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Chen Y, Jin X, Kuang Y, Zhang S, Zhang C, Li C, Guo B. A Novel Oral Drugs Delivery System for Borneol Based on HiCap ®100 and Maltodextrin: Preparation, Characterization, and the Investigation as an Intestinal Absorption Enhancer. AAPS PharmSciTech 2023; 24:197. [PMID: 37783919 DOI: 10.1208/s12249-023-02654-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Accepted: 09/11/2023] [Indexed: 10/04/2023] Open
Abstract
The objective of this study was to create a new method for delivering oral borneol (BN) drug that would improve stability. This was accomplished through microencapsulation using HiCap®100 and maltodextrin (MD), resulting in HiCap®100/MD/BN microcapsules (MCs). The HiCap®100/MD/BN MCs were evaluated in terms of encapsulation efficiency (EE%), drug loading (DL%), morphological observations, particle size distribution, Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), thermal analysis, drug degradation rate studies, and in vitro release behavior. The effect of MCs on intestinal permeability in a rat model was assessed using the model drug "florfenicol" (FF) in single-pass intestinal perfusion (SPIP) study. The relationship between MCs and P-glycoprotein (P-gp) was further investigated in comparison with verapamil (Ver). The irritation of MCs was assessed by histological analysis. The MCs in a spherical structure with micron-scale dimensions were obtained. The EE% and DL% were (86.71 ± 0.96)% and (6.03 ± 0.32)%, respectively. MCs played a significantly protective role in drug degradation rate studies. In vitro release studies indicated that the release behavior of MCs was significantly better than BN at the three-release media, and the cumulative release rate exceeded 90% in 15 min. The SPIP studies showed that MCs significantly enhanced the absorption of FF in rats. Compared with Ver, MCs were not promoted by a single inhibition of P-gp. Hematoxylin-eosin (HE)-stained images showed that MCs had no obvious irritation and toxic effects on the intestines of rats. Thus, the preparation of HiCap®100/MD/BN MCs improves the stability of BN, which has certain scientific value for the development and application of BN, and provides unique perspectives for future BN-related researches.
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Affiliation(s)
- Yuan Chen
- Department of Pharmaceutics, School of Pharmacy, Guangzhou Higher Education Mega Center, Guangdong Pharmaceutical University, 280 East Waihuan Road, Guangzhou, 510006, China
- Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, Guangzhou, 510006, People's Republic of China
| | - Xiaowei Jin
- Department of Pharmaceutics, School of Pharmacy, Guangzhou Higher Education Mega Center, Guangdong Pharmaceutical University, 280 East Waihuan Road, Guangzhou, 510006, China
- Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, Guangzhou, 510006, People's Republic of China
| | - Yanhui Kuang
- Guangdong Baiyun Mountain and Hutchison Whampoa Ltd., Modern Chinese Medicine Research Institute, Guangzhou, 510515, China
| | - Sisi Zhang
- Guangdong Baiyun Mountain and Hutchison Whampoa Ltd., Modern Chinese Medicine Research Institute, Guangzhou, 510515, China
| | - Chuanping Zhang
- Guangdong Baiyun Mountain and Hutchison Whampoa Ltd., Modern Chinese Medicine Research Institute, Guangzhou, 510515, China
| | - Chuyuan Li
- Guangdong Baiyun Mountain and Hutchison Whampoa Ltd., Modern Chinese Medicine Research Institute, Guangzhou, 510515, China
| | - Bohong Guo
- Department of Pharmaceutics, School of Pharmacy, Guangzhou Higher Education Mega Center, Guangdong Pharmaceutical University, 280 East Waihuan Road, Guangzhou, 510006, China.
- Guangdong Provincial Key Laboratory of Advanced Drug Delivery, Guangdong Provincial Engineering Center of Topical Precise Drug Delivery System, Guangdong Pharmaceutical University, Guangzhou, 510006, People's Republic of China.
