PENGEMBANGAN FORMULA LIPOSOM KERING OVALBUMIN MENGGUNAKAN LIOPROTEKTAN MALTODEKSTRIN DAN MATRIKS HPMC 15000
Background: The present study aims to design formulation of ovalbumincontaining liposomes that are well-preserved during freeze-drying. The combination of Hydroxy Propyl Methyl Cellulose (HPMC) as matrix and lyoprotectants maltodextrin. The obtained dry products were investigated in terms of the...
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| Format: | Theses and Dissertations NonPeerReviewed |
| Language: | English English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://repository.unair.ac.id/70268/1/abstrak.pdf http://repository.unair.ac.id/70268/2/full%20text.pdf http://repository.unair.ac.id/70268/ |
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| Institution: | Universitas Airlangga |
| Language: | English English |
| Summary: | Background: The present study aims to design formulation of ovalbumincontaining
liposomes that are well-preserved during freeze-drying. The
combination of Hydroxy Propyl Methyl Cellulose (HPMC) as matrix and
lyoprotectants maltodextrin. The obtained dry products were investigated in terms
of their physical characteristics and ovalbumin integrity.
Methods: Liposomes were prepared using thin film method and hydrated with the
lyoprotectant solution. The formed liposomes were mixed with HPMC gel and
freeze-dried. The obtained solid products were characterized using Differential
Scanning Calorimetry (DSC), X-Ray Diffraction (XRD), and Scanning Electron
Microscopy (SEM). Ovalbumin integrity was quantified using Bradford Assay.
Results: The DSC thermograms of formulations with maltodextrin were relatively
homogenous, yet exhibiting meta-stable properties. These results were confirmed
by XRD data, in which formulations with maltodextrin showed no intensive peaks,
indicating amorphous solid. The SEM images show the morphology of spherical
liposomes trapped in the matrices. The SEM images also corresponded to the
DSC and XRD data. The SEM data were supported by the TEM data in which
showed spherical liposome after re-hydration. Ovalbumin was proved to be well
preserved during freeze-drying using this systems since the highest recovery was
FM1 with (99.89+5.1)%, while the lowest was FM2 (80.25+4.4)% . Maltodextrin
concentration played important role in determining ovalbumin recovery (p=0,343).
The higher maltodextrin concentration the lower ovalbumin recovery.
Conclusion: The developed liposomes formulation using combination of HPMC
matrix and maltodextrin showed potential in preserving liposomes structure and
ovalbumin integrity |
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