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Posts Taged nanoencapsulation

Encapsulation of BSA/alginate water–in–water emulsions by polyelectrolyte complexation

Researchers of NANBIOSIS U12. Nanostructured liquid characterization unit from CIBER-BBN and IQAC-CSIC have recently published an article entitled Encapsulation of BSA/alginate water–in–water emulsions by polyelectrolyte complexation in the scientific journal Food Hydrocolloids

The research which results are published involves the encapsulation of drops of water-in-water emulsions, which could be used as vehicles for the administration of active principles.

Characterization of emulsions and capsules was performed in the Unit 12 of NANBIOSIS Nanostructured Liquid Characterization Unit.

Water-in-Water (W/W) emulsions were prepared in aqueous mixtures of an anionic polyelectrolyte (sodium alginate, NaAlg), with a globular protein (bovine serum albumin, BSA). This combination showed phase separation at two different intervals of pH, and their phase behavior was studied. BSA-in-alginate emulsions were obtained and dropped into Ca2+, Fe3+ or chitosan solutions, forming capsules with diameters around 2–4 mm, by ionic complexation of sodium alginate, located in the continuous phase of the emulsions. The results showed a strong dependence on the cation or polycation. Capsules prepared with Ca2+ were not robust and collapsed during freeze-drying, while Fe3+ induced the gelation of the interior of capsules, even at short (5 min) contact time. Better results were obtained when encapsulating with chitosan and applying longer immersion times. In these capsules, the liquid interior contained well-preserved BSA-in-alginate emulsions droplets, identical to the initial emulsions before encapsulating. Freeze-dried spherical capsules prepared with alginate/Fe3+ or alginate/ chitosan shells had smooth surfaces, and a highly porous interior, templated by the presence of W/W emulsion droplets.


M. Michaux, N. Salinas, J. Miras, S. Vílchez, C. González-Azón, J. Esquena,
Encapsulation of BSA/alginate water–in–water emulsions by polyelectrolyte complexation, Food Hydrocolloids, Volume 113, 2021, 106406,

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The Scientific Director and the Coordinator of NANBIOSIS, Jaume  Veciana and Jesús Izco, were invited by Professor Stefano Geuna (Professor of Human Anatomy at the Department of Clinical and Biological Sciences of the University of Torino) last 9th of March 2016 to present the CIBER-BBN, its scientific program and  its technologies to researchers of l’Università di Torino, in order to explore the possibilities of collaboration between the two institutions and promoting joint projects.

The meeting took place at the Molecular Biotechnology Center of the Molecular Biotechnology and Health Science department (www.mbc.unito.it/en ). The audience was made up of members representing six departments such as Department of Molecular Biotechnology and Health Sciences, Department of Neurosciences or the Department of Medical Sciences among others. After the presentations, up to ten face to face meetings were organized with research groups and staff of the Internalization Office from different departments to look for synergies and find out ways of collaboration. Topics such as nanoencapsulation for drug delivery, functionalization of biomaterials for regenerative medicine, especially for nerve regeneration or cell therapy for cancer were discussed and many common interests were detected. Following up the meeting, several actions were agreed and some of them have been already initiated to start new collaborations between both institutions.

L’Università di Torino is actively developing biotechnologies in the field of biomedical sciences, with specific focus on the study of the molecular mechanisms at the basis of physiopathological processes that have a great impact on human health, such as cardiovascular diseases, inflammation, stem cell biology and cancer. These researches are based on experimental work carried out by the biomedical departments of l’ Università di Torino.

Nanbiosis U6_Partnering opportunities with l’Università degli studi di Torino 9March2016
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