Influence of key parameters on the morphology of ethylcellulose microcapsules prepared via room-temperature spray drying

Cellulose ◽  
2010 ◽  
Vol 17 (3) ◽  
pp. 617-626 ◽  
Author(s):  
Eduard A. Stefanescu
Keyword(s):  
Spray Drying ◽  
Room Temperature

Addendum: Survie de Staphylococcus aureus au cours de la préparation et de la conservation de lait écrémé en poudre. Problèmes posés par le dénombrement des survivants

1979 ◽  
Vol 25 (2) ◽  
pp. 237-237
Author(s):  
A. Chopin ◽  
Silvia Tesone ◽  
J.-P. Vila ◽  
Y. LeGraet ◽  
G. Mocquot
Keyword(s):  
Staphylococcus Aureus ◽  
Spray Drying ◽  
Room Temperature ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg Yolk ◽  
Test Strain ◽  
Cellular Damage ◽  
Concentrated Milk ◽  
Drying Conditions

Skim milk powders were contaminated with seven strains of Staphylococcus aureus previously isolated from dairy products. These organisms were either added to the concentrated milk before spray-drying or directly to the milk powder. Survival under spray-drying conditions similar to those used in commercial operations was dependent on drying conditions and on the test strain; 1/5 to 1/250 000 of the original populations could be recovered. Survival during storage of milk powder at room temperature depended on the test strain, moisture content, and the method used to contaminate the powder. Our results suggest that powder stored at room temperature for more than 3 months may contain enterotoxin but no detectable surviving S. aureus.Of the different media tested, direct inoculation of Baird–Parker agar and PPSA supplemented with Tweens reliably detected maximal numbers of viable cells. Other selective counting methods gave variable results dependent on the test strain, the age of the powder, and the method by which the powders were contaminated.The nature of cellular damage depended on whether or not the organisms had been exposed to the spray-drying process. Enumeration of populations in spray-dried samples was "superior" when selective media were supplemented with egg yolk or Tweens. [Translated by the journal]

Resistance of 17 mesophilic lacticStreptococcusbacteriophages to pasteurization and spray-drying

1980 ◽  
Vol 47 (1) ◽  
pp. 131-139 ◽  
Author(s):  
Marie-Christine Chopin
Keyword(s):  
Heat Exchanger ◽  
Heat Resistance ◽  
Spray Drying ◽  
Room Temperature ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Cremoris

SummaryFor 17 phages active againstStreptococcus cremoris, Str. lactisandStr. lactissubsp.diacetylactis, the killing efficiency of pasteurization (logNo/N) at 72°C for 15 s in skim-milk showed large variations from > 6 to 0; the efficienty of killing during spray-drying ranged from 3.7 to 0.2 and phages survived well storage of milk powder at room temperature. Destruction in a heat exchanger was found to be greater than that calculated from biphasic curves obtained by heating phages in sealed ampoules. No relationship was established between lytic classification of phages and their heat resistance.

scholarly journals Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process

2018 ◽  
Vol 17 (03) ◽  
pp. 69-76
Author(s):  
Thien T. Le
Keyword(s):  
Vitamin C ◽  
Spray Drying ◽  
Room Temperature ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Drying Process ◽  
Hot Air ◽  
Air Temperatures ◽  
Significant Difference ◽  
Processing Steps

Acerola fruit is known to have a high vitamin C concentration. Polyphenolics are also natural oxidants occurring in plants. Understanding changes of these components during storage conditions and processing steps become important. Results of this research showed that there was significant difference in vitamin C and total polyphenolic concentration and three popular varieties of acerola fruits from Tien Giang province. Concentrations of both vitamin C and polyphenolics reduced rapidly during storage at room temperature. After three days, vitamin C reduced about 40% whereas total polyphenolics reduced about 70%. The losses at refrigerated temperature after 3 days were less than 15% and less than 30%, for vitamin C and total polyphenolics, respectively. Frozen storage of the fruit maintained quite well vitamin C and polyphenolics. Acerola pomace juice was concentrated before spray drying and, at the same vacuum pressure, temperatures influenced significantly the retention of vitamin C and total polyphenolics. Optimization of spray drying conditioners including inlet hot air temperatures and added ratio of maltodextrin (drying carrier) was also carried out to obtain high recovery of dry matter, total polyphenolics and vitamin C.

