• Title, Summary, Keyword: microencapsulation

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Microencapsulation of Nalidixic Acid Using Eudragit RL (Nalidixic Acid의 Eudragit RL Microencapsulation에 관한 연구)

  • Ku, Young-Soon;Choi, Kyung-Joo
    • YAKHAK HOEJI
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    • v.34 no.3
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    • pp.199-205
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    • 1990
  • Microencapsulation of nalidixic acid using Eudragit RL, a methacrylic acid copolymer was investigated. Microcapsules were prepared by dispersing the drug solution in liquid paraffing using aluminium tristearate as dispersing agent. The preparation of the microcapsules showed high reprodulibility in particle size, shape and the drug content. The dissolution rates of Nalidixic acid from the these microcapsules considerably decreased as compared with that from Nalidixic acid powder and Nalidixic acid-Eudragit RL solid dispersions. The release of Nalidixic acid increased with increasing percentage of aluminium tristearate added to the microcapsules.

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Analysis of Microencapsulation Yield of Sardine Oil Spray Drying (분무건조방법으로 미세캡슐화된 정어리기름의 수율 측정)

  • 신명곤;서자영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.1
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    • pp.274-276
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    • 1999
  • Sardine oil was microencapsulated by spray drying method in wall systems containing corn syrup in combination with sodium casein or wheat protein. Analysis of microencapsulation yield of sardine oil was carried out by a modified soxhlet method which could reduce the extraction time of surface oil. Microencapsulation yield of sardine oil was ranged from 65.3 to 93.5 % depending on the sodium casein content.

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Microencapsulation of Indomethacin by Pectin-Gelatin Complex Coacervation Method (Pectin-Gelatin Complex Coacervation 에 의한 Indomethacin의 Microencapsulation 에 관한 연구)

  • Ku, Young-Soon;Chin, Soo-Young
    • YAKHAK HOEJI
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    • v.33 no.3
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    • pp.191-202
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    • 1989
  • Indomethacin, a non-steroidal antiinflammatory drug inducing gastric irritation, was microencapsulated using pectin-gelatin complex coacervation method. Optimum conditions for microencapsulation and dissolution characteristics of the microcapsules were studied. The optimum pH and pectin-gelatin ratio for microencapsulation were 3.8 and 1:2 respectively. As concentration of colloid solution increased, wall thickness of microcapsules were increased. The dissolution rate of Indomethacin-pectin-gelatin microcapsules prepared by 1.5% and 2% colloid solution were similar but slower than that of Indomethacin-pectin-gelatin microcapsules prepared by 1% colloid solution. The 50% release time ($T_{50%}$) of Indomethacin-pectin-gelatin microcapsules prepared by 1%, 1.5% and 2% colloid solutions were 3 min, 5 min, and 6 min respectively while that of Indomethacin powder was 50 min.

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Microencapsulation of Live Probiotic Bacteria

  • Islam, Mohammad Ariful;Yun, Cheol-Heui;Choi, Yun-Jaie;Cho, Chong-Su
    • Journal of Microbiology and Biotechnology
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    • v.20 no.10
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    • pp.1367-1377
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    • 2010
  • Scientific research regarding the use of live bacterial cells for therapeutic purposes has been rapidly growing over the years and has generated considerable interest to scientists and health professionals. Probiotics are defined as essential live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Owing to their considerable beneficial health effects, these microorganisms are increasingly incorporated into dairy products; however, many reports have demonstrated their poor survival and stability. Their survival in the gastrointestinal tract is also questionable. To overcome these problems, microencapsulation techniques are currently receiving considerable attention. This review describes the importance of live probiotic bacterial microencapsulation using an alginate microparticulate system and presents the potentiality of various coating polymers such as chitosan and polylysine for improving the stability of this microencapsulation.

