• Asian-Australasian Journal of Animal Sciences
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• v.19 no.9
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• pp.1347-1353
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• 2006

Effects of microencapsulated chitooligosaccharide addition in milk were evaluated by determination of the efficiency of microencapsulation, cholesterol removal, color, viscosity and sensory properties. Coating material was polyglycerol monostearate (PGMS) and the efficiency of microencapsulation was 88.08% at a 10:1 ratio of coating to core materials (w/w). When 0.5% of microencapsulated chitooligosaccharide was added into milk, the color values (L, a, and b) and viscosity were significantly different from those of noncapsulated chitooligosaccharide-added groups (p<0.05). The release of chitooligosaccharide from microcapsules was 7.6% in milk at $4^{\circ}C$ for 15-day storage. In both 0.5 and 1.5% microencapsulation addition, the scores of all sensory characteristics except for off-flavor were significantly different between encapsulated chitooligosaccharide and noncapsulated chitooligosaccharide-added groups during all periods of storage. The present study indicated that chitooligosaccharide microcapsules could be applicable into commercial milk with little adverse effects on physical and sensory properties.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.4
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• pp.212-230
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• 2001

Recent advances in recombinant DNA technology have resulted in development of many new protein drugs. Due to the unique properties of protein druges, they have to be delivered by parenteral injection Although delivery of protein drugs by other routes, such as pulmonary and nasal routes, has shown some promises, to date most protein drugs are administered by par-enteral routs. For long-term delivery of protein drugs by parenteral administration, they have been formulated into biodegradable microspheres. A number of microencapsulation methods have been developed, and the currently used microencapsulation methods are reviewed here, The microen-capsulation methods have been divided based on the method used. They are: solvent evapora-tion/extraction; phase separation (coacervation);spray drying; ionotropic gelation/polyelectrolyte complexation; interfacial polyumerization and supercritical fluid precipitation. Each method is de-scribed fro its applications, advantages, and limitations.

• 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.

• Journal of Pharmaceutical Investigation
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• v.21 no.4
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• pp.253-262
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• 1991

Microencapsulation of sodium ascorbate with cellulose acetate phthalate(CAP) by coacervation/ phase separation method were carried out. Various factors affecting microencapsulation, i.e., surfactant concentration. CAP concentration, stirring speed and treatment of spermaceti as a sealing agent were studied. Dissolution rate. particle size distribution, surface feature and stability test were investigated. CAP microcapsules prepared using 0.5% span 80 as a surfactant showed smooth and round surfaces. The release of sodium ascorbate was retarded by microencapsulation with CAP and by sealant treatment with spermaceti. When triturated with sodium bicarbonate, CAP microcapsules were more stable than unencapsulated sodium ascorbate under various RH conditions at $37^{\circ}C$.

• Applied Chemistry for Engineering
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• v.5 no.1
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• pp.81-89
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• 1994

A study on Mm type electrode which is relatively high in electrode capacity and low in material cost was performed to develope high performance nickel-metal hydride battery. The electrode characteristics were investigated by P-C-T, charge-discharge and microencapsulation treatment experiments. The plateau pressure and hydrogen absorption capacity obtained from the P-C-T experiment were 0.4 atm and 310 mAh/g, respectively. The electrode capacity and stability of microencapsulated electrode were improved than those of conductor mixed electrode and the microencapsulation was possible without pretreatment. The electrode capacity of microencapsulated Mm type alloy was 240~250 mAh/g(0.2 C).

• 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

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.186-191
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• 1999

The three speices of miroalgae (Chlorella vulgaris, Dunaliella salina and Porphyridium purpureum) were immobilized in Ca-alginate capsules as a basic study for development of economic cultivation process, and then were cultivated in an air-bubble column bioreactor. Under the batch culture of aerobic conditions, the thickness of the capsule membrane and $CO_2$ supply did not affect the growth of the immobilized microalga, Chlorella vulgaris. Cell concentration of immobilized microalgae in the capsule was higher than those of imobilized microalgae in beads and free cells. The cell concentration of microencapsulated Dunaliella salina was greater about 5 times than that of free cells. Based on these results, it is concluded that the application of microencapsulation technology to the culture of microalgae was an effective method for high-density cultivation.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.780-791
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• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.4
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• pp.213-213
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• 2001

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.920-922
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• 1996