| Élément Dublin Core | Valeur | Langue |
|---|
| dc.contributor.author | Parize, Alexandre Luis | pt_BR |
| dc.contributor.author | Stulzer, Hellen Karine | pt_BR |
| dc.contributor.author | Laranjeira, Mauro César Marghetti | pt_BR |
| dc.contributor.author | Brighente, Inês Maria da Costa | pt_BR |
| dc.contributor.author | Souza, Tereza Cristina Rozone de | pt_BR |
| dc.date.accessioned | 2017-12-07T04:58:41Z | - |
| dc.date.available | 2017-12-07T04:58:41Z | - |
| dc.date.issued | 2012 | pt_BR |
| dc.identifier.citation | PARIZE, Alexandre Luis et al. Evaluation of chitosan microparticles containing curcumin and crosslinked with sodium tripolyphosphate produced by spray drying. Química Nova, São Paulo, v. 35, n. 6, p. 1127-1132, 2012. DOI: https://doi.org/10.1590/S0100-40422012000600011. Disponível em: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000600011&lng=en&nrm=iso&tlng=en. Acesso em: 22 out. 2020. | pt_BR |
| dc.identifier.uri | http://repositorio.unb.br/handle/10482/28331 | - |
| dc.language.iso | en | pt_BR |
| dc.publisher | Sociedade Brasileira de Química | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Evaluation of chitosan microparticles containing curcumin and crosslinked with sodium tripolyphosphate produced by spray drying | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Quitosana | pt_BR |
| dc.subject.keyword | Curcumina | pt_BR |
| dc.subject.keyword | Secagem | pt_BR |
| dc.rights.license | Química Nova - (CC BY-NC) - All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License. Fonte: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000600011&lng=en&nrm=iso&tlng=en. Acesso em: 22 out. 2020. | - |
| dc.identifier.doi | https://dx.doi.org/10.1590/S0100-40422012000600011 | pt_BR |
| dc.description.abstract1 | The aim of this study was to encapsulate curcumin into chitosan, using sodium tripolyphosphate (TPP) as an ionic crosslinker by the spray drying method. The influence of TPP on the properties of the final product, such as solubility, morphology, loading efficiency, thermal behavior, swelling degree and release profiles, was evaluated. The microparticles had a spherical morphology (0.5-20 µm) with no apparent porosity or cracks. Results indicated the formation of a polymeric network, which ensures effective protection for curcumin. Controlled-release studies were carried out at pH 1.2 and 6.8, to observe the influence of pH on curcumin release while the mechanism was analyzed using the Korsmeyer-Peppas equation. | - |
| dc.description.unidade | Instituto de Química (IQ) | pt_BR |
| Collection(s) : | Artigos publicados em periódicos e afins
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