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The purpose of this paper is to encapsulate vanilla extract by using inclusion complex of ß-cyclodextrin and also to investigate the qualities of the encapsulated powder in terms of vanillin content, moisture content, and stability under accelerated condition.

A randomized block and factorial 3×3 experimental designs with three replications were used for the studies of solvent extraction, microencapsulation of natural vanilla extract and stability of microencapsulated vanilla powder.

Ethanol concentration and ratio of vanilla to ethanol had positive effects on vanillin content. The extraction with 55 percent ethanol and the ratio of vanilla pods to ethanol as 1:4 provided the highest vanillin content of 341.23 mg/100 mL of the extract. The amount of vanilla extract and kneading time gave significant (p<0.05) effect on the microencapsulation efficiency (ME). The greatest ME found was 94.50 percent when 9 percent vanilla extract and 10 min of kneading time were used. The interaction of temperature and water activity gave significant effect on the second-order kinetic reaction of encapsulated vanilla powder (p<0.05).The most suitable condition of storage was 35°C with a_w of 0.64, providing the kinetic constant (k) of 0.0024, and correlation coefficient (R²) of 0.92 with t_half-life of 4.54 weeks.

This study provides the most suitable condition for natural vanilla extraction and microencapsulation as well as storage stability for natural vanilla powder production using the third grade vanilla pods grown at Royal Project, Khun Wang Center, Chiang Mai, Thailand.

This study aims to investigate the effect of spray drying temperature and maltodextrin addition on the contents of phenolics, flavonoids, anthocyanins and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activity, ferric reducing antioxidant power and reducing power) of karonda powder.

Over the past few decades, the demands for application of natural colorants in food production have been attracting the attention of academic research and food industry. Anthocyanins, a red pigment commonly found on plants, show high potentials in the preparation of spray-dried pigment powder. This study, therefore, was conducted using full factorial design with two factors, namely, inlet temperature (150°C and 160°C) and soluble solid concentration (10, 15 and 20°Brix) with maltodextrin as carrier to produce pigment powder from karonda, an anthocyanin-rich fruit which is native to southeast Asia.

Increasing soluble solid content from 10 to 15°Brix resulted in a 42%–57% reduction in phenolic, flavonoid and anthocyanin contents. However, when increasing the amount of maltodextrin from 15 to 20°Brix, a lower reduction (approximately 11%–19%) was observed. In samples with the same °Brix, there was no significant variation in antioxidant contents and activities, especially at high maltodextrin ratios. In addition, the reducing power of samples dried at higher temperature (160°C) was higher than that of samples dried at lower temperature. Karonda spray-dried powder showed a good positive correlation (p < 0.01) between antioxidant contents and DPPH• activity.

To the best of the authors’ knowledge, in this study, for the first time, the effect of spray drying conditions on the quality of karonda powder was investigated.

A new microencapsulation technology has been developed which could prove to change the paint industry in dramatic ways. The invention, entitled Polymeric Encapsulation Process, or PEP, represents in the inventor's words, ‘a mechanism for in situ microencapsulation of discrete water insoluble solid particles by conventional emulsion polymerisation techniques.’

Nutraceuticals which have nutritional and therapeutic properties cannot be consumed directly due to their off flavor hence, a carrier in the form of microcapsules may be a better option for their application in foods. The purpose of this paper is to describe the preparation of nutraceutical barriers as microcapsulels.

Nutraceutical concentrates were isolated using methanol from sesame (Sesamum indicum), linseeds (Linum usitatissimum), black mustard (Brassica napus), yellow mustard (Brassica compestris) and niger seeds (Guizotai abyssinica) employing established protocol. These concentrates were further purified, enriching active ingredients using column chromatography to remove hydrocarbons, gums and other non‐polar inactive materials. These purified concentrates were subjected for sesamol, tocopherol, polyphenol and β‐carotene estimations. Subsequently, they were converted into microcapsules using spray drying, inclusion complexation and liposomal entrapment techniques.

