light scattering (DLS) and Fourier transform infrared (FTIR) spectra. The TEM results showed that microemulsions are trapped in the gel network, and the diameter of the microemulsions are below 100 nm, which is comparable with the DLS results. The important functional groups of kappa-carrageenan and microemulsion were shown from the FTIR result of the complex microemulsion gel. These results confirmed the interaction between SNLS based microemulsion and kappa-carrageenan gel.
format	Article
author	Nasima Akter, Shahidan Radiman, Faizal Mohamed, Nazaruddin Ramly, Edy Giri Rachman Putra, Ari Sulistyo Rini,
spellingShingle	Nasima Akter, Shahidan Radiman, Faizal Mohamed, Nazaruddin Ramly, Edy Giri Rachman Putra, Ari Sulistyo Rini, Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network
author_facet	Nasima Akter, Shahidan Radiman, Faizal Mohamed, Nazaruddin Ramly, Edy Giri Rachman Putra, Ari Sulistyo Rini,
author_sort	Nasima Akter,
title	Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network
title_short	Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network
title_full	Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network
title_fullStr	Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network
title_full_unstemmed	Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network
title_sort	investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network
publisher	Universiti Kebangsaan Malaysia
publishDate	2014
url	http://journalarticle.ukm.my/6848/ http://journalarticle.ukm.my/6848/ http://journalarticle.ukm.my/6848/1/06_Nasima_Akter.pdf
first_indexed	2023-09-18T19:48:02Z
last_indexed	2023-09-18T19:48:02Z
_version_	1777406031917219840

Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network

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