Briefly, microspheres were produced by a water-in-oil emulsion method. Gelatin was dissolved in deionised water and added drop-by-drop to 100 ml of olive oil heated to 45°C while being continuously stirred. Gelatin concentration of 11% (w/v) was used in this study.
After 10 minutes, the solution was cooled with additional stirring for 30 minutes, after which 40 ml of acetone was added and left for 1 hour. Formed gelatin microspheres were collected through sieving (50 μm) and repeated washings in acetone. Microspheres were next crosslinked in 100 ml of glutaraldehyde solution (0.1% w/v; Sigma-Aldrich, Ireland) with 100 μl Tween 80 (Sigma-Aldrich, Ireland) for 18 hours while being stirred. Then they were removed from the glutaraldehyde solution and stirred in 100 ml of glycine solution (25 mM, Sigma-Aldrich, Ireland) solution for 1 hour. Microspheres were sieved to a controlled range (50-70 μm), which was used for previously reported release studies [14] . Finally, microspheres were freeze-dried overnight, weighed and sterilized using dehydrothermal treatment [14] .