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2
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Encapsulation of Orange Oil Using Fluidized Bed Granulation. Molecules 2022; 27:molecules27061854. [PMID: 35335218 PMCID: PMC8948935 DOI: 10.3390/molecules27061854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 11/29/2022] Open
Abstract
The primary objective of this research is to determine how granulation compares to spray drying/agglomeration for producing larger, more dense flavoring particles. Granulation can yield large, dense particles and thereby negate the need for a two-step process (spray drying followed by agglomeration) to achieve improved flow/handling properties of dry flavorings. In this study, a 55% solids slurry (blend of OSAn-modified starch and maltodextrin 15DE) was prepared and then single-fold orange peel oil was added at 20 or 25% of the carrier solids level. The 20% flavoring emulsion was spray dried (SD), and a portion of the resultant powder then agglomerated (Agg) in a bottom spray, fluidized bed. A second emulsion of the same carrier composition but using 25% orange oil based on carrier solids was prepared and subjected to fluidized bed granulation (FBG). Particle size, density, orange oil retention and oxidative stability on storage were determined. Overall, it is observed during this study that FBG produces orange oil encapsulates that possess better properties, such as more resistance to oxidation, a better retention of orange oil and a higher density than SD or SD/Agg powders.
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Barrett A, Ahnrud G, Ziegler D, Liu X, Kaletunc G. Ultrasonic agglomeration of model flour systems: Process parameter-product physico-thermal property relationships. J Food Sci 2021; 86:3868-3883. [PMID: 34323291 DOI: 10.1111/1750-3841.15850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/17/2021] [Accepted: 06/20/2021] [Indexed: 11/26/2022]
Abstract
Ultrasonic compression was applied to wheat flour to create an agglomerated and compacted model food system. This novel process combines physical compression with ultrasonic vibration to permanently weld particles together, thereby producing a robust compact. Fundamental relationships among operating parameters, energy imparted to the specimens, and physical properties of the agglomerated products were developed. Integrated agglomeration energy was determined to be a linear function of percent maximum horn amplitude and ultrasonication time, and integrated energy in turn influenced product physical properties, such as density and fracture strength, in highly significant linear relationships. Microscopic, computer tomographic, and differential scanning calorimetric analyses confirmed progressive compaction of and thermal stability changes in the flour matrix with increased processing energy. Specimens agglomerated at higher energy levels were furthermore demonstrated to have higher fracture strength than conventionally (pressure-only) compressed specimens despite similar densities, due to the robust interparticle bridging produced by agglomeration. PRACTICAL APPLICATION: Ultrasonic agglomeration represents a potential improvement over standard compression in the manufacturing of meal-supplementing energy bars. Ultrasonic agglomeration effectively adheres particles together without incorporation of low-nutrient- density syrups and binders. Agglomerated and compacted products also have superior mechanical stability, which can improve texture and physical stability during product handling.
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Affiliation(s)
- Ann Barrett
- Combat Feeding Division, US Army Combat Capabilities Command-Soldier Center, Natick, MA, USA
| | - Gianna Ahnrud
- Combat Feeding Division, US Army Combat Capabilities Command-Soldier Center, Natick, MA, USA
| | - David Ziegler
- Soldier Performance and Sustainment Directorate, US Army Combat Capabilities Command-Soldier Center, Natick, MA, USA
| | - Xun Liu
- Ohio State University, Ohio State University, Welding Engineering Program, Department of Material Science and Engineering, Columbus, OH, USA
| | - Gonul Kaletunc
- Ohio State University, Department of Food, Agricultural, and Biological Engineering, Columbus, OH, USA
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4
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Gumus CE, Decker EA. Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content. Foods 2021; 10:foods10040860. [PMID: 33920870 PMCID: PMC8071306 DOI: 10.3390/foods10040860] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 04/09/2021] [Accepted: 04/12/2021] [Indexed: 11/16/2022] Open
Abstract
Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the cracker matrix was not able to protect lipids from oxidation. Increasing the fat content of the crackers increased oxidation rates, which could be due to differences in the lipid structure or higher water activities in the high-fat crackers.
