Zeitschriftenartikel: „Microencapsulation“

1

Perez-Palacios, Trinidad, Jorge Ruiz-Carrascal, Juan Carlos Solomando, Francisco de-la-Haba, Abraham Pajuelo und Teresa Antequera. „Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment“. Foods 11, Nr. 20 (20.10.2022): 3291. http://dx.doi.org/10.3390/foods11203291.

Der volle Inhalt der Quelle

Annotation:

Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no specific review focusing on these topics has been published in the last few years. This work aimed to review the most recent developments in the microencapsulation of fish oil and natural antioxidant compounds. The impact of the wall material and the procedures on the quality of the microencapsulates were preferably evaluated, while their addition to foods has only been studied in a few works. The homogenization technique, the wall–material ratio and the microencapsulation technique were also extensively studied. Microcapsules were mainly analyzed for size, microencapsulation efficiency, morphology and moisture, while in vitro digestion, flowing properties, yield percentage and Fourier transform infrared spectroscopy (FTIR) were used more sparingly. Findings highlighted the importance of optimizing the most influential variables of the microencapsulation procedure. Further studies should focus on extending the range of analytical techniques upon which the optimization of microcapsules is based and on addressing the consequences of the addition of microcapsules to food products.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

2

Onah, I. A., K. C. Ofokansi, D. C. Odimegwu und E. B. Onuigbo. „Efficiency of Polymer-silica Blends in the Microencapsulation of Yellow Fever Virus Vaccine“. Science View Journal 4, Nr. 2 (30.09.2023): 318–25. http://dx.doi.org/10.55989/klya6292.

Der volle Inhalt der Quelle

Annotation:

The currently available yellow fever vaccines are thermally unstable and involve huge costs during preservation and administration. Microencapsulation with thermally stable coating materials is considered as a means of protecting yellow fever vaccines from thermal degradation. Silica nanoparticles have thermal stabilizing abilities but do not possess film forming properties. It is proposed that polymer-silica blends might be a good coating material for microencapsulation. This study is aimed at investigating the compatibility and efficiency of blends of selected polymers with silicon obtained from rice husk ash (RHA) in microencapsulating yellow fever virus vaccine. The encapsulated yellow fever vaccine was characterised by FTIR and SEM-EDX spectroscopy, and the vaccine encapsulation efficiency was determined. FTIR spectra of the individual components and final encapsulated vaccine showed good chemical compatibility of all the ingredients. SEM studies of the products revealed uneven and rough surfaces with shrinkages. The vaccine encapsulation efficiency was 66.7%. Altogether, these results suggest that polymer-RHA silica blend can be used in microencapsulating yellow fever virus vaccine.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

3

Litwin, Allen, Michael Flanagan und J. Gabriel Michael. „Microencapsulation“. BioDrugs 9, Nr. 4 (1998): 261–70. http://dx.doi.org/10.2165/00063030-199809040-00001.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

4

Gouin, Sébastien. „Microencapsulation“. Trends in Food Science & Technology 15, Nr. 7-8 (Juli 2004): 330–47. http://dx.doi.org/10.1016/j.tifs.2003.10.005.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

5

Hardi, Jaya, Dian Citra, Syamsuddin und Dwi Juli Pusptasari. „Efisiensi Mikroenkapsulasi Ekstrak Kulit Buah Naga Super Merah (Hylocereus costaricensis) Tersalut Maltodekstrin Berdasarkan Kecepatan Pengadukan“. KOVALEN: Jurnal Riset Kimia 6, Nr. 1 (18.04.2020): 1–8. http://dx.doi.org/10.22487/kovalen.2020.v6.i1.12647.

Der volle Inhalt der Quelle

Annotation:

Extract of super red dragon fruit peel has an antioxidant activity that can prevent free radicals from outside and its activity can be maintained by the coating of super red dragon fruit peel extract with maltodextrin The coating efficiency of super red dragon fruit peel extract with maltodextrin can be controlled with the speed of stirring during microencapsulation experiment. In order to obtain the highest microencapsulation efficiency and compare the antioxidant activity of super red dragon fruit peel extract before and after microencapsulation experiment. The study of coating efficiency has been done with microencapsulation that was carried out using the freeze-drying technique. During the microencapsulation of super red dragon fruit peel extract with freeze-drying technique, stirring speed in the microencapsulation process was 600 rpm, 800 rpm, 1000 rpm, 1200 rpm, and 1400 rpm respectively. From the microencapsulation process of super red dragon fruit peel extract coated with maltodextrin, it was obtained the highest microencapsulation efficiency at stirring speed of 800 rpm, which was 66.85% and had a particle size of 14.24 µm. It can be concluded that the antioxidant activity before and after encapsulation included a very weak category with IC50 values of 205.42 ppm for extracts and 246.32 ppm for microcapsules. Keywords: Super red dragon fruit peel, freeze-drying, microencapsulation, maltodextrin

APA, Harvard, Vancouver, ISO und andere Zitierweisen

6

Taunton-Rigby, Alison. „Microencapsulation Clarification“. Nature Biotechnology 4, Nr. 5 (Mai 1986): 462. http://dx.doi.org/10.1038/nbt0586-462a.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

7

Rosenberg, Moshe, Yael Rosenberg und Jing Zhang. „Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose“. Applied Sciences 8, Nr. 10 (16.10.2018): 1944. http://dx.doi.org/10.3390/app8101944.

