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Javier A Dávila, Moshe Rosenberg, Eulogio Castro, Carlos A Cardona
This research investigated and evaluated a biorefinery for processing avocado Hass variety into microencapsulated phenolic compounds extract, ethanol, oil and xylitol. Avocado was first characterized for its potential valuable compounds; then, the techno-economic and environmental aspects of the biorefinery were developed and finally the total production costs and potential environmental impact of the proposed biorefinery were investigated. Four scenarios of the biorefinery were evaluated with different extent of mass and energy integration as well as the incorporation of a cogeneration system...
June 15, 2017: Bioresource Technology
C Chang, M T Nickerson
The objective of this study was to investigate the use of a lentil protein isolate-based microcapsule design as a platform for entrapping different types of omega fatty acid-rich oil (e.g. canola, fish and flaxseed oils) and to characterise differences in the physical properties (e.g. moisture content, water activity, colour, wettability, particle size, surface oil and entrapment efficiency), storage stability and in vitro release behaviour of the entrapped oils. All microcapsules displayed similar physical properties regardless of the core material...
June 23, 2017: International Journal of Food Sciences and Nutrition
Chedia Ben Amara, Lanhee Kim, Nadia Oulahal, Pascal Degraeve, Adem Gharsallaoui
The aim of this study is to investigate the potential of complexation to encapsulate nisin (5g/L concentration) using spray-drying technique and to evaluate how complexation with pectin or alginate (2g/L concentration) can preserve nisin structure and antimicrobial activity. Spray-drying of nisin-low methoxyl pectin or nisin-alginate electrostatic complexes has led to the microencapsulation of the peptide in different networks that were highly influenced by the polysaccharide type. Turbidity and particle size measurements indicated that while spray-drying promoted the aggregation of nisin-pectin complexes, it favored the dissociation of nisin-alginate aggregates to form individual complexes...
December 1, 2017: Food Chemistry
Emilia Janiszewska-Turak, Nicolò Dellarosa, Urszula Tylewicz, Luca Laghi, Santina Romani, Marco Dalla Rosa, Dorota Witrowa-Rajchert
This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C. Powders were investigated for dry matter, water activity, diameter, carotene content and hygroscopicity. In addition, differential scanning calorimetry (DSC) and time domain nuclear magnetic resonance (TD-NMR) were applied to analyse microcapsules glass transition temperature (Tg)...
December 1, 2017: Food Chemistry
Fábio J Rodrigues, Michele H Omura, Marina F Cedran, Robert F H Dekker, Aneli M Barbosa-Dekker, Sandra Garcia
Linseed and okra mucilages, the fungal exopolysaccharide botryosphaeran, and commercial fructo-oligosaccharides (FOS) were used to microencapsulate Lactobacillus casei LC-01 and Lactobacillus casei BGP 93 in sodium alginate microspheres by the extrusion technique in calcium chloride. The addition of carbohydrate biopolymers from linseed, okra and the fungal exocellular (1→3)(1→6)-β-D-glucan, named botryosphaeran provided higher encapsulation efficiency (EE) (> 93% and > 86%) for L. casei LC 01 and L...
June 16, 2017: Journal of Microencapsulation
Basheer Al-Kasmi, Mhd Bashir Alsirawan, Mais Bashimam, Hind El-Zein
Drug taste masking is a crucial process for the preparation of pediatric and geriatric formulations as well as fast dissolving tablets. Taste masking techniques aim to prevent drug release in saliva and at the same time to obtain the desired release profile in gastrointestinal tract. Several taste masking methods are reported, however this review has focused on a group of promising methods; complexation, encapsulation, and hot melting. The effects of each method on the physicochemical properties of the drug are described in details...
June 8, 2017: Journal of Controlled Release: Official Journal of the Controlled Release Society
Hooi Hong Lau, Regan Murney, Nikolai L Yakovlev, Marina V Novoselova, Su Hui Lim, Nicole Roy, Harjinder Singh, Gleb B Sukhorukov, Brendan Haigh, Maxim V Kiryukhin
The benefits of various functional foods are often negated by stomach digestion and poor targeting to the lower gastrointestinal tract. Layer-by-Layer assembled protein-tannic acid (TA) films are suggested as a prospective material for microencapsulation of food-derived bioactive compounds. Bovine serum albumin (BSA)-TA and pepsin-TA films demonstrate linear growth of 2.8±0.1 and 4.2±0.1nm per bi-layer, correspondingly, as shown by ellipsometry. Both multilayer films are stable in simulated gastric fluid but degrade in simulated intestinal fluid...
