Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua
ilustraciones, fotografías, gráficas,
- Autores:
-
Mora Guerrero, Carolina del Pilar
- Tipo de recurso:
- Doctoral thesis
- Fecha de publicación:
- 2022
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/82069
- Palabra clave:
- 660 - Ingeniería química::661 - Tecnología de químicos industriales
Almidones modificados
Almidón modificado
Anhídrido octenil succínico
Emulsiones
Estructura
Propiedades fisicoquímicas
Comportamiento reológico
Caracterización
Estabilidad
Modified starch
Octenyl succinic anhydride
Emulsions
Structure
Physicochemical properties
Rheological behavior
Characterization
Stability
Emulsiones
Química farmacéutica
Estabilizantes (agentes)
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua |
| dc.title.translated.eng.fl_str_mv |
Influence of the modified starch nature on its performance as an emulsifier of caprylic/capric triglyceride–water systems |
| title |
Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua |
| spellingShingle |
Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua 660 - Ingeniería química::661 - Tecnología de químicos industriales Almidones modificados Almidón modificado Anhídrido octenil succínico Emulsiones Estructura Propiedades fisicoquímicas Comportamiento reológico Caracterización Estabilidad Modified starch Octenyl succinic anhydride Emulsions Structure Physicochemical properties Rheological behavior Characterization Stability Emulsiones Química farmacéutica Estabilizantes (agentes) |
| title_short |
Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua |
| title_full |
Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua |
| title_fullStr |
Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua |
| title_full_unstemmed |
Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua |
| title_sort |
Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – agua |
| dc.creator.fl_str_mv |
Mora Guerrero, Carolina del Pilar |
| dc.contributor.advisor.none.fl_str_mv |
Mora Huertas, Claudia Elizabeth Pinal, Rodolfo |
| dc.contributor.author.none.fl_str_mv |
Mora Guerrero, Carolina del Pilar |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Investigación en Desarrollo y Calidad de Productos Farmacéuticos y Cosméticos - GIDECA |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::661 - Tecnología de químicos industriales |
| topic |
660 - Ingeniería química::661 - Tecnología de químicos industriales Almidones modificados Almidón modificado Anhídrido octenil succínico Emulsiones Estructura Propiedades fisicoquímicas Comportamiento reológico Caracterización Estabilidad Modified starch Octenyl succinic anhydride Emulsions Structure Physicochemical properties Rheological behavior Characterization Stability Emulsiones Química farmacéutica Estabilizantes (agentes) |
| dc.subject.agrovoc.spa.fl_str_mv |
Almidones modificados |
| dc.subject.proposal.spa.fl_str_mv |
Almidón modificado Anhídrido octenil succínico Emulsiones Estructura Propiedades fisicoquímicas Comportamiento reológico Caracterización Estabilidad |
| dc.subject.proposal.eng.fl_str_mv |
Modified starch Octenyl succinic anhydride Emulsions Structure Physicochemical properties Rheological behavior Characterization Stability |
| dc.subject.spines.spa.fl_str_mv |
Emulsiones Química farmacéutica Estabilizantes (agentes) |
| description |
ilustraciones, fotografías, gráficas, |
| publishDate |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2022-08-24T16:21:28Z |
| dc.date.available.none.fl_str_mv |
2022-08-24T16:21:28Z |
| dc.date.issued.none.fl_str_mv |
2022 |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Doctorado |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/acceptedVersion |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_db06 |
| dc.type.content.spa.fl_str_mv |
Text |
| dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/TD |
| format |
http://purl.org/coar/resource_type/c_db06 |
| status_str |
acceptedVersion |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/82069 |
| dc.identifier.instname.spa.fl_str_mv |
Universidad Nacional de Colombia |
| dc.identifier.reponame.spa.fl_str_mv |
Repositorio Institucional Universidad Nacional de Colombia |
| dc.identifier.repourl.spa.fl_str_mv |
https://repositorio.unal.edu.co/ |
| url |
https://repositorio.unal.edu.co/handle/unal/82069 https://repositorio.unal.edu.co/ |
| identifier_str_mv |
Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.references.spa.fl_str_mv |
