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Gonçalves A, Estevinho BN, Rocha F. Spray-drying of oil-in-water emulsions for encapsulation of retinoic acid: Polysaccharide- and protein-based microparticles characterization and controlled release studies. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107193] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Moshtaghi S, Hamadanian M, Salavati-Niasari M. A simple hydrothermal route for the preparation of novel Na–Y–W nano-oxides and their application in dye degradation. RSC Adv 2022; 12:4913-4923. [PMID: 35425470 PMCID: PMC8981251 DOI: 10.1039/d1ra07645k] [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: 10/15/2021] [Accepted: 01/25/2022] [Indexed: 11/21/2022] Open
Abstract
The fabricated NaY(WO4)2 was identified through diverse analysis methods. Therefore, to optimize NaY(WO4)2 morphology, saccharide carbohydrates were manipulated as a capping agent. In this study, glucose, fructose, lactose, cellulose, and starch were utilized as the capping agents. SEM images show that fructose was the optimal capping agent for achieving uniform and well-shaped nanoparticles. The photodegradation of organic dyes such as M.O and Rd.B by NaY(WO4)2 was evaluated under UV and Vis light. The bandgap energy of the as-prepared sample was measured by the Tauc plot, and was found to be nearly 3.85 eV. To study the photocatalytic characteristics, the influence of dye dosage and reusability on photodegradation behavior were investigated. NaY(WO4)2 nanoparticles were fabricated via a simple hydrothermal method using saccharide carbohydrates as capping agents. The photocatalytic behavior of the as-prepared NaY(WO4)2 nanostructures was studied.![]()
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Affiliation(s)
- Saeed Moshtaghi
- Institute of Nano Science and Nano Technology, University of Kashan, Kashan, P.O. Box 87317-51167, Iran
| | - Masoud Hamadanian
- Institute of Nano Science and Nano Technology, University of Kashan, Kashan, P.O. Box 87317-51167, Iran
| | - Masoud Salavati-Niasari
- Institute of Nano Science and Nano Technology, University of Kashan, Kashan, P.O. Box 87317-51167, Iran
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Smutzer G, Alvarado JJ, Haggard DZ, Solomon MT, Czapp D. An improved method for examining fat taste. Eur Arch Otorhinolaryngol 2019; 277:151-160. [DOI: 10.1007/s00405-019-05685-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Accepted: 10/03/2019] [Indexed: 01/17/2023]
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Sultana A, Tanaka Y, Fushimi Y, Yoshii H. Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder. Food Res Int 2018; 106:809-816. [PMID: 29579990 DOI: 10.1016/j.foodres.2018.01.059] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 01/15/2018] [Accepted: 01/23/2018] [Indexed: 01/19/2023]
Abstract
Yeast cells (Saccharomyces cerevisiae), from which β-glucans have been partially extracted, were used to encapsulate flavor inside the lipid bilayer membrane as natural encapsulant. The focus of this study was to investigate the release and stability of flavors (d-limonene and ethyl hexanoate) encapsulated in yeast cells and maltodextrin (MD) (DE = 19) by spray drying. The release behavior of encapsulated flavors from yeast cells was measured at 40, 60, 80, and 105 °C with different moisture content (0, 50, 100, and 200% of powder). Water affected flavor release from the yeast cells. The release rate constants were correlated using Gaussian distribution of the activation energy of the release rate constants. The release of d-limonene from the spray-dried MD powder showed a different trend than that of yeast cells at various temperatures. The activation energies of the release rate constant for ethyl hexanoate and d-limonene from yeast were 55 and 49 kJ/mol, respectively, under a wet condition. The formation rates of limonene oxide and carvone were slower in yeast than that of MD powder at 30 °C after 2 months.
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Affiliation(s)
- Afroza Sultana
- Department of Applied Biological Science, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa 761-0795, Japan; Department of Applied Bioresource Science, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566, Japan; Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Chittagong 4225, Bangladesh.
| | - Yusuke Tanaka
- Research & Development Department, Yeast Business Headquarters, Fuji Foods Corporation, 94 Mamedo-cho, Kohoku-ku, Yokohama 222-8624, Japan
| | - Yoshiya Fushimi
- Research & Development Department, Yeast Business Headquarters, Fuji Foods Corporation, 94 Mamedo-cho, Kohoku-ku, Yokohama 222-8624, Japan
| | - Hidefumi Yoshii
- Department of Applied Biological Science, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa 761-0795, Japan; Department of Applied Bioresource Science, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566, Japan.
