The potential of cashew gum functionalization as building blocks for layer-by-layer films

被引:20
|
作者
Leite, Alvaro J. [1 ,2 ]
Costa, Rui R. [1 ,2 ]
Costa, Ana M. S. [1 ,2 ,3 ]
Maciel, Jeanny S. [4 ]
Costa, Jose F. G. [4 ]
de Paula, Regina C. M. [4 ]
Mano, Joao F. [1 ,2 ,3 ]
机构
[1] Univ Minho, Headquarters European Inst Excellence Tissue Engn, Res Grp Biomat Biodegradables & Biomimet 3Bs, AvePk Parque Ciencia & Tecnol, P-4805017 Barco, Guimaraes, Portugal
[2] ICVS 3Bs PT Govt Associate Lab, Braga, Portugal
[3] Univ Aveiro, Dept Chem, CICECO, P-3810193 Aveiro, Portugal
[4] Univ Fed Ceara, Dept Quim Organ & Inorgan, CP 12200, BR-60455760 Fortaleza, Ceara, Brazil
关键词
Chitosan; Cashew gum; Layer-by-layer; Biomimetics; Natural biomaterials; ANACARDIUM-OCCIDENTALE GUM; ATOMIC-FORCE MICROSCOPY; TREE GUM; DRUG-DELIVERY; MULTILAYER FILMS; EXUDATE POLYSACCHARIDE; ANTIMICROBIAL ACTIVITY; RHEOLOGICAL PROPERTIES; CONJUGATED POLYMERS; EXPONENTIAL-GROWTH;
D O I
10.1016/j.carbpol.2017.06.055
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Cashew gum (CG), an exudate polysaccharide from Anacardium occidentale trees, was carboxymethylated (CGCm) and oxidized (CGO). These derivatives were characterized by FTIR and zeta potential measurements confirming the success of carboxymethylation and oxidation reactions. Nanostructured multilayered films were then produced through layer-by-layer (LbL) assembly in conjugation with chitosan via electrostatic interactions or Schiff bases covalent bonds. The films were analyzed by QCM-D and AFM. CG functionalization increased the film thickness, with the highest thickness being achieved for the lowest oxidation degree. The roughest surface was obtained for the CGO with the highest oxidation degree due to the predominance of covalent Schiff bases. This work shows that nanostructured films can be assembled and stabilized by covalent bonds in alternative to the conventional electrostatic ones. Moreover, the functionalization of CG can increase its feasibility in multilayers films, widening its potential in biomedical, food industry, or environmental applications. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码:849 / 857
页数:9
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