Microencapsulation of Radix salvia miltiorrhiza nanoparticles by spray-drying

Su, Yanli; Fu, Zhengyi; Zhang, J.Y.; Wang, W.M.; Wang, H.; Wang, Y.C.; Zhang, Q.J.

doi:10.1016/j.powtec.2007.08.014

Cited by 98 publications

(41 citation statements)

References 17 publications

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“…This structure suggests that the microcapsules belong to matrix-type. Same structure was found by Su et al [25], Favaro-Trindade et al [6]. According to Re [26], microcapsules are defined as reservoir-type and matrix-type.…”

Section: Discussionmentioning

confidence: 54%

The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

Yang

Mao

et al. 2012

Eur Food Res Technol

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Although whey protein hydrolysate (WPH) possesses good physiological functionality, its bitter taste and hygroscopic property limit its direct utilization as food ingredient. The aim of this work was to encapsulate whey protein hydrolysate by spray drying using maltodextrin or maltodextrin/b-cyclodextrin mixture as wall materials to attenuate the bitter taste and enhance the stability of whey protein hydrolysate. Hygroscopicity, glass transition temperature, bitter taste, and morphology of non-encapsulated WPH and encapsulated WPH were evaluated. Solubility, particle size, bulk density, and moisture content were also measured. Compared with the non-encapsulated WPH, the encapsulated WPH exhibited significantly lower hygroscopicity and higher glass transition temperature. The bitterness of both maltodextrin-encapsulated WPH and maltodextrin/b-cyclodextrin-encapsulated WPH was significantly lower than that of the original non-encapsulated WPH. Morphological analysis by scanning electron microscopy showed that the microcapsules of the spraydried encapsulated WPH were matrix-type with less link bridge and had a continuous wall with many concavities. In addition, encapsulation process did not exert negative effect on the solubility of whey protein hydrolysate. The results indicated that encapsulation with maltodextrin and b-cyclodextrin as carriers was helpful to attenuate the bitter taste and enhance the stability of whey protein hydrolysate.

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Section: Discussionmentioning

confidence: 54%

The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

Yang

Mao

et al. 2012

Eur Food Res Technol

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show abstract

“…Because of these advantages, the technology of nano-encapsulation has been extended to natural products to protect them from chemical damage and product degradation, especially from air oxidation [45]. Biodegradable nanoparticles have been used frequently as drug delivery vehicles due to their better encapsulation properties, high bioavailability and relative lack of toxicity.…”

Section: Resultsmentioning

confidence: 99%

Development, Characterization and Antidiabetic Potentials of Nilgirianthusciliatus Nees Derived Nanoparticles

Kavitha¹,

Sujatha²,

Manoharan³

2017

J Nanomedine Biotherapeutic Discov

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“…This effect may be associated with the higher viscosity of the feed emulsion prepared with hydrolyzed starches compared with acetylated starches, Frascareli et al (2012) observed that the raise in viscosity of the feed emulsion resulted in larger particles. Su et al (2008) reported that indentation and roughness of microparticles prepared by spray drying was more prevalent in smaller particles than in greater ones, they associated this phenomenon to a rapid drying rate which causes the solidification of the microcapsule wall and dent smoothing cannot occur.…”

Section: Morphology and Size Of Microparticlesmentioning

confidence: 99%

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

García-Tejeda

Salinas-Moreno

Martı́nez-Bustos

2015

Food and Bioproducts Processing

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Microencapsulation of Radix salvia miltiorrhiza nanoparticles by spray-drying

Cited by 98 publications

References 17 publications

The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

Development, Characterization and Antidiabetic Potentials of Nilgirianthusciliatus Nees Derived Nanoparticles

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

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