Der volle Inhalt der Quelle

Annotation:

Microencapsulation allows for the entrapment, protection, and delivery of sensitive and/or active desired nutrients and ingredients as well as biologically-active agents. The microencapsulating properties of wall solutions (WS) containing 2.5–10% (w/w) wheat proteins isolate (WHPI) and 17.5–10% (w/w) lactose were investigated. Core-in-wall-emulsions (CIWEs) consisting of the WS and soy oil were prepared at a wall-to-core (W:C) ratio ranging from 25:75 to 75:25 (w/w). Microcapsules were prepared by spray-drying the CIWEs. The CIWEs had a mean particle diameter smaller than 0.5 µm and surface excess that ranged from 1.59 to 5.32 mg/m2. In all cases, microcapsules with smooth outer surfaces that exhibited only limited surface indentation were obtained. The core, in the form of protein-coated lipid droplets, was embedded throughout the wall matrices. In all but one case, core retention was higher than 83%, and in 50% of the cases, it was higher than 90%. Core retention was significantly influenced the composition of the WS and by W:C ratio (p < 0.05). Except for two cases, microcapsules exhibited very limited core extractability. The microencapsulation efficiency was >90% and was influenced, to a certain degree, by the composition of the CIWEs. Results indicated the potential for utilizing wall systems consisting of WHPI and lactose as effective and highly functional microencapsulating agents in food and related applications.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

8

Tomaro-Duchesneau, Catherine, Shyamali Saha, Meenakshi Malhotra, Imen Kahouli und Satya Prakash. „Microencapsulation for the Therapeutic Delivery of Drugs, Live Mammalian and Bacterial Cells, and Other Biopharmaceutics: Current Status and Future Directions“. Journal of Pharmaceutics 2013 (05.12.2013): 1–19. http://dx.doi.org/10.1155/2013/103527.

Der volle Inhalt der Quelle

Annotation:

Microencapsulation is a technology that has shown significant promise in biotherapeutics, and other applications. It has been proven useful in the immobilization of drugs, live mammalian and bacterial cells and other cells, and other biopharmaceutics molecules, as it can provide material structuration, protection of the enclosed product, and controlled release of the encapsulated contents, all of which can ensure efficient and safe therapeutic effects. This paper is a comprehensive review of microencapsulation and its latest developments in the field. It provides a comprehensive overview of the technology and primary goals of microencapsulation and discusses various processes and techniques involved in microencapsulation including physical, chemical, physicochemical, and other methods involved. It also summarizes the state-of-the-art successes of microencapsulation, specifically with regard to the encapsulation of microorganisms, mammalian cells, drugs, and other biopharmaceutics in various diseases. The limitations and future directions of microencapsulation technologies are also discussed.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

9

Mulyadi, Naomi M., Tri D. Widyaningsih, Novita Wijayanti, Renny Indrawati, Heriyanto Heriyanto und Leenawaty Limantara. „Microencapsulation of Kabocha Pumpkin Carotenoids“. International Journal of Chemical Engineering and Applications 8, Nr. 6 (Dezember 2017): 381–86. http://dx.doi.org/10.18178/ijcea.2017.8.6.688.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

10

Mohd Yusop, Fatin Hafizah, Shareena Fairuz Abd Manaf und Fazlena Hamzah. „Preservation of Bioactive Compound via Microencapsulation“. Chemical Engineering Research Bulletin 19 (10.09.2017): 50. http://dx.doi.org/10.3329/cerb.v19i0.33796.

Der volle Inhalt der Quelle

Annotation:

<p>The aim of this paper is to discuss on the preservation of bioactive compound by using microencapsulation techniques. Microencapsulation is a process of building a functional barrier between the core and wall material to prevent any chemical or physical reactions. Microencapsulation provides an important technique in various food, pharmaceutical industry and textile product because has the ability to improve shelf-life, oxidative stability, provide protection and controlled biological activity release of active agents. Microencapsulation of plant extract, essential oils, vegetable has been developed and commercialized by employing various method including freeze drying, coacervation, spray drying, in situ polymerization and melt-extrusion. The most commonly used techniques for microencapsulation of oils are by using spray drying and coacervation method. Microencapsulation methods have been developed in order to modify the efficiency based on several factors such as types of active agents, shell material used, generating particles with a variable range of sizes, shell thickness and permeability. With this work, an overview regarding efficient and applications of microencapsulation process will be presented.</p><p>Chemical Engineering Research Bulletin 19(2017) 50-56</p>

APA, Harvard, Vancouver, ISO und andere Zitierweisen

11

Young, S. L., X. Sarda und M. Rosenberg. „Microencapsulating Properties of Whey Proteins. 1. Microencapsulation of Anhydrous Milk Fat“. Journal of Dairy Science 76, Nr. 10 (Oktober 1993): 2868–77. http://dx.doi.org/10.3168/jds.s0022-0302(93)77625-0.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

12

Kowalska, Ewa, Małgorzata Ziarno, Adam Ekielski und Tomasz Żelaziński. „Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry“. Molecules 27, Nr. 10 (21.05.2022): 3321. http://dx.doi.org/10.3390/molecules27103321.

Der volle Inhalt der Quelle

Annotation:

Probiotics and probiotic therapy have been rapidly developing in recent years due to an increasing number of people suffering from digestive system disorders and diseases related to intestinal dysbiosis. Owing to their activity in the intestines, including the production of short-chain fatty acids, probiotic strains of lactic acid bacteria can have a significant therapeutic effect. The activity of probiotic strains is likely reduced by their loss of viability during gastrointestinal transit. To overcome this drawback, researchers have proposed the process of microencapsulation, which increases the resistance of bacterial cells to external conditions. Various types of coatings have been used for microencapsulation, but the most popular ones are carbohydrate and protein microcapsules. Microencapsulating probiotics with vegetable proteins is an innovative approach that can increase the health value of the final product. This review describes the different types of envelope materials that have been used so far for encapsulating bacterial biomass and improving the survival of bacterial cells. The use of a microenvelope has initiated the controlled release of bacterial cells and an increase in their activity in the large intestine, which is the target site of probiotic strains.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

13

Stabrauskiene, Jolita, Lauryna Pudziuvelyte und Jurga Bernatoniene. „Optimizing Encapsulation: Comparative Analysis of Spray-Drying and Freeze-Drying for Sustainable Recovery of Bioactive Compounds from Citrus x paradisi L. Peels“. Pharmaceuticals 17, Nr. 5 (07.05.2024): 596. http://dx.doi.org/10.3390/ph17050596.

