Spray Cooling Process Factors and Quality Interactions During the Preparation of Microparticles Containing an Active Pharmaceutical Ingredient

Pereira, Simone Vieira; Colombo, Fábio Belotti; Martins, Ronei Ximenes; Freitas, Luís

doi:10.1080/07373937.2014.890212

Cited by 9 publications

(3 citation statements)

References 38 publications

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“…The mechanical methods, such as extrusion/spheronization (Silva et al., 2018), coating or granulation (Andrade, Martins, & Freitas, 2015; Freitas, 2019; Oliveira et al., 2015), and hot melt (Guimarães et al., 2017), are usually applied to large‐size particles or products (Zamarioli, Martins, Carvalho, & Freitas, 2015). In general, smaller particles can be obtained by physicochemical methods such as spray drying (Martins et al., 2013; Nosari, Lima, Serra, & Freitas, 2015; Rocha et al., 2011), spray cooling (Martins, Siqueira, Fonseca, & Freitas, 2014; Pereira, Colombo, Martins, & Pedro de Freitas, 2014), freeze (Ballesteros, Ramirez, Orrego, Teixeira, & Mussatto, 2017) and spray freeze drying (Teixeira et al., 2017), ionic gelation (Cutrim, Alvim, & Cortez, 2019; Pasukamonset, Kwon, & Adisakwattana, 2016; Stoica, Şomoghi, & Ion, 2013; Zam, Bashour, Abdelwahed, & Khayata, 2014), emulsion evaporation, co‐precipitation, and supercritical fluid technology (Munin & Edwards‐Lévy, 2011). The chemical methods include the interfacial polycondensation, in situ polymerization, interfacial polymerization, interfacial crosslinking, and their variations (Munin & Edwards‐Lévy, 2011; Bartosz & Irene, 2016).…”

Section: Encapsulation Improving the Stabilitymentioning

confidence: 99%

Available technologies on improving the stability of polyphenols in food processing

et al. 2021

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Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such as cardiovascular disease, cancer, diabetes, and obesity. The stability of polyphenols depends on their environments of processing and storage, such as pH and temperature. A wide range of technologies has been developed to stabilize polyphenols during processing. This review will provide an overview of the stability of polyphenols in relation to their structure, the factors impacting the stability of polyphenols, the new products deriving from unstable polyphenols, and the effect of a series of technologies for the stabilization of polyphenols, such as chemical modification, nanotechnology, lyophilization, encapsulation, cold plasma treatment, polyphenol–protein interaction, and emulsion as a means of improving stability. Finally, the effects of cooking and storage on the stability of polyphenols were discussed.

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Section: Encapsulation Improving the Stabilitymentioning

confidence: 99%

Available technologies on improving the stability of polyphenols in food processing

et al. 2021

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“…This technique has also been used to encapsulate active pharmaceutical ingredients to provide safety, speed, and high encapsulation efficiency without the use of solvents. It has shown good results in the preparation of microparticulate solid dispersions of poorly soluble pharmaceuticals in water, in controlling the half‐life drug release when using hydrophobic drug carriers, in the production of drugs containing proteins, and in topical applications .…”

Section: Introductionmentioning

confidence: 99%

Solid lipid microparticles of hardfats produced by spray cooling as promising crystallization modifiers in lipid systems