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Affiliation(s)
- Cansu Ekin Gumus
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey;
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Correspondence:
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5
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Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110344] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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6
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Particle engineering for improved stability and handling properties of carrot concentrate powders using fluidized bed granulation and agglomeration. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.04.065] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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7
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Romano N, Ureta MM, Guerrero-Sánchez M, Gómez-Zavaglia A. Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract. Food Res Int 2020; 129:108884. [DOI: 10.1016/j.foodres.2019.108884] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2019] [Revised: 11/30/2019] [Accepted: 12/01/2019] [Indexed: 01/26/2023]
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Assessing the Vacuum Spray Drying Effects on the Properties of Orange Essential Oil Microparticles. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02355-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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9
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Nakilcioğlu-Taş E, Ötleş S. Physical characterization of Arabica ground coffee with different roasting degrees. AN ACAD BRAS CIENC 2019; 91:e20180191. [PMID: 31038532 DOI: 10.1590/0001-3765201920180191] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Accepted: 07/30/2018] [Indexed: 11/22/2022] Open
Abstract
Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined. The bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties were investigated in different roasting degrees of coffee. The results showed that the physical characteristics of coffee samples were influenced by the degree of roast. To have longer shelf life, lower cost and better physical attributes of Arabica fine ground coffee, the roasting process should be kept at a lower degree. At the same time the requests and expectations of customer should also be considered.
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Affiliation(s)
- Emine Nakilcioğlu-Taş
- Department of Food Engineering, Faculty of Engineering, Ege University, 172, 35040 Izmir, Turkey
| | - Semih Ötleş
- Department of Food Engineering, Faculty of Engineering, Ege University, 172, 35040 Izmir, Turkey
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10
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Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality. Food Res Int 2018; 114:240-250. [DOI: 10.1016/j.foodres.2018.07.066] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 07/13/2018] [Accepted: 07/31/2018] [Indexed: 01/03/2023]
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11
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Pino J, Aragüez-Fortes Y, Bringas-Lantigua M. Optimization of spray-drying process for concentrated orange juice. ACTA ALIMENTARIA 2018. [DOI: 10.1556/066.2018.47.4.4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- J.A. Pino
- Food Industry Research Institute, Carretera al Guatao km 3 ½, Havana, POB 19200. Cuba
| | - Y. Aragüez-Fortes
- Food Industry Research Institute, Carretera al Guatao km 3 ½, Havana, POB 19200. Cuba
| | - M. Bringas-Lantigua
- Food Industry Research Institute, Carretera al Guatao km 3 ½, Havana, POB 19200. Cuba
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12
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Inclusion of hydroxytyrosol in ethyl cellulose microparticles: In vitro release studies under digestion conditions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Suhag Y, Nayik GA, Nanda V. Modelling of moisture sorption isotherms and glass transition temperature of spray-dried honey powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9872-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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14
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Utility of Blended Polymeric Formulations Containing Cellulose Nanofibrils for Encapsulation and Controlled Release of Sweet Orange Essential Oil. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2082-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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15
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Toniazzo T, Galeskas H, Dacanal GC, Pinho SC. Production of Cornstarch Granules Enriched with Quercetin Liposomes by Aggregation of Particulate Binary Mixtures Using High Shear Process. J Food Sci 2017; 82:2626-2633. [PMID: 29023716 DOI: 10.1111/1750-3841.13922] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 08/18/2017] [Accepted: 08/22/2017] [Indexed: 12/31/2022]
Abstract
Liposomes are colloidal structures capable of encapsulating, protecting, and releasing hydrophobic bioctives, as flavonoids. Quercetin is a flavonoid with high antioxidant activity that provides benefits to health. The wet-agglomeration processes in high-shear equipment are useful to produce granules from binary mixtures, obtaining a powder with homogeneous composition and without segregation or elutriation of fine particles. In this study, the binary mixtures containing microparticles of native cornstarch and nanoparticles of quercetin liposomes were aggregated in high-shear batches, using maltodextrin solution as binder agent. The cornstarch was enriched by agglomeration with 8%, 22%, and 30% (w/w) of quercetin-loaded lyophilized liposomes and the physical properties were evaluated. The moisture of all formulations showed similar values ranging from 4.42% to 4.57%. The values of hygroscopicity (g adsorbed water/100 g of dry matter) indicated the lyophilized liposomes were able to decrease the capacity of the agglomerated cornstarch to absorb water, decreasing the possibility of microbiological contamination. The addition of quercetin-loaded lyophilized liposomes improved the flowability and turned the powder (agglomerated cornstarch) less cohesive. The pasting properties of enriched agglomerated cornstarch decreased the pasting temperature about 10 °C, and the cornstarch agglomerated with 8% (w/w) of quercetin-loaded lyophilized liposomes showed no significance difference in the peak viscosity. Agglomeration of cornstarch with more than 8% (w/w) lyophilized liposomes decreased the tendency of starch to retrograde, which is very interesting for food products which requires low levels of retrogradation of granules for their stability. PRACTICAL APPLICATION This study is an unprecedent association of 2 technologies, nanoencapsulation and wet agglomeration, here used together to enrich cornstarch with quercetin. The agglomeration process was used to obtain granules of cornstarch, an ingredient extremely used in the food industry, enriched with quercetin-loaded lyophilized liposomes. The goals were both the improvement of the nutritional quality and the increase of the added value of the cornstarch.
