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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| Format: | Article |
| Language: | English |
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Universiti Kebangsaan Malaysia
2014
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| Online Access: | http://journalarticle.ukm.my/6848/ http://journalarticle.ukm.my/6848/1/06_Nasima_Akter.pdf |
| _version_ | 1848811285456617472 |
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| author | Nasima Akter, Shahidan Radiman, Faizal Mohamed, Nazaruddin Ramly, Edy Giri Rachman Putra, Ari Sulistyo Rini, |
| author_facet | Nasima Akter, Shahidan Radiman, Faizal Mohamed, Nazaruddin Ramly, Edy Giri Rachman Putra, Ari Sulistyo Rini, |
| author_sort | Nasima Akter, |
| building | UKM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T23:43:58Z |
| format | Article |
| id | oai:generic.eprints.org:6848 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T23:43:58Z |
| publishDate | 2014 |
| publisher | Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org: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 |
| 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 |
| title | 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_short | 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 |
| url | http://journalarticle.ukm.my/6848/ http://journalarticle.ukm.my/6848/ http://journalarticle.ukm.my/6848/1/06_Nasima_Akter.pdf |