Der volle Inhalt der Quelle

Annotation:

Spray-drying and freeze-drying are indispensable techniques for microencapsulating biologically active compounds, crucial for enhancing their bioavailability and stability while protecting them from environmental degradation. This study evaluates the effectiveness of these methods in encapsulating Citrus x paradisi L. (grapefruit) peel extract, focusing on sustainable recovery from waste peels. Key objectives included identifying optimal wall materials and assessing each encapsulation technique’s impact on microencapsulation. The investigation highlighted that the choice of wall material composition significantly affects the microencapsulation’s efficiency and morphological characteristics. A wall material mixture of 17 g maltodextrin, 0.5 g carboxymethylcellulose, and 2.5 g β-cyclodextrin was optimal for spray drying. This combination resulted in a sample with a wettability time of 1170 (s), a high encapsulation efficiency of 91.41%, a solubility of 60.21%, and a low moisture content of 5.1 ± 0.255%. These properties indicate that spray-drying, particularly with this specific wall material composition, offers a durable structure and can be conducive to prolonged release. Conversely, varying the precise compositions used in the freeze-drying process yielded different results: quick wettability at 132.6 (s), a solubility profile of 61.58%, a moisture content of 5.07%, and a high encapsulation efficiency of 78.38%. The use of the lyophilization technique with this latter wall material formula resulted in a more porous structure, which may facilitate a more immediate release of encapsulated compounds and lower encapsulation efficiency.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

14

Thao, Vy Truong, und Vinh Truong. „Microencapsulation of agarwood (Aquilaria crassna) essential oil by spray drying“. IOP Conference Series: Earth and Environmental Science 1155, Nr. 1 (01.03.2023): 012018. http://dx.doi.org/10.1088/1755-1315/1155/1/012018.

Der volle Inhalt der Quelle

Annotation:

Abstract Agarwood essential oil is the essential oil extracted from the heartwood of agarwood trees (Aquilaria sp.) after inoculation or natural infection of one of several fungal species. The essential oil is proved to carry antioxidant, antimicrobial and anti-stress activities. Microencapsulation of essential oil included emulsification of oil into maltodextrin solution and spray drying of emulsion at different levels of inlet temperature and compressed air pressure. Microencapsulation process was qualified based on following parameters including process’s microencapsulation yield, moisture content of powder, powder particle size, encapsulated oil’s composition, oil recovery and drying yield. Microencapsulation yield was affected by inlet temperature whereas drying yield changed as air pressure varied from 1.5 to 2.5 kgf/cm2. Other parameters were impacted by both variables. Besides, oil composition changed at an acceptable degree after microencapsulation process, in which there were an increase in percentage and the presence of some components but the main components still remained in the encapsulated oil. Finally, the drying air temperature of 150 °C and air pressure of 2.5 kgf/cm2 were the best parameters to obtain both microencapsulation yield of 89.12% and drying yield of 79.00%.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

15

Alditya Putri Yulinarsari, Niati Ningsih und Nur Muhamad. „Penambahan Mikroenkapsulasi Sinbiotik (Bacillus subtilis dan Mannan oligosakarida) pada Pakan terhadap Profil Hematologi Ayam Broiler“. Jurnal Ilmu Nutrisi dan Teknologi Pakan 22, Nr. 1 (30.04.2024): 9–13. http://dx.doi.org/10.29244/jintp.22.1.9-13.

Der volle Inhalt der Quelle

Annotation:

This study aimed to evaluate the effect of microencapsulation synbiotics by combining Bacillus subtilis as a probiotic and Mannan oligosaccharide as a prebiotic on the haematological profile of broilers. A total of 100 broiler chickens were used in this research. The experimental design used was a Completely Randomized Design (CRD) with 4 four treatments, namely P0: Feed + 0% Synbiotic Microencapsulation; P1: Feed + 0.25% Synbiotic Microencapsulation; P2: Feed + 0.50% Synbiotic Microencapsulation; P3: Feed + 0.75% Synbiotic Microencapsulation. The treatment was repeated 5 five times and each replication consisted of 5 broilers. Research variables carried out through laboratory testing include the number of haemoglobin, erythrocytes, hematocrit, and the erythrocyte index, namely MCV (Mean Corpuscular Volume); MCH (Mean Corpuscular Hemoglobin); MCHC (Mean Corpuscular Hemoglobin Concentration). The results showed that there was no significant difference between treatments regarding the addition of synbiotics (B. Subtilis and Mannan oligosaccharide) on the haematological profile of broilers. The conclusion of the research was that the addition of synbiotic microencapsulation (Bacillus subtilis and Mannan oligosaccharide) in feed has the potential to support growth and maintain physiological conditions but is considered not capable of maintaining a stable level of broiler health. Key words: Bacillus subtilis, broiler, Mannan oligosaccharide, synbiotic

APA, Harvard, Vancouver, ISO und andere Zitierweisen

16

Loca, Dagnija, Osvalds Pugovics, Liga Berzina-Cimdina und Janis Locs. „Preparation and Characterization of Highly Water Soluble Drug Loaded PLA Microcapsules“. Advances in Science and Technology 57 (September 2008): 176–81. http://dx.doi.org/10.4028/www.scientific.net/ast.57.176.

