Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology

Microstructure of <em>Annona muricata</em> L. Leaves Extract Microcapsules Linked to Physical and Chemical Characteristics

“…The particles with MD (Figure 1(2) and Figure 1(4)) were more spherical than those with GA (Figure 1(1) and Figure 1(3)). The same has been observed using GA in comparison with MD [24]; according to Fernandes et al and Janiszewska [31] [32], it is due to the elasticity that MD offers during the drying process; by contrast Dib Taxi et al [33] indicate that the extracts encapsulated with GA acquire a similar morphology to those of pure GA.…”

“…With both encapsulants there is a greater proportion of spherical particles when a concentration of 10% is used. This verifies that a greater concentration of encapsulant increases the number of spherical particles mainly with MD; simi- [24] reported a greater incidence of spherical particles in Zingiber officinale extracts microencapsulated with MD; Li et al [29] also mention that the shrinkage degree diminished as a consequence of the increase of encapsulant concentration in fish oil microcapsules.…”

“…(CPC) and on the surface (SPC) of the microparticles using the Folin-Ciocalteu method adapted from Simon-Brown et al [24]. Phenolic compounds extraction was performed using the method of Saikia et al [10].…”

Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

“…These results showed a loss of AA after encapsulation ranging from 0 to 77.7% and from 13.4 to 75.2% for arabic gum and inulin particles (Table 1), respectively. Similarly, Simon-Brown et al [39] observed the loss of approximately 72% of AA when encapsulating the ginger extract with maltodextrin and arabic gum by spray drying. This decrease is attributed mainly to the exposure of the feed solution to inevitable environmental factors, such as oxygen and light, during the spray drying process.…”

Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

“…L* denotes the degree of lightness on 0-100 scale from black to white, a* is the degree of redness (+) to greenness (−), and b* is the degree of yellowness (+) to blueness (−) (Simon-Brown et al, 2016). The instrument was standardized by a white tile before the measurements.…”