Introduction to Dried Microcapsules

What is/are Dried Microcapsules?

Dried Microcapsules - The spray-dried microcapsules were spherical-shaped with folds and vacuoles. ^[1] This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. ^[2] Also, the first-order degradation kinetics of the phytochemicals for both the extract and dried microcapsules was assessed and compared. ^[3] Freeze-dried microcapsules maintained the initial cell count (9. ^[4] Chemical and physical analysis of the spray-dried microcapsules after storage revealed the possibility of using spray-dried flavors in the food matrix for a long time without affecting the product quality. ^[5] Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. ^[6] Deep convolutional neural networks (DCNN) with transfer learning were employed to automatically identify, classify, and quantify two morphological characteristics (aggregated or non-aggregated, and intact or broken) of spray-dried microcapsules in scanning electron microscope (SEM) images. ^[7] Dodecyltrimethylammonium chloride (DTAC) was trapped into maltodextrins/pectin spray dried microcapsules to improve its activity against Salmonella enteritidis and Staphylococcus aureus biofilms. ^[8] The resistant starch-based spray-dried microcapsules possessed 27. ^[9] The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers. ^[10] The spray-dried microcapsules were added to the mango juice (200 mL) at the levels of 0. ^[11] plantarum ATCC 8014 in both liquid and dried microcapsules (freeze and spray dried) was improved in the presence of phytosterols compared to that in the absence of them and the survivability of L. ^[12] For example, the microstructure of spray-dried microcapsules exhibited smaller spherical particles with some cavities, whereas the larger particle size of freeze-dried samples showed a porous sponge network structure with larger particle sizes. ^[13] Spray-dried microcapsules were prepared by oil-in-water emulsions consisting of 10 wt% oil and 30 wt% biopolymer (gum arabic, maltodextrin, or their mixture). ^[14] SEM images showed that the spray-dried microcapsules were irregular in shape and 4. ^[15] The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. ^[16] Comparing the spray-dried microcapsules produced from the emulsions containing 30% and 10% w/w solids content, the former gave larger particle size (172–175 μ m vs. ^[17] The effect of oral administration of spray-dried microcapsules of feruloyl esterase (FE) producing Lactobacillus fermentum CRL1446 (Lf) and Lactobacillus johnsonii CRL1231 (Lj) on high fat diet-induced obese mice was investigated to evaluate whether these strains could be used as a biotherapeutic for obesity. ^[18] The spray dried microcapsules produced using the two-step method exhibited high encapsulation efficiency (99. ^[19] All the three wall materials stabilised the emulsions over 24 h, their spray dried microcapsules showed smooth surface without fissures, and microencapsulation efficiency was in the order of GGH-DDSA (DS 0. ^[20] The potential of lactose-free Greek-style yoghurt as a new matrix for incorporation of spray-dried microcapsules containing the probiotic Bifidobacterium lactis BB-12 was evaluated. ^[21] The release kinetics of rosemary and sage essential oils from dried microcapsules into phosphate buffer solution were similar, whereas the release of oregano essential oil was considerably lower. ^[22] For the intestinal system, the higher release was observed for dried microcapsules (59. ^[23]

Spray Dried Microcapsules

Dodecyltrimethylammonium chloride (DTAC) was trapped into maltodextrins/pectin spray dried microcapsules to improve its activity against Salmonella enteritidis and Staphylococcus aureus biofilms. ^[1] The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers. ^[2] The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. ^[3] The spray dried microcapsules produced using the two-step method exhibited high encapsulation efficiency (99. ^[4] All the three wall materials stabilised the emulsions over 24 h, their spray dried microcapsules showed smooth surface without fissures, and microencapsulation efficiency was in the order of GGH-DDSA (DS 0. ^[5]

dried microcapsules produced

Comparing the spray-dried microcapsules produced from the emulsions containing 30% and 10% w/w solids content, the former gave larger particle size (172–175 μ m vs. ^[1] The spray dried microcapsules produced using the two-step method exhibited high encapsulation efficiency (99. ^[2]