Encapsulation
Mostrando 25-36 de 428 artigos, teses e dissertações.
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25. Ascorbic acid encapsulation in a glassy carbohydrate matrix via hot melt extrusion: Preparation and characterization
Abstract Hot melt extrusion technology using a twin-screw extruder was employed to obtain maltodextrin, maltodextrin-gum arabic and maltodextrin-trehalose based glassy extrudates containing ascorbic acid (dispersed phase). Ascorbic acid payload of all three formulations was more than 15.67 g/100 g extrudates while the ascorbic acid yield was above 97%. The g
Food Sci. Technol. Publicado em: 16/05/2019
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26. Stability of Nanocomposite Edible Films Based on Polysaccharides and Vitamin C from Agroindustrial Residue
The agroindustrial residue from the production of acerola pulp is rich in residual vitamin C. Thus, aiming its extraction and stabilization, this work proposed the nanoparticle (NP) encapsulation via ionic gelation with subsequent preparation of nanocomposites (NC) film based on galactomannan matrix. NP were characterized and their stabilities were evaluated
Mat. Res.. Publicado em: 18/04/2019
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27. Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials
Abstract Fish oil has many health effects, but due to its strong odor and rapid spoilage, its use in food formulations is limited. For these reasons, nanoencapsulation of fish oil can be important. The purpose of this study was to investigate the influence of whey protein concentrate (WPC) and gum arabic as wall materials on the characteristics of nanoencap
Food Sci. Technol. Publicado em: 11/04/2019
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28. Hyaluronic acid-coated nanoemulsions loaded with a hydrophobic ion pair of all-trans retinoic acid for improving the anticancer activity
All-trans retinoic acid (ATRA) has been studied for the treatment of cancer, including leukemia and breast cancer. This work aims to develop nanoemulsions (NE) loaded with a hydrophobic ion pair (HIP) of all-trans retinoic acid (ATRA) and a lipophilic amine, stearylamine (SA), and coated with hyaluronic acid (HA) to enhance anticancer activity and reducing t
Braz. J. Pharm. Sci.. Publicado em: 08/04/2019
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29. Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying
RESUMO: O objetivo desse estudo foi investigar a influência da adição dos prebióticos farelo de arroz, inulina e hi-maize, na sobrevivência de Lactobacillus acidophilus em micropartículas de alginato obtidas por gelificação externa seguida de liofilização. Analisou-se o tamanho das micropartículas, a viabilidade, em simulação gastrointestinal e
Cienc. Rural. Publicado em: 18/02/2019
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30. Encapsulating TiO2 into Polyvinyl Alcohol Coated Polyacrylonitrile Composite Beads for the Effective Removal of Methylene Blue
In this work, novel nanocomposite beads based on polyvinyl alcohol (PVA) coated polyacrylonitrile (PAN) with encapsulation of TiO2 nanoparticles (PPT) were developed successfully via a novel green synthetic method and its methylene blue (MB) removal ability by adsorption was also investigated. As-prepared nanocomposite beads were characterized by different t
J. Braz. Chem. Soc.. Publicado em: 2019-02
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31. Study of the parameters used in the encapsulation of commercial pectinase in calcium alginate and its effect on its catalytic activity
Abstract Despite the high catalytic properties of pectinases, the utilization of free enzymes always presents some hindrances such as low stability, a difficulty for product recovery and the impossibility of continuous use. Enzyme encapsulation is one of the methods used to overcome these limitations; however, some kind of effect is expected to occur on its
Food Sci. Technol. Publicado em: 31/01/2019
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32. Insulin-loaded polymeric mucoadhesive nanoparticles: development, characterization and cytotoxicity evaluation
Abstract Mucoadhesive nanoparticles are particularly interesting for delivery through nasal or pulmonary routes, as an approach to overcome the mucociliary clearance. Moreover, these nanoparticles are attractive for peptide and protein delivery, particularly for insulin to treat diabetes, as an alternative to conventional parenteral administration. Thus, chi
Braz. J. Pharm. Sci.. Publicado em: 07/06/2018
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33. PREPARAÇÃO, CARACTERIZAÇÃO FÍSICO-QUÍMICA E LIBERAÇÃO CONTROLADA DE MICROPARTÍCULAS DE GALACTOMANANA CONTENDO ALANTOÍNA
In this work, the allantoin was encapsulated with galactomannan extruded from Delonyx regia, by the spray drying technique. The microparticles obtained were structurally characterized by infrared spectroscopy (IR), thermal analysis, scanning electron microscopy (SEM) and the controlled release profile was evaluated. The results of IR suggested the formation
Quím. Nova. Publicado em: 2018-05
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34. Microencapsulation of grape seed oil by spray drying
Abstract In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence t
Food Sci. Technol. Publicado em: 16/04/2018
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35. INFLUENCE OF CARDANOL ENCAPSULATED ON THE PROPERTIES OF POLY(LACTIC ACID) MICROPARTICLES
In this study, microparticles of poly(lactic acid) (PLA) were produced to encapsulate cardanol, varying molar mass of the polymer matrix, concentration of the emulsifier (PVA) and concentration of the chemical additive (cardanol). The droplet size distribution, polydispersity index, morphology, the interaction between cardanol and PLA, cardanol encapsulation
Quím. Nova. Publicado em: 2018-03
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36. Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
Abstract Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promote their microencapsulation by lyophilization with soy protei
Food Sci. Technol. Publicado em: 2017-12