Готові списки джерел за темами / Microencapsulation, nanoencapsulation, encapsulation

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Добірка наукової літератури з теми "Microencapsulation, nanoencapsulation, encapsulation"

Автор: Grafiati

Опубліковано: 11 березня 2023

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Статті в журналах з теми "Microencapsulation, nanoencapsulation, encapsulation"

Bratovcic, Amra, and Jasmin Suljagic. "Micro- and nano-encapsulation in food industry." Croatian journal of food science and technology 11, no. 1 (May 31, 2019): 113–21. http://dx.doi.org/10.17508/cjfst.2019.11.1.17.

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Encapsulation can be defined as a process of entrapping one substance within another substance producing particles with diameters of a few nm to a few mm. The entrapped material is usually a liquid, but may be a solid or a gas. The main reason of using encapsulation is the fact that some nutrients do not remain in the food for a significant amount of time or may react with the other food components causing undesirable effects. It is possible to use micro- and nanoencapsulation techniques. The first one, microencapsulation, is a technology that can improve the retention time of the nutrient in the food and allow controlled release at specific times, during food consumption or in the intestinal gut (microencapsulation of vitamin). Nanoencapsulation has the potential to protect sensitive bioactive food ingredients from unfavourable environmental conditions, enhance solubilisation, improve taste and odour masking, and enhance bioavailability of poorly absorbable function ingredients. In this review, some relevant aspects of encapsulation methodologies, coating materials and their uses in food technology were discussed.

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İnan-Çınkır, Nuray, Erdal Ağçam, and Asiye Akyıldız. "Nanoteknolojik Tekniklerle Karotenoid Bileşenlerin Enkapsülasyonundaki Son Gelişmeler." Turkish Journal of Agriculture - Food Science and Technology 6, no. 8 (August 21, 2018): 1066. http://dx.doi.org/10.24925/turjaf.v6i8.1066-1082.1978.

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Carotenoid components have a significant potential in terms of the food and health industry. They are undergone oxidation and isomerization with the influence of unfavourable environmental conditions depending on process and storage conditions. In addition, their bioavailability is reduced due to inexactly release from food matrix, degradation during digestion, and to be hidrofobic properties. Encapsulation is defined as a effective process that provides bioactive components coated with suitable coating materials by creating of a protective physical barrier against undesirable conditions. In recent years, nanoencapsulation technology together with development of nanotechnology has been gradually increased in order to improve the resistance, processing and bioavailability of the carotenoids. Studies showed that nanoencapsulation has high potential for having features such as providing more surface area, high encapsulation efficiency-yield, solubility enhancement and developing controlled release compared to microencapsulation. In this review, it is emphasized on the efficiency of using the nanoencapsulation techniques to increase stability of carotenoid components, and the recent developments.

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González-Peña, Marco Antonio, Ana Eugenia Ortega-Regules, Cecilia Anaya de Parrodi, and José Daniel Lozada-Ramírez. "Chemistry, Occurrence, Properties, Applications, and Encapsulation of Carotenoids—A Review." Plants 12, no. 2 (January 9, 2023): 313. http://dx.doi.org/10.3390/plants12020313.

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Carotenoids are natural lipophilic pigments and antioxidants that are present in many fruits and vegetables. The consumption of carotenoids is correlated with positive health effects and a decreased risk of several chronic diseases. Provitamin A carotenoids (β-carotene, α-carotene, γ-carotene, and β-cryptoxanthin) are essential for the development and maintenance of sight. β-carotene, α-carotene, zeaxanthin, β-cryptoxanthin, lutein, and lycopene have high antioxidant activity and promote free radical scavenging, which helps protect against chronic diseases. However, carotenoids are chemically unstable and prone to oxidation in the presence of light, heat, oxygen, acids, and metal ions. The use of carotenoids in the food industry is limited due to their poor solubility in water, bioavailability and quick release. Encapsulation techniques, such as microencapsulation, nanoencapsulation and supercritical encapsulation, are used to overcome these problems. The objective of this paper is to describe the characteristics and potential health benefits of carotenoids and advances in encapsulation techniques for protecting and enhancing their solubility or bioavailability.

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Diana Soesilo, Aprilia, and Moh. Basroni Rizal. "Invitro Micro Encapsulation of Beta Tri Calcium Phosphate from Anadara granosa Shell Synthesis." DENTA 14, no. 2 (August 12, 2021): 71–76. http://dx.doi.org/10.30649/denta.v14i2.3.

