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Rosario Pignatello, Tiziana M G Pecora, Giuseppa G Cutuli, Alfio Catalfo, Guido De Guidi, Barbara Ruozi, Giovanni Tosi, Simona Cianciolo, Teresa Musumeci
Trans-resveratrol (RSV) was microencapsulated in Eudragit® RS100 and RL100 resin blends. Lyophilized microspheres were characterized in the solid state for their micromeritic properties and drug loading. FT-IR, PXRD and DSC analyses suggested that RSV formed an intimate microcrystalline dispersion within the polymer network, also confirmed by SEM analysis. This produced a reduced degradation of RSV after storage at 40°C, compared to the neat drug, and a protection of the drug from UV light-induced trans-cis isomerization (60% intact drug was found after 60 sec irradiation at 350 nm, compared to 37% for the pure drug)...
March 22, 2018: Pharmaceutical Development and Technology
Carlos J Chaccour, Sergi Alonso, Rose Zulliger, Joe Wagman, Abuchahama Saifodine, Baltazar Candrinho, Eusébio Macete, Joe Brew, Christen Fornadel, Hidayat Kassim, Lourdes Loch, Charfudin Sacoor, Kenyssony Varela, Cara L Carty, Molly Robertson, Francisco Saute
Background: Most of the reduction in malaria prevalence seen in Africa since 2000 has been attributed to vector control interventions. Yet increases in the distribution and intensity of insecticide resistance and higher costs of newer insecticides pose a challenge to sustaining these gains. Thus, endemic countries face challenging decisions regarding the choice of vector control interventions. Methods: A cluster randomised trial is being carried out in Mopeia District in the Zambezia Province of Mozambique, where malaria prevalence in children under 5 is high (68% in 2015), despite continuous and campaign distribution of long-lasting insecticide-treated nets (LLINs)...
2018: BMJ Global Health
B Piyumi Wijesirigunawardana, B Gayani K Perera
The present study focused on using microencapsulation technique to develop an antioxidant and antibacterial active smart cotton fabric using encapsulated lime oil (LO). LO microcapsules were prepared via the complex coacervation method using chitosan and gum arabic wall materials. UV-Visible and FTIR spectrometry verified the successful encapsulation of LO. The synthesized LO microcapsules were irregular in shape and differed in size between 15-160 μm according to the optical and SEM images. The loading of the microcapsules was found to be 2943 ± 128 μL/g with a loading efficiency of 82 ± 4%...
March 2018: Acta Chimica Slovenica
Hira Arshad, Tahira Mohsin Ali, Abid Hasnain
The effect of the partial or total substitution of gum arabic (GA) with native (NA), octenyl succinic anhydride (OSA) and succinylated (SUC) sorghum starches on microencapsulation of nutmeg oleoresin was studied using spray drying technique. The oleoresin with 10% load is emulsified by using three different combinations of GA along with native and modified sorghum starches. The proportion of GA and sorghum starch was fixed at 75:25, 50:50, and 25:75. Most of the feed emulsions were having good emulsion stability and lower emulsion viscosity...
March 17, 2018: International Journal of Biological Macromolecules
Yara Rafaella Ribeiro Santos Rezende, Juliete Pedreira Nogueira, Narendra Narain
The acerola pulp and residue extracts were microencapsulated by spray and freeze-drying, using gum arabic and maltodextrin as encapsulating agents. Total anthocyanins, carotenoids (CA), ascorbic acid (AA), phenolic compounds (PC), total flavonoids, antioxidant activity, color, moisture, water activity, solubility, hygroscopicity and microstructure of the powders were analyzed. The acerola residue extract had higher concentrations of bioactive compounds (except for AA) and lower antioxidant activity. The microencapsulated powders by spray and freeze-drying showed good physico-chemical properties...
July 15, 2018: Food Chemistry
E Manuela P J Garrido, Ana S Cerqueira, Daniel Chavarria, Tiago Silva, Fernanda Borges, Jorge M P J Garrido
Caffeic acid phenethyl ester (CAPE) is a bioactive polyphenolic compound obtained from propolis extract. Although it has a broad therapeutic potential, the bioavailability of CAPE is limited, due to reduced solubility and poor plasmatic stability. Efforts to reduce these pharmacokinetic drawbacks resulted in the synthesis of caffeic acid phenethyl amide (CAPA). Cyclodextrins have been proved as promising excipients for the formulation of active ingredients. Herein, we report the inclusion complexation behavior and binding ability of CAPE and CAPA with hydroxypropyl-β-cyclodextrin (HP-β-CD)...
