The research aim was to investigate preparation and characterisation of ovalbumin-loaded alginate... more The research aim was to investigate preparation and characterisation of ovalbumin-loaded alginate microspheres produced by aerosolisation and study its in vitro release. Calcium chloride was use as crosslinking agent with crosslinking time of 30 and 120 minutes. Aerosolization technique offers a simple, fast, produce homogenous microspheres and a safe technique with no organic solvent involved. Ovalbuin-loaded-alginate microspheres were evaluated in terms of size, morphology, encapsulation efficiency, loadings of protein and yield of microspheres. In vitro release study was conducetd in simulated gastric fluid (HCl pH 1.2) and simulated intestinal fluid (PBS pH 7.4). Results showed that smaller particle size (12-23 µm) and higher encapsulation efficiency, loading and yield was produced by inceasing alginate and crosslinker concentration as well as increasing crosslinking time from 30 minutes to 120 minutes. Furthermore, by increasing alginate concentration and crosslinking time, rel...
This study investigated the main effect of alginate concentration and crosslinking time on releas... more This study investigated the main effect of alginate concentration and crosslinking time on release profile of ovalbumin from alginate microspheres. This research parameters were sodium alginate concentration of 1,5% w/v and 2,5%, and crosslinking time of 30 minutes and 120 minutes. Ovalbumin-alginate microspheres were characterized in terms of particle size, shape of microspheres, protein loading, entrapment efficiency, yield, and release profile of ovalbumin. A factorial design ANOVA and one way ANOVA of experiment was used as statistical analysis at a 95% confidence interval. Effect of increasing alginate concentration from 1,5% w/v to 2,5% w/v showed increase of protein loading, entrapment efficiency, and yield. Otherwise increasing of crosslinking time showed decrease of protein loading and entrapment efficiency from microsphere using 1,5% w/v alginate. From size particle examination, increasing alginate concentration showed decrease of size particle. From the result of SEM, it was known that the microspheres showed spherical shape with rough surface. Small particle size of ovalbumin-alginate microsphere was produced using this ionotropic gelation-aerosolization method. Increasing of alginate concentration showed decrease of release profile of ovalbumin.
The research aim was to investigate preparation and characterisation of ovalbumin-loaded alginate... more The research aim was to investigate preparation and characterisation of ovalbumin-loaded alginate microspheres produced by aerosolisation and study its in vitro release. Calcium chloride was use as crosslinking agent with crosslinking time of 30 and 120 minutes. Aerosolization technique offers a simple, fast, produce homogenous microspheres and a safe technique with no organic solvent involved. Ovalbuin-loaded-alginate microspheres were evaluated in terms of size, morphology, encapsulation efficiency, loadings of protein and yield of microspheres. In vitro release study was conducetd in simulated gastric fluid (HCl pH 1.2) and simulated intestinal fluid (PBS pH 7.4). Results showed that smaller particle size (12-23 µm) and higher encapsulation efficiency, loading and yield was produced by inceasing alginate and crosslinker concentration as well as increasing crosslinking time from 30 minutes to 120 minutes. Furthermore, by increasing alginate concentration and crosslinking time, rel...
This study investigated the main effect of alginate concentration and crosslinking time on releas... more This study investigated the main effect of alginate concentration and crosslinking time on release profile of ovalbumin from alginate microspheres. This research parameters were sodium alginate concentration of 1,5% w/v and 2,5%, and crosslinking time of 30 minutes and 120 minutes. Ovalbumin-alginate microspheres were characterized in terms of particle size, shape of microspheres, protein loading, entrapment efficiency, yield, and release profile of ovalbumin. A factorial design ANOVA and one way ANOVA of experiment was used as statistical analysis at a 95% confidence interval. Effect of increasing alginate concentration from 1,5% w/v to 2,5% w/v showed increase of protein loading, entrapment efficiency, and yield. Otherwise increasing of crosslinking time showed decrease of protein loading and entrapment efficiency from microsphere using 1,5% w/v alginate. From size particle examination, increasing alginate concentration showed decrease of size particle. From the result of SEM, it was known that the microspheres showed spherical shape with rough surface. Small particle size of ovalbumin-alginate microsphere was produced using this ionotropic gelation-aerosolization method. Increasing of alginate concentration showed decrease of release profile of ovalbumin.
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Papers by Chandra N. Ramadani