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Juvancz Z, Bodane-Kendrovics R, Agoston C, Czegledi B, Kaleta Z, Jicsinszky L, Riszter G. Chiral Selectivities of Permethylated α-, β-, and γ-Cyclodextrins Containing Gas Chromatographic Stationary Phases towards Ibuprofen and Its Derivatives. Int J Mol Sci 2024; 25:7802. [PMID: 39063043 PMCID: PMC11276992 DOI: 10.3390/ijms25147802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/08/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
Ibuprofen is a well-known and broadly used, nonsteroidal anti-inflammatory and painkiller medicine. Ibuprofen is a chiral compound, and its two isomers have different biological effects, therefore, their chiral separation is necessary. Ibuprofen and its derivatives were used as model compounds to establish transportable structure chiral selectivity relationships. Chiral selectors were permethylated α-, β-, and γ-cyclodextrins containing gas chromatographic stationary phases. The chiral selectivity of ibuprofen as a free acid and its various alkyl esters (methyl, ethyl, propyl, isopropyl, butyl, isobutyl, and isoamyl esters) derivatives were tested at different temperatures. Every tested stationary phase was capable of the chiral separations of ibuprofen in its free acid form. The less strong included S optical isomers eluted before R optical isomers in every separate case. The results offer to draw transportable guidelines for the chiral selectivity vs. analyte structures. It was recognized that the S isomers of free ibuprofen acid showed an overloading phenomenon, but the R isomer did not. The results were supported by molecular modeling studies.
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Affiliation(s)
- Zoltan Juvancz
- Rejtő Sándor Faculty of Light Industry and Environmental Engineering, Institute of Environmental Engineering and Natural Science, Óbuda University, Doberdó út 6, H-1034 Budapest, Hungary; (R.B.-K.); (C.A.)
| | - Rita Bodane-Kendrovics
- Rejtő Sándor Faculty of Light Industry and Environmental Engineering, Institute of Environmental Engineering and Natural Science, Óbuda University, Doberdó út 6, H-1034 Budapest, Hungary; (R.B.-K.); (C.A.)
| | - Csaba Agoston
- Rejtő Sándor Faculty of Light Industry and Environmental Engineering, Institute of Environmental Engineering and Natural Science, Óbuda University, Doberdó út 6, H-1034 Budapest, Hungary; (R.B.-K.); (C.A.)
| | - Balazs Czegledi
- Department of Organic Chemistry, Semmelweis University, Hőgyes Endre Street 7, H-1092 Budapest, Hungary; (B.C.); (G.R.)
| | - Zoltan Kaleta
- Department of Organic Chemistry, Semmelweis University, Hőgyes Endre Street 7, H-1092 Budapest, Hungary; (B.C.); (G.R.)
| | - Laszlo Jicsinszky
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria, 9, 10125 Turin, Italy;
| | - Gergo Riszter
- Department of Organic Chemistry, Semmelweis University, Hőgyes Endre Street 7, H-1092 Budapest, Hungary; (B.C.); (G.R.)
- Artificial Transporters Research Group, Institute of Materials and Environmental Chemistry, Research Centre for Natural Sciences, Eötvös Loránd Research Network, Magyar Tudósok Körútja 2, H-1117, Budapest, Hungary
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Liang X, Chen L, McClements DJ, Zhao J, Zhou X, Qiu C, Long J, Ji H, Xu Z, Meng M, Gao L, Jin Z. Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality. Crit Rev Food Sci Nutr 2024; 64:7550-7562. [PMID: 36908227 DOI: 10.1080/10408398.2023.2186126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Starch is a natural, abundant, renewable and biodegradable plant-based polymer that exhibits a variety of functional properties, including the ability to thicken or gel solutions, form films and coatings, and act as encapsulation and delivery vehicles. In this review, we first describe the structure of starch molecules and discuss the mechanisms of their interactions with guest molecules. Then, the effects of starch-guest complexes on gelatinization, retrogradation, rheology and digestion of starch are discussed. Finally, the potential applications of starch-guest complexes in the food industry are highlighted. Starch-guest complexes are formed due to physical forces, especially hydrophobic interactions between non-polar guest molecules and the hydrophobic interiors of amylose helices, as well as hydrogen bonds between some guest molecules and starch. Gelatinization, retrogradation, rheology and digestion of starch-based materials are influenced by complex formation, which has important implications for the utilization of starch as a functional and nutritional ingredient in food products. Controlling these interactions can be used to create novel starch-based food materials with specific functions, such as texture modifiers, delivery systems, edible coatings and films, fat substitutes and blood glucose modulators.