July 15, 2018: Food Chemistry
Omer Said Toker, Nevzat Konar, Ibrahim Palabiyik, Haniyeh Rasouli Pirouzian, Sirin Oba, Derya Genc Polat, Ender Sinan Poyrazoglu, Osman Sagdic
In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, textural and sensory properties of chocolates were investigated. The highest EPA/DHA stability was determined in samples prepared by free-flowing powder and microencapsulated forms of omega-3 fatty acids (FA). The L∗ and C∗ values varied from 32.16-33.37 and 7.45-8.09, respectively for the all samples...
July 15, 2018: Food Chemistry
Fotis Spyropoulos, Daniel Kurukji, Phil Taylor, Ian T Norton
Aside from single active microencapsulation, there is growing interest in designing structures for the co-encapsulation and co-delivery of multiple species. Although currently achievable within solid systems, significant challenges exist in realising such functionality in liquid formulations. The present study reports on a novel microstructural strategy that enables the co-encapsulation and co-release of two actives from oil-in-water emulsions. This is realised through the fabrication of sodium caseinate/chitosan (NaCAS/CS) complexes that in tandem function as encapsulants of one active (hydrophilic) but also as ('Pickering-like') stabilisers to emulsion droplets containing a secondary active (hydrophobic)...
March 13, 2018: Langmuir: the ACS Journal of Surfaces and Colloids
Rabia Iqbal, Tahir Zahoor, Nuzhat Huma, Amer Jamil, Gülhan Ünlü
Longevity of probiotic is the main concern for getting maximum benefits when added in food product. Bifidobacterium, a probiotic, tends to lose its viability during gastrointestinal track (GIT) transit and storage of food. Their viability can be enhanced through microencapsulation technology. In this study, Bifidobacterium bifidum (B. bifidum) ATCC 35914 was encapsulated by using two experimental plans. In the first plan, chitosan (CH) at 0.6, 0.8, and 1.0% and sodium alginate (SA) at 4, 5, and 6% were used...
March 12, 2018: Probiotics and Antimicrobial Proteins
Boris Zacchetti, Agathoklis Andrianos, Dino van Dissel, Evelien de Ruiter, Gilles P van Wezel, Dennis Claessen
BACKGROUND: Filamentous bacteria of the genus Streptomyces produce a large arsenal of industrially relevant antibiotics and enzymes. The industrial production of these molecules occurs in large fermenters, where many streptomycetes form dense mycelial networks called pellets. Pellets are characterized by slow growth and inefficient nutrient transfer and therefore regarded as undesirable from the perspective of productivity. Although non-pelleting strains have increased growth rates, their morphology also leads to a dramatic increase in the viscosity of the culture broth, which negatively impacts the process dynamics...
March 12, 2018: BMC Biotechnology
Xue Li, Jun Cao, Xinpeng Bai, Zefang Jiang, Xuanri Shen
Human milk fat substitutes (HMFS) are rich in polyunsaturated fatty acids which upon microencapsulation, can be used as a source of high quality lipids in infant formula. The response surface methodology (RSM) was employed to optimize the microencapsulation condition of HMFS as a functional product. The microencapsulation efficiency (MEE) of microencapsulated HMFS was investigated with respect to four variables including concentration of soy lecithin (A), ratio of demineralized whey powder to malt dextrin (B), HFMS concentration (C), and homogenizing pressure (D)...
March 9, 2018: Journal of Oleo Science
Sandra Rojas-Moreno, Guillermo Osorio-Revilla, Tzayhrí Gallardo-Velázquez, Fernando Cárdenas-Bailón, Gabriela Meza-Márquez
Orange essential oil was microencapsulated by complex coacervation with whey protein isolate (WPI):carboxymethylcellulose (CMC), WPI:sodium alginate (SA) and WPI:chitosan (CH). Effect of pH, protein:polysaccharide ratio and solid concentration on coacervation efficiency were selected for the best coacervation conditions. Tannic acid, sodium tripolyphosphate, oxidized tannic acid and transglutaminase enzyme were used as cross-linking agents. Highest encapsulation efficiency (EE) for wet coacervated microcapsules ranged from 88-94%...
March 7, 2018: Journal of Microencapsulation
S Longoria-García, M A Cruz-Hernández, M I M Flores-Verástegui, J C Contreras-Esquivel, J C Montañez-Sáenz, R E Belmares-Cerda
Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them...
