Effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells

Calcium-alginate hydrogel is commonly used to encapsulate live cells. However, the qualities of lyophilized alginate beads could be undesirable for various reasons which may include reduction in encapsulation performance during storage. The objectives of this work were to improve the qualities of th...

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Main Author:	Wong Sze Ling
Format:	Thesis
Language:	English English
Published:	2011
Subjects:	TP1-1185 Chemical technology
Online Access:	https://eprints.ums.edu.my/id/eprint/39144/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/39144/2/FULLTEXT.pdf
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spelling	my-ums-ep.391442024-07-26T01:18:38Z Effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells 2011 Wong Sze Ling TP1-1185 Chemical technology Calcium-alginate hydrogel is commonly used to encapsulate live cells. However, the qualities of lyophilized alginate beads could be undesirable for various reasons which may include reduction in encapsulation performance during storage. The objectives of this work were to improve the qualities of the lyophilized beads and to establish evidence if the bead qualities had significant influence on the stability of encapsulated cells. The bead qualities were manipulated by incorporating corn starch as the solid filler at various concentrations and produced using simple extrusion technique and subsequently lyophilized. The degree of shrinkage of SFAB during lyophilization was found to be dependent on the filler concentration with the control beads shrunk the most, by about 40% whereas the shrinkage reduced where beads shrunk from 18% to 9% with additional of starch filler. Sphericity of SFAB was also improved with Aspect Ratio of between 1.1 and unity. The relative porosity reduced from 71% (control sample) to 21.7% (SFAB 60%) in a near linear trend and SFAB was found to have ink bottle pore shape. With incorporation of starch fillers, SFAB with higher starch concentration had greater mechanical strength but its mechanical behaviour changed from spongy to brittle with a breakage point observed in the stress strain curve of starch concentration above 40%. Less hygroscopic behaviour was also observed from the lower EMC, range from 15% to 25% of SFAB with additional of starch compared to the control beads of EMC above 30%. Probiotic cells encapsulated within the alginate-starch beads were significantly more stable during freeze-drying process and storage, exposed to temperature, humidity and oxygen stresses in comparison to the cells encapsulated within the control beads. It is believed that with the incorporation of starch granules, stabilization on cells could occur in three possible mechanisms which are 1) shielding effect by the physical packing of starch granules 2) maintaining of particle sphericity through the presence of starch granules and 3) alteration of particle hygroscopic nature with starch granules. In conclusion, the qualities of the alginate beads were improved by incorporating starch filler and the bead qualities were found to have significant influence on the cell stability. 2011 Thesis https://eprints.ums.edu.my/id/eprint/39144/ https://eprints.ums.edu.my/id/eprint/39144/1/24%20PAGES.pdf text en public https://eprints.ums.edu.my/id/eprint/39144/2/FULLTEXT.pdf text en validuser masters Universiti Malaysia Sabah School of Engineering and Information Technology
institution	Universiti Malaysia Sabah
collection	UMS Institutional Repository
language	English English
topic	TP1-1185 Chemical technology
spellingShingle	TP1-1185 Chemical technology Wong Sze Ling Effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells
description	Calcium-alginate hydrogel is commonly used to encapsulate live cells. However, the qualities of lyophilized alginate beads could be undesirable for various reasons which may include reduction in encapsulation performance during storage. The objectives of this work were to improve the qualities of the lyophilized beads and to establish evidence if the bead qualities had significant influence on the stability of encapsulated cells. The bead qualities were manipulated by incorporating corn starch as the solid filler at various concentrations and produced using simple extrusion technique and subsequently lyophilized. The degree of shrinkage of SFAB during lyophilization was found to be dependent on the filler concentration with the control beads shrunk the most, by about 40% whereas the shrinkage reduced where beads shrunk from 18% to 9% with additional of starch filler. Sphericity of SFAB was also improved with Aspect Ratio of between 1.1 and unity. The relative porosity reduced from 71% (control sample) to 21.7% (SFAB 60%) in a near linear trend and SFAB was found to have ink bottle pore shape. With incorporation of starch fillers, SFAB with higher starch concentration had greater mechanical strength but its mechanical behaviour changed from spongy to brittle with a breakage point observed in the stress strain curve of starch concentration above 40%. Less hygroscopic behaviour was also observed from the lower EMC, range from 15% to 25% of SFAB with additional of starch compared to the control beads of EMC above 30%. Probiotic cells encapsulated within the alginate-starch beads were significantly more stable during freeze-drying process and storage, exposed to temperature, humidity and oxygen stresses in comparison to the cells encapsulated within the control beads. It is believed that with the incorporation of starch granules, stabilization on cells could occur in three possible mechanisms which are 1) shielding effect by the physical packing of starch granules 2) maintaining of particle sphericity through the presence of starch granules and 3) alteration of particle hygroscopic nature with starch granules. In conclusion, the qualities of the alginate beads were improved by incorporating starch filler and the bead qualities were found to have significant influence on the cell stability.
format	Thesis
qualification_level	Master's degree
author	Wong Sze Ling
author_facet	Wong Sze Ling
author_sort	Wong Sze Ling
title	Effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells
title_short	Effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells
title_full	Effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells
title_fullStr	Effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells
title_full_unstemmed	Effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells
title_sort	effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells
granting_institution	Universiti Malaysia Sabah
granting_department	School of Engineering and Information Technology
publishDate	2011
url	https://eprints.ums.edu.my/id/eprint/39144/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/39144/2/FULLTEXT.pdf
_version_	1811770491889778688

Effects of starch filler on the physical properties of lyophilized calciumalginate beads and the viability of encapsulated cells

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