Microencapsulation of Anchovy Oil by Sodium Alginate (알긴산소다를 이용한 멸치어유의 미세캡슐화)

  • 임상빈;좌미경
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.4
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    • pp.890-894
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    • 1999
  • Microencapsulation of anchovy oil as a core material in sodium alginate as a wall material was inves tigated. Microencapsulation was accomplished by injecting an oil/water emulsion, consisting of a mixture of liquefied sodium alginate and emulsifier, under high pressure through an orifice submerged in a calcium lactate solution. Microcapsules suspended in a dispersion fluid were observed under a fluorescence mi croscope to verify the presence of the capsules and to note coalescence or degradation of the capsules. Optimum conditions for microencapsulation of anchovy oil were obtained when 1.0% aqueous solution of sodium alginate contained 3% of a 1:1 ratio of ESPR 25(polyglycerine+polylinoleate) and TW 20(sorbitan laurate+ethylene oxide) as an emulsifier in terms of capsule size and size distribution, and emulsion stability. The airless sprayer produced microcapsules with a diameter between 15.9 and 73.9 m with different concentration of a wall material. The optimum mixing ratio of wall material to core material was 90:10(wt/wt). 0.2% calcium lactate was appropriate as a dispersion fluid.

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Quantitative Analysis of Microencapsulation of $\beta$-Galactosidase (유당분해효소의 미세캡슐화 수율 측정)

  • Shin, Myung Gon;Chang, Pahn Shick;Min, Bong Kee;Kwak, Hae Soo
    • Analytical Science and Technology
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    • v.5 no.4
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    • pp.471-475
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    • 1992
  • We have developed the methodology for the quantitative analysis of microencapsulation yield and optimized the conditions for the microencapsulation of ${\beta}$-galactosidase by butter oil. The degree of ${\beta}$-galactosidase deactivation by the microencapsulation process was the value of 5.2% of initial activity. And the yield for the microencapsulation of ${\beta}$-galactosidase by the indirect, heat treatment, and enzymatic methodology were 92.6%, 88.6%, and 94.1%, respectively.

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Optimization of Microencapsulation of Inonotus obliquus Extract Powder by Response Surface Methodology and Its Application into Milk

  • Ahn, Sung-Il;Chang, Yoon-Hyuk;Kwak, Hea-Soo
    • Food Science of Animal Resources
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    • v.30 no.4
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    • pp.661-668
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    • 2010
  • This study was carried out to optimize microencapsulation conditions for Inonotus obliquus extract powder with mediumchain triacylglycerol (MCT) using response surface methodology (RSM), and to determine the possibility of adding encapsulated I. obliquus extract to milk toward improving the functionality of milk. and to investigate the effects of added encapsulated I. obliquus extract on the physicochemical and sensory properties of the product. The microencapsulation efficiency of I. obliquus extract powder was investigated with respect to three variables (ratios of core material to coating material, amounts of water added, and spray pressure) in RSM. The optimal conditions for microencapsulation of I. obliquus extract powder were obtained from the ratio of core material to coating material (2.92:10) and the amount of water added (0.5 mL); the spray pressure had an insignificant effect on the microencapsulation (p<0.05). Adding encapsulated I. obliquus extract into milk did not significantly affect either color (L, a and b values) or thiobarbituric acid (TBA) values. Sensory test revealed that there were significant improvements in brownish, herb flavor, and bitterness scores for encapsulated I. obliquus extract-added milk as compared with those for uncapsulated I. obliquus extract-added milk. Based on the data obtained from the present study, it is concluded that microcapsules of I. obliquus extract powder could be applicable to milk without remarkably adverse effects on physicochemical and sensory properties

Microencapsulation of Water-Soluble Isoflavone and Physico-Chemical Property in Milk