Der volle Inhalt der Quelle

Annotation:

Microencapsulation of highly water soluble pharmaceutical substances (solubility more than 1g/ml), especially if high drug loading is required (more than 50%) is a big challenge. Biodegradable polylactide as coating material and polyvinyl alcohol as surfactant were found suitable for this purpose. Active substance was microencapsulated using slightly modified waterin- oil-in-water technique which involves dissolving of the drug in the water and polymer in methylene chloride and forming an emulsion in water using a surfactant. Procedure of microencapsulation was followed by filtration and drying of product obtained. Not only the developed method enables microencapsulation of highly water soluble pharmaceuticals, but it also predicts properties of products obtained. Microencapsulation technique developed allows encapsulation of highly water soluble pharmaceutical with drug load up to 80%, and encapsulation efficiency up to 65%. During the study such parameters as emulsification time, volume of outer water phase and amount of active ingredient in inner water phase on microencapsulation process and product properties were investigated

APA, Harvard, Vancouver, ISO und andere Zitierweisen

17

He, Rongjun, Jiahao Ye, Lina Wang und Peilong Sun. „Preparation and Evaluation of Microcapsules Encapsulating Royal Jelly Sieve Residue: Flavor and Release Profile“. Applied Sciences 10, Nr. 22 (17.11.2020): 8126. http://dx.doi.org/10.3390/app10228126.

Der volle Inhalt der Quelle

Annotation:

This study aimed to improve the flavor of royal jelly residue via microencapsulation technology using Arabic gum and gelatin as wall materials. This microencapsulation technology showed a good encapsulation yield of 85.71 ± 2.84% and encapsulation efficiency of 92.34 ± 3.17%. The intact structures of the microcapsules were observed using optical and scanning electron microscopes. The results of the simulated gastrointestinal digestion proved that the microcapsules were well-tolerated in the gastric environment (a release rate of 32.95 ± 2.34%). Both electronic nose and electronic tongue evaluations showed that microencapsulation improved the sensory index of the royal jelly sieve residue. After microencapsulation, the astringency, bitterness, and irritant odors of the royal jelly residue were reduced. Simultaneously, the release rate in the intestine was 98.77 ± 1.91%, which demonstrated that microencapsulation would not prevent the human body from absorbing the royal jelly. The results from this study are expected to facilitate the development of mild flavor products made from royal jelly.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

18

El-Sayed, A., H. Sayed, A. Osman und M. Fathy. „MICROENCAPSULATION OF THEOPHYLLINE“. Bulletin of Pharmaceutical Sciences. Assiut 16, Nr. 2 (31.12.1993): 113–23. http://dx.doi.org/10.21608/bfsa.1993.70040.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

19

Morya, Shiwangi, und Gauri Aeron. „Immobilization and microencapsulation“. Journal of Advanced Research in Biotechnology 2, Nr. 3 (20.12.2017): 1–4. http://dx.doi.org/10.15226/2475-4714/2/3/00129.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

20

Giraud, Stephane, Serge Bourbigot, Maryline Rochery, Isabelle Vroman, Lan Tighzert und Rene Delobel. „Microencapsulation of phosphate“. Polymer Degradation and Stability 77, Nr. 2 (Januar 2002): 285–97. http://dx.doi.org/10.1016/s0141-3910(02)00063-0.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

21

SUN, ANTHONY M. „Microencapsulation of Cells“. Annals of the New York Academy of Sciences 831, Nr. 1 (17.12.2006): 271–79. http://dx.doi.org/10.1111/j.1749-6632.1997.tb52202.x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

22

Zhang, Ning Xin, Xiao Yu Yuan, Ji Wen Zong, Wei Li, Yuan Kai Zhang und Xing Xiang Zhang. „Photoinduced Microencapsulation of Microcapsules Containing n-Octadecane with P(APUA) and P(AMA) Shell“. Materials Science Forum 852 (April 2016): 1182–87. http://dx.doi.org/10.4028/www.scientific.net/msf.852.1182.

Der volle Inhalt der Quelle

Annotation:

An advanced microencapsulation for n-octadecane has been successfully developed via UV photoinduced polymerization in this study, which was characterized by some superior qualities (e.g. rapid microencapsulation, energy-saving and environment-friendly) compared to conventional microencapsulation process. The morphology, microstructure and properties of the microencapsulated n-octadecane with poly (aliphatic polyurethane acrylate) and poly (allyl methacrylate) as shell were respectively investigated by FE-SEM, TEM and DSC. The effects of UV irradiation time, shell material types and feed ration of shell-forming monomer to n-octadecane on the morphology and structure were investigated in detail. Furthermore, the photoinduced microencapsulation mechanism was interpreted clearly as well. Besides, the phase change properties were studied as well.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

23

Starovoitova, S. O., K. M. Kishko, V. V. Bila, O. M. Demchenko und M. Ya Spivak. „Modern Aspects of Probiotic Microorganisms’ Microencapsulation“. Mikrobiolohichnyi Zhurnal 84, Nr. 5 (17.02.2023): 72–85. http://dx.doi.org/10.15407/microbiolj84.05.072.

Der volle Inhalt der Quelle

Annotation:

Numerous studies in recent years have shown that the gut microbiome plays an important role in maintaining various physiological processes in the body, including digestion, metabolism, immune system function, defense against pathogens, biosynthesis of unique metabolites, elimination of toxins, and regulation of the function of the gut-brain axis. The gut microbiota is influenced by the way of birth, child’s feeding, genetic background, and lifestyle, including diet, exercises, medication, stress, and general host’s health. Intestinal microbial populations can vary significantly from person to person, including healthy individuals. Unfavorable changes in the microbial composition and in its functions are characteristic of dysbiosis and indicate pathological disorders in the body. The introduction of pro-, pre-, synbiotics and their other derivatives into the body, as well as transplantation of fecal microbiota, can restore the disturbed microbiota of the gastrointestinal tract (GIT). There is now a growing interest in functional innovative foods as ideal carriers for probiotics. However, many commercial probiotic products are ineffective because the beneficial bacteria they contain do not survive food processing, storage, and passage through the upper GIT. Th erefore, modern effective strategies are needed to improve the stability of probiotic microorganisms. One of the such strategies is a modern microencapsulation method. Using this technology in the manufacture of functional foods allows maintaining the stability of probiotic microorganisms during storage, protects them from the aggressive conditions of the GIT, and promotes their colonization on the mucous membrane of the large intestine. To achieve better protection and controlled release of probiotics, alginate microgels are most widely used as microcapsule shells.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

24

Enascuta, Cristina Emanuela, Emil Stepan, Elena Emilia Oprescu, Adrian Radu, Elvira Alexandrescu, Rusandica Stoica, Doru Gabriel Epure und Mihaela Doina Niculescu. „Microencapsulation of Essential Oils“. Revista de Chimie 69, Nr. 7 (15.08.2018): 1612–15. http://dx.doi.org/10.37358/rc.18.7.6381.

