Pickering emulsions stabilized with cashew gum nanoparticles as indomethacin carrier.

Polysaccharide nanoparticles with potential to stabilize Pickering emulsions have been recently object of many research. Acetylated cashew gum with different degrees of substitution has been used in this work, in the pursuit of obtaining stable Pickering emulsions. Acetylated cashew gum was characterized by infrared and nuclear resonance spectroscopy.

Hydrophobization of cashew gum by acetylation mechanism and amphotericin B encapsulation.

Cashew gum (GC) is a polysaccharide whose structural modification has the potential to extend its applications on varied fields such as to the formation of self-organized nanoparticulated systems. In this work, a 2 factorial design was carried out, aiming at evaluation of the influence of the reactional parameters of an acetylation reaction on the final properties of cashew gum. The effects of temperature, reaction time and amount of acetylating agent on the reaction yield and degree of GC acetylation were investigated.