Pectin in controlled drug delivery – a review

Controlled drug delivery remains a research focus for public health to enhance patient compliance, drug efficiency and reduce the side effects of drugs. Pectin, an edible plant polysaccharide, has been shown to be useful for the construction of drug delivery systems for specific drug delivery. Several pectin derived formulations have been developed in our laboratory and tested in vitro, ex vivo, and in vivo for the ability to deliver bioactive substances for therapeutic purposes in the context of interactions with living tissues. Pectin derivatives carrying primary amine groups were more mucoadhesive and have shown potential in nasal drug delivery and other mucosal drug delivery. Pectin derivatives with highly esterified galacturonic acid residues are more hydrophobic and able to sustain the release of incorporated fragrances for a prolonged duration. Less esterified pectin derivatives are able to penetrate deeper into the skin and may be useful in aromatherapy formulations. Pectin, in combination with zein, a corn protein, forms hydrogel beads. The bound zein restricts bead swelling and retains the porosity of the beads; the pectin networks shield the zein from protease attack. The complex beads are ideal vehicles for colon-specific drug delivery. Studies presented in this paper indicate the flexibility and possibility to tailor pectin macromolecules into a variety of drug delivery systems to meet different clinical requirements. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture.     

Influence of mechanical properties of pectin films on charge density and charge density distribution in pectin macromolecule

The hydration and mechanical properties of citrus pectin films were examined in conditions relevant to those in the plant cell wall. The pectins used for this study varied in the degree of esterification (DE) (high or low) and charge distribution on the backbone (random or block). The hydration of the films was controlled in an osmotic pressure experiment using polyethylene glycol solutions (PEG 20000). Hysteresis tests at constant deformation rate (stress vs deformation) were used for investigating the mechanical behaviour of films. Mechanical and hydration properties of pectin films were examined as a function of charge density, charge density distribution and counterion environment—K⁺, Ca²⁺, Mg²⁺. Swelling decreased with increasing counterion concentration. The effect is stronger in the case of Ca²⁺ and Mg²⁺ for low esterified pectins and therefore crosslinks from divalent ions could be assumed. The crosslink effect is confirmed in mechanical experiments where an increase in the film tensile modulus is observed with increasing counterion concentration. It is shown for the first time that in case of highly concentrated pectin solutions Mg²⁺ cations also act as a crosslinker for pectin macromolecules.     

The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes

Diced Roma tomatoes were treated with gamma irradiation and evaluated for changes in microbial, physical, chemical and sensory properties. Dosages for Trial 1 were 0.0, 0.39, 0.56 and 1.82 kGy and in Trial 2, 0.0, 0.50, 1.24 and 3.70 kGy. Irradiation at 3.70 kGy resulted in no aerobic populations through day 12 and significantly fewer colonies through day 15 whereas yeast and mold populations experienced a 2 log reduction through day 12. Color, titratable acidity, and °Brix were not significantly affected by irradiation. Tissue firmness decreased with increasing dose but not with storage time. Treatment with 3.7 kGy decreased firmness by 50% and 20% with 0.5 kGy, however, the reduced firmness induced by 0.50 kGy was undetected by a 9 member trained sensory panel. A significant (p0.05) inverse correlation between changes in texture and water-soluble pectin (WSP) was determined while total pectin remained relatively constant and oxalate soluble pectin content decreased slightly with irradiation dose. The significant inverse correlation between the loss of firmness and WSP indicates that the changes in WSP play an important role in the tissue softening of tomatoes, This study indicates that irradiation at 0.5 kGy can reduce microbial counts substantially to improve microbial shelf life without adverse effects on sensory qualities.     

Full physicochemical characterization of malic acid: Emphasis in the potential as food ingredient and application in pectin gels

Malic acid, a carboxylic acid most found in fruits, is a smooth taste substance used as flavoring and preservative agent in foods, although not as used as citric acid. There are no studies focusing in quantitative results or investigations on its physicochemical properties, useful to the food industry, or even the confirmation of its calcium chelating, buffer texturizer and antioxidant alleged properties. Thus, the aim of this work was the assessment of most physicochemical properties of malic acid, solid and in solution, that could be useful to the food industry understand its real potential. The following analyses were carried out: melting point; structure (NMR, XRD, FTIR and SEM/EDS); TGA/DTG; solubility, hygroscopicity; antioxidant activity, iron chelating and antibacterial activities and stability of pectin gels. The melting temperature found was 129.71 °C. TGA/DTG exhibited first loss of mass around 140 °C. In the temperature range of 10 to 55 °C, it exhibited a high solubility in water, from 48.12 to 61.49 (100w), respectively. The tested bacteria, related to food spoilage, were inhibited by DL-malic acid 10% or higher. Chelating and antioxidant activities showed expressive results even in 1% solution. Pectin gels with malic acid had stronger structure and less syneresis than citric acid gels. In addition, calcium chelating, buffer texturizer and antioxidant properties were confirmed. Thus, malic acid has potential to be applied in a wide variety of food products as fortified beverages, frozen and refrigerated items, oils, pectin gels, hard and soft candies, and biofilms, due to all the characteristics quantified.     