The scanning electron microscope image of the spray‐dried nutraceutical concentrates isolated from sesame seeds showed that microcapsules were spherical in shape with 5‐25 μm in diameter with mean particle size of 10 μm with smooth outer surface and bee net like inner structure which yielded a uniform and smooth wall of microcapsules. Thickness of the wall was found to be 2‐5 μm. Sesamol, tocopherol, polyphenol and β‐carotene found to be ranging between 35,600 and 0; 14,520 and 890; 35,800 and 5,900 and 890 and 290 ppm. The encapsulation efficiency of spray drying, inclusion complexation and liposomal entrapment was 75.5, 54 and 58 percent, respectively, which considered to be good efficiency. The moisture content of the powders were found to be between 4 and 5 percent. The difference between the highest and the lowest moisture content at each relative humidity was about 0.5 percent. The percent nutraceutical concentrate adhering to the surface of granules during above encapsulation ranged between 1 and 5.5 percent.

Much work has been done on the nutraceuticals but information is very scarce on nutraceutical carriers. To carry the nutraceuticals to the site of delivery in intact form, nutraceutical carriers are inevitable. This paper describes how to prepare nutraceutical carriers as microcapsules by using spray drying, complexation and liposome entrapment procedures to obtain stable granules which can be used in food applications.

Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil.

The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F₅ (olive oil loaded alginate miliparticles) and F₁₁ (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations.

The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F₅ and +2.7 mV for F₁₁. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F₁₁. Release study indicated a maximum release of 68.22% for F₅ and 60.68% for F₁₁ in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde.

To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.

The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei (L. paracasei) (entrapped in gellan–caseinate) on physico-chemical, sensorial and microbial characteristics of yogurt during storage time.

L. paracasei cells were encapsulated through unique pH triggered gelation technique using combination of sodium caseinate-gellan gum as protective shell material. MPC was also used to improve physico-chemical indices of probiotic yogurt at different levels (0–3 percent).

The results showed that yogurt samples containing encapsulated L. paracasei showed lower post-acidification and higher viability. Samples containing encapsulated L. paracasei showed less syneresis amount, due to possible hydration of shell material, also application of MPC could reduce this attribute during storage time. The numbers of probiotic bacteria were remained above the recommended therapeutic minimum throughout the samples.

The findings suggest a practical ingredient in probiotic dairy product. Simultaneous usage of this kind of encapsulation via MPC enhanced sensorial and physical properties of probiotic yogurt while of no reduction in viable counts survival.

This study revealed usage of microcapsules of L. paracasei prepared by the gelation of sodium caseinate-gellan gum could be a suitable manner for delivery of probiotics in fermented dairy products like yogurt.

The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs).

BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics.

Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business.

The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.

The use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage.

Spirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties.

Sample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study.

This newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.

Examines the fourteenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects. Subjects discussed include cotton fabric processing, asbestos substitutes, textile adjuncts to cardiovascular surgery, wet textile processes, hand evaluation, nanotechnology, thermoplastic composites, robotic ironing, protective clothing (agricultural and industrial), ecological aspects of fibre properties – to name but a few! There would appear to be no limit to the future potential for textile applications.

This study aims to elaborate on the microencapsulation of the plant extract (PE, from Camellia sinensis leaf, clover flower and cocoa flower) and the preparation of a slow-release lining fabric loading the PE microcapsule.

PE was microencapsulated into polyvinyl alcohol (PVA) shells through interfacial polymerization. The morphology, thermal stability, slow-release property and drug loading ratio of the PVA/PE microcapsules were characterized to ensure the availability in coating finishing. To find the optimum parameters, the composite fabrics were prepared from non-woven fabrics coated by calcium alginate hydrogel, which glued mass fractions of microcapsules and dried in different ways. To evaluate the effectiveness, a lipase enzyme activity test was conducted.

Under optimal conditions, the PVA/PE microcapsules with smooth surface have an average particle size of 14.5 um, and they are expected to reach a loading ratio of 38.5 per cent while remaining stable under 220°C. Given a microcapsule of 4 per cent (of the mass), the composite fabric has a good hand feeling, being prepared through calcium chloride coating. It is shown that the inhibition ratios of the microcapsules and composite fabrics on lipase are 31.3 and 21.0 per cent, respectively.

The composite fabric could be prepared through the other finishing methods such as padding and printing. In addition, the release mechanism of the composite could be studied.

This study provided a simple and effective way to prolong the duration of PE. This way was conductive to protect environmental sensitive PEs from being destroyed in compositing processes.

Preparing composite fabrics for transdermal delivery system was novel and other kind of plant extracts could be used in this way.