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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.

Anti-biofilm activity of dodecyltrimethylammonium chloride microcapsules against Salmonella enterica serovar Enteritidis and Staphylococcus aureus

Spray Dried Microcapsules

The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers.

Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts

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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.

Co-encapsulation of coenzyme Q10 and vitamin E: A study of microcapsule formation and its relation to structure and functionalities using single droplet drying and micro-fluidic-jet spray drying

dried microcapsules produced

The spray dried microcapsules produced using the two-step method exhibited high encapsulation efficiency (99.

Anchovy oil microcapsule powders prepared using two-step complex coacervation between gelatin and sodium hexametaphosphate followed by spray drying

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10.1007/s13197-021-05142-0

The spray-dried microcapsules were spherical-shaped with folds and vacuoles.

Microencapsulation of curcumin by spray drying: Characterization and fortification of milk

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10.3390/molecules26206109

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.

The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils

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10.1016/j.foodchem.2021.130817

Also, the first-order degradation kinetics of the phytochemicals for both the extract and dried microcapsules was assessed and compared.

Spray-drying of casein/pectin bioconjugate microcapsules containing grape (Vitis labrusca) by-product extract.

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10.21608/EJFS.2021.50339.1085

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.

Influence of carriers on the functional properties of spray-dried flavors during storage

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10.3390/foods10071522

Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules.

A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil

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10.1016/J.JFOODENG.2021.110515

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.

A quantitative study of aggregation behaviour and integrity of spray-dried microcapsules using three deep convolutional neural networks with transfer learning

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10.2174/1874331502115010001

The spray-dried microcapsules were added to the mango juice (200 mL) at the levels of 0.

Application of Spray-dried Microcapsules of Purslane (Portulaca oleracea L.) Seed Oil Enhances Quality of Mango Juice

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10.1016/j.foodhyd.2020.106496

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.

Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese

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10.1002/jsfa.11309

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).

Fabrication and characterization of gum arabic- and maltodextrin-based microcapsules containing polyunsaturated oils.

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10.1007/s43153-021-00124-3

SEM images showed that the spray-dried microcapsules were irregular in shape and 4.

Enhancing the stability of synthesized curcumin by spray-drying microencapsulation with soy lecithin and gum Arabic

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10.3920/BM2018.0025

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.

Microencapsulated feruloyl esterase-producing lactobacilli ameliorate lipid profile and glycaemia in high fat diet-induced obese mice.

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10.25177/jfst.4.9.ra.612

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.

Microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils in β-lactoglobulin

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10.1016/J.INDCROP.2019.06.007

For the intestinal system, the higher release was observed for dried microcapsules (59.

In vitro gastrointestinal digestion of microencapsulated extracts of Flourensia cernua, F. microphylla, and F. retinophylla

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Dried Microcapsules
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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] 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. [4] Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. [5] 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. [6] The spray-dried microcapsules were added to the mango juice (200 mL) at the levels of 0. [7] 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. [8] 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). [9] SEM images showed that the spray-dried microcapsules were irregular in shape and 4. [10] 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. [11] 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. [12] For the intestinal system, the higher release was observed for dried microcapsules (59. [13]

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]