scholarly journals ENCAPSULATION OF BARBERRY FRUIT EXTRACTS BY SPRAY DRYING AND LIPOSOME ENTRAPMENT

2020 ◽  
Vol 49 (2) ◽  
pp. 125-134
Author(s):  
S. Berenji Ardestani ◽  
M. A. Sahari ◽  
M. Barzegar
Keyword(s):  
Differential Scanning Calorimetry ◽  
Spray Drying ◽  
Antioxidant Properties ◽  
Natural Food ◽  
Scanning Calorimetry ◽  
Fruit Extracts ◽  
Food Colour ◽  
Carbonated Drinks ◽  
Spray Dried ◽  
Thermal Oxidative Decomposition

Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barberry fruit is used for preparing sauces, jellies, carbonated drinks, candies, food colour powders, jams, marmalades, chocolates, juices, and nectars. They are used as a natural food colorant rich in anthocyanins instead of harmful artificial ones. They contain polyphenols and antioxidants that reduce damage from free radicals and prevent chronic diseases and cancers. Barberry fruit extracts were encapsulated in maltodextrin by spray drying and Liposome Entrapment. The sizes of spray dried particles were reported 1–20 μm by SEM. Dimensions of empty and extract loaded liposomes (B. vulgaris and B. integerrima) were 18–28, 37–51, and 51–77 nm, respectively, by FE-SEM. The moist diameter of liposomes measured by dynamic light scattering (DLS) method at day 0 and after 6 months at –18 °C were as follows; empty liposomes: 163.9±2.23 and 378.90±4.98, liposomes loaded with extracts: 135.2±2.04 and 160.90±2.19 (B. vulgaris) and 113.4±1.83 and 144.20±2.01 nm (B. integerrima). Evaluation of thermal-oxidative decomposition from Differential scanning calorimetry (DSC) results at 0–45–90 days showed that the antioxidant activity and the onset temperature of the encapsulated extract was higher than the control. The extracts encapsulated in liposomes, especially B. integerrima extract, had better antioxidant properties.

scholarly journals PARTIAL AMORPHIZATION OF POORLY-SOLUBLE SIMVASTATIN USP USING MEDIA MILLING IN SYNERGISM WITH SPRAY-DRYING

2020 ◽  
pp. 114-121
Author(s):  
HARITA R. DESAI ◽  
ARCHANA B. RAJADHYAX ◽  
PURNIMA D. AMIN
Keyword(s):  
Differential Scanning Calorimetry ◽  
Spray Drying ◽  
Scanning Calorimetry ◽  
Intrinsic Dissolution ◽  
X Ray ◽  
Media Milling ◽  
Rate Testing ◽  
Poorly Soluble ◽  
Spray Dried

Objective: The objective of the current study was to explore top down methods of size reduction like high speed homogenisation and media milling in synergism with spray drying in amorphization and solubility enhancement of BCS Class II antilipidemic drug Simvastatin USP. Methods: Spray-dried micronized simvastatin USP was formulated by homogenisation and media milling of drug suspension in optimized stabilizer solution. Stabilizer combination, duration of homogenisation and ball milling and drug: stabilizer ratio was optimized. The obtained dispersion was transformed into solid powder using spray drying. The obtained Spray-dried micronized Simvastatin USP was evaluated for visual morphology, Infrared spectroscopy, Differential scanning calorimetry, in vitro drug release studies, X-Ray diffractometry, Scanning electron microscopy, contact angle measurement, solubility studies, dispersibility studies and intrinsic dissolution rate testing. Results: Spray-dried micronized simvastatin USP was found to show amorphization of crystalline Simvastatin USP as confirmed by the absence of drug peak in Differential scanning calorimetry and lowered signal intensity in X-Ray diffraction studies. Spray-dried micronized Simvastatin USP was found to show enhanced drug hydrophilicity and solubility as confirmed by lowering in contact angle and increase in solubility and ease of dispersibility observations. In vitro dissolution testing and intrinsic dissolution rate testing were found to show an increase in drug release from 11% to 79% and 4 mg min-1 cm-2 to 17 mg min-1 cm-2 for drug and Spray-dried micronized Simvastatin USP respectively. Conclusion: Media milling in synergism with spray-drying was found to be a prospective solubility enhancement technique for poorly-soluble Simvastatin USP.

Optimization of Microcrystalline Cellulose PH 101, Lactose, and Kollidon® K 30 To Obtain Co-Processed Excipient Through Spray Drying

2017 ◽  
Vol 7 (2) ◽  
Author(s):  
Kusuma P. ◽  
Syukri Y ◽  
Sholehuddin F. ◽  
Fazzri N. ◽  
Romdhonah . ◽  
...  
Keyword(s):  
Spray Drying ◽  
Microcrystalline Cellulose ◽  
Chemical Change ◽  
Direct Compression ◽  
Flow Properties ◽  
Scanning Calorimetry ◽  
Compression Process ◽  
Infrared Spectrophotometer ◽  
Physical Mixtures ◽  
Spray Dried

