Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network

Nasima Akter, Shahidan Radiman, Faizal K.P. Kunchi Mohamed, Nazaruddin Bin Ramly, Edy Giri Rachman Putra, Ari Sulistyo Rini

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)203-209
Number of pages7
JournalSains Malaysiana
Volume43
Issue number2
Publication statusPublished - Feb 2014

Fingerprint

Carrageenan
Microemulsions
Gelation
Surface-Active Agents
Gels
Amino Acids
Colloids
Dynamic light scattering
Hydrates
Fourier transforms
Electron microscopes
Sodium
Infrared radiation
Deionized water
Oleic Acid
Drug delivery
Functional groups
Temperature
Water

Keywords

  • Gel
  • Kappa-carrageenan
  • Microemulsion

ASJC Scopus subject areas

  • General

Cite this

Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network. / Akter, Nasima; Radiman, Shahidan; K.P. Kunchi Mohamed, Faizal; Ramly, Nazaruddin Bin; Rachman Putra, Edy Giri; Rini, Ari Sulistyo.

In: Sains Malaysiana, Vol. 43, No. 2, 02.2014, p. 203-209.

Research output: Contribution to journalArticle

Akter, Nasima ; Radiman, Shahidan ; K.P. Kunchi Mohamed, Faizal ; Ramly, Nazaruddin Bin ; Rachman Putra, Edy Giri ; Rini, Ari Sulistyo. / Investigation of the gelation mechanism between amino acid surfactant based microemulsion and kappa-carrageenan gel network. In: Sains Malaysiana. 2014 ; Vol. 43, No. 2. pp. 203-209.
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