  • Seok, Jin-Seok;Kim, Jae-Soon;Kwak, Hae-Soo
    • Archives of Pharmacal Research
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    • v.26 no.5
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    • pp.426-431
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    • 2003
  • This study was carried out to investigate the addition of water-soluble isoflavone into milk by means of microencapsulation technique. The yield of microencapsulation, sensory attributes, and capsule stability of water-soluble isoflavone microcapsules in milk were measured. Coating materials used was polyglycerol monostearate (PGMS), and core material was water-soluble isoflavone. The encapsulation yield of water-soluble isoflavone with PGMS was 67.2% when the ratio of coating material to core material was 15 : 1. The rate of water-soluble isoflavone release from capsules was 18, 19, and 25% when stored at 4,20, and $30^{\circ}C$ for 12 days in milk, respectively. In sensory evaluation, beany flavor and color of microencapsuled water-soluble isoflavone added milk were significantly different from uncapsuled water-soluble isoflavone added milk, however, bitterness was not significantly different. In vitro study, micro-capsules of water-soluble isoflavone in simulated gastric fluid with the range of 3 to 6 pHs were released 3.0∼15.0%, however, the capsules in simulated intestinal fluid with pH 7 were released 95.7% for 40 min incubation time. In conclusion, this study provided that PGMS as coating materials was suitable for the microencapsulation of water-soluble isoflavone, and the capsule containing milk was almost not affected with sensory attribute.

Microencapsulation of Isoflavone Derived from Pueraria (칡 유래 isoflavone의 미세캡슐에 관한 연구)

  • Kim, Deok-Han;Seok, Jin-Seok
    • Journal of Dairy Science and Biotechnology
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    • v.21 no.2
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    • pp.105-113
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    • 2003
  • This study was carried out to investigate the addition of Pueraria derived isoflavone into milk by means of microencapsulation technique. The yield microencapsulation sensory attributes, and capsule stability of Pueraria derived isoflavone microcapsules in milk were measured during 12 days. Coating materials used was polyglycerol monostearate(PGMS. The encapsulation yield of Pueraria derived isoflavone was 72.5% with PGMS when the ratio of coating material to core material was 15:1. The rate of pueraria derived isoflavone release was 15, 20, and 25% when stored at 4, 20, and $30^{circ}C$ for 12 days in milk respectively. In sensory evaluation, beany flavor and color of microcapsuled Pueraria derived isoflavone added milk were significantly different from control and uncapsuled Pueraria derived isoflavone added milk, however, bitterness was not significantly different. In vitro study, microcapsules of pueraria derived isoflavone in simulated gastric fluid with the range of 3 to 6 pHs were released 3.0${\sim}$15.0%, however, the capsules in simulated intestinal fluid with pH 7 were released 95.7% for 40 min incubation time. In conclusion, this study provided that PGMS as coating materials was suitable for the microencapsulation of Pueraria derived isoflavone, and the capsule containing milk was not affected with sensory attribute.

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Microencapsulation Effects of Allyl Isothiocyanate with Modified Starch Using Fluidized Bed Processing

  • Lee, Gyu-Hee;Kang, Hyun-Ah;Kim, Kee-Hyuck;Shin, Myung-Gon
    • Food Science and Biotechnology
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    • v.18 no.5
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    • pp.1071-1075
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    • 2009
  • Allyl isothiocyanate (AI), a volatile compound of mustard, has excellent antimicrobial effects, but its volatility hinders its wide usage as an ingredient of food products. Microencapsulation technique, therefore, was applied for delaying the release time of AI. For delaying the release time of AI, the mustard powder, which contained AI, was microencapsulated with 5% modified starch by using fluidized bed processing. The efficiency of the controlled release of AI at various pH was analyzed by the head space (HS) analysis and solid phase microextraction (SPME) method using gas chromatography (GC). Also, modified starch encapsulated powder was added into kimchi for applying in food industry. As the result, the release time of AI was delayed by microencapsulation with modified starch and the higher pH could be the faster release of AI. Also, the period until the pH values and total acidity of kimchi reached up to 4.5 and 0.6%, which give its malsour taste, was extended by microencapsulation. These results showed that modified starch encapsulated powder could prolong the preservation in food system.