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(2012). Pickering emulsions stabilized by cellulose nanocrystals grafted with thermo-responsive polymer brushes. Journal of Colloid and Interface Science, 369(1), 202–209. Zúñiga, R. N., Skurtys, O., Osorio, F., Aguilera, J. M., y Pedreschi, F. (2012). Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure. Carbohydrate Polymers, 90(2), 1147–1158. |
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Derechos reservados al autor, 2022 |
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Atribución-NoComercial-SinDerivadas 4.0 Internacional |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial-SinDerivadas 4.0 Internacional Derechos reservados al autor, 2022 http://creativecommons.org/licenses/by-nc-nd/4.0/ http://purl.org/coar/access_right/c_abf2 |
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329 páginas |
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Universidad Nacional de Colombia |
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Bogotá - Ciencias - Doctorado en Ciencias Farmacéuticas |
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Departamento de Farmacia |
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Facultad de Ciencias |
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Bogotá, Colombia |
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Universidad Nacional de Colombia - Sede Bogotá |
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Universidad Nacional de Colombia |
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Atribución-NoComercial-SinDerivadas 4.0 InternacionalDerechos reservados al autor, 2022http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Mora Huertas, Claudia Elizabeth9d9c61a38fe56322689011474f2fc018Pinal, Rodolfo639173adf023652bf6b9ee0e6b881350Mora Guerrero, Carolina del Pilar3bc3ce9cc1190b72b0315a634f163d10Grupo de Investigación en Desarrollo y Calidad de Productos Farmacéuticos y Cosméticos - GIDECA2022-08-24T16:21:28Z2022-08-24T16:21:28Z2022https://repositorio.unal.edu.co/handle/unal/82069Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías, gráficas,La búsqueda de nuevas alternativas de emulsificación es un tema relevante en la investigación farmacéutica dadas las restricciones de seguridad para algunos materiales y el interés por aprovechar los recursos naturales disponibles en países como Colombia. En este sentido, la presente investigación estudia el desempeño como emulsificantes de cinco almidones de maíz céreo modificados con anhídrido octenil succínico (Hi-Cap® 100, Purity Gum® 2000, Capsul®, N-Creamer® 46 y Purity Gum® Ultra), empleando triglicérido caprílico/cáprico y agua como fases oleosa y acuosa, respectivamente. El desarrollo metodológico incluye la caracterización morfológica, fisicoquímica, estructural y reológica de los almidones, la preparación de las emulsiones a diferentes concentraciones de almidón modificado y su caracterización, la realización de estudios de estabilidad y el estudio de la microestructura. El grado de sustitución (DS: 0.017 – 0.032), el grado de ramificación (DB: 2.27 – 2.93 %), la longitud media de las cadenas lineales (H alfa -(1-4): 70.12 – 97.60 %), la masa molecular media en peso (Mw: 0.68 – 157.75 x 105 g/mol), el radio de giro medio (Rz: 41.30 – 78.45 nm) y la densidad molecular dispersa (0.64 – 42.58 g/mol.nm3) de los almidones investigados son los parámetros que más influyen en la estabilidad de las emulsiones. Así, los sistemas preparados con N-Creamer® 46 (1.8 g almidón/g CCT), Purity Gum® Ultra (2.2 g almidón/g CCT) o Purity Gum® 2000 (3.5 g almidón/g CCT), permiten las emulsiones más estables durante 180 d a 20 y 40 °C ± 0.1 °C. Hi-Cap® 100 y Capsul® no favorecen la estabilidad de las emulsiones, probablemente debido a sus menores valores de Mw, Rz y densidad molecular dispersa. De otro lado, el tipo y la concentración de almidón modificado influencian el índice de cremado, el tamaño de gota y el comportamiento reológico de las emulsiones en función del DS, el DB, la Mw, el Rz y la densidad molecular dispersa. El estudio de la microestructura de las emulsiones evidencia la formación de una red tridimensional, sugiriendo que el principal mecanismo de estabilización empleando estos biopolímeros es el efecto estérico, lo que fue corroborado con la evaluación del potencial zeta y el ensayo de agregación inducida por electrolitos. En conjunto, estos resultados proveen información fundamental acerca de la caracterización de los almidones hidrofóbicos, útil para el desarrollo de sistemas emulsificados novedosos en los campos farmacéutico y cosmético.To search for new alternatives