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Background: Calcium is a material that is mostly contained in the Anadara-granose shell. Beta-TCP can be obtained from the hydrothermal process from the Anadara-granose shell. Beta-TCP has a chemical composition that approximates the structure of bones and teeth. Objective:The microencapsulation technique aims to increase stability, reduce side effects and toxic effects of drugs, and prolong the release of ingredients. The encapsulation process is an attempt to inhibit the dissolution speed of Calcium to prevent tunnel defects. Methods: Anadara-granose shell powder was subjected to hydrothermal processing for 18 hours and sintering for 3 hours. The beta-TCP powder was dissolved with aquadest using a magnetic stirrer until it was homogeneous, Na-alginate was dissolved in aquadest until it was homogeneous with a magnetic stirrer then the two solutions were mixed and the CaCl2 solution was dropped. The sample was divided into 3 groups; Pure Beta-TCP(K-); 7 hours stirring (P1); 8 hours stirring (P2). After completion of the stirrer, the samples were centrifuged at 2500 rpm for 6 minutes, then freeze-dried for 12 hours. The level test was carried out using complexometry comparing the pure Beta-TCP group with the Beta-TCP stirrer encapsulation process for 7 hours and 8 hours. Results: The data showed that the average calcium level in K(-) group with pure Beta-TCP was 8.63%, the P1 Beta-TCP group with 7 hours stirrer 2.86%, and the P2 Beta-TCP group with 8 hours stirrer 2.12%. Conclusion: In the Anadara-granosa shell nanoencapsulation process, the calcium level gradually decreased with the longer duration of stirring time

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Suganya, V., and V. Anuradha. "Microencapsulation and Nanoencapsulation: A Review." International Journal of Pharmaceutical and Clinical Research 9, no. 3 (March 25, 2017). http://dx.doi.org/10.25258/ijpcr.v9i3.8324.

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Анотація:

Encapsulation is a process of enclosing the substances within an inert material which protects from environment as well as control drug release. Recently, two type of encapsulation has been performed in several research. Nanoencapsulation is the coating of various substances within another material at sizes on the nano scale. Microencapsulation is similar to nanoencapsulation aside from it involving larger particles and having been done for a greater period of time than nanoencapsulation. Encapsulation is a new technology that has wide applications in pharmaceutical industries, agrochemical, food industries and cosmetics. In this review, the difference between micro and nano encapsulation has been explained. This article gives an overview of different methods and reason for encapsulation. The advantages and disadvantages of micro and nano encapsulation technology were also clearly mentioned in this paper.

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English, Marcia, Ogadimma Desmond Okagu, Kristen Stephens, Alex Goertzen, and Chibuike C. Udenigwe. "Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications." Frontiers in Nutrition 10 (March 2, 2023). http://dx.doi.org/10.3389/fnut.2023.1019211.

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Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical–mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.

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Дисертації з теми "Microencapsulation, nanoencapsulation, encapsulation"

VAKARELOVA, Martina. "MICROENCAPSULATION OF BIOACTIVE MOLECULES FROM SPIRULINA PLATENSIS AND HAEMATOCOCCUS PLUVIALIS." Doctoral thesis, 2017. http://hdl.handle.net/11562/964971.

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Nowadays, there is a trend towards a healthier way of living as well as a growing awareness by consumers what benefits for the health certain ingredients have in maintaining it. Preventing diseases through diet is a unique opportunity to use new functional foods. The development and achievement of functional foods requires technologies for incorporating of these investigated health promoting ingredients into food without reducing their bioavailability or functionality. A very interesting example of new functional foods is microalgae. Our laboratory is investigating the special properties of Spirulina platensis and Haematococcus pluvialis and its possibilities to be included in functional foods. Experiments and efforts have been made to develop nutraceuticals or functional food in order to prevent or manage different kind of diseases. Spirulina as well as Astaxanthin, with their beneficial health effects, has become one of the nutraceutical foods with a diverse beneficial effect on a big spectrum of disease conditions. Parts of the biologically active compounds in Spirulina and Astaxanthin are quite labile and easily degraded at different conditions such as high temperature, different pH, oxidation and others. This leads to the necessity to find/optimize the ways of how Spirulina and Astaxanthin are preserved in order to be consumed by the human organism. One of the possible solutions to this problem is using microencapsulation techniques. The aims of this work is to explore, validate, produce, analyze and improve the production of encapsulates for future use in the field of food technology and food industry. In this manuscript the technique of vibrational nozzle has been used with food grade polymers in order to set up a suitable microencapsulation method for the preservation of Spirulina platensis and Astaxanthin and to preserve them from external environment influences. The future perspective of this work is to set up a scale-up method for the production of Astaxanthin and Spirulina microencapsulates on an industrial level.

