This study reports (a) the production of pectin microspheres and (b) the influence of different experimental parameters and ionic cross-linking on morphological and dimensional characteristics of pectin microspheres. Morphological and dimensional characteristics of pectin were analysed as a function of the type of pectin, the disperding phase, the stirring speed and the emulsifying agent. The cross-linking by calcium chloride and the encapsulation of antibiotics (i.e. metronidazol and tetracycline) gave particles morphologically similar to empty ones with slower swelling kinetic.
Pectin based microspheres: a preformulatory study
ESPOSITO, Elisabetta;CORTESI, Rita;NASTRUZZI, Claudio
2001
Abstract
This study reports (a) the production of pectin microspheres and (b) the influence of different experimental parameters and ionic cross-linking on morphological and dimensional characteristics of pectin microspheres. Morphological and dimensional characteristics of pectin were analysed as a function of the type of pectin, the disperding phase, the stirring speed and the emulsifying agent. The cross-linking by calcium chloride and the encapsulation of antibiotics (i.e. metronidazol and tetracycline) gave particles morphologically similar to empty ones with slower swelling kinetic.File in questo prodotto:
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