June 2, 2017: Journal of Colloid and Interface Science
Sorada Kanokpanont, Rungnapha Yamdech, Pornanong Aramwit
The stability of mulberry-extracted anthocyanin is a main concern in food supplement application. In this article, the alginate/chitosan beads were fabricated by spray drying and external gelation techniques using different processes: (1) dropping a sodium alginate solution into a CaCl2 solution containing chitosan and (2) incubating calcium alginate beads in a solution of chitosan. These beads were introduced as microcarrier to enhance the stability and bioavailability of anthocyanin. We showed that the beads fabricated by different processes could encapsulate the anthocyanin at different amounts...
June 9, 2017: Artificial Cells, Nanomedicine, and Biotechnology
Javier Villela-Castrejón, Beatriz A Acosta-Estrada, Janet A Gutiérrez-Uribe
Corn lime cooking generates a large amount of wastewater known as nejayote that is composed of suspended solids and solubilized phytochemicals. Spray drying can be an alternative to recover bioactive molecules, such as ferulic acid, from nejayote. Besides the yield, the physicochemical properties (solubility, water activity, pH, moisture, hygroscopicity, total phenolic content, and distribution of free and bound hydroxycinnamic acids) of spray-dried nejayote powders were analyzed. The powders were obtained at 200 °C/100 °C or 150 °C/75 °C (inlet/outlet) air temperatures with the addition of maltodextrin (MD) or 2-hydroxypropyl-beta-cyclodextrin (HBCD) as encapsulating agents...
June 9, 2017: Journal of Food Science
Ankit Kumar, Carlo Montemagno, Hyo-Jick Choi
The development of a smart microencapsulation system programmed to actively respond to environmental pH change has long been recognized a key technology in pharmaceutical and food sciences. To this end, we developed hollow microparticles (MPs) with self-controlled macropores that respond to environmental pH change, using an Oil-in-Water emulsion technique, for oral drug delivery. We observed that freeze-drying of MPs induced closure of macropores. The closing/opening behavior of macropores was confirmed by exposing MPs encapsulating different ingredients (sulforhodamine b, fluorescent nanoparticles, and lactase) to simulated gastrointestinal (GI) fluids...
June 8, 2017: Scientific Reports
Stefani Cortés-Camargo, Julian Cruz-Olivares, Blanca E Barragán-Huerta, Octavio Dublán-García, Angélica Román-Guerrero, César Pérez-Alonso
Mesquite gum (MG) and nopal mucilage (NM) mixtures were used for microencapsulation of lemon essential oil (LEO) by spray drying. Emulsions of MG, NM and MG-NM mixtures (25-75, 50-50, 75-25) were evaluated according to droplet size (1.49-9.16 μm), viscosity and zeta potential (-16.07 to -20.13 mV) and microcapsules were characterized in particle size (11.9-44.4 μm), morphology, volatile oil retention (VOR) (45.9-74.4%), encapsulation efficiency (EE) (70.9-90.6%), oxidative stability and thermal analysis...
June 5, 2017: Journal of Microencapsulation
Francesca Patrignani, Lorenzo Siroli, Diana I Serrazanetti, Giacomo Braschi, Ester Betoret, Jorge A Reinheimer, Rosalba Lanciotti
This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH treatments at 50MPa in the presence of sodium alginate and vegetable oil. The microencapsulated microorganisms were then inoculated as adjuncts to produce fermented milks...
July 2017: Food Research International
U Magnet, Chr Urbanek, D Gaisberger, E Tomeva, E Dum, A Pointner, A G Haslberger
OBJECTIVE: Equol has been shown to improve skin health and regeneration, due to its antioxidative, phytoestrogenic and epigenetic characteristics. The effects of a topical intervention on skin structure, telomere length and epigenetic markers in skin cells were analysed. METHODS: 64 participants were divided in four groups and three of them treated topically with: emulsion with Equol powder (Isoflavandiol-E-55-RS(®) ); emulsion with microencapsulated Equol (Vesisorb(®) Isoflavandiol-E-55-RS(®) ) and an emulsion with lecithin (Vesisorb(®) placebo)...
June 2, 2017: International Journal of Cosmetic Science
Michael A Watson, Jeanne M Lea, Karen L Bett-Garber
Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ-cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physical properties (water activity, % water content, color, pH, soluble solids (Brix), and methyl cellulose precipitable tannin assay (MCPTA) were examined. Based on the principle component analysis, formulation influenced color parameters and pH accounted for 46...