Der volle Inhalt der Quelle

Annotation:

In this work thyme and coriander oil were encapsulated using complex coacervation microencapsulation technique.The influence of various microencapsulation parameters on encapsulation efficiency was investigated. The release characteristic of the essential oils from microcapsule was studied.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

25

Mauliasari, Endah Saivira, Tri Winarni Agustini und Ulfah Amalia. „Stabilization of Phycocyanin from Spirulina platensis using Microencapsulation and pH Treatment“. Jurnal Pengolahan Hasil Perikanan Indonesia 22, Nr. 3 (31.12.2019): 526–34. http://dx.doi.org/10.17844/jphpi.v22i3.29121.

Der volle Inhalt der Quelle

Annotation:

Spirulina platensis is a blue-green microalga which is classified into Cyanobacteria. S. platensis is often used as functional food ingredient because their phycocyanin pigment has antioxidant properties. However, the pigment is of low stability and is sensitive to temperature, pH, oxygen, and humidity. The purpose of this study was to determine the effect of microencapsulation and pH treatment on the stability of phycocyanin S. platensis. The experimental design used in the study was Completely Randomized Factorial Design with 2 factors namely microencapsulation process and different pH values (pH 4 and pH 8). The results showed that the microencapsulation process and pH treatment had different effects (P <0.05) on the stability of phycocyanin. S. platensis with microencapsulation at pH 8 produced smaller phycocyanin degradation (5.32±1.37%), antioxidant degradation (38.12±0.31%), and total color different (TCD) (22.1±0.07) compared to other treatments. While the relative concentration (CR) value of the microencapsulated phycocyanin in S. platensis was 94.68±1.37%, higher than that of other treatments. Microencapsulation at pH 8 stabilized phycocyanin by preventing precipitation of the protein.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

26

Abd Manaf, Mastura, Junaidah Jai, Rafeqah Raslan, Istikamah Subuki und Ana Najwa Mustapa. „Microencapsulation Methods of Volatile Essential Oils - A Review“. Advanced Materials Research 1113 (Juli 2015): 679–83. http://dx.doi.org/10.4028/www.scientific.net/amr.1113.679.

Der volle Inhalt der Quelle

Annotation:

Essential oil contained volatile compounds and they are benefit in many fields such as pharmaceutical, flavor, perfume, food, agriculture, and detergent. However, its inadequate volatile characteristics made it less efficient. Many microencapsulation methods were conducted for varies essential oils. The choice of microencapsulation method very much affected by the material to be encapsulated, wall material and its application. This review paper highlighted on microencapsulation methods of volatiles essential oils and the basic release characteristic of the active ingredients from the capsules.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

27

Fernandes, Iara Janaína, Amanda Gonçalves Kieling, Tatiana Louise Avila de Campos Rocha, Feliciane Andrade Brehm und Carlos Alberto Mendes Moraes. „PRODUÇÃO E AVALIAÇÃO DE MICROCÁPSULAS DE ALGINATO CONTENDO ÓLEO ESSENCIAL DE CASCA DE LARANJA“. Eclética Química Journal 39, Nr. 1 (09.07.2014): 164. http://dx.doi.org/10.26850/1678-4618eqj.v39.1.2014.p164-174.

Der volle Inhalt der Quelle

Annotation:

Essential oils belong to an important group of raw materials with several industrial applications. However, these substances are unstable, which may restrict applicability due to high volatility and high susceptibility to oxidation. Therefore, microencapsulation techniques may improve the stability of essential oils. The present study describes the production evaluates the performance of sodium alginate microcapsules containing orange peel essential oil. The production process was based on the alginate microencapsulation technology. Microcapsules were evaluated using scanning electron microscopy, thermal stability, and level of microencapsulated essential oil. The results showed that microcapsules were successfully produced, the microencapsulation technique was effective, and the synthesis process was simple. Also, it was observed that thermal and oxidative stability of essential oil improved with microencapsulation. Microcapsules released approximately 88.3% of the essential oil in 30 days.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

28

Schrooyen, P. M. M., R. van der Meer und C. G. De Kruif. „Microencapsulation: its application in nutrition“. Proceedings of the Nutrition Society 60, Nr. 4 (November 2001): 475–79. http://dx.doi.org/10.1079/pns2001112.

Der volle Inhalt der Quelle

Annotation:

The development of new functional foods requires technologies for incorporating health-promoting ingredients into food without reducing their bioavailability or functionality. In many cases, microencapsulation can provide the necessary protection for these compounds, but in all cases bioavailability should be carefully studied. The present paper gives an overview of the application of various microencapsulation technologies to nutritionally-important compounds, i.e. vitamins, n-3 polyunsaturated fatty acids, Ca, Fe and antioxidants. It also gives a view on future technologies and trends in microencapsulation technology for nutritional applications.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

29

Gupta, AK, und BK Dey. „Microencapsulation for controlled drug delivery: a comprehensive review“. Sunsari Technical College Journal 1, Nr. 1 (17.09.2013): 48–54. http://dx.doi.org/10.3126/stcj.v1i1.8660.