scholarly journals Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 293-300
Author(s):  
R. Haryo Bimo Setiarto ◽  
Harsi Dewantari Kusumaningrum ◽  
Betty Sri Laksmi Jenie ◽  
Tatik Khusniati ◽  
Sulistiani Sulistiani
Keyword(s):  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Flow Rate ◽  
Room Temperature ◽  
Outlet Temperature ◽  
Air Flow Rate ◽  
Air Inlet ◽  
Moisture Treatment ◽  
Encapsulated Bacteria ◽  
Optimal Protection

Taro starch was modified and used as an alternative encapsulant for the microencapsulation of Lactobacillus plantarum SU-LS 36 by spray drying. Modification of taro starch was conducted by heat moisture treatment (HMT) and 2 autoclaving-cooling cycles (AC-2C). Microencapsulation of L. plantarum SU-LS 36 by spray dryer was done at constant air inlet (125 °C) and outlet temperature (50 °C), feed flow rate (4 mL min<sup>–1</sup>), drying air flow rate (20 m3 h<sup>–1</sup>) and air pressure (0.196 MPa). The modified taro starch AC-2C as an encapsulant material was able to produce round-shaped microcapsules and provided optimal protection during spray drying. The modified taro starch AC-2C is very promising to be used as an encapsulant for L. plantarum SU-LS36 since it showed better production yield (40.19%), high encapsulation efficiency (89.83%), protected the encapsulated bacteria from high temperature (70 °C), and showed the lowest viability decreasing during storage up to 6 weeks at room temperature.

Biodegradable Polymeric Capsules Obtained via Room Temperature Spray Drying: Preparation and Characterization

2010 ◽  
Vol 25 (8) ◽  
pp. 825-849 ◽  
Author(s):  
Eduard A. Stefanescu ◽  
Cristina Stefanescu ◽  
Ioan I. Negulescu
Keyword(s):  
Spray Drying ◽  
Room Temperature

scholarly journals Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

2020 ◽  
Vol 58 (1) ◽  
pp. 29-37
Author(s):  
Karla Bigetti Guergoletto ◽  
Kamila Landucci Bonifácio ◽  
Décio Sabbatini Barbosa ◽  
Daniel Farinha Valezi ◽  
Aroldo Salviato ◽  
...  
Keyword(s):  
Free Radicals ◽  
Free Radical ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Room Temperature ◽  
Gum Arabic ◽  
Radical Formation ◽  
Total Phenolic ◽  
Free Radical Formation ◽  
And Storage

Many fruits and vegetables contain compounds with antioxidant properties, but the processing and storage conditions of the food industry may damage these beneficial compounds and produce free radicals that are associated with oxidative stress. This study aims to evaluate in vitro the antioxidant capacity and prooxidant effects of juçara pulp fermented with Lactobacillus reuteri or Lactobacillus plantarum before and after spray-drying with maltodextrin, gum arabic or gelatin and storage at 25 °C for 90 days. The antioxidant capacity was assessed by measuring the ability to scavenge reactive oxygen species (ROS) in the neutrophil respiratory burst and free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH), and by determining the total phenolic content. The prooxidant effects were analyzed as free radical formation measured by electronic paramagnetic resonance (EPR). Fermentation by both bacteria increased the antioxidant activity, while the spray-drying process decreased the content of phenolic compounds (65-85 %) and the DPPH scavenging ability, depending on the carrier usage. All of the samples inhibited ROS in the neutrophil burst, and the juçara pulp fermented by L. reuteri and dried with gum arabic exhibited the best performance. Spray-drying did not influence the intensity or type of free radicals detected by EPR. However, storage at room temperature decreased the antioxidant capacity and increased free radical formation.

