microencapsulation of α-tocopherol with zein and β

Thermal and oxidative stability of Atlantic salmon oil

microencapsulation of fish oil is also used [43 44] However no CD complexation studies on ASO have been published up to now The goal of this study was to evaluate the thermal and oxida-tive stability of ASO (Salmo salar L ) and the β-CD complex-ation by using co-crystallization and kneading methods The

Development of Zein Nanoparticles Coated with

Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages RSC Advances 2017 7 (51) 32065-32075 DOI: 10 1039/C6RA25946D Aishwarya Satish Purna Sai Korrapati

Cyclodextrin Inclusion Complex Formation and Solid

Jan 29 2009Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages RSC Advances 2017 7 (51) 32065-32075 DOI: 10 1039/C6RA25946D Seyed M T Gharibzahedi Seid Mahdi Jafari

Nano and Microencapsulation Using Food Grade Polymers

Aug 10 2018Quispe-Condori S Saldaa MD Temelli F (2011) Microencapsulation of flax oil with zein using spray and freeze drying LWT Food Sci Technol 44(9):1880–1887 CrossRef Google Scholar Rachmawati H Yanda YL Rahma A Mase N (2016) Curcumin-loaded PLA nanoparticles: formulation and physical evaluation

Physicochemical Aspects of Ultrathin Electrospun Zein

intramolecular β-sheet secondary structure Under simulated gastrointestinal conditions these electrospun materials exhibited gradual swelling and degradation rates while significantly higher when enzymes were introduced The secondary structure of zein was impacted by the concentration of the polymer solvent type and exposure to SGI fluids

An overview of microencapsulation in the food industry

Apr 13 2020While consumer trends are leading to a surge of functional foods the addition of bioactive compounds to food matrixes presents a series of challenges such as lack of stability or unpleasant organoleptic characteristics Microencapsulation is not only a useful tool to overcome them but it also allows the development of products with improved features that allow the differentiation from

Nano and Microencapsulation Using Food Grade Polymers

Aug 10 2018Quispe-Condori S Saldaa MD Temelli F (2011) Microencapsulation of flax oil with zein using spray and freeze drying LWT Food Sci Technol 44(9):1880–1887 CrossRef Google Scholar Rachmawati H Yanda YL Rahma A Mase N (2016) Curcumin-loaded PLA nanoparticles: formulation and physical evaluation

Development of micro

The goal of this research is to fill a knowledge gap of designing effective microencapsulation systems for antioxidants with improved storage stability and enhanced antioxidant efficiency Encapsulation systems using chitosan and zein as wall materials in the forms of micro- or nano-microcapsules and films will be developed for two synergistic bioactive compounds (i e vitamin E and grape

Development of Zein Nanoparticles Coated with

Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages RSC Advances 2017 7 (51) 32065-32075 DOI: 10 1039/C6RA25946D Aishwarya Satish Purna Sai Korrapati

Microwave

Luo Y Zhang B Whent M Yu LL Wang Q Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol and its in vitro controlled release study Colloids Surf B Biointerfaces 2011 85:145–52 doi: 10 1016/jlsurfb 2011 02 020 CrossRef Google Scholar

Microencapsulation of vitamin e from palm fatty acid

Mar 01 2018Vitamin E from palm fatty acid distillate (PFAD) has been encapsulated using spray drying method with gum acacia (GA) and mixed of galactomannan from Arenga pinnata (GAP) with GA as encapsulating agent Composite films with thickness vary from 0 542 – 0 779 mm were prepared by incorporating vitamin E onto matrix of GA (7 g) with various concentration of GAP (0 1 0 2 0 3 and

Development of a New Colorimetric Method Determining the

Microencapsulation of α-tocopherol effectively protects α-tocopherol from oxidation and produces high-value-added and long-shelf-stable foods High-performance liquid chromatography (HPLC) has been applied to measure the yield of microencapsulated α-tocopherol with high accuracy however it takes long analysis time An alternative method is required to determine the yield of

KR100810868B1

The present invention relates to a method for forming an inclusion complex of omega-3 fatty acids an emulsifier composition and emulsion method using the same a fine powder of omega-3 fatty acids a method for preparing processed food additives and processed foods containing the same and omega separated from fish -3 Fatty acid is stirred at high speed to homogenize fat globules then

Microencapsulation of Essential Oils within Alginate

Essential oils (EOs) are the volatile lipophilic components extracted from plants Many EOs have demonstrated strong antimicrobial properties when tested in in vitro experiments The commercial applications of these EOs require a suitable formulation constituted by biodegradable compounds that protect them from degradation and evaporation at the same time that allows for a sustained release

Subject: alpha

The recovery of α-tocopherol and β-sitosterol from the deodorizer distillate of sunflower oil using solid phase extraction is reported Performance of the silicon-rich and inexpensive zeolite ZSM-5 and its modified versions were compared as adsorbents The influence of active chitosan/zein films containing α-tocopherol on the

Oral delivery of exenatide

Apr 28 2020Exenatide is an insulinotropic peptide drug for type 2 diabetes treatment with low risk of hypoglycemia and is administrated by subcutaneous injection Oral administration is the most preferred route for lifelong treatment of diabetes but oral delivery of peptide drug remains a significant challenge due to the absorption obstacles in gastrointestinal tract

Microencapsulation Delivery System in Food Industry

Microencapsulation is a promising technique which provides core materials with protective barrier good stability controlled release and targeting delivery Compared with the pharmaceutical cosmetic and textile industries food processing has higher requirements for safety and hygiene and calls for quality and nutrition maintenance This paper reviews the widely used polymers as

KR100810868B1

The present invention relates to a method for forming an inclusion complex of omega-3 fatty acids an emulsifier composition and emulsion method using the same a fine powder of omega-3 fatty acids a method for preparing processed food additives and processed foods containing the same and omega separated from fish -3 Fatty acid is stirred at high speed to homogenize fat globules then

DIGITAL CSIC: Potential of microencapsulation through

Results showed that the stability of the prepared emulsions was the main factor affecting the microencapsulation efficiency The application of an ultrasonic treatment was necessary to stabilize the WPC emulsions and increase the MEE of the WPC microcapsules but had a slight negative impact on the total β-carotene content of the zein

Iana Lychko

Microencapsulation of α-tocopherol with zein and β-cyclodextrin using spray drying for colour stability and shelf-life improvement of fruit beverages RSC Advances jun de 2017 α-Tocopherol (TOC) has become an important food additive due to its antioxidant effect and capacity to

Encapsulation of Essential Oils in Zein Nanospherical

May 12 2005Three essential oils oregano red thyme and cassia ( pure oil) were encapsulated by phase separation into zein nanospheres Topographical images indicated that the powders were made up of irregularly shaped particles (∼50 μm) containing close-packed nanospheres Approximately 31% of the oregano encapsulated particles had mean diameters greater than 100 nm compared to 19% for the zein

Vegetable proteins in microencapsulation: a review of

In microencapsulation these biopolymers are used as a wall forming material for a variety of active compounds In most cases two techniques of microencapsulation spray-drying and coacervation are used for the preparation of microparticles from vegetable proteins