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Article

Design of Cross-Linked Starch Nanocapsules for Enzyme-Triggered Release of Hydrophilic Compounds

1
Chemical Engineering and Food Engineering Department, Federal University of Santa Catarina—UFSC, CP 476, Florianópolis 88040-900, Brazil
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Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany
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Nanoparticle Technologies Department, Fraunhofer ICT-IMM, Carl-Zeiss-Str. 18-20, 55129 Mainz, Germany
*
Author to whom correspondence should be addressed.
Academic Editor: Alexander Penlidis
Processes 2017, 5(2), 25; https://doi.org/10.3390/pr5020025
Received: 8 March 2017 / Revised: 28 April 2017 / Accepted: 2 May 2017 / Published: 6 May 2017
(This article belongs to the Special Issue Water Soluble Polymers)
Cross-linked starch nanocapsules (NCs) were synthesized by interfacial polymerization carried out using the inverse mini-emulsion technique. 2,4-toluene diisocyanate (TDI) was used as the cross-linker. The influence of TDI concentrations on the polymeric shell, particle size, and encapsulation efficiency of a hydrophilic dye, sulforhodamine 101 (SR 101), was investigated by Fourier transform infrared (FT-IR) spectroscopy, dynamic light scattering (DLS), and fluorescence measurements, respectively. The final NC morphology was confirmed by scanning electron microscopy. The leakage of SR 101 through the shell of NCs was monitored at 37 °C for seven days, and afterwards the NCs were redispersed in water. Depending on cross-linker content, permeable and impermeable NCs shell could be designed. Enzyme-triggered release of SR 101 through impermeable NC shells was investigated using UV spectroscopy with different α-amylase concentrations. Impermeable NCs shell were able to release their cargo upon addition of amylase, being suitable for a drug delivery system of hydrophilic compounds. View Full-Text
Keywords: inverse mini-emulsion; interfacial polymerization; aqueous-core nanocapsules; high-efficiency encapsulation; enzyme-triggered release inverse mini-emulsion; interfacial polymerization; aqueous-core nanocapsules; high-efficiency encapsulation; enzyme-triggered release
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MDPI and ACS Style

Steinmacher, F.R.; Baier, G.; Musyanovych, A.; Landfester, K.; Araújo, P.H.H.; Sayer, C. Design of Cross-Linked Starch Nanocapsules for Enzyme-Triggered Release of Hydrophilic Compounds. Processes 2017, 5, 25. https://doi.org/10.3390/pr5020025

AMA Style

Steinmacher FR, Baier G, Musyanovych A, Landfester K, Araújo PHH, Sayer C. Design of Cross-Linked Starch Nanocapsules for Enzyme-Triggered Release of Hydrophilic Compounds. Processes. 2017; 5(2):25. https://doi.org/10.3390/pr5020025

Chicago/Turabian Style

Steinmacher, Fernanda R., Grit Baier, Anna Musyanovych, Katharina Landfester, Pedro H.H. Araújo, and Claudia Sayer. 2017. "Design of Cross-Linked Starch Nanocapsules for Enzyme-Triggered Release of Hydrophilic Compounds" Processes 5, no. 2: 25. https://doi.org/10.3390/pr5020025

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