March 2018: Journal of Food Science and Technology
Sofia P Rebelo, Catarina Pinto, Tatiana R Martins, Nathalie Harrer, Marta F Estrada, Pablo Loza-Alvarez, José Cabeçadas, Paula M Alves, Emilio J Gualda, Wolfgang Sommergruber, Catarina Brito
The tumour microenvironment (TME) shapes disease progression and influences therapeutic response. Most aggressive solid tumours have high levels of myeloid cell infiltration, namely tumour associated macrophages (TAM). Recapitulation of the interaction between the different cellular players of the TME, along with the extracellular matrix (ECM), is critical for understanding the mechanisms underlying disease progression. This particularly holds true for prediction of therapeutic response(s) to standard therapies and interrogation of efficacy of TME-targeting agents...
May 2018: Biomaterials
Ingrid Surono, Jessica Verhoeven, Sanne Verbruggen, Koen Venema
AIM: to test the effect of microencapsulation on the survival of two probiotic strains isolated from Dadih, Indonesian fermented buffalo milk, in a dynamic, computer controlled in vitro model of the upper gastrointestinal (GI) tract (TIM-1), simulating human adults. METHODS AND RESULTS: Free or microencapsulated probiotics, L.plantarum IS-10506 or E.faecium IS-27526, resuspended in milk were studied for survival in the complete TIM-1 system (stomach + small intestine) or in the gastric compartment of TIM-1 only...
February 23, 2018: Journal of Applied Microbiology
Roya Ramezanzadeh Andevari, Sameereh Hashemi-Najafabadi, Fatemeh Bagheri
Today, cell therapy is known as an important tool in the treatment of chronic diseases where cells lose their normal function. Immunoisolation systems using microencapsulation or PEGylation have been developed to evade the problem of rejection by the immune system. The aim of the present study was to investigate a combination of microencapsulation and PEGylation methods in coating mouse embryonic stem cells (mESCs) to determine its effect in reducing the host's immune response. Therefore, methoxy polyethylene glycol (mPEG) binding on alginate-trimethyl chitosan (TMC) microcapsules was investigated using FTIR...
February 19, 2018: Progress in Biomaterials
Lindsey A Sharpe, Julia E Vela Ramirez, Olivia M Haddadin, Kathleen A Ross, Balaji Narasimhan, Nicholas A Peppas
Multi-compartmental polymer carriers, referred to as Polyanhydride-Releasing Oral MicroParticle Technology (PROMPT), were formed by a pH-triggered anti-solvent precipitation technique. Polyanhydride nanoparticles were encapsulated into anionic pH-responsive microparticles, allowing for nanoparticle encapsulation in acidic conditions and subsequent release in neutral pH conditions. The effects of varying the nanoparticle composition and feed ratio on the encapsulation efficiency were evaluated. Nanoparticle encapsulation was confirmed by confocal microscopy and infrared spectroscopy...
February 14, 2018: Biomacromolecules
S Scalia, M R Zampino, V Trotta, A Bianchi
Lipid microparticles (LMs) loaded with the antioxidant polyphenol, trans-resveratrol were developed in order to enhance its photostability in topical formulations. The LMs were prepared by the melt emulsification technique, using tristearin as the lipidic material and hydrogenated phosphatidylcholine as the surfactant. The obtained microparticles were characterized by optical microscopy and release studies. The trans-resveratrol loading was 10.8% (w/w). Free or microencapsulated trans-resveratrol was introduced in model topical formulations (cream and hydrogel) and irradiated with a solar simulator...
April 1, 2017: Die Pharmazie
Pedro Henrique Campelo, Edgar Aparecido Sanches, Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Soraia Vilela Borges
The objective of this work was to analyze the influence of maltodextrin equivalent dextrose on the lime essential oil reconstitution, storage, release and protection properties. Four treatments were evaluated: whey protein concentrate (WPC), and blends of maltodextrin with dextrose equivalents of 5 (WM5), 10 (WM10) and 20 (WM20). The reconstitution and storage properties of the microparticles (solubility, wettability and density), water kinetics adsorption, sorption isotherms, thermogravimetric properties, controlled release and degradation kinetics of encapsulated lime essential oil were studied to measure the quality of the encapsulated materials...
March 2018: Food Research International
Juan Alfredo Salazar-Montoya, Rafael González-Cuello, Emmanuel Flores-Girón, Emma Gloria Ramos-Ramírez
This study aimed at determining the composition and rheology changes during the ripening (60days) of Manchego-type cheeses prepared with Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris in the free status and microencapsulated in gellan gum. The composition indicated that microencapsulation had a greater influence than the period of ripening since discrepancies were statistically significant (p<0.05) regarding the levels of protein, moisture, total solids and pH between the two cheeses both at the beginning and end of the ripening...
March 2018: Food Research International
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