Der volle Inhalt der Quelle

Annotation:

Microencapsulation is described as a process of enclosing micron sized particles of solids or droplets of liquids or gasses in an inert shell, which in turn isolates and protects them from the external environment as well as control the drug release profile. Microencapsulated particle is having diameter between 3 [-] 800µm which differ them from other technologies such as nanotechnology and macroparticle in their morphology and internal structure. This review paper will address the background of microencapsulation technology, commonly used microencapsulation methods with its advantages and disadvantages and its applications in pharmaceutical field. This article also gives an overview on the general aspects and recent advances in drug-loaded microparticles to improve the efficiency of various medical treatments. The review paper will also address about the other factors affecting microencapsulation and its limitation. The article will also discuss about various findings described in the published scientific journals and patent literatures. Based on the existing results and authors’ reflection, this review gives rise to reasoning and suggested choices of process parameters and microencapsulation procedure. DOI: http://dx.doi.org/10.3126/stcj.v1i1.8660 Sunsari Technical College Journal Vol.1(1) 2012 48-54

APA, Harvard, Vancouver, ISO und andere Zitierweisen

30

Baerle, Alexei. „MICROENCAPSULATION OF FUNCTIONAL COMPONENTS IN THE FOOD TECHNOLOGY: PARTIALLY OPTIMISTIC VIEW“. Journal of Engineering Science 28, Nr. 3 (September 2021): 139–57. http://dx.doi.org/10.52326/jes.utm.2021.28(3).12.

Der volle Inhalt der Quelle

Annotation:

This work deals with the use of microencapsulation of biologically active compounds (BAC) as an alternative method of protection and prolongation of their functional properties in the food products. The main methods for the formation of microcapsules (MC) are considered. Biopolymer materials, suitable for MCs production, are outlined. Some technological solutions, suitable for microencapsulation and successfully used in other industries, present interest only for laboratory researches in the food science, but are not suitable for industrial scale food production. It is discussed why the methods of simple and complex coacervation, liposomal entrapment are thermodynamically advantageous for obtaining microcapsules in comparison with others. To achieve further progresses of microencapsulation in food technologies, the direct integration of the microencapsulation into the food production technological cycle is necessary. Products should initially have a texture and consistency that allow microcapsules to be resistant to premature aggregation. MCs should not exfoliate or break down, while execute their functions of protection and targeted delivery of biologically active compounds. Only high viscous colloidal systems, as traditional fermented dairy products (kefir, yoghurts, ice cream, curd and cheese) and fruit juices with pulp, are mostly suitable for supplementation of them by BACs using microencapsulation.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

31

Pudziuvelyte, Lauryna, Mindaugas Marksa, Katarzyna Sosnowska, Katarzyna Winnicka, Ramune Morkuniene und Jurga Bernatoniene. „Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials“. Molecules 25, Nr. 9 (09.05.2020): 2237. http://dx.doi.org/10.3390/molecules25092237.

Der volle Inhalt der Quelle

Annotation:

The present study reports on the encapsulation of Elsholtzia ciliata ethanolic extract by freeze-drying method using skim milk, sodium caseinate, gum Arabic, maltodextrin, beta-maltodextrin, and resistant-maltodextrin alone or in mixtures of two or four encapsulants. The encapsulation ability of the final mixtures was evaluated based on their microencapsulating efficiency (EE) of total phenolic compounds (TPC) and the physicochemical properties of freeze-dried powders. Results showed that the freeze-dried powders produced using two encapsulants have a lower moisture content, but higher solubility, Carr index, and Hausner ratio than freeze-dried powders produced using only one encapsulant in the formulation. The microencapsulating efficiency of TPC also varied depending on encapsulants used. The lowest EE% of TPC was determined with maltodextrin (21.17%), and the highest with sodium caseinate (83.02%). Scanning electron microscopy revealed that freeze-drying resulted in the formation of different size, irregular shape glassy particles. This study demonstrated good mucoadhesive properties of freeze-dried powders, which could be incorporated in buccal or oral delivery dosage forms. In conclusion, the microencapsulation of E. ciliata ethanolic extract by freeze-drying is an effective method to produce new value-added pharmaceutical or food formulations with polyphenols.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

32

Rahayu, Iman, Achmad Zainuddin und Sunit Hendrana. „Improved Maleic Anhydride Grafting to Linear Low Density Polyethylene by Microencapsulation Method“. Indonesian Journal of Chemistry 20, Nr. 5 (18.07.2020): 1110. http://dx.doi.org/10.22146/ijc.48785.

Der volle Inhalt der Quelle

Annotation:

A common graft copolymerization method usually results in a low degree of grafting due to its poor inter-component interactions. A monomer microencapsulation method should be useful to enhance the current graft copolymerization technique. The maleic anhydride (MAH) grafted with linear low-density polyethylene (LLDPE) was successfully synthesized by monomer microencapsulation without using a direct method in order to find a high degree of grafting. The results showed that the degree of grafting of the LLDPE synthesized by microencapsulation (5.9%) was higher than that achieved with the direct method (5.0%).

APA, Harvard, Vancouver, ISO und andere Zitierweisen

33

Małajowicz, Jolanta, Aleksandra Jedlińska, Katarzyna Samborska und Amr Edris. „Development of Microencapsulation Method of Gamma-Decalactone“. Proceedings 70, Nr. 1 (09.11.2020): 2. http://dx.doi.org/10.3390/foods_2020-07660.

Der volle Inhalt der Quelle

Annotation:

Microencapsulation is a technique that is increasingly used to encapsulate fragrances. It offers a valuable method to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the production and processing of food products. The aim of this research was to develop a microencapsulation method of gamma-decalactone, a cyclic ester with the scent of peach, which is used as a food additive. The carrier used for microencapsulation was an emulsion consisting of rapeseed oil, maltodextrin and gum Arabic. In this work, optimization of the carrier composition was performed in order to obtain a stable emulsion. The effect of inlet air temperature (80 °C, 180 °C) during spray drying on the powder quality parameters was then analyzed. In the final stage, the gamma-decalactone content in the obtained powders was evaluated. The results showed that emulsions based on colza oil and gum Arabic are a good carrier for the microencapsulation of gamma-decalactone. The use of high pressure during homogenization results in better fragmentation and homogenization of the emulsion. Drying at a higher inlet air temperature (180 °C) contributes to a more efficient microencapsulation process in that more aroma is encapsulated inside the capsules with less adhering to their surface.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

34

Safitri, Anna, und Nadiyah Zuhroh. „Microencapsulation Combination of Nigella sativa and Cosmos caudatus Kunth and In Vitro Protein Denaturation Inhibition Assay“. JSMARTech 3, Nr. 1 (30.04.2022): 029–34. http://dx.doi.org/10.21776/ub.jsmartech.2022.003.01.29.

