Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation
The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Four...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/8/11/752 |
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| author | Yoga W. Wardhana Nuur Aanisah Iyan Sopyan Rini Hendriani Anis Y. Chaerunisaa |
| author_facet | Yoga W. Wardhana Nuur Aanisah Iyan Sopyan Rini Hendriani Anis Y. Chaerunisaa |
| author_sort | Yoga W. Wardhana |
| collection | DOAJ |
| description | The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Fourier-transform infrared (FTIR) spectra confirmed the introduction of the ester into the κ-carrageenan backbone. The thermogravimetric analysis showed that thermal stability increased along with the level of unsaturation, but there was a decrease in viscosity, hardness, and syneresis, which caused the consistency of the product to become more elastic. The results also showed that the ester form still has a swelling ability that is almost the same as that of κ-carrageenan. After being formulated into a gel dosage form, the product was successfully produced from the ester with unsaturated fatty acids, and it was more elastic than native κ-carrageenan and had good physical properties with spreadability that meets the requirements for topical preparations. |
| first_indexed | 2024-03-09T18:20:08Z |
| format | Article |
| id | doaj.art-efcec7d63a9d4e02b62d72487e09a4cd |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-09T18:20:08Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-efcec7d63a9d4e02b62d72487e09a4cd2023-11-24T08:26:06ZengMDPI AGGels2310-28612022-11-0181175210.3390/gels8110752Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid SaturationYoga W. Wardhana0Nuur Aanisah1Iyan Sopyan2Rini Hendriani3Anis Y. Chaerunisaa4Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Pharmacology and Clinical Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, IndonesiaDepartment of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, IndonesiaThe physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Fourier-transform infrared (FTIR) spectra confirmed the introduction of the ester into the κ-carrageenan backbone. The thermogravimetric analysis showed that thermal stability increased along with the level of unsaturation, but there was a decrease in viscosity, hardness, and syneresis, which caused the consistency of the product to become more elastic. The results also showed that the ester form still has a swelling ability that is almost the same as that of κ-carrageenan. After being formulated into a gel dosage form, the product was successfully produced from the ester with unsaturated fatty acids, and it was more elastic than native κ-carrageenan and had good physical properties with spreadability that meets the requirements for topical preparations.https://www.mdpi.com/2310-2861/8/11/752gelling powerκ-carrageenanesterificationfatty acids |
| spellingShingle | Yoga W. Wardhana Nuur Aanisah Iyan Sopyan Rini Hendriani Anis Y. Chaerunisaa Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation Gels gelling power κ-carrageenan esterification fatty acids |
| title | Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation |
| title_full | Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation |
| title_fullStr | Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation |
| title_full_unstemmed | Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation |
| title_short | Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation |
| title_sort | gelling power alteration on kappa carrageenan dispersion through esterification method with different fatty acid saturation |
| topic | gelling power κ-carrageenan esterification fatty acids |
| url | https://www.mdpi.com/2310-2861/8/11/752 |
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