Lopes

Grosso

Calligaris

et al. 2015

Euro J Lipid Sci & Tech

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Spray cooling (SC) is a simple and quick technique without the use of solvents that can be applied for the production of microparticles of different materials with diameters in the micrometer range. In this work, the SC technique was evaluated to obtain solid lipid microparticles (SLMs) of fully hydrogenated vegetable oils (hardfats) of soybean, cottonseed, palm, and crambe. SLMs were produced using a laboratory-scale SC, varying the temperature of the hardfat (70-85°C), SLM solidification temperature (0 and 24°C), nozzle diameter (0.7-1 mm), and air pressure (1.25-1.75 kgf/cm 2 ). The melting point and preferential polymorphisms of the soybean, cottonseed, palm, and crambe hardfats were, respectively, 69.5°C (b), 63.2°C (b 0 ), 60.4°C (b 0 ), and 73.8°C (b 0 þ b). The analysis of the morphology and particle size distribution showed that all SLMs had a spherical shape, with mean diameters ranging from 60.15 to 2013.99 mm (soybean), 101.25 to 302.85 mm (cottonseed), 56.12 to 2514.32 mm (palm), and 66.10 to 877.93 mm (crambe), depending on the process conditions. It was verified that the atomization process changed the polymorphic habit of all hardfats to the a form. These results indicate that the SC technique may be applied to obtain SLMs of hardfats.Practical applications: Solid lipid microparticles, which are composed of fully hydrogenated vegetable oils and obtained by the spray cooling technique, have the potential to modulate or optimize conventional fat crystallization processes for several different industrial purposes.

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“…Esta técnica também tem sido utilizada para encapsular ingredientes farmacêuticos ativos, por oferecer segurança, rapidez e alta eficiência de encapsulação, sem o uso de solventes. Tem mostrado bons resultados para preparação de dispersões sólidas microparticuladas de fármacos pouco solúveis em água, para controlar a liberação de drogas de meia-vida quando usados carreadores hidrofóbicos, na produção de fármacos contendo proteína e em aplicações tópicas [1,7,[22][23][24][25][26].…”

Section: Introductionunclassified

Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates

Lopes¹

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Fats crystallization is a complex phenomenon which, when controlled, can be applied in several chemical and food industries sectors. In chocolate production, the use of nucleating agents can occur by the incorporation of high melting point triglycerides, melted or in solid form. The seeds can be added directly in the chocolate mass or in the cocoa butter, resulting in a large number of well-defined crystallization nuclei, which are the basis for the structural arrangement of the fat crystal network. In this way, the seeds can improve and/or accelerate the chocolate tempering step. Based on these facts, the objective of this research was to produce and to characterize solid lipid microparticles (SLM) from fully hydrogenated oils (hardfats) of palm (FHPO), cottonseed (FHCO), soybean (FHSO) and crambe (FHCrO), using the spray cooling (SC) technique in order to study the influence of the addition of these SLM as nucleating agents in dark chocolate tempering process. The SLM were produced by varying the process parameters: hardfats maintenance temperature (70 to 85 °C), SLM solidification temperature (0 to 24 °C), nozzle diameter (0.7 to 1 mm) and atomiser air pressure (1.25 to 1.75 kgf/cm 2 ). The SLM produced presented  polymorphism, spherical shape and mean diameter between 56.12 and 2514.32 µm, depending on the hardfats and process conditions used. The polymorphic transition kinetics of SLM stored at 25, 35 and 45 °C was investigated by 141 days evaluating the visual configuration, the thermal melting behavior and the SLM polymorphism. The full transition from SLM to polymorphism of their respective hardfats occurred more quickly at 45 °C, with full transition of SLM observed in the SLM of FHSO, FHPO and FHCO after 24 hours, without altering the visual aspect. At 35 °C, the SLM transition of FHPO and FHCO occurred after 4 days, and at 25 °C the complete transition was observed only in the SLM of FHCO. For SLM of FHCrO,  polymorphism was predominant in the treatments at 25 and 35 °C and there was only polymorphic transition in the treatment at 45 °C after 15 days. It was observed time reduction on the tempering chocolates steps with the addition of SLM of FHSO with  polymorphism, which showed similar rupture tension and color to the chocolate subjected to the conventional way of tempering. The results indicate that SC technique is suitable for the SLM production of the studied hardfats. However, for use of these SLM as crystallization agents is required to induce the polymorphic transition for the most stable polymorph, preferably non-static way in order to avoid the agglomerates formation.

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Spray Cooling Process Factors and Quality Interactions During the Preparation of Microparticles Containing an Active Pharmaceutical Ingredient

Cited by 9 publications

References 38 publications

Available technologies on improving the stability of polyphenols in food processing

Available technologies on improving the stability of polyphenols in food processing

Solid lipid microparticles of hardfats produced by spray cooling as promising crystallization modifiers in lipid systems

Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates

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