Der volle Inhalt der Quelle

Annotation:

Microencapsulation is a method of coating the active ingredients to form microparticles that can be used as a drug delivery agent. This study aims to determine the effect of sodium tripolyphosphate (Na-TPP) concentration and the stirring time in microencapsulation process of extract combination of N. sativa and C. caudatus K., as well as the ability to inhibit protein denaturation. Microencapsulation was carried out with various concentrations (w/v) of Na-TPP 0.2%; 0.4% and 0.6% and stirring time of 60, 90, and 120 min. The optimum conditions of microencapsulation were obtained at 0.2% Na-TPP concentration and a stirring time of 90 min, with mean diameter particle sizes of 37.68 µm. Characterization using FTIR showed that microencapsulation was successfully conducted from the absorption of the P=O functional group at wavenumber 1200 cm-1 which was a typical absorption of Na-TPP compounds and the presence of CN absorption at wavenumber of 1352 cm-1 which is an absorption peak of chitosan. In addition, SEM showed the surface morphologies of the resulted microcapsules were mostly spherical shapes. From the protein denaturation inhibition assay, the IC50 values were resulted 491.67 µg/mL, 113.37 µg/mL, and 90.96 µg/mL, for microcapsules, extracts only, and sodium diclofenas as a reference, respectively.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

35

Yu, Jian, Xiang Hong Li, Yong Le Liu und Chi Ling Li. „Microencapsulation of GuaLou Seed Oil by Spray Drying“. Advanced Materials Research 554-556 (Juli 2012): 934–37. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.934.

Der volle Inhalt der Quelle

Annotation:

The objective of this work was to study the influence of some process conditions on the microencapsulation of Gualou seed oil by spray drying. The results showed that the best parameters of microencapsulation were as follows: the ratio of arabic gum to maltodextrin was 1:1, and that of core material to wall material was 2:3; and the total solids content was 25%. The optimum spray drying conditions were that the air temperature of inlet was 180 °C, and that of outlet was 80 °C; the homogenizing pressure was 35MPa. The maximum microencapsulation efficiency was 86±0.95%.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

36

Polkovnikova , Yu A., und N. A. Kovaleva. „Modern Research in the Field of Microencapsulation (Review)“. Drug development & registration 10, Nr. 2 (29.05.2021): 50–61. http://dx.doi.org/10.33380/2305-2066-2021-10-2-50-61.

Der volle Inhalt der Quelle

Annotation:

Introduction. Microencapsulation is one of the promising areas for obtaining new dosage forms. The peculiarity of microencapsulated forms is that the substance is protected from the effects of various environmental factors that can cause their destruction (acidity of gastric juice, the effect of food, joint intake of other drugs, diseases of the gastrointestinal tract, etc.). This method is used for various groups of drugs, such as antibiotics, nootropics, vitamins, probiotics, anticonvulsants, enzymes. Particular attention should be paid to antibacterial drugs, since the possibility of microencapsulation solves one of the most important problems in antibiotic therapy – the resistance of microorganisms.Text. The purpose of the review is to analyze modern research in the field of microencapsulation, to study trends and directions for the creation of microcapsules with high activity and bioavailability and with minimal side effects. The article provides brief information and main conclusions on the development of techniques and selection of conditions for microencapsulation of individual medicinal substances, on the study of polymers of various natures for use as carriers, on the methods of forming double shells of microcapsules, and also investigated the efficiency of microencapsulation of biologically active substances, such as antibacterial preparations, substances of plant and animal origin and preparations from various pharmacological groups. Variants of microencapsulation techniques for specific compounds that are suitable for substances similar in composition and action, as well as methods for creating microcapsules with double shells for compounds insoluble in water, are presented.Conclusion. The article shows the achievements and prospects of using microencapsulation of medicinal substances and their advantages over standard dosage forms. The active introduction of the developed methods into production will allow the creation of new dosage forms with known medicinal substances that have a prolonged effect, which will reduce the frequency of use of the drug, as well as retain their activity under the influence of negative factors of the internal environment of the body. Also, in the form of microcapsules, the substances are more active in comparison with non-encapsulated substances.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

37

Izadi-NajafAbadi, Parisa, und Asiye Ahmadi-Dastgerdi. „Optimization of Emulsification and Microencapsulation of Balangu (Lallemantia royleana) Seed Oil by Surface Response Methodology“. Journal of Food Quality 2022 (18.06.2022): 1–11. http://dx.doi.org/10.1155/2022/5898937.

Der volle Inhalt der Quelle

Annotation:

Balangu (Lallemantia royleana) seed oil is a valuable source of omega-6 fatty acids that reduces the risk of cardiovascular diseases. Due to the high sensitivity of this oil to environmental factors, microencapsulation has been recommended to preserve valuable compounds of oils and prevent adverse environmental effects. In this study, the oil of balangu seeds was extracted using a combination of ultrasound and shaking incubation and was microencapsulated using an emulsification method. The process was optimized using the response surface methodology (RSM). For this purpose, the effect of three independent variables such as chitosan concentration (0–1.5%), sodium alginate concentration (0–4.5%), and pH (3–7) on emulsification and microencapsulation condition was analyzed. The results showed that the optimal conditions for emulsification and microencapsulation included 0.30% chitosan, 0.14% sodium alginate, and pH 3. Scanning electron microscopy (SEM) showed that the structure of the optimal sample was smooth, spherical, and without cracks, which confirms the success of emulsification and microencapsulation processes.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

38

Pech-Canul, Angel de la Cruz, David Ortega, Antonio García-Triana, Napoleón González-Silva und Rosa Lidia Solis-Oviedo. „A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics“. Coatings 10, Nr. 3 (25.02.2020): 197. http://dx.doi.org/10.3390/coatings10030197.