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Affiliation(s)
- Taíse Toniazzo
- Dept. of Food Engineering, School of Animal Science and Food Engineering, Univ. of São Paulo (USP), Brazil
| | - Helena Galeskas
- Dept. of Food Engineering, School of Animal Science and Food Engineering, Univ. of São Paulo (USP), Brazil
| | - Gustavo C Dacanal
- Dept. of Food Engineering, School of Animal Science and Food Engineering, Univ. of São Paulo (USP), Brazil
| | - Samantha C Pinho
- Dept. of Food Engineering, School of Animal Science and Food Engineering, Univ. of São Paulo (USP), Brazil
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Chever S, Méjean S, Dolivet A, Mei F, Den Boer C, Le Barzic G, Jeantet R, Schuck P. Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Márquez‐Gómez M, Galicia‐García T, Márquez‐Meléndez R, Ruiz‐Gutiérrez M, Quintero‐Ramos A. Spray‐dried microencapsulation of orange essential oil using modified rice starch as wall material. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13428] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M. Márquez‐Gómez
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
| | - T. Galicia‐García
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
| | - R. Márquez‐Meléndez
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
| | - M. Ruiz‐Gutiérrez
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
| | - A. Quintero‐Ramos
- Faculty of Chemical SciencesUniversity Campus II, Food Science and Technology Programme, Autonomous University of ChihuahuaChihuahua ChihC.P. 31125 México
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18
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Campelo-Felix PH, Souza HJB, Figueiredo JDA, Fernandes RVDB, Botrel DA, de Oliveira CR, Yoshida MI, Borges SV. Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:445-453. [PMID: 28004578 DOI: 10.1021/acs.jafc.6b04643] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides. The size of the oligofructose chains favored the adsorption of water. Prebiotic biopolymers reduced thermal and chemical stability of the encapsulated oil. Microparticles produced with WPI showed a higher bioactive compound release rate, mainly due to its structural properties, that enabled rapid diffusion of oil through the pores. The use of prebiotic biopolymers can be a good option to add value to encapsulated products, thus promoting health benefits.
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Affiliation(s)
| | | | | | | | | | | | - Maria Irene Yoshida
- Department of Chemistry, Federal University of Minas Gerais , Belo Horizonte, Minas Gerais, Brazil
| | - Soraia Vilela Borges
- Department of Food Science, Federal University of Lavras , Lavras, Minas Gerais, Brazil
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19
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Cuevas-Glory LF, Pino JA, Sosa-Moguel O, Sauri-Duch E, Bringas-Lantigua M. Optimization of the Spray-Drying Process for Developing Stingless Bee Honey Powder. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0217] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Response surface methodology was used to optimize the spray-drying process for the development of stingless bee honey powder. The independent variables were: inlet air temperature (110–150 oC) and maltodextrin 10DE content (50–70 % wb). The responses were powder yield, moisture, volatiles retention, solubility time, hygroscopicity, bulk loose, and hydroxymethylfurfural content. Powder moisture content, solubility time, hygroscopicity and loose bulk density were negatively affected by inlet air temperature, while powder yield, volatiles retention and hydroxymethylfurfural content were directly related. Powder yield, volatiles retention and solubility time increased with the rise in maltodextrin content, while moisture content, hygroscopicity, loose bulk density and hydroxymethylfurfural content were negatively affected by maltodextrin content. Multiple response optimization indicated that an inlet air temperature of 150 oC and maltodextrin content of 61 % wb were predicted to provide 40 % powder yield, 4.9 % wb moisture content, 71 % volatiles retention, 242 s solubility time and 232 mg/kg hydroxymethylfurfural content.
