Encapsulation and retention of decanoic acid in sol–gel-made silicas

Veith, Susanne R.; Perren, Matthias; Pratsinis, Sotiris E.

doi:10.1016/j.jcis.2004.09.033

Cited by 25 publications

(20 citation statements)

References 30 publications

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“…Silica nanobottles [1], silica nanospheres with magnetic core and charged surface [2], fluorescent silica nanospheres [3], polypyrrole-magnetite-silica particles [4], CdS-SiO 2 core-shell particles [5] and silica nanospheres encapsulating enzyme [6] are some remarkable results in this area. Significant progress has also been observed in sol-gel bioglasses, where complex systems have been developed so as to improve bioglass properties [7][8][9]. In the last years there has been an attempt to decrease patients' convalescence time and enforce bioglass functionality, by the encapsulation of bio-molecules in the sol-gel silica networks [10].…”

Section: Introductionmentioning

confidence: 99%

Synthesis and characterization of new SiO2–CaO hollow nanospheres by sol–gel method: Bioactivity of the new system

Pappas¹,

Liatsi²,

Kartsonakis³

et al. 2008

Journal of Non-Crystalline Solids

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Section: Introductionmentioning

confidence: 99%

Synthesis and characterization of new SiO2–CaO hollow nanospheres by sol–gel method: Bioactivity of the new system

Pappas¹,

Liatsi²,

Kartsonakis³

et al. 2008

Journal of Non-Crystalline Solids

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“…Amorphous sol-gel SiO 2 is nontoxic and safe, whereas the solgel entrapment of delicate chemicals in its inner pores results in pronounced chemical and physical stabilization of the entrapped actives [10]. Porous sol-gel-made silica particles have been used as encapsulation matrices for controlled release of substances in food and pharmaceutical sectors [11]. Sol-gel process is also widely used to produce silicon dioxide, glass, and ceramic materials [9].…”

Section: Presenting Different Types Of Silica For Applications In Varmentioning

confidence: 99%

Nanosized Particles of Silica and Its Derivatives for Applications in Various Branches of Food and Nutrition Sectors

Kasaai

2015

Journal of Nanotechnology

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Nanosized particles of silica and its derivatives have been identified as versatile for a broad range of science, technology, and engineering applications. In this paper, an effort has been made to provide a short review from the available literature information on their applications in various branches of food and nutrition sectors. The information provided in this paper describes various parameters affecting their performances and efficiencies. The properties and applications of nanosilica and its derivatives have been compared with microsilica and bulk-silica for their performances. The use of nanosized particles of silica and its derivatives provides a number of advantages. Their efficiencies and performances are significantly higher than those of the traditional ones.

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“…Sol-gel-made materials are used as encapsulation matrices for flavours by embedding flavour compounds into the silica matrix with the silica nanoparticles enclosing the flavour 129 Decanoic acid remains quite stable in the sol-gel-made silica at temperatures from 100 to 200 C for a prolonged time. Empty yeast cells are used in thermostable flavour retention.…”

Section: Other Techniquesmentioning

confidence: 99%

Microencapsulation Techniques for Food Flavour

Byun

Kim

Desai

et al. 2010

The Chemistry and Biology of Volatiles

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Food flavour is a significant factor for the acceptability and quality of food by taste and smell. There is increasing interest in the flavour stability of foods, but it is not easy to control. The most delicate flavours are volatile substances. Manufacturing, packaging, or storage can cause losses or modifications in overall flavours by evaporation, oxidation, exposure to light, or ingredient interactions. Therefore, there is increasing demand for the encapsulation of food flavours prior to use. 1-4 Microencapsulation in the Food IndustryMicroencapsulation is defined as the technology of packaging active materials within another material. This technique is well developed and accepted within the agricultural, pharmaceutical, chemical, cosmetic, oil, print and food industries. 5-8 Microencapsulation techniques in the food industry are more focused on the protection of flavours and spices. 9-14 Microencapsulation of food flavours results in a longer shelf life of products because of an increased resistance to oxidation and volatilization.The microencapsulation of flavours has been widely used in the food industry (e.g.

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Encapsulation and retention of decanoic acid in sol–gel-made silicas

Cited by 25 publications

References 30 publications

Synthesis and characterization of new SiO2–CaO hollow nanospheres by sol–gel method: Bioactivity of the new system

Synthesis and characterization of new SiO2–CaO hollow nanospheres by sol–gel method: Bioactivity of the new system

Nanosized Particles of Silica and Its Derivatives for Applications in Various Branches of Food and Nutrition Sectors

Microencapsulation Techniques for Food Flavour

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