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Molecules
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Biodegradable Polymers, Biodegradable Polymeric Nanocarriers
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Biodegradable Polymers, Biodegradable Polymeric Nanocarriers

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Green Chemistry".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 17966

Special Issue Editor

Prof. Dr. Michel Baltas

E-Mail Website
Guest Editor
LCC CNRS UPR 8241, Laboratoire de Chimie de Coordination du CNRS, 205 route de Narbonne, 31077 Toulouse, CEDEX 4, France
Interests: organic chemistry; bioorganic chemistry; fluorine chemistry; medicinal chemistry; sustainable chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

During the last ten years, a significant progress has been observed worldwide in biodegradable polymers (both of natural and synthetic origin) and polymeric nanoformulations (nanocarriers). Because of their intrinsic properties, they have become the preferred materials in the development of new and modern therapeutic systems. Biodegradable polymers with specific physical, chemical, biological, biochemical, and degradation properties have become essential for therapy to be effective. We will focus on biodegradable polymers (design, synthesis and biomedical applications) playing a key role as carrier materials for a controlled and targeted release of drugs into the organism.

Along with biodegradable polymers, we wish to also focus on polymeric organic nanocarriers (polymer-based micelles, liposomes, dendrimers), nanostructured systems for drug delivery applications, and nanoplatform elaboration for therapeutic applications.

Prof. Dr. Michel Baltas
Guest Editor

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Keywords

  • Biodegradable polymers
  • Biodegradable nanocarriers
  • Green synthesis of nanobiomaterials

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Published Papers (3 papers)

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Research

16 pages, 3427 KiB  
Article
Functional Properties of Banana Starch (Musa spp.) and Its Utilization in Cosmetics
by Norramon Thanyapanich, Ampa Jimtaisong and Saroat Rawdkuen
Molecules 2021, 26(12), 3637; https://doi.org/10.3390/molecules26123637 - 14 Jun 2021
Cited by 22 | Viewed by 7417
Abstract
Unripe banana fruit of Musa acuminata (Musa AAA; Hom Khieo) and Musa sapientum L. (Musa ABB; Namwa) growing in Chiang Rai (Thailand) were used for extraction. The yield of the starches was 16.88% for Hom Khieo (HK) and 22.73% for Namwa (NW) based [...] Read more.
Unripe banana fruit of Musa acuminata (Musa AAA; Hom Khieo) and Musa sapientum L. (Musa ABB; Namwa) growing in Chiang Rai (Thailand) were used for extraction. The yield of the starches was 16.88% for Hom Khieo (HK) and 22.73% for Namwa (NW) based on unripe peeled banana fruit. The amylose contents of HK and NW were 24.99% and 26.23%, respectively. The morphology of starch granules was oval shape with elongated forms for large granules and round shape for small granules. The HK and NW showed B-type crystalline structure and the crystallinities were 23.54% and 26.83%, respectively. The peak temperature of gelatinization was around 77 °C and the enthalpy change (ΔH) was 3.05 and 7.76 J/g, respectively. The HK and NW banana starches showed 1.27 ± 0.12 g/g and 1.53 ± 0.12 g/g water absorption capacity, and 1.22 ± 0.11 g/g and 1.16 ± 0.12 g/g oil absorption capacity, respectively. The swelling power of the banana starches was 17.23 ± 0.94 g/g and 15.90 ± 0.15 g/g, respectively, and the percentage of solubility in water showed 26.43 ± 2.50 g/g and 20.54 ± 0.94 g/g, respectively. The banana starches showed very poor flow character. The HK and NW starches have the potential to be used in powder base preparations with no effect on the sensory texture of the product at 15% w/w maximum. Full article
(This article belongs to the Special Issue Biodegradable Polymers, Biodegradable Polymeric Nanocarriers)
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12 pages, 9037 KiB  
Article
Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour
by Pakathip Thakaeng, Thitirat Boonloom and Saroat Rawdkuen
Molecules 2021, 26(7), 2070; https://doi.org/10.3390/molecules26072070 - 3 Apr 2021
Cited by 14 | Viewed by 3978
Abstract
This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition [...] Read more.
This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The chemical composition, physico-chemical properties, and functional properties of UBF, as well as its application in bread for wheat flour (WF) substitution at different levels, were investigated. Quality attributes of the bread were determined. High carbohydrate (89%), total dietary fiber (7%), ash (2%), potassium content and radical scavenging activity were found in UBF bread, while protein (15%) and fat contents (0.9%) were higher in WF bread (p < 0.05). Starch granules of different sizes and shapes (round, long and oblong) were observed in the starch from UBF bread. Solubility, swelling power, and the water absorption capacity of WF bread were greater than UBF bread (p < 0.05). The gelatinization enthalpy (ΔH) was 0.69 and 5.00 J/g for WF and UBF, respectively. The rapid viscoanalyzer (RVA) pasting profile showed that UBF bread had a higher pasting temperature, peak viscosity, breakdown, and final viscosity than WF bread (p < 0.05). Increasing the level of UBF caused an increase in bread hardness and a decrease in loaf volume (p < 0.05). We show that UBF can be considered a value-added product with health-promoting properties. The utilization of UBF as a functional food ingredient will benefit the consumer. Full article
(This article belongs to the Special Issue Biodegradable Polymers, Biodegradable Polymeric Nanocarriers)
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16 pages, 1494 KiB  
Article
Properties of Banana (Cavendish spp.) Starch Film Incorporated with Banana Peel Extract and Its Application
by Chanitda Taweechat, Tipapon Wongsooka and Saroat Rawdkuen
Molecules 2021, 26(5), 1406; https://doi.org/10.3390/molecules26051406 - 5 Mar 2021
Cited by 18 | Viewed by 5845
Abstract
The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film’s properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated [...] Read more.
The objective of this study was to develop an active banana starch film (BSF) incorporated with banana peel extract. We compared the film’s properties with commercial wrap film (polyvinyl chloride; PVC). Moreover, a comparison of the quality of minced pork wrapped during refrigerated storage (7 days at ±4 °C) was also performed. The BSF with different concentrations of banana peel extract (0, 1, 3, and 5 (%, w/v)) showed low mechanical properties (tensile strength (TS): 4.43–31.20 MPa and elongation at break (EAB): 9.66–15.63%) and water vapor permeability (3.74–11.0 × 10−10 g mm/sm2 Pa). The BSF showed low film solubility (26–41%), but excellent barrier properties to UV light. The BSF had a thickness range of 0.030–0.047 mm, and color attributes were: L* = 49.6–51.1, a* = 0.21–0.43, b* = 1.26–1.49. The BSF incorporated with banana peel extracts 5 (%, w/v) showed the highest radical scavenging activity (97.9%) and inhibitory activity of E. coli O157: H7. The BSF showed some properties comparable to the commercial PVC wrap film. Changes in qualities of minced pork were determined for 7 days during storage at ±4 °C. It was found that thiobarbituric acid reactive substances (TBARS) of the sample wrapped with the BSF decreased compared to that wrapped with the PVC. The successful inhibition of lipid oxidation in the minced pork was possible with the BSF. The BSF incorporated with banana peel extract could maintain the quality of minced pork in terms of oxidation retardation. Full article
(This article belongs to the Special Issue Biodegradable Polymers, Biodegradable Polymeric Nanocarriers)
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