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20
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Influence of Spray-Drying Conditions on Physical and Morphological Characteristics of Microencapsulated Benzoic Acid. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1784-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Karim FT, Sarker ZM, Ghafoor K, Al-Juhaimi FY, Jalil RU, Awang MB, Amid M, Hossain MDS, Khalil HA. Microencapsulation of Fish Oil Using Hydroxypropyl Methylcellulose As a Carrier Material by Spray Drying. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12591] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fahim T. Karim
- Kulliyyah of Pharmacy; International Islamic University Malaysia; Kuantan Campus 25200 Kuantan Pahang Malaysia
| | - Zaidul Md. Sarker
- Kulliyyah of Pharmacy; International Islamic University Malaysia; Kuantan Campus 25200 Kuantan Pahang Malaysia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition; King Saud University; Riyadh Saudi Arabia
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition; King Saud University; Riyadh Saudi Arabia
| | - Reza-ul Jalil
- Department of Pharmaceutical Technology; Faculty of Pharmacy; University of Dhaka; Dhaka Bangladesh
| | - Mohamed B. Awang
- Faculty of Pharmacy; Cyberjaya University College of Medical Sciences; Cyberjaya Selangor Malaysia
| | - Mehrnoush Amid
- Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor Malaysia
| | - MD. S. Hossain
- School of Industrial Technology; Universiti Sains Malaysia; Penang Malaysia
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22
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Development of shrikhand premix using microencapsulated rice bran oil as fat alternative and hydrocolloids as texture modifier. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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T g and a w as criteria for the oxidative stability of spray-dried encapsulated paprika oleoresin. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2446-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Benelli L, Cortés-Rojas DF, Souza CRF, Oliveira WP. Fluid bed drying and agglomeration of phytopharmaceutical compositions. POWDER TECHNOL 2015. [DOI: 10.1016/j.powtec.2014.12.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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25
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SOOTTITANTAWAT A, PARTANEN R, NEOH TL, YOSHII H. Encapsulation of Hydrophilic and Hydrophobic Flavors by Spray Drying. ACTA ACUST UNITED AC 2015. [DOI: 10.11301/jsfe.16.37] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
| | | | - Tze Loon NEOH
- Department of Applied Biological Science, Kagawa University
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26
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Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9106-7] [Citation(s) in RCA: 162] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Xing Y, Xu Q, Ma Y, Che Z, Cai Y, Jiang L. Effect of porous starch concentrations on the microbiological characteristics of microencapsulated Lactobacillus acidophilus. Food Funct 2014; 5:972-83. [DOI: 10.1039/c3fo60438a] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Agglomeration of turmeric powder and its effect on physico-chemical and microstructural characteristics. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Fernandes RVDB, Borges SV, Botrel DA, Oliveira CRD. Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein-inulin blends as carriers. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12449] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Soraia Vilela Borges
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras Minas Gerais Brazil
| | - Diego Alvarenga Botrel
- Campus Rio Paranaíba; Federal University of Viçosa; 38810-000 Rio Paranaíba Minas Gerais Brazil
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Fernandes RVDB, Borges SV, Botrel DA. Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydr Polym 2013; 101:524-32. [PMID: 24299808 DOI: 10.1016/j.carbpol.2013.09.083] [Citation(s) in RCA: 305] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2013] [Revised: 09/20/2013] [Accepted: 09/21/2013] [Indexed: 12/20/2022]
Abstract
The effects of the partial or total replacement of gum arabic by modified starch, maltodextrin and inulin on the characteristics of rosemary essential oil microencapsulated by spray drying were evaluated in this study. The lowest level of water absorption under conditions of high relative humidity was observed in treatments containing inulin. The wettability property of the powders was improved by the addition of inulin. The total replacement of gum arabic by modified starch or a mixture of modified starch and maltodextrin (1:1, m/m) did not significantly affect the efficiency of encapsulation, although higher Tg values were exhibited by microcapsules prepared using pure gum arabic or gum arabic and inulin. 1,8-cineol, camphor and α-pinene were the main components identified by gas chromatography in the oils extracted from the microcapsules. The particles had smoother surfaces and more folds when gum arabic or inulin was present. Larger particles were observed in the powders prepared with pure gum arabic or modified starch.