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Affiliation(s)
- Xiuping Liang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China
| | | | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan, China
| | - Licheng Gao
- Faculty of Bioscience Engineering, Ghent University, Belgium, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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3
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Liang Y, Wang F, Ma R, Tian Y. Structural properties of the intra- and interhelical cavities of V6-type crystalline starches. Carbohydr Polym 2024; 330:121835. [PMID: 38368112 DOI: 10.1016/j.carbpol.2024.121835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/24/2023] [Accepted: 01/15/2024] [Indexed: 02/19/2024]
Abstract
V-type crystalline starch is known for its property to enhance aroma retention. Intra- and interhelical cavities are the first-order characteristics of V-type crystalline starch, which can affect its properties from microscopic level. This work aims to provide a detailed analysis of structural attributes of intra- and interhelical cavities and their influence on the properties of V-type crystalline starches. Helix deformation was caused due to the formation of interhelical cavities, which was reflected by the downfield shift of the signals for C1 and C4 as well as the appearance of an independent signal for C3 in 13C CP/MAS NMR spectra. Unit cell and lamellar structure formed by the aggregation of intrahelical cavities exhibited relatively low cell volume and high fractal dimension at crystal cell and lamellar levels. Toward a larger crystal, d-spacing increased with the formation of interhelical cavities, causing low-angle shifts of V-type crystalline starches in X-ray diffraction profiles. Intrahelical cavities enabled V6I-type crystalline starch to show high crystallinity per unit volume and a favorable short-range order, contributing greatly to the stable thermal properties. The flavor quality improvement in starch-based food is attributed to the structural characteristics of helical cavities and their relationship with the properties of V-type crystalline starches.
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Affiliation(s)
- Yushen Liang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Fan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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4
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Gao Q, Zheng J, Van der Meeren P, Zhang B, Fu X, Huang Q. Stabilization and release of thymol in pre-formed V-type starch: A comparative study with traditional method. Carbohydr Polym 2024; 328:121712. [PMID: 38220323 DOI: 10.1016/j.carbpol.2023.121712] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 11/29/2023] [Accepted: 12/17/2023] [Indexed: 01/16/2024]
Abstract
Recently, pre-formed V-type starch has become popular as a versatile carrier in encapsulation systems of containing starch-guest inclusion complexes (ICs). However, the differences in stabilizing and dissociating guests between ICs prepared by either the traditional method or the pre-formed "empty" helix method have not yet been elucidated. Here, starch-thymol ICs were prepared using the traditional high temperature-water method and the pre-formed method, covering different complexation temperatures and solvents, to compare the loading capacity, crystalline structure, thermal stability, and release properties. The highest content of thymol in ICs prepared by the pre-formed and the traditional method was 74.2 and 65.3 mg/g, respectively. Different from ICs prepared by the traditional method (V7-type crystal), ICs prepared by the pre-formed method mostly exhibited a V6a structure with larger crystallinities and a better short-range ordered structure. ICs prepared at 90 °C were type II complexes and efficiently protected thymol from rapid heat loss. A slow release was observed in both cases: about 45 % and 75 % of thymol were released from ICs prepared by the pre-formed and traditional methods, respectively, after two weeks of storage at 25 °C.
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Affiliation(s)
- Qing Gao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiabao Zheng
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Paul Van der Meeren
- Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Madadi M, Khoee S, Layegh H. Experimental and Molecular Docking Studies on Enzyme-Driven Biohybrid-Inspired Micromotors Based on Amylose- b-(PEG- co-PBA) Inclusion Complexes. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:5214-5227. [PMID: 38469650 DOI: 10.1021/acs.langmuir.3c03440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/13/2024]
Abstract
Amylose is a linear polysaccharide with a unique ability to form helical inclusion complexes with the appropriate guest components. Numerous studies have been conducted on encapsulation of bioactive compounds for various applications. In the biomedical field, biohybrid micro/nanomotors (MNMs) have emerged as innovative candidates due to their excellent biocompatible and biodegradable properties. This study was inspired by the biohybrid- and enzymatic-propelled MNMs and explored the potential of amylose inclusion complexes (ICs) in creating these MNMs. The study developed a new type of micromotor made from (PEG-co-PBA)-b-amylose. Nanoprecipitation, dimethyl sulfoxide (DMSO), and ultrasound-treated methods were employed to create spherical, thick crystalline, and rod-bacterial-like morphologies, respectively. Candida antarctica lipase B (CALB) was used as the catalytic fuel to induce the motion by the enzymatic degradation of ester linkages in the polymeric segment. Optical microscopy was utilized to observe the motion of the motors following incubation with enzyme concentrations of 5, 10, and 20% (w/w). The results demonstrated that the velocity of the motors increased proportionally with the percentage of added enzyme. Additionally, a comprehensive molecular docking evaluation with PyRx software provided insight into the interaction of the CALB enzyme with polymeric moieties and demonstrated a good affinity between the enzyme and polymer in the binding site. This study provides novel insight into the design and development of enzymatically driven polymeric micromotors and nanomotors.
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Affiliation(s)
- Mozhdeh Madadi
- Polymer Laboratory, School of Chemistry, College of Science, University of Tehran, P.O. Box 141556455, Tehran 14155-6455, Iran
| | - Sepideh Khoee
- Polymer Laboratory, School of Chemistry, College of Science, University of Tehran, P.O. Box 141556455, Tehran 14155-6455, Iran
| | - Hesam Layegh
- Polymer Laboratory, School of Chemistry, College of Science, University of Tehran, P.O. Box 141556455, Tehran 14155-6455, Iran
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Nybro Dansholm C, Meier S, Beeren SR. Amylose Dimerization in Solution Can Be Studied Using a Model System. Chembiochem 2024; 25:e202300832. [PMID: 38220779 DOI: 10.1002/cbic.202300832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/05/2024] [Accepted: 01/12/2024] [Indexed: 01/16/2024]
Abstract
Amylose, the linear polymer of α-1,4-linked glucopyranose units, is known to crystallize as a parallel double helix, but evidence of this duplex forming in solution has remained elusive for decades. We show how the dimerization of short amylose chains can be detected in solution using NMR spectroscopy when the glucans are labeled at the reducing-end with an aromatic moiety that overcomes chemical shift degeneracy leading to distinct signals for the single-stranded and duplex amylose. A set of α-1,4 glucans with varying lengths of 6, 12, 18, and 22 glucose units and a 4-aminobenzamide label were synthesized, enabling the first systematic thermodynamic study of the association of amylose in solution. The dimerization is enthalpically driven, entropically unfavorable and beyond a minimum length of 12, each additional pair of glucose residues stabilizes the duplex by 0.85 kJ mol-1 . This fundamental knowledge provides a basis for a quantitative understanding of starch structure, gelation and enzymatic digestion, and lays the foundations for the strategic use of α-1,4-glucans in the development of self-assembled materials.
