Microencapsulation
Mostrando 1-12 de 91 artigos, teses e dissertações.
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1. Treatment options in hypoparathyroidism
ABSTRACT Hypoparathyroidism remains the single endocrine deficiency disease that is not habitually treated with the missing hormone. In this article, we aim to provide a review of the conventional approach and the novel therapies as well as an overview of the perspectives on the treatment of this rare condition. We conducted a literature review on the conven
Archives of Endocrinology and Metabolism. Publicado em: 2022
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2. Characterization and optimization of oil microcapsules from Attalea phalerata Mart. for the preservation of bioactive compounds
This study aimed microencapsulating Attalea phalerata Mart. oil, containing high carotenoid and phenolic compounds content, with Arabic gum and gelatin, using the complex coacervation method. The yield, efficiency, morphology of microcapsules and content of phenolic compounds, carotenoids and antioxidant activity in different processes conditions (concentrat
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019
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3. Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil
RESUMO: O óleo de pequi é rico em compostos bioativos, os quais podem ser encapsulados para aumentar a proteção a fatores extrínsecos. A tecnologia de microencapsulamento, além de retardar a degradação do composto ativo, possibilita mascarar aromas e sabores indesejáveis. A coacervação complexa é uma técnica baseada na interação eletrostátic
Cienc. Rural. Publicado em: 13/12/2019
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4. Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG
Abstract The study aimed to encapsulate Lactobacillus rhamnosus GG (LGG) with the selected prebiotic, using co-extrusion technology with a poly-L-lysine (PLL) coating and evaluate probiotic survival in simulated gastrointestinal conditions. Selection of ideal prebiotic was conducted using inulin, fructo-oligosaccharide (FOS) and isomalto-oligosaccharide (IMO
Food Sci. Technol. Publicado em: 04/11/2019
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5. Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea
RESUMO Lactobacillus acidophilus NCFM (L-NCFM) foi microencapsulado pela técnica de coextrusão com manitol. A otimização do material de revestimento, goma de alfarroba (0% a 2%, p / v) e prebiótico, manitol (0% a 5%, p / v) foi testada no tamanho do grânulo e eficiência de microencapsulação. Células L-NCFM microencapsuladas em três formas diferent
Ciênc. agrotec.. Publicado em: 08/08/2019
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6. Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying
RESUMO: A técnica de coacervação complexa foi utilizada para a produção de microcápsulas contendo Lactobacillus acidophilus La-5 em gelatina e goma arábica seguida de secagem por liofilização. As microcápsulas foram caracterizadas por microscopia óptica e eletrônica de varredura, assim como a resistência dos probióticos frente à liberação �
Cienc. Rural. Publicado em: 10/07/2019
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7. Early fragmentation of polyester urethane sheet neither causes persistent oxidative stress nor alters the outcome of normal tissue healing in rat skin
Abstract Silicone breast implant is associated with complications inherent to the surgical procedure. Prosthesis coating with polyurethane, however, commonly reduces the incidence of such complications. In this paper, the authors evaluated the inflammatory histomorphometric profile and oxidative damage associated to the implant of polyester urethane sheets.
An. Acad. Bras. Ciênc.. Publicado em: 26/07/2018
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8. Erratum: Microencapsulation of pequi pulp oil by complex coacervation
Rev. Bras. Frutic.. Publicado em: 18/06/2018
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9. Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
Abstract Recently, purple corn cob has been gaining popularity for a dietary supplement and natural colorant. However, phytochemicals in waxy purple corn cob (WPC) are likely degraded during storage; thus, the microencapsulation by spray drying was used for lengthening those compounds. This work focused on the phenolic and anthocyanin content and antioxidan
Food Sci. Technol. Publicado em: 28/05/2018
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10. Microencapsulation of grape seed oil by spray drying
Abstract In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence t
Food Sci. Technol. Publicado em: 16/04/2018
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11. Microencapsulation by lyophilization of carotenoids produced by Phaffia rhodozyma with soy protein as the encapsulating agent
Abstract Carotenoids are pigments that can be applied to food but they are unstable towards certain food intrinsic conditions, as well as processing ones. Microencapsulation is an alternative to increasing their stability. This study aimed to produce carotenoids by Phaffia rhodozyma crops and promote their microencapsulation by lyophilization with soy protei
Food Sci. Technol. Publicado em: 2017-12
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12. Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
Abstract To improve the stability of the phenolic extracts from plum fruit (Prunus salicina Lindl.), the microencapsulation conditions of spray drying were optimized by the response surface method. The Box-Behnken experimental results indicated the optimal conditions involved an inlet air temperature of 142.8 °C, a core material content of 23.7% and a feed
Food Sci. Technol. Publicado em: 26/10/2017