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Affiliation(s)
- Regiane Victória de Barros Fernandes
- Food Science Department, Federal University of Lavras, 37200-000 Lavras, MG, Brazil; Institute of Agricultural Sciences, Campus de Rio Paranaíba, Federal University of Viçosa, 38810-000 Rio Paranaíba, MG, Brazil.
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Chávez-Rodríguez AM, Pérez-Martínez JD, Ibarra-Junquera V, Escalante-Minakata P, VillaVelazquez-Mendoza CI, Dibildox-Alvarado E, de Jesús Ornelas-Paz J. Microencapsulation of Banana Juice from Three Different Cultivars. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2013. [DOI: 10.1515/ijfe-2012-0169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn order to effectively process and utilize surplus bananas and those without the quality for export, in this research it is proposed to microencapsulate the banana juice by means of spray drying and using maltodextrin as the covering material. Three cultivars Enano gigante (Musa AAA, subgroup Cavendish), and the tetraploids hybrids (AAAA), FHIA-17 and FHIA-23 were selected for this research. Being Enano gigante, the cultivar shows the highest glass transition temperature. The drying parameters were established, depending upon the ratio of juice/maltodextrin and the drying air temperature. The optimal drying air temperature was 220°C for the three cultivars with a 20% juice/maltodextrin ratio for both the Enano Gigante and the FHIA-23, while in the FHIA-17 there were no significant differences between the juice/maltodextrin ratios. The morphology and size distribution of the microcapsules were observed by a scanning electron microscopy. The number of particles is directly proportional to the temperature and inversely proportional to the juice/maltodextrin ratio. A Weibull particle size distribution was common to all treatments. There is a correlation between the principal components and clustering analyses with the optimization of the system. The principal components analysis considers three Weibull parameters (obtained from the particle size distribution) and the powders moisture percentage.
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Affiliation(s)
| | - Jaime David Pérez-Martínez
- 2Faculty of Chemical Science, Autonomous University of San Luis Potosí, C.P. 78210, San Luis Potosí, México
| | - Vrani Ibarra-Junquera
- 1Bioengineering Laboratory, University of Colima, Coquimatlán, Col, C.P. 28400, Mexico
| | - Pilar Escalante-Minakata
- 3Bioengineering Laboratory, Faculty of Civil Engineering (FIC), University of Colima, Colima, Col, C.P. 28400, Mexico
| | | | - Elena Dibildox-Alvarado
- 2Faculty of Chemical Science, Autonomous University of San Luis Potosí, C.P. 78210, San Luis Potosí, México
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da Costa JMG, Borges SV, Hijo AACT, Silva EK, Marques GR, Cirillo MÂ, Azevedo VMD. Matrix structure selection in the microparticles of essential oil oregano produced by spray dryer. J Microencapsul 2013; 30:717-27. [DOI: 10.3109/02652048.2013.778909] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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33
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Saffari MM, Farzi M, Emam-Djomeh Z, Moini S, Mohammadifar MA. Applying Iranian Gum Tragacanth to Improve Textural Properties of Maltodextrin Microcapsules. J Texture Stud 2012; 44:12-20. [DOI: 10.1111/j.1745-4603.2012.00359.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2011] [Accepted: 05/08/2012] [Indexed: 11/27/2022]
Affiliation(s)
- Mohammad Mahdi Saffari
- Transfer Phenomena Laboratory (TPL); Department of Food Science, Technology and Engineering; University of Tehran; Karadj; Tehran; 31587-11167; Iran
| | - Mina Farzi
- Transfer Phenomena Laboratory (TPL); Department of Food Science, Technology and Engineering; University of Tehran; Karadj; Tehran; 31587-11167; Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Laboratory (TPL); Department of Food Science, Technology and Engineering; University of Tehran; Karadj; Tehran; 31587-11167; Iran
| | - Sohrab Moini
- Transfer Phenomena Laboratory (TPL); Department of Food Science, Technology and Engineering; University of Tehran; Karadj; Tehran; 31587-11167; Iran
| | - Mohammad Amin Mohammadifar
- Department of Food Science and Technology; Faculty of Nutrition Sciences; Food Science and Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran; Iran