Der volle Inhalt der Quelle

Annotation:

The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

39

Truong, C. B. H., T. K. H. Nguyen, T. T. T. Tran, T. N. L. Nguyen und H. C. Mai. „Microencapsulation of corn mint (Mentha arvensis L.) essential oil using spraydrying technology“. Food Research 6, Nr. 4 (19.07.2022): 154–60. http://dx.doi.org/10.26656/fr.2017.6(4).622.

Der volle Inhalt der Quelle

Annotation:

The objective of this study was to investigate the factors affecting the microencapsulation process of corn mint (Mentha arvensis L.) essential oil using the spray drying method. Different impact factors were evaluated including concentration of maltodextrin (20-30%), concentration of essential oils (0.5-2.0%), homogenization method, inlet temperature (130-150°C), and feed flow rate (4 -10 mL/min). The suitable conditions were the wall material concentration of 25% (w/ w), essential oil concentration of 1.5% (w/w), using rotor-stator blend, the temperature of 140°C, and feed flow rate of 8 mL/min. The microencapsulation efficiency, the microencapsulation yield and spray-drying yield were 98.9%, 68.6%, and 84.8%, respectively.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

40

Chaturvedi, Priyanka, und Praveen Sharma. „A Review on Microencapsulation as Method of Drug Delivery“. BIO Web of Conferences 86 (2024): 01033. http://dx.doi.org/10.1051/bioconf/20248601033.

Der volle Inhalt der Quelle

Annotation:

Microencapsulation can be described as heavy, fluid or gaseous substance packaging engineering with thin polymeric coatings, creating small particles called microcapsules. Microencapsulation is very helpful to increase the solubility of drugs. For the drugs of BCS Class-II we use this technique which enables us to get more solubility and increase dissolution profile. This is a novel method of drug delivery. In future aspect we can use this technique in the foodindustry, beverages. A microencapsulation approach for the preparation of an intrauterine contraceptionsystem was alsosuggested. This technique is helpful to overcome poor solubility, low Bioavaibility and less stability.This method also gives more control over the drawback of conventional dosages form.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

41

Tikhonov, Sergey L., Natalya V. Tikhonova, Leonid S. Kudryashov, Olga A. Kudryashova, Nadezhda V. Moskovenko und Irina N. Tretyakova. „Efficiency of Microencapsulation of Proteolytic Enzymes“. Catalysts 11, Nr. 11 (21.10.2021): 1270. http://dx.doi.org/10.3390/catal11111270.

Der volle Inhalt der Quelle

Annotation:

Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4–6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

42

Nebel, R. L., J. H. Bame, R. G. Saacke und Franklin Lim. „Microencapsulation of Bovine Spermatozoa“. Journal of Animal Science 60, Nr. 6 (01.06.1985): 1631–39. http://dx.doi.org/10.2527/jas1985.6061631x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

43

Yang, Jin Hyuk, und Ki Jae Kim. „Technology Review of Microencapsulation“. Journal of the Korean Battery Society 1, Nr. 1 (30.06.2021): 62–67. http://dx.doi.org/10.53619/kobs.2021.06.1.1.62.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

44

Yoshizawa, Hidekazu. „Trends in Microencapsulation Research“. KONA Powder and Particle Journal 22 (2004): 23–31. http://dx.doi.org/10.14356/kona.2004009.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

45

Kailasapathy, Kaila. „Protecting probiotics by microencapsulation“. Microbiology Australia 24, Nr. 1 (2003): 30. http://dx.doi.org/10.1071/ma03130.

Der volle Inhalt der Quelle

Annotation:

Probiotics are live bacteria which transit the gastrointestinal tract and in doing so benefit the health of the consumer. An approach currently receiving considerable interest is the provision of a physical barrier against adverse environmental conditions for the living probiotic cells. In the past, microorganisms were immobilised or entrapped in polymer matrices for use in bio-technological applications. The physical retention of the cells in the matrix facilitated the separation of the cells from their metabolites. As the technique of immobilisation or entrapment improved, the immobilised cell technology has evolved into encapsulation of live bacterial cells.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

46

Kapuśniak, J., und P. Tomasik. „Lipid microencapsulation in starch“. Journal of Microencapsulation 23, Nr. 3 (Januar 2006): 341–48. http://dx.doi.org/10.1080/02652040600687571.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

47

Hamaguchi, Kazuyuki, Nobuhide Tatsumoto, Shigetada Fujii, Toshimitsu Okeda, Mitsuo Nakamura, Keisuke Yamaguchi, Osamu Fujimori und Ryosaburo Takaki. „Microencapsulation of pancreatic islets“. Diabetes Research and Clinical Practice 2, Nr. 6 (Januar 1986): 337–45. http://dx.doi.org/10.1016/s0168-8227(86)80070-5.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

48

Park, J. K., und H. N. Chang. „Microencapsulation of microbial cells“. Biotechnology Advances 18, Nr. 4 (Juli 2000): 303–19. http://dx.doi.org/10.1016/s0734-9750(00)00040-9.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

49

Kosseva, Maria R., und John F. Kennedy. „Microencapsulation of food ingredients“. Carbohydrate Polymers 50, Nr. 3 (November 2002): 323. http://dx.doi.org/10.1016/s0144-8617(02)00049-8.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

50

ROUHI, MAUREEN. „Microencapsulation makes catalyst reusable“. Chemical & Engineering News 76, Nr. 13 (30.03.1998): 5. http://dx.doi.org/10.1021/cen-v076n013.p005.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Zeitschriftenartikel zum Thema „Microencapsulation“

Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an