for emulsification is a relevant topic of pharmaceutical research because of the safety restrictions of some materials and the interest of taking advantage of natural resources of countries as Colombia. In this sense, this research work studies the performance as emulsifiers of five waxy corn starches modified with octenyl succinic anhydride (Hi-Cap® 100, Purity Gum® 2000, Capsul®, N-Creamer® 46, and Purity Gum® Ultra), employing caprylic/capric triglyceride and water as the oily and aqueous phases, respectively. The methodology of this work includes the morphological, physicochemical, structural, and rheological characterization of the starches, the preparation of the emulsions at different modified starches concentrations and their characterization, stability assessment, and microstructure investigation. The stability of the emulsions strongly depends on the degree of substitution (DS: 0.017 – 0.032), branching degree (DB: 2.27 – 2.93 %), mean length of the linear chains (H alpha-(1-4): 70.12 – 97.60 %), weight-average molecular weight (Mw: 0.68 – 157.75 x 105 g/mol), z-average radius of gyration (Rz: 41.30 – 78.45 nm), and dispersed molecular density (0.64 – 42.58 g/mol.nm3) of the starches. The systems prepared with N-Creamer® 46 (1.8 g starch/g CCT), Purity Gum® Ultra (2.2 g starch/g CCT), or Purity Gum® 2000 (3.5 g starch/g CCT), allow the most stable emulsions during 180 d at 20 and 40 °C ± 0.1 °C. The Hi-Cap® 100 and Capsul® starches do not favor the emulsions´ stability, probably due to their lower values of Mw, Rz, and dispersed molecular density. On the other hand, the type and concentration of modified starch influence the creaming index, droplet size, and rheological behavior of the emulsions as a function of DS, DB, Mw, Rz, and dispersed molecular density. The investigation of the emulsions´ microstructure provides evidence of a three-dimensional starch network, suggesting the steric effect as the primary mechanism of stabilization when these biopolymers are used. This was corroborated by the zeta-potential evaluation and the test of electrolyte-induced aggregation. All these results about the characterization of the hydrophobic starches are helpful and fundamental to developing novel emulsified systems for innovative pharmaceutic and cosmetic products.Universidad Nacional de ColombiaDoctoradoDoctor en Ciencias FarmacéuticasMétodo científico, experimentación en el laboratorio.Farmacotecnia – Desarrollo de formas farmacéuticas y cosméticas329 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias - Doctorado en Ciencias FarmacéuticasDepartamento de FarmaciaFacultad de CienciasBogotá, ColombiaUniversidad Nacional de Colombia - Sede Bogotá660 - Ingeniería química::661 - Tecnología de químicos industrialesAlmidones modificadosAlmidón modificadoAnhídrido octenil succínicoEmulsionesEstructuraPropiedades fisicoquímicasComportamiento reológicoCaracterizaciónEstabilidadModified starchOctenyl succinic anhydrideEmulsionsStructurePhysicochemical propertiesRheological behaviorCharacterizationStabilityEmulsionesQuímica farmacéuticaEstabilizantes (agentes)Influencia de la naturaleza del almidón modificado en su desempeño como emulsificante de sistemas triglicérido caprílico/cáprico – aguaInfluence of the modified starch nature on its performance as an emulsifier of caprylic/capric triglyceride–water systemsTrabajo de grado - Doctoradoinfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_db06Texthttp://purl.org/redcol/resource_type/TDAbbas, S., Bashari, M., Akhtar, W., Li, W. 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Convocatoria del Programa Nacional de proyectos para el fortalecimiento de la investigación, la creación y la innovación de la Universidad Nacional de Colombia 2016 - 2018.Universidad Nacional de ColombiaEstudiantesInvestigadoresMaestrosLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.unal.edu.co/bitstream/unal/82069/1/license.txt8a4605be74aa9ea9d79846c1fba20a33MD51ORIGINAL27277771.2022.pdf27277771.2022.pdfTesis de Doctorado en Ciencias Farmacéuticasapplication/pdf7421590https://repositorio.unal.edu.co/bitstream/unal/82069/3/27277771.2022.pdf07758b223eb56063fe680123884cef7bMD53THUMBNAIL27277771.2022.pdf.jpg27277771.2022.pdf.jpgGenerated Thumbnailimage/jpeg5207https://repositorio.unal.edu.co/bitstream/unal/82069/4/27277771.2022.pdf.jpgacc42c3785ac1eebdf271631550849eeMD54unal/82069oai:repositorio.unal.edu.co:unal/820692024-08-09 23:20:49.009Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.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 |