Journal ArticleDOI
Liposome microencapsulations without using any organic solvent
TLDR
A new dispersion process to prepare liposomes without the usage of organic solvents and detergents is developed, using a microfludizer for the extrusion and homogenization of aqueous dispersion of phospholipids, and a modified evaporator in order to increase lipid thin film surface area.Abstract:
Liposomes are microscopic vesicles composed of phospholipid bilayers surrounding discrete aqueous compartment. Eventhough phospholipid bilayers are formed spontaneously in water, their conventional preparation methods involve either organic solvents or detergent molecules. Organic solvents may create a serious safety problem during liposome manufacturing especially on a large scale and can cause denaturation of proteins and affect the membrane properties. Liposomes are very promising carriers for protein drugs which have aroused great interests in the field of pharmaceutics in these recent years. The objective of this study was to develop a new dispersion process to prepare liposomes without the usage of organic solvents and detergents. The approach involved the usage of a microfludizer for the extrusion and homogenization of aqueous dispersion of phospholipids, and a modified evaporator in order to increase lipid thin film surface area. The properties of the liposomes prepared by the novel metho...read more
Citations
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Journal ArticleDOI
Microencapsulation: industrial appraisal of existing technologies and trends
TL;DR: In this paper, a timely and targeted release of food ingredients at the right place and the right time is provided by microencapsulation, which can improve the effectiveness of food additives, broaden the application range of ingredients and ensure optimal dosage, thereby improving cost effectiveness for the food manufacturer.
Journal ArticleDOI
Recent Developments in Microencapsulation of Food Ingredients
TL;DR: A review of microencapsulation techniques can be found in this paper, where various techniques are employed to form microcapsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized-bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion, and rotational suspension separation.
Journal ArticleDOI
Encapsulation of Food Ingredients Using Nanoliposome Technology
M. Reza Mozafari,Kianoush Khosravi-Darani,G. Gokce Borazan,Jian Cui,Abbas Pardakhty,Seyhun Yurdugül +5 more
TL;DR: Various aspects of nanoliposomes are reviewed including currently available preparation methods, and their application in food technology.
Journal ArticleDOI
Active Food Packaging Evolution: Transformation from Micro- to Nanotechnology
Muhammad Imran,Anne-Marie Revol-Junelles,Agnieszka Martyn,Elmira Arab Tehrany,Muriel Jacquot,Michel Linder,Stéphane Desobry +6 more
TL;DR: The collective results highlight the food nanotechnology potentials with special focus on its application in active packaging, novel nano- and microencapsulation techniques, regulatory issues, and socio-ethical scepticism between nano-technophiles and nano-Technophobes.
Journal ArticleDOI
ATR-FTIR studies of phospholipid vesicle interactions with α-FeOOH and α-Fe2O3 surfaces
TL;DR: The findings suggest that the plasma membrane, and the PA terminal phosphate in particular, may play a role in mediating the interaction between bacteria and iron oxide surfaces during initial stages of biofilm formation.
References
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TL;DR: A new process allows microencapsulation of purified human hemoglobin and 2,3-diphosphoglycerate to form neohemocytes, which are substantially smaller than erythrocytes and contain 15.1 grams per decaliter of hemoglobin, and have a P50 value of 24.0 torr.
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Microencapsulation of hemoglobin in liposomes using a double emulsion, film dehydration/rehydration approach.
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