Journal ArticleDOI
Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics
P.K. Binsi,Natasha Nayak,P.C. Sarkar,A. Jeyakumari,P. Muhamed Ashraf,George Ninan,C.N. Ravishankar +6 more
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TLDR
In vitro oil release of microencapsulates indicated negligible oil release in buffered saline whereas more than 80% of the oil loaded in encapsulates were released in simulated GI fluids.About:
This article is published in Food Chemistry.The article was published on 2017-03-15. It has received 88 citations till now. The article focuses on the topics: Gum arabic & Salvia officinalis.read more
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Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin.
TL;DR: The entrapment of chlorophylls within microcapsules enhanced their storage stability at all temperatures (4, 20, and 40 °C) for ten days; notably, micro Capsules coated with MD alone showed the highest storage stability.
Journal ArticleDOI
Gum-based nanocarriers for the protection and delivery of food bioactive compounds.
Afsaneh Taheri,Seid Mahdi Jafari +1 more
TL;DR: Different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
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Preparation and properties of cinnamon-thyme-ginger composite essential oil nanocapsules
TL;DR: In this paper, the effect of the mass ratio of chitosan to tripolyphosphate (TPP), composite essential oils (CEO) and surfactant concentration and pH on the properties of the CEO-NPs were investigated in detail.
Journal ArticleDOI
Recent advances in the spray drying encapsulation of essential fatty acids and functional oils
TL;DR: In this paper, a review describes and classifies different types of EFAs, gives an overview of the spray drying process alongside its probable challenges for encapsulation of functional oils, and various used wall materials, and the effects of the process conditions on the encapsulation efficiency have been discussed.
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Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies
Claudia Piñón-Balderrama,César Leyva-Porras,Yolanda Terán-Figueroa,Vicente Espinosa-Solis,Claudia Álvarez-Salas,María Zenaida Saavedra-Leos +5 more
TL;DR: A review of the literature reported in the last 10 years related to these technologies is presented in this paper, where the basis of the spray-drying technologies is described and compared, emphasizing the instrumental processing conditions for achieving a desired product.
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Official methods of analysis of the Association of Official Analytical Chemists
TL;DR: In this paper, the authors present a list of residues in foods, including poisons, poisons and feed additives in animal tissues, as well as their applications in food processing and in the field of agriculture.
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Applications of spray-drying in microencapsulation of food ingredients: An overview
TL;DR: In this article, the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying is reported, and a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.
Journal ArticleDOI
Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
N. C. Shantha,Eric A. Decker +1 more
TL;DR: The official International Dairy Federation method for determination of the peroxide value of anhydrous milk fat was extended to poultry, meat, fish, and vegetable oils and the ferrous oxidation-xylenol orange method was modified to make it simpler and more rapid.
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Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: Preparation, characterization and in vitro release study
TL;DR: In this study, oregano essential oil (OEO) has been encapsulated in chitosan nanoparticles by a two-step method, i.e., oil-in-water emulsion and ionic gelation of chitOSan with sodium tripolyphosphate (TPP).