Physicochemical characterization of protein-loaded pectin-chitosan nanoparticles prepared by polyelectrolyte complexation

Recent advances in nanotechnology applied to proteins are directed towards safer and simpler methods of preparation, using naturally occurring polymers such as alginate, pectin and chitosan. In this study, pectin-chitosan nanoparticles (NPs) were designed by the mild process of polyelectrolyte complexation, which occurs at room temperature without using sonication or organic solvents. NPs with a mean diameter between 300 and 400 nm and 45 to 86% protein association efficiency were obtained by varying the pectin:chitosan mass ratio and initial protein concentration. A prolonged release profile without burst effect of investigated ovalbumin from pectin-chitosan NPs was determined.