Iron dextran-loaded alginate-calcium multi-vesicular microparticles as an intramuscular supplement: A new approach for in situ prolonged iron release.

IF 5.6 3区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Emerson Durán , Patricio Romero-Hasler , María Gabriela Villamizar Sarmiento , Gonzalo Álvarez-Acevedo , Eduardo Soto-Bustamante , Andrónico Neira-Carrillo , Felipe Oyarzun-Ampuero , Diane Burgess , Carolina Valenzuela
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引用次数: 0

Abstract

The aim of the present study was to synthesize crosslinked alginate particles (CAPs) loaded with of iron dextran particles (IDP) using the emulsion-crosslinking technique and evaluate them as a potential intramuscular (IM) prolonged-release iron supplement for mammals as humans and pigs. This method presents a potential solution for IM iron supplementation in mammals, offering a controlled and efficient approach to combat iron deficiency. Multi-vesicular CAPs of 25–30 µm were developed with ascending IDP content, obtaining ∼120–200 mg iron/g CAP, distributed mostly in inner and outer layer walls. The encapsulation efficiency, yield and loading capacity values ranged from 22 % to 28 %, 70–76 % and 12–20 %, respectively. IDPs are trapped in alginate-calcium networks without evidence of chemical bonding according to FTIR. XRD analysis suggests a new calcium alginate structure without IDP structural modifications. The release time resulted in 4 h (for commercial iron dextran formulation, CIDF) in contrast with the 120 h observed in the CAP4 formulation. This prolonged release, driven by concentration gradients and hindered by physical barriers, indicates an effective containment and prolonged release of IDP, representing a novel and promising strategy for IM iron supplementation to prevent iron deficiency anemia in mammals, including humans and pigs.
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来源期刊
Food Structure-Netherlands
Food Structure-Netherlands Chemical Engineering-Bioengineering
CiteScore
7.20
自引率
0.00%
发文量
48
期刊介绍: Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.
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