Synthesis and Characterization of Amine-Modified Starch Nanoparticles for Potential Drug Delivery Applications
Amine-modified starch nanoparticles were prepared from native sago starch (Metroxylon sagu) by reacting sago starch with sodium periodate and followed by the addition of ethylenediamine for the preparation of amine-modified starch. Characteristic peaks of dialdehyde s...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/37848/1/Awangku%20Abdullah%20Kamarol%20bin%20Awang%20Suhai%20ft.pdf |
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| Summary: | Amine-modified starch nanoparticles were prepared from native sago starch (Metroxylon sagu) by reacting sago starch with sodium periodate and followed by the addition of ethylenediamine for the preparation of amine-modified starch. Characteristic peaks of dialdehyde sago starch were observed at 1738 cm-1, 576 cm-1, and 789 cm-1 indicating the presence of C=O, hemiacetal formation dialdehyde sago starch and vibration of skeletal pyranose glucose chain, respectively. FTIR spectra of amine-modified starch showed the absorption peaks at around 3400 cm-1 and 1640 cm-1 which was attributed to N-H stretching and the presence of C=N functional group. Mean particle diameter of the aminemodified starch nanoparticles obtained by controlled nanoprecipitation method through drop-wise addition of amine-modified starch solution into excess ethanol solution were between 170 - 280 nm. It was also found that amine-modified starch nanoparticles achieved maximum loading efficiency and capacity of curcumin at 74.6% and 3.27 mg.mg1 , respectively. Further assessment was carried out on the in – vitro releases in which the curcumin was released within 10 hours at pH 1.2 (simulated gastric fluid condition), 12 hours at pH 7.4 (simulated blood condition), and 18 hours at pH 8.6 (simulated intestinal fluid condition). The release of curcumin from amine-modified starch nanoparticles were best - fitted with Zero - order kinetic model, which indicated that curcumin was release through diffusion and influenced by surface erosion and swelling of the nanoparticles. |
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