Sains Malaysiana 43(2)(2014): 203–209

Investigation of the Gelation Mechanism between Amino Acid Surfactant Based

Microemulsion and Kappa-Carrageenan Gel Network

(Kajian tentang Mekanisme Penggelan antara Mikroemulsi Berdasarkan Surfaktan

Amino-Asid dan Rangkaian Gel Kappa-Carrageenan)

NASIMA AKTER¹*, SHAHIDAN RADIMAN¹, FAIZAL MOHAMED¹, NAZARUDDIN BIN RAMLY², EDY GIRI RACHMAN PUTRA³& ARI SULISTYO RINI⁴

¹School of Applied Physics, Faculty of Science and Technology, Universiti Kebangsaan Malaysia

43600 Bangi, Selangor, Malaysia

²School of Chemical Sciences and Food Technology, Universiti Kebangsaan Malaysia

43600 Bangi, Selangor, Malaysia

³Neutron Scattering Laboratory, National Nuclear Energy Agency of Indonesia (BATAN)

Gedung 40 Kawasan Puspiptek Serpong, Tangerang 15314, Indonesia

⁴Department of Physics, Faculty of Mathematics and Natural Sciences, University of Riau,

Pekanbaru 28293, Riau, Indonesia

Diserahkan: 7 Januari 2013/Diterima: 29 Julai 2013

ABSTRACT

Kappa-carrageenan is one form of necessary hydrocolloid. Hydrocolloids are macromolecular materials, which swell upon absorption of water; in some cases, forming a stiff gel in the presence of additives. This property is very important to suspend nanocarriers into gel network, which provide them long time stability at a varying temperature range. In this work, we prepared microemulsion and trapped these particles inside the kappa-carrageenan gel network. The microemulsion was composed of sodium N-lauroylsarcosinate hydrate (SNLS), oleic acid and deionized water. The purpose of this study was to immobilize them into the gel network, giving longer shelf life at a range of temperatures for oral drug delivery. Morphological properties were investigated by transmission electron microscope (TEM), dynamic light scattering (DLS) and Fourier transform infrared (FTIR) spectra. The TEM results showed that microemulsions are trapped in the gel network, and the diameter of the microemulsions are below 100 nm, which is comparable with the DLS results. The important functional groups of kappa carrageenan and microemulsion were shown from the FTIR result of the complex microemulsion gel. These results confirmed the interaction between SNLS based microemulsion and kappa-carrageenan gel.

Keywords: Gel; kappa-carrageenan; microemulsion

ABSTRAK

Kappa-carrageenan adalah sejenis hidrokoloid. Hidrokoloid merupakan bahan makromolekul yang mengembang apabila menyerap air; dalam kes tertentu boleh membentuk gel yang tegar dengan penambahan bahan aditif. Sifat ini sangat penting bagi mengapungkan nanopembawa ke dalam rangkaian gel dan memberikan kestabilan jangka panjang pada julat suhu yang luas. Dalam kajian ini, kami menyediakan mikroemulsi yang diperangkap ke dalam rangkaian gel kappa-carrageenan. Mikroemulsi mempunyai komposisi daripada sodium –N-lauroylsarcosinat hidrat (SNLS), asid oleik dan air nyahion. Tujuan kajian ini adalah untuk memegunkan mikroemulsi ke dalam rangkaian gel bagi memberikan masa simpan yang lama pada julat suhu penghantaran dadah secara oral. Sifat morfologi telah ditentukan dengan menggunakan mikroskop elektron transmisi (TEM), serakan cahaya dinamik (DLS) dan spektrum inframerah penjelmaan Fourier (FTIR). Hasil TEM menunjukkan bahawa mikroemulsi terperangkap dalam rangkaian gel dengan diameter mikroemulsi kurang daripada 100 nm tekal dengan ukuran DLS. Kumpulan berfungsi utama kappa-carrageenan dan mikroemulsi juga dikenal pasti melalui pencirian spektroskopi-FTIR dalam kompleks gel mikroemulsi. Hasil kajian membuktikan bahawa interaksi yang kuat wujud antara mikroemulsi berdasarkan SNLS dan kappa-carrageenan gel.

Kata kunci: Gel; kappa-carrageenan; mikroemulsi

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*Pengarang untuk surat-menyurat; email: nasima.physics@yahoo.com