Microencapsulation of isoniazid in genipin-crosslinked gelatin-A–κ-carrageenan polyelectrolyte complex

BACKGROUND: Microspheres of gelatin-A and κ-carrageenan were prepared by using genipin, a naturally occurring crosslinker, and sunflower oil as reaction media. METHOD: The variations in the size of the microspheres formed by varying the amount of surfactant (0.33-1.0 g/g of polymer), polymer (1.5-3.0 g), and crosslinker (0.2-0.8 mmol) were studied by scanning electron microscopy. The encapsulation of isoniazid was carried out by absorption. The isoniazid content in the prepared microspheres was determined. The release characteristic of isoniazid was also studied at pH values 1.2 and 7.4 by using UV-spectrophotometer. RESULTS: Characterization of the isoniazid-loaded microspheres was carried out by using Fourier transform infrared spectrophotometry, differential scanning calorimetry, and X-ray diffractometery.