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Rocha GA, Fávaro-Trindade CS, Grosso CRF. Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.01.001] [Citation(s) in RCA: 185] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Dhanalakshmi K, Ghosal S, Bhattacharya S. Agglomeration of Food Powder and Applications. Crit Rev Food Sci Nutr 2011; 51:432-41. [DOI: 10.1080/10408391003646270] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- K. Dhanalakshmi
- a Food Engineering Department , Central Food Technological Research Institute, (Council of Scientific and Industrial Research) , 570020, Mysore, India
| | - S. Ghosal
- a Food Engineering Department , Central Food Technological Research Institute, (Council of Scientific and Industrial Research) , 570020, Mysore, India
| | - S. Bhattacharya
- a Food Engineering Department , Central Food Technological Research Institute, (Council of Scientific and Industrial Research) , 570020, Mysore, India
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Kim EHJ, Chen XD, Pearce D. Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.09.021] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Drusch S, Mannino S. Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.03.007] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Bae EK, Lee SJ. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. J Microencapsul 2008; 25:549-60. [DOI: 10.1080/02652040802075682] [Citation(s) in RCA: 271] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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39
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Kanakdande D, Bhosale R, Singhal RS. Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.06.023] [Citation(s) in RCA: 143] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Sriseadka T, Wongpornchai S, Kitsawatpaiboon P. Rapid method for quantitative analysis of the aroma impact compound, 2-acetyl-1-pyrroline, in fragrant rice using automated headspace gas chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:8183-9. [PMID: 17032027 DOI: 10.1021/jf0614490] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
A rapid method employing static headspace gas chromatography (HS-GC) has been developed and validated for quantitative analysis of the impact aroma compound, 2-acetyl-1-pyrroline (2AP), in grains of fragrant rice. This developed method excludes wet extraction, and the rice headspace volatiles are brought directly and automatically to GC analysis. The conditions of the static HS autosampler were optimized to achieve high recovery and sensitivity. The most effective amount of rice sample used was 1 g, which provided 51% recovery and a linear multiple headspace extraction (MHE) plot of the peak area of 2AP. The sensitivity of the method was enhanced by utilizing a megabore fused silica capillary column in conjunction with a nitrogen-phosphorus detector (NPD). Method validations performed for both static HS-GC-FID and HS-GC-NPD demonstrated linear calibration ranges of 20-10 000 (r(2) = 0.9997) and 5-8000 (r(2) = 0.9998) ng of 2AP/g of rice sample, respectively. The limits of detection for both systems were 20 and 5 ng of 2AP, and the limits of quantitation were 0.30 and 0.01 g of brown rice sample, respectively. Reproducibility calculated as intraday and interday coefficients of variation were 3.25% RSD (n = 15) and 3.92% RSD (n = 35), respectively, for SHS-GC-FID and 1.87% RSD (n = 15) and 2.85% RSD (n = 35), respectively, for SHS-GC-NPD. The method was found to be effective when applied to the evaluation of aroma quality, based on 2AP concentrations, of some fragrant rice samples.
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Affiliation(s)
- Tinakorn Sriseadka
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
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Fuchs M, Turchiuli C, Bohin M, Cuvelier M, Ordonnaud C, Peyrat-Maillard M, Dumoulin E. Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.03.047] [Citation(s) in RCA: 167] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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Madene A, Jacquot M, Scher J, Desobry S. Flavour encapsulation and controlled release - a review. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.00980.x] [Citation(s) in RCA: 810] [Impact Index Per Article: 45.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Turchiuli C, Fuchs M, Bohin M, Cuvelier M, Ordonnaud C, Peyrat-Maillard M, Dumoulin E. Oil encapsulation by spray drying and fluidised bed agglomeration. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2004.11.005] [Citation(s) in RCA: 144] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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