• Title, Summary, Keyword: Microencapsulation

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Microencapsulation Characteristics Depending on Mixing Ratio of Wall Materials and Squid Liver Oil (피복물질과 오징어 간유의 혼합 비율에 따른 미세캡슐화 특성)

  • Hwang, Sung-Hee;Youn, Kwang-Sup
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.1
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    • pp.100-104
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    • 2007
  • This study was carried out to investigate the microencapsulation characteristics of squid liver oil according to various ratios of wall materials and squid liver oil. The emulsion stability and the water binding capacity increased with an increase in wall materials contents. The microencapsulation efficiency was found to be in the order of 7:3>4:6>3:7>5:5>6:4 by mixing ratio of wall materials and squid liver oil; also, ratio of 7:3 was found to be inappropriate because the oil content in the powder was not sufficient. Regarding the fatty acid composition, the content of polyunsaturated fatty acid was found to be over 50% in all treatment groups. The ratio of polyunsaturated to saturated fatty acid of the powder was the highest (2.13) at the mixing ratio of 4:6.

Optimization of Conditions for the Microencapsulation of ${\alpha}-Tocopherol$ and Its Storage Stability (${\alpha}-Tocopherol$ 미세캡슐화의 최적화 및 저장안정성 규명)

  • Chang, Pahn-Shick;Ha, Jae-Seok;Roh, Hoe-Jin;Choi, Jin-Hwan
    • Korean Journal of Food Science and Technology
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    • v.32 no.4
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    • pp.843-850
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    • 2000
  • We have produced the microcapsule composed of ${\alpha}-tocopherol$ as a core material (Cm) and the gelatinized polysaccharide as a wall material (Wm). Firstly, we have developed a simple, sensitive, and quantitative analysis method of the microencapsulation product using 5% cupric acetate pyridine solution. We could then optimize all the conditions for the microencapsulation process such as the ratio of [Cm] to [Wm], the temperature of dispersion fluid, and the emulsifier concentration using response surface methodology (RSM). As for the microencapsulation of ${\alpha}-tocopherol$, the regression model equation for the yield of microencapsulation (YM, %) to the change of an independent variable could be predicted as follows : YM=99.77-1.76([Cm]:[Wm])-1.72$([Cm]\;:\;[Wm])^2$. From the ridge of maximum response, the optimum conditions for the microencapsulation of ${\alpha}-tocopherol$ were able to be determined as the ratio of [Cm] to [Wm] of 4.6:5.4(w/w), the emulsifier concentration of 0.49%, and dispersion fluid temperature of $25.5^{\circ}C$, respectively. Finally, the microcapsules produced under the optimal conditions were applied for the analysis of storage stability. The optimal conditions for the storage were found to be the values of pH 9.0 and $25{\sim}35^{\circ}C$. And the storage stability of the microcapsules containing ${\alpha}-tocopherol$ were higher than 99% for a week at pH 9.0 and $25^{\circ}C$.

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Charge and Discharge Characteristics of Microencapsulated Hydrogen Storage Alloy Electrodes for Secondary Batteries (마이크로캡슐화한 축전지용 수소저장합금 전극의 충·방전 특성)

  • CHOI, Seong-Soo;CHOI, Byung-Jin;YE, Byung-Joon;KIM, Dai-Ryong
    • Transactions of the Korean hydrogen and new energy society
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    • v.3 no.2
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    • pp.45-54
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    • 1992
  • An applicability microencapsulation, using electroless copper plating, of hydrogen storage alloy powder as an anode material for nickel-hydrogen secondary batteries was investigated. Alloys employed were $LaNi_{4.7}Al_{0.3}$ and $MmNi_{4.5}Al_{0.5}$(Mm=mischmetal) which have an appropriate equilibrium pressure and capacity. The microencapsulation of the alloy powder was found to accelerate initial activation of electrodes and to increase capacity which is about 285mAh/g for $LaNi_{4.7}Al_{0.3}$. In addition, other charge and discharge characteristics, such as polarization and flatness of charge and discharge potential, were improved due to the role of copper layer as a microcurrent collector and an oxidation barrier of the alloy powder. $MmNi_{4.5}Al_{0.5}$ alloy showed lower capacity than $LaNi_{4.7}Al_{0.3}$ because of higher equilibrium pressure. Cyclic characteristics of both alloys were somewhat poor because of mainly shedding and partial oxidation of alloy powder during the cