Nanoparticles or microparticles created by physical complexation between two polyelectrolytes may have a prospective use as an excipient for oral insulin administration. Natural polymers such as tragacanth, alginate, dextran, pullulan, hyaluronic acid, gelatin and chitosan can be potential candidates for this purpose. In this research, insulin particles were prepared by the inclusion of insulin into a tragacanth hydrogel. The effect of the pH and concentration relationship involving polyelectrolytes offering individual particle size and zeta potential was assessed by zetasizer and scanning electron microscopy (SEM). Insulin–tragacanth interactions at varying pH (3.7, 4.3, 4.6, or 6), and concentration (0.1%, 0.5%, or 1% w/w) were evaluated by differential scanning calorimetry (DSC) and ATR Fourier transform infrared (ATR-FTIR) analysis. Individual and smaller particles, approximately 800 nm, were acquired at pH 4.6 with 0.5% of tragacanth. The acid gelation test indicated that insulin could be entrapped in the physical hydrogel of tragacanth. DSC thermograms of insulin–tragacanth showed shifts on the same unloaded tragacanth peaks and suggested polyelectrolyte–protein interactions at a pH close to 4.3–4.6. FTIR spectra of tragacanth–insulin complexes exhibited amide absorption bands featuring in the protein spectra and revealed the creation of a new chemical substance.

The aim of this research is to find out the effect addition of bulking agents on the physicochemical properties of sucrose-free chocolate products using stevia as a sweetener. Sucrose-free chocolate using stevia as a sweetener needs various bulking agents to make the same physical characteristics as the commercial chocolate. The alternative bulking agent that could be used for sucrose-free chocolate is the combination of inulin and erythritol or inulin and sorbitol. The combination of inulin and sorbitol as a bulking agent on dark chocolate can improve the protein and fat content and lower the moisture content than the reference chocolate. Milk chocolate with inulin and erythritol as a bulking agent has a higher protein, fat content but lower carbohydrate content than commercial chocolate. A high concentration of inulin will increase the level of carbohydrate content both in dark and milk chocolate. Higher concentrations of sorbitol can decrease the fat content on sucrose-free dark chocolate. Erythritol with a high concentration will increase the color brightness and reduce moisture. Higher concentrations of inulin will decrease the fat content on sucrose-free milk chocolate.

Numerous antimicrobials, hormones and enzymes as bioactive peptides/proteins could take advantage of oral delivery. Microparticles produced by complexation of two polyelectrolytes may have prospective use as a carrier for oral administration of proteins/peptides. Food polysaccharides like alginate, carrageenan, pectin, tragacanth and dextran can be potential excipients for this purpose. In this research, microparticles were created by the inclusion of bioactive protein/peptides into a tragacanth hydrogel accompanied by drying process. Insulin was utilized as a bioactive proteins model. Bioactive protein and tragacanth microparticles created at various pH and drying methods (freeze drying and spray drying) were assessed by SEM analysis and ATR Fourier transform infrared (ATR FTIR). The SEM study revealed that sub spherical microparticle was produced using spray drying process while the porous structure was produced using the freeze-drying method. In FTIR study, the complexes between tragacanth and insulin displayed amide absorption bands appearing in the protein spectra and exhibited the formation of new chemical substances. This finding indicates that both spray and freeze dried microparticles may act as a potentially promising device for oral delivery of bioactive proteins and peptides

1. Pangasius hypophthalmus is a freshwater aquaculture commodity with significant economic potential in Indonesia due to its affordability, high nutritional value, and efficient cultivation (Fattah...