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KIKUCHI K, YAMAMOTO S, SHIGA H, YOSHII H, ADACHI S. Surface Oil Content of Microcapsules Containing Various Oil Fractions and Oil-Droplet Sizes. ACTA ACUST UNITED AC 2013. [DOI: 10.11301/jsfe.14.169] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Kohshi KIKUCHI
- Department of Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University
| | - Shuichi YAMAMOTO
- Department of Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University
| | - Hirokazu SHIGA
- Department of Applied Biological Science, Faculty of Agriculture Kagawa University
| | - Hidefumi YOSHII
- Department of Applied Biological Science, Faculty of Agriculture Kagawa University
| | - Shuji ADACHI
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Development and evaluation of taste-masked drug for paediatric medicines – Application to acetaminophen. Int J Pharm 2012; 434:235-42. [DOI: 10.1016/j.ijpharm.2012.05.047] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2012] [Revised: 05/18/2012] [Accepted: 05/21/2012] [Indexed: 11/23/2022]
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Rubilar M, Morales E, Sáez R, Acevedo F, Palma B, Villarroel M, Shene C. Polyphenolic fractions improve the oxidative stability of microencapsulated linseed oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100230] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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LIU TAITI, YANG TSUNGSHI. OPTIMIZATION OF EMULSIFICATION AND MICROENCAPSULATION OF EVENING PRIMROSE OIL AND ITS OXIDATIVE STABILITY DURING STORAGE BY RESPONSE SURFACE METHODOLOGY. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00358.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Kshirsagar AC, Yenge VB, Sarkar A, Singhal RS. Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent microencapsulation. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.09.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Temple E, Langdon C. Delivering oxytetracycline to first-feeding zebrafish, Danio rerio (Hamilton), and goby, Asterropteryx semipunctata Rüppell, larvae using lipid spray beads. JOURNAL OF FISH DISEASES 2009; 32:279-292. [PMID: 19236554 DOI: 10.1111/j.1365-2761.2008.00992.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Lipid spray beads (LSB) were evaluated for delivery of the low-molecular weight, water-soluble antibiotic, oxytetracycline.HCl (OTC) to fish larvae. Various OTC core-to-lipid ratios and OTC core concentrations were evaluated to maximize OTC delivery efficiency by LSB. Acceptability and digestion of LSB containing OTC and riboflavin by larval zebrafish, Danio rerio (Hamilton), and larval gobies, Asterropteryx semipunctata Rüppell, were also evaluated. Increasing LSB core-to-lipid ratios from 1:3 to 1:1 v/v resulted in an increase in encapsulation efficiency (EE) from 2.33 to 3.68% w/w. Increasing OTC concentrations of core solutions from 0.1 to 0.5 g OTC mL(-1) increased EE from 3.95 to 18.77% w/w, respectively. Although retention efficiency (RE) was unaffected by this increase, delivery efficiency was increased to 7.9 +/- 0.7% w/w, after correcting for leakage losses because of the suspension of beads in water for 60 min. Consumption of LSB containing OTC by first-feeding zebrafish and goby larvae was confirmed by analysis of feeding incidence and gut fullness. Visual observations of larvae fed on LSB containing riboflavin indicated that larvae of both species digested LSB. Zebrafish larvae fed on OTC LSB contained 39.3 +/- 2.5 ng OTC after purging LSB from their guts. Use of LSB provides an effective means of delivering therapeutics to fish larvae and could greatly reduce required doses compared with current methods of immersing larvae in solutions of therapeutic agents.
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Affiliation(s)
- E Temple
- Coastal Oregon Marine Experiment Station, Fisheries and Wildlife, Oregon State University, Newport, OR 97365, USA.
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Santivarangkna C, Higl B, Foerst P. Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures. Food Microbiol 2008; 25:429-41. [DOI: 10.1016/j.fm.2007.12.004] [Citation(s) in RCA: 133] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2007] [Revised: 12/16/2007] [Accepted: 12/30/2007] [Indexed: 11/29/2022]
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Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.07.004] [Citation(s) in RCA: 1059] [Impact Index Per Article: 62.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Velasco J, Dobarganes MC, Márquez-Ruiz G. Antioxidant activity of phenolic compounds in sunflower oil-in-water emulsions containing sodium caseinate and lactose. EUR J LIPID SCI TECH 2004. [DOI: 10.1002/ejlt.200300857] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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DÍAZ-SOBAC RAFAEL, GARCÍA HUGO, BERISTAIN CÉSARI, VERNON-CARTER EJAIME. MORPHOLOGY AND WATER VAPOR PERMEABILITY OF EMULSION FILMS BASED ON MESQUITE GUM. J FOOD PROCESS PRES 2002. [DOI: 10.1111/j.1745-4549.2002.tb00857.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Vernon-Carter EJ, Espinosa-Paredes G, Beristain CI, Romero-Tehuitzil H. Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam-mats. Food Res Int 2001. [DOI: 10.1016/s0963-9969(01)00076-x] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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MINEMOTO Y, ADACHI S, MATSUNO R. Solvent-Extraction Processes of Linoleic Acid Encapsulated with Gum Arabic, Pullulan or Maltodextrin at Different Weight Ratios. FOOD SCIENCE AND TECHNOLOGY RESEARCH 1999. [DOI: 10.3136/fstr.5.289] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Matsuno R, Adachi S. Lipid encapsulation technology - techniques and applications to food. Trends Food Sci Technol 1993. [DOI: 10.1016/0924-2244(93)90141-v] [Citation(s) in RCA: 105] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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