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Книги з теми "Microencapsulation, nanoencapsulation, encapsulation"

Jafari, Seid Mahdi. Biopolymer Nanostructures for Food Encapsulation Purposes: Volume 1 in the Nanoencapsulation in the Food Industry Series. Elsevier Science & Technology Books, 2019.

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Частини книг з теми "Microencapsulation, nanoencapsulation, encapsulation"

C. Ngwuluka, Ndidi, Nedal Y. Abu-Thabit, Onyinye J. Uwaezuoke, Joan O. Erebor, Margaret O. Ilomuanya, Riham R. Mohamed, Soliman M.A. Soliman, Mahmoud H. Abu Elella, and Noura A.A. Ebrahim. "Natural Polymers in Micro- and Nanoencapsulation for Therapeutic and Diagnostic Applications: Part I: Lipids and Fabrication Techniques." In Nano- and Microencapsulation - Techniques and Applications. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.94856.

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Анотація:

Encapsulation, specifically microencapsulation is an old technology with increasing applications in pharmaceutical, agrochemical, environmental, food, and cosmetic spaces. In the past two decades, the advancements in the field of nanotechnology opened the door for applying the encapsulation technology at the nanoscale level. Nanoencapsulation is highly utilized in designing effective drug delivery systems (DDSs) due to the fact that delivery of the encapsulated therapeutic/diagnostic agents to various sites in the human body depends on the size of the nanoparticles. Compared to microencapsulation, nanoencapsulation has superior performance which can improve bioavailability, increase drug solubility, delay or control drug release and enhance active/passive targeting of bioactive agents to the sites of action. Encapsulation, either micro- or nanoencapsulation is employed for the conventional pharmaceuticals, biopharmaceuticals, biologics, or bioactive drugs from natural sources as well as for diagnostics such as biomarkers. The outcome of any encapsulation process depends on the technique employed and the encapsulating material. This chapter discusses in details (1) various physical, mechanical, thermal, chemical, and physicochemical encapsulation techniques, (2) types and classifications of natural polymers (polysaccharides, proteins, and lipids) as safer, biocompatible and biodegradable encapsulating materials, and (3) the recent advances in using lipids for therapeutic and diagnostic applications. Polysaccharides and proteins are covered in the second part of this chapter.

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C. Ngwuluka, Ndidi, Nedal Y. Abu-Thabit, Onyinye J. Uwaezuoke, Joan O. Erebor, Margaret O. Ilomuanya, Riham R. Mohamed, Soliman M. A. Soliman, Mahmoud H. Abu Elella, and Noura A. A. Ebrahim. "Natural Polymers in Micro- and Nanoencapsulation for Therapeutic and Diagnostic Applications: Part I: Lipids and Fabrication Techniques." In Nano- and Microencapsulation - Techniques and Applications [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94856.

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C. Ngwuluka, Ndidi, Nedal Y. Abu-Thabit, Onyinye J. Uwaezuoke, Joan O. Erebor, Margaret O. Ilomuanya, Riham R. Mohamed, Soliman M.A. Soliman, Mahmoud H. Abu Elella, and Noura A.A. Ebrahim. "Natural Polymers in Micro- and Nanoencapsulation for Therapeutic and Diagnostic Applications: Part II - Polysaccharides and Proteins." In Nano- and Microencapsulation - Techniques and Applications. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95402.

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Анотація:

Encapsulation remains a fundamental and consistent approach of fabrication of drug and diagnostic delivery systems in the health space and natural polymers such as polysaccharides and proteins continue to play significant roles. Micro- or nanoencapsulation is employed for the conventional pharmaceuticals, biopharmaceuticals, or biologics, bioactives from natural sources and diagnostics such as biomarkers. The outcome of any encapsulation depends on the technique employed and the encapsulating material. The encapsulating materials employed influence the physical and chemical attributes of the fabricated micro- and nanocapsules. The encapsulating materials could be natural or synthetic, however, natural polymers are preferred because they are human and environmentally friendly. Polysaccharides and proteins are abundant in nature, biogenic, biocompatible, biodegradable and possess biological functions making them materials of choice for encapsulation of drugs and diagnostics. This chapter reviews the recent and advanced applications of polysaccharides and proteins as nanocarrier materials for micro- and nanoencapsulation of therapeutics and diagnostics.

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