Removal of multi-metals from water using reusable pectin/cellulose microfibers composite beads

Pectin (Pec) and cellulose microfibers (CF) extracted from orange waste were combined to form composite beads with enhanced adsorption capacity. Such beads were extensively tested in the removal of multi-metal ions from water. A factorial design approach was conducted to establish the optimum conditions for adsorption of Cd(II), Cu(II), and Fe(II) on Pec-CF beads. Batch adsorption experiments revealed that removal efficiency of such metal ions falls in the range of 94–58% and it followed the order Fe(II) > Cu(II) > Cd(II). The maximum Cd(II), Cu(II) and Fe(II) adsorption capacities calculated from the Langmuir isotherm were 192.3, 88.5 and 98.0 mg/g, respectively. FTIR analysis suggests that the functional groups on Pec-CF beads (binding sites) favor the adsorption of such metal ions. Desorption and reuse experiments demonstrated the beads could be used for at least five consecutive adsorption/desorption cycles. Our finds suggest the Pec-CF beads can serve as an efficient adsorbent for the removal of multi-metal ions from wastewater.     

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Pumpkin seed oil (PSO), which is a valuable compound with high nutritional value used for the prevention of various chronic diseases, is prone to oxidation. In this work, small and uniform (su) ovalbumin (OVA) and pectin (PEC) were used to stabilize PSO in the form of an emulsion. The results showed that suOVA-PEC-PSO emulsion with a droplet size of 9.82 ± 0.05 μm was successfully self-assembled from PSO, PEC, and suOVA solution (with a droplet size of 230.13 ± 14.10 nm) treated with 300 W ultrasound, owing to the formation of a more stable interfacial film on the surface of droplets. The interfacial, rheological, emulsifying, and antioxidant properties of the suOVA-PES-PSO emulsions were excellent, owing to the synergistic effects between PEC and suOVA solution. Moreover, the physical stability of the suOVA-PEC-PSO emulsions to salt stress, a freeze-thaw cycle, and heat treatment was also increased and the oxidation of linolenic acid was notably delayed. These results have extended the food-related applications of OVA and PSO, and provide a promising foundation for further exploration of the self-assembly of composite emulsions by small and uniform proteins.     

Novel hybrid nanostructured materials of magnetite nanoparticles and pectin

A novel hybrid nanostructured material comprising superparamagnetic magnetite nanoparticles (MNPs) and pectin was synthesized by crosslinking with Ca²⁺ ions to form spherical calcium pectinate nanostructures, referred as MCPs, which were typically found to be 100-150 nm in size in dried condition, confirmed from transmission electron microscopy and scanning electron microscopy. The uniform size distribution was revealed from dynamic light scattering measurement. In aqueous medium the MCPs showed swelling behavior with an average size of 400 nm. A mechanism of formation of spherical MCPs is outlined constituting a MNP-pectin interface encapsulated by calcium pectinate at the periphery, by using an array of characterization techniques like zeta potential, thermogravimetry, Fourier transformed infrared and X-ray photoelectron spectroscopy. The MCPs were stable in simulated gastrointestinal fluid and ensured minimal loss of magnetic material. They exhibited superparamagnetic behavior, confirmed from zero field cooled and field cooled profiles and showed high saturation magnetization (M_s) of 46.21 emu/g at 2.5 T and 300 K. M_s decreased with increasing precursor pectin concentrations, attributed to quenching of magnetic moments by formation of a magnetic dead layer on the MNPs.     

The effect of different storage temperatures on the physical properties of pectin solutions and gels

The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4 °C, 25 °C and 40 °C) have been investigated using a “rolling ball” viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k). Pectin storage conditions and particularly temperature have an influence on depolymerisation, particularly elevated storage temperatures, but whether or not this will be detrimental to its intended application will depend on the functional significance of the changes that occur. In this case based on the previous diffusion studies on a model drug (paracetamol) we conclude that the decreases in viscosity and gel strength within the range observed have no detrimental effect on the drug release properties.     

Studies on pectin coating of liposomes for drug delivery

The present study investigated the surface coating of charged liposomes by three different types of pectin (LM, HM and amidated pectin) by particle size determinations and zeta potential measurements. The pectins and the pectin coated liposomes were visualized by atomic force microscopy. The adsorption of pectin onto positive liposomes yielded a reproducible increase in particle size and a shift of the zeta potential from positive to negative side for all three pectin types, whereas the adsorption of pectin onto negative liposomes did not render any significant changes probably due to electrostatic repulsion. The positive liposomes coated with HM-pectin gave the largest pectin coated particles with the least negative zeta potential, while the opposite was observed for the LM-pectin coated positive liposomes. Furthermore, results from dynamic light scattering revealed narrow size distributions, indicating that the degree of aggregation was low for the pectin coated liposomes. As liposomes are able to encapsulate drugs and pectin has been found to be mucoadhesive, these pectin coated liposomes may be potential drug delivery systems.