May 2017: Food Science & Nutrition
Alexandra Latnikova, Monika Jobmann
Microencapsulation is the generic term for numerous technologies, which are often used when the release rate of an active substance in a medium has to be controlled and/or contact between the active substance and the medium has to be prevented. This is achieved by wrapping the tiny particles or droplets of the active substance (capsule core) with a thin layer, or membrane, of another material (capsule shell). The permeability of the membrane determines whether, how fast and under which conditions the active material will be released and/or the components of the medium will enter the inner part of the capsule...
June 2017: Topics in Current Chemistry (Journal)
K Shikha Ojha, Camila A Perussello, Carlos Álvarez García, Joseph P Kerry, Daniel Pando, Brijesh K Tiwari
In this study, ultrasound was employed to enhance the diffusion of microencapsulated fatty acids into pork meat. Nanovesicles of fish oil composed of 42% EPA (eicosapentanoic acid) and 16% DHA (docosahexanoic acid) were prepared using two different commercial Pronanosome preparations (Lipo-N and Lipo-CAT; which yield cationic and non-cationic nanovesicles, respectively). The thin film hydration (TFH) methodology was employed for encapsulation. Pork meat (Musculus semitendinosus) was submerged in the nanovesicles suspension and subjected to ultrasound (US) treatment at 25kHz for either 30 or 60min...
May 5, 2017: Meat Science
Alberto Cañibano-Hernández, Laura Saenz Del Burgo, Albert Espona-Noguera, Gorka Orive, Rosa M Hernández, Jesús Ciriza, Jose Luis Pedraz
The potential clinical application of alginate cell microencapsulation has advanced enormously during the past decade. However, the 3D environment created by alginate beads does not mimic the natural extracellular matrix surrounding cells in vivo, responsible of cell survival and functionality. As one of the most frequent macromolecules present in the extracellular matrix is hyaluronic acid, we have formed hybrid beads with alginate and hyaluronic acid recreating a closer in vivo cell environment. Our results show that 1% alginate-0...
June 6, 2017: Molecular Pharmaceutics
Deepika Thakur, Ashay Jain, Gargi Ghoshal, U S Shivhare, O P Katare
β-Carotene, abundant majorly in carrot, pink guava yams, spinach, kale, sweet potato, and palm oil, is an important nutrient for human health due to its scavenging action upon reactive free radicals wherever produced in the body. Inclusion of liposoluble β-carotene in foods and food ingredients is a challenging aspect due to its labile nature and low absorption from natural sources. This fact has led to the application of encapsulation of β-carotene to improve stability and bioavailability. The present work was aimed to fabricate microcapsules (MCs) of β-carotene oily dispersion using the complex coacervation technique with casein (CA) and guar gum (GG) blend...
May 26, 2017: AAPS PharmSciTech
Svetlana Golocorbin-Kon, Jelena Calasan, Boris Milijasevic, Sasa Vukmirovic, Mladena Lalic-Popovic, Momir Mikov, Hani Al-Salami
BACKGROUND AND OBJECTIVE: Gliclazide is a drug commonly used in type 2 diabetes mellitus. Recently, gliclazide has shown desirable pharmacological effects such as immunoregulatory and anti-clotting effects, which suggests potential applications in type 1 diabetes mellitus (T1DM). Gliclazide has variable absorption after oral administration, and thus using targeted-delivery techniques, such as microencapsulation, may optimise gliclazide absorption and potential applications in T1DM. Bile acids such as cholic acid have shown microcapsule-stabilising and controlled-release effects, and thus their incorporation into gliclazide microcapsules may further optimise gliclazide release, absorption and antidiabetic effects...
May 25, 2017: European Journal of Drug Metabolism and Pharmacokinetics
Li Tian, Xiao-Qiu Zhou, Wei-Dan Jiang, Yang Liu, Pei Wu, Jun Jiang, Sheng-Yao Kuang, Ling Tang, Wu-Neng Tang, Yong-An Zhang, Fei Xie, Lin Feng
The present study evaluated the effect of dietary sodium butyrate (SB) supplementation on the growth and immune function in the proximal intestine (PI), middle intestine (MI) and distal intestine (DI) of young grass carp (Ctenopharyngodon idella). The fish were fed one powdery sodium butyrate (PSB) diet (1000.0 mg kg(-1) diet) and five graded levels of microencapsulated sodium butyrate (MSB) diets: 0.0 (control), 500.0, 1000.0, 1500.0 and 2000.0 mg kg(-1) diet for 60 days. Subsequently, a challenge test was conducted by injection of Aeromonas hydrophila...
May 22, 2017: Fish & Shellfish Immunology
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