The most efficient tablet processing method is direct compression. For this method, the filler-binder can be made by coprocessing via spray drying method. The purpose of this study was to investigate the effect of spray dried co-processing on microcrystalline cellulose (MCC) PH 101, lactose and Kollidon® K 30 as well as to define the optimum proportions. Spray dried MCC PH 101, lactose, and Kollidon® K 30 were varied in 13 different mixture design proportions to obtain compact, free-flowing filler-binder co-processed excipients (CPE). Compactibility and flow properties became the key parameters to determine the optimum proportions of CPE that would be compared to their physical mixtures. The result showed that the optimum proportion of CPE had better compactibility and flow properties than the physical mixtures. The optimum CPE, consisting of only MCC PH 101 and Kollidon® K 30 without lactose, that were characterized using infrared spectrophotometer, differential scanning calorimetry (DSC), X-ray diffraction (XRD), and scanning electron microscope (SEM) indicated no chemical change therein. Therefore, this study showed that spray dried MCC PH 101, lactose and Kollidon® K 30 could be one of the filler-binder alternatives for direct compression process.

scholarly journals Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material

2021 ◽  
Author(s):  
Aleksandra A. Jovanović ◽  
Steva M. Lević ◽  
Vladimir B. Pavlovic ◽  
Smilja B. Markovic ◽  
Rada V. Pjanovic ◽  
...  
Keyword(s):  
Spray Drying ◽  
Dry Weight ◽  
Drying Process ◽  
Scanning Calorimetry ◽  
Coating Agent ◽  
Microwave Assisted ◽  
Freeze Dried ◽  
Wild Thyme ◽  
The Impact ◽  
Spray Dried

Freeze drying was compared with spray drying regarding feasibility to process wild thyme drug in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration, heat-, ultrasound-, and microwave-assisted extractions. Higher powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation distinguished from others by higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process affected mainly position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray dried formulations compared to freeze dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder.

Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry

2020 ◽  
Vol 13 (8) ◽  
pp. 1329-1343
Author(s):  
Jin-Hong Zhao ◽  
Li-Sha Liu ◽  
Shyam S. Sablani ◽  
Yi-Jiao Peng ◽  
Hong-Wei Xiao ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Transitions ◽  
Scanning Calorimetry ◽  
Freeze Dried ◽  
Spray Dried

scholarly journals Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 849
Author(s):  
Daniel Vázquez-Maldonado ◽  
Vicente Espinosa-Solis ◽  
César Leyva-Porras ◽  
Patricia Aguirre-Bañuelos ◽  
Fidel Martinez-Gutierrez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Spray Drying ◽  
Functional Food ◽  
Food Effect ◽  
Antioxidant Properties ◽  
Sem Micrographs ◽  
Spherical Morphology ◽  
Bacillus Clausii ◽  
Spray Dried

The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2–25 μm). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties.

scholarly journals Effects of maltodextrin concentration and inlet temperature on the physicochemical properties of spray-dried kuini powder

2020 ◽  
pp. 117-131
Author(s):  
Yu Von Germaine Chng ◽  
Lee Sin Chang ◽  
Liew Phing Pui
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
High Water ◽  
Inlet Temperature ◽  
Food Ingredient ◽  
Carotene Content ◽  
Lower Viscosity ◽  
Spray Dried

Kuini (Mangifera odorata) is known for its intense flavour, attractive colour, rich fibre content and antioxidant properties. However, its short shelf life (bruise within a week) limits the availability of this fruit. Hence, spray drying was proposed to transform this fruit into powder to increase its application. The maltodextrin concentration of 5–20% (w/w) and inlet temperatures of 140–180°C were applied to produce kuini powders. The effect of maltodextrin concentrations at constant inlet temperature (160°C) showed that a higher amount of maltodextrin (20% w/w) produced powder with a low water activity (0.16 ± 0.01 Aw), moisture content (2.16 ± 0.60%) and hygroscopicity (20.45 ± 0.60 g/100g) but the orange colour of the powder turned pale. The kuini powder was further spray dried at different inlet temperatures at constant optimal maltodextrin concentration (20% w/w). The kuini powder that was spray dried at 160°C had the optimal properties: low water activity (0.17 ± 0.01 Aw) and hygroscopicity (22.12 ± 0.09 g/100g) with high water solubility index, WSI (79.90 ± 1.85%) and wettability (279 ± 8 s), indicating the powder can be applied as a food ingredient with high solubility. The optimal spray-drying condition for the production of kuini powder was 20% (w/w) maltodextrin concentration at 160°C inlet temperature to have the highest yield of 43.08 ± 2.77%. Eventhough the reconstituted kuini powder had lower viscosity, colour and β-carotene content than kuini juice, this study showed the feasibility of production of kuini powder using spray drying operation which may broaden its application in the food industry.

scholarly journals ENCAPSULATION LAVENDER OIL BY SPRAY DRYING FOR SPORTSWEAR

2021 ◽  
Vol 2021 ◽  
pp. 148-154
Author(s):  
G. Erkan ◽  
G.C. Türkoğlu ◽  
S.Y. Karavana ◽  
A.M. Sariişik ◽  
B. Ütebay ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Spray Drying ◽  
Textile Industry ◽  
Gravimetric Analysis ◽  
Thermal Gravimetric ◽  
Drying Method ◽  
Scanning Calorimetry ◽  
Lavender Oil ◽  
Wall Materials ◽  
Controlled Released

Microencapsulation technology has been increasingly used in textile industry due to give some peculiarities such as controlled released etc. In this study we aim to make aromatherapy sportswear using lavender oil. Lavender oil is encapsulated by different wall materials. Microcapsules were obtained by spray drying method. Differential scanning calorimetry, thermal gravimetric analysis, Fourier Transform infrared spectroscopy, morphological analyses were applied to microcapsules. Optimum microcapsules were applied to different fabrics. Fastness to washing and rubbing, SEM and antibacterial tests were carried out.

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