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Affiliation(s)
- Charlotte Nybro Dansholm
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
| | - Sebastian Meier
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
| | - Sophie R Beeren
- Department of Chemistry, Technical University of Denmark, Kemitorvet Building 207, Kongens Lyngby, DK-2800, Denmark
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7
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Gao Q, Zheng J, Van der Meeren P, Xia J, Zhang B, Fu X, Huang Q. Complexation temperature regulation of the ordered structure of “empty” V-type starch. Carbohydr Polym 2022; 298:120086. [DOI: 10.1016/j.carbpol.2022.120086] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 08/17/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
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8
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Kenar JA, Compton DL, Peterson SC, Felker FC. Characterization and properties of starch-dicarboxylic acid inclusion complexes prepared by excess steam jet cooking. Carbohydr Polym 2022; 296:119955. [DOI: 10.1016/j.carbpol.2022.119955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 11/02/2022]
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Marinopoulou A, Zoumaki M, Goulas A, Raphaelides S, Karageorgiou V. Biodegradable films from spray dried starch inclusion complexes with bioactive compounds – the effect of glycerol and pH. STARCH-STARKE 2022. [DOI: 10.1002/star.202200133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Anna Marinopoulou
- Food Process Engineering Laboratory Department of Food Science and Technology International Hellenic University Thessaloniki Greece
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Maria Zoumaki
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Athanasios Goulas
- Food Process Engineering Laboratory Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Stylianos Raphaelides
- Food Process Engineering Laboratory Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Vassilis Karageorgiou
- Food Process Engineering Laboratory Department of Food Science and Technology International Hellenic University Thessaloniki Greece
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Ogawa Y, Putaux JL, Nishiyama Y. Crystallography of polysaccharides: Current state and challenges. Curr Opin Chem Biol 2022; 70:102183. [PMID: 35803025 DOI: 10.1016/j.cbpa.2022.102183] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/27/2022] [Accepted: 06/07/2022] [Indexed: 11/25/2022]
Abstract
Polysaccharides are the most abundant class of biopolymers, holding an important place in biological systems and sustainable material development. Their spatial organization and intra- and intermolecular interactions are thus of great interest. However, conventional single crystal crystallography is not applicable since polysaccharides crystallize only into tiny crystals. Several crystallographic methods have been developed to extract atomic-resolution structural information from polysaccharide crystals. Small-probe single crystal diffractometry, high-resolution fiber diffraction and powder diffraction combined with molecular modeling brought new insights from various types of polysaccharide crystals, and led to many high-resolution crystal structures over the past two decades. Current challenges lie in the analysis of disorder and defects by further integrating molecular modeling methods for low-resolution diffraction data.
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Affiliation(s)
- Yu Ogawa
- Univ. Grenoble Alpes, CNRS, CERMAV, 38000 Grenoble, France.
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Guo J, Ziegler GR, Kong L. Polymorphic transitions of V-type amylose upon hydration and dehydration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107372] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Di Marco AE, Ixtaina VY, Tomás MC. Analytical and technological aspects of amylose inclusion complexes for potential applications in functional foods. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Starch chemical modifications applied to drug delivery systems: From fundamentals to FDA-approved raw materials. Int J Biol Macromol 2021; 184:218-234. [PMID: 34144062 DOI: 10.1016/j.ijbiomac.2021.06.077] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 12/27/2022]
Abstract
Starch derivatives are versatile compounds that are widely used in the pharmaceutical industry. This article reviews the advances in the research on hydrophilic and hydrophobic starch derivatives used to develop drug delivery systems over the last ten years, specifically microparticles, nanoparticles, nanocrystals, hydrogels, and scaffolds using these materials. The fundamentals of drug delivery systems, regulatory aspects, and chemical modifications are also discussed, along with the synthesis of starch derivatives via oxidation, etherification, acid hydrolysis, esterification, and cross-linking. The chemical modification of starch as a means to overcome the challenges in obtaining solid dosage forms is also reviewed. In particular, dialdehyde starches are potential derivatives for direct drug attachment; carboxymethyl starches are used for drug encapsulation and release, giving rise to pH-sensitive devices through electrostatic interactions; and starch nanocrystals have high potential as hydrogel fillers to improve mechanical properties and control drug release through hydrophilic interactions. Starch esterification with alginate and acidic drugs could be very useful for site-specific, controlled release. Starch cross-linking with other biopolymers such as xanthan gum is promising for obtaining novel polyelectrolyte hydrogels with improved functional properties. Surface modification of starch nanoparticles by cross-linking and esterification reactions is a potential approach to obtain novel, smart solid dosages.
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