scholarly journals Preservation of Mimosa tenuiflora Antiaflatoxigenic Activity Using Microencapsulation by Spray-Drying

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 496
Author(s):  
Christopher Hernandez ◽  
Laura Cadenillas ◽  
Céline Mathieu ◽  
Jean-Denis Bailly ◽  
Vanessa Durrieu
Keyword(s):  
Spray Drying ◽  
Aqueous Extract ◽  
Room Temperature ◽  
Biological Activities ◽  
Total Phenolic ◽  
Environmental Interactions ◽  
Wall Materials ◽  
One Year ◽  
Better Than ◽  
Mimosa Tenuiflora

Mimosa tenuiflora aqueous extract (MAE) is rich in phenolic compounds. Among them, condensed tannins have been demonstrated to exhibit a strong antioxidant and antiaflatoxin B1 activities in Aspergillus flavus. Since antioxidant capacity can change with time due to environmental interactions, this study aimed to evaluate the ability of encapsulation by spray-drying of Mimosa tenuiflora aqueous extract to preserve their biological activities through storage. A dry formulation may also facilitate transportation and uses. For that, three different wall materials were used and compared for their efficiency. Total phenolic content, antioxidant activity, antifungal and antiaflatoxin activities were measured after the production of the microparticles and after one year of storage at room temperature. These results confirmed that encapsulation by spray-drying using polysaccharide wall materials is able to preserve antiaflatoxin activity of Mimosa tenuiflora extract better than freezing.

scholarly journals STABILITY STUDY OF ETHYLCELLULOSE COATED-TOCOTRIENOL MICROCAPSULES PREPARED BY SOLVENT EVAPORATION AND SPRAY DRYING TECHNIQUES

2020 ◽  
pp. 197-201
Author(s):  
SILVIA SURINI ◽  
NADIA HUSNUL KHOTIMA
Keyword(s):  
Spray Drying ◽  
Room Temperature ◽  
Elevated Temperatures ◽  
Entrapment Efficiency ◽  
Stability Study ◽  
Solvent Evaporation ◽  
Natural Form ◽  
Drying Techniques ◽  
Percentage Yield ◽  
The Stability

Objective: Tocotrienol is a natural Vitamin E compound with greater antioxidant activity than tocopherol. However, tocotrienol is considered unstable,which limits its handling and use in various product formulations. In this study, to enhance the stability of tocotrienol, tocotrienol oil was convertedinto a powder through a microencapsulation method using ethylcellulose (EC) as the coating material.Methods: Tocotrienol microcapsules were formulated with EC in ratios of 1:2 and 1:3 by solvent evaporation (SE) and spray drying techniques.The obtained microcapsules were then characterized in terms of shape and morphology, particle size, entrapment efficiency, percentage yield,flow properties, water content, swelling, and drug release. In addition, stability studies at both room temperature and elevated temperatures wereperformed.Results: Our results demonstrated that the tocotrienol microcapsules were of a white-yellowish powder of irregular shape, with particle sizes between1 μm and 60 μm and entrapment efficiency of 21.60% and 99.75%. After 12 weeks of storage at room temperature, the remaining level of tocotrienolin the microcapsules was 96.46–97.74%. In the accelerated stability study at elevated temperatures, the resulting k25 values ranged from 1.02×10-5 to1.32×10-5/h. Thus, the predicted shelf-life (t90) of the microencapsulated tocotrienol was determined to be between 11.01 and 14.27 months.Conclusion: The microencapsulation of tocotrienol with EC using SE and spray drying techniques produced a solid form of tocotrienol that wasconsiderably more stable than the natural form of tocotrienol.

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