Performance of deacetyled glucomannan as iron encapsulation excipient

Abstract

Encapsulation protects iron from degradation or oxidation possibilities due to its encapsulation material. Glucomannan (GM) is a neutral polysaccharide consist of D-mannose and D-glucose connected with β-1,4 linkage. Deactylation transforms solubility of glucomannan as well as its gel structure. These properties support for excipient application. The aim of this work was to determine performance of deacetylated glucomannan as iron matrix. Deacetylation was conducted heterogeneously. Deacetylation did not change the backbone of GM. Higher alkali concentration has better ability to encapsulate iron. Extended deacetylation time and alkali concentration affect insignificantly on the performance of encapsulation to protect iron from oxidation. The release of iron from the matrix influences by deacetylation degree.