Process optimization for the production of fish gelatin nanoparticles

Animal proteins have become an useful source for producing gelatin nanoparticles, due to its application in cosmetics and therapeutics. Gelatin nanoparticle (GNP) is an excellent biodegradable and biocompatible material. Due to its chemical modification potential gelatin nanoparticles are very promi...

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Main Authors:	Subara, Deni, Jaswir, Irwandi, Alkhatib, Ma'an Fahmi Rashid, Noorbatcha, Ibrahim Ali
Format:	Article
Language:	English
Published:	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)""" 2017
Subjects:	QD Chemistry SH151 Aquaculture - Fish Culture
Online Access:	http://irep.iium.edu.my/60863/ http://irep.iium.edu.my/60863/ http://irep.iium.edu.my/60863/1/60863_Process%20optimization%20for%20the%20production.pdf

id	iium-60863
recordtype	eprints
spelling	iium-608632018-03-14T08:28:48Z http://irep.iium.edu.my/60863/ Process optimization for the production of fish gelatin nanoparticles Subara, Deni Jaswir, Irwandi Alkhatib, Ma'an Fahmi Rashid Noorbatcha, Ibrahim Ali QD Chemistry SH151 Aquaculture - Fish Culture Animal proteins have become an useful source for producing gelatin nanoparticles, due to its application in cosmetics and therapeutics. Gelatin nanoparticle (GNP) is an excellent biodegradable and biocompatible material. Due to its chemical modification potential gelatin nanoparticles are very promising in carrier system for drug delivery. Most of the commercials gelatin are derived from mammalian sources, such as porcine and bovine. Fish gelatin has become a good alternative resource for GNPs production in view of the various religious, safety and economic reasons. In this present work, the tilapia fish gelatin was used as a raw material for the production gelatin nanoparticles via modified two-step desolvation method. In this process, obtaining high molecular weight (HMW) fraction content of fish gelatin is very crucial for the preparation of stable and small size GNPs. Hence the present study was carried out to assess the various formulation parameters in the first step in the two-step desolvation method to produce fish gelatin nanoparticles (FGNPs). The nanoparticles formed were characterized for mean size and size distribution, while the morphology of the particles was evaluated by field emission scanning electron microscope (FESEM). The size of fish gelatin nanoparticles was found to be 254±11 nm which is suitable for drug delivery. The study indicated that a high fraction of HMW in precipitate at the first step desolvation could be obtained by using gelatin concentration 9%, temperature 45°C, centrifugation speed at 12000 x g, and centrifugation time was 5 min. It showed that this method is efficient compared to conventional method. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)""" 2017-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/60863/1/60863_Process%20optimization%20for%20the%20production.pdf Subara, Deni and Jaswir, Irwandi and Alkhatib, Ma'an Fahmi Rashid and Noorbatcha, Ibrahim Ali (2017) Process optimization for the production of fish gelatin nanoparticles. International Food Research Journal, 24 (Suppl.). S501-S507. E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(39)%20R1.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry SH151 Aquaculture - Fish Culture
spellingShingle	QD Chemistry SH151 Aquaculture - Fish Culture Subara, Deni Jaswir, Irwandi Alkhatib, Ma'an Fahmi Rashid Noorbatcha, Ibrahim Ali Process optimization for the production of fish gelatin nanoparticles
description	Animal proteins have become an useful source for producing gelatin nanoparticles, due to its application in cosmetics and therapeutics. Gelatin nanoparticle (GNP) is an excellent biodegradable and biocompatible material. Due to its chemical modification potential gelatin nanoparticles are very promising in carrier system for drug delivery. Most of the commercials gelatin are derived from mammalian sources, such as porcine and bovine. Fish gelatin has become a good alternative resource for GNPs production in view of the various religious, safety and economic reasons. In this present work, the tilapia fish gelatin was used as a raw material for the production gelatin nanoparticles via modified two-step desolvation method. In this process, obtaining high molecular weight (HMW) fraction content of fish gelatin is very crucial for the preparation of stable and small size GNPs. Hence the present study was carried out to assess the various formulation parameters in the first step in the two-step desolvation method to produce fish gelatin nanoparticles (FGNPs). The nanoparticles formed were characterized for mean size and size distribution, while the morphology of the particles was evaluated by field emission scanning electron microscope (FESEM). The size of fish gelatin nanoparticles was found to be 254±11 nm which is suitable for drug delivery. The study indicated that a high fraction of HMW in precipitate at the first step desolvation could be obtained by using gelatin concentration 9%, temperature 45°C, centrifugation speed at 12000 x g, and centrifugation time was 5 min. It showed that this method is efficient compared to conventional method.
format	Article
author	Subara, Deni Jaswir, Irwandi Alkhatib, Ma'an Fahmi Rashid Noorbatcha, Ibrahim Ali
author_facet	Subara, Deni Jaswir, Irwandi Alkhatib, Ma'an Fahmi Rashid Noorbatcha, Ibrahim Ali
author_sort	Subara, Deni
title	Process optimization for the production of fish gelatin nanoparticles
title_short	Process optimization for the production of fish gelatin nanoparticles
title_full	Process optimization for the production of fish gelatin nanoparticles
title_fullStr	Process optimization for the production of fish gelatin nanoparticles
title_full_unstemmed	Process optimization for the production of fish gelatin nanoparticles
title_sort	process optimization for the production of fish gelatin nanoparticles
publisher	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)"""
publishDate	2017
url	http://irep.iium.edu.my/60863/ http://irep.iium.edu.my/60863/ http://irep.iium.edu.my/60863/1/60863_Process%20optimization%20for%20the%20production.pdf
first_indexed	2023-09-18T21:26:17Z
last_indexed	2023-09-18T21:26:17Z
_version_	1777412213756133376

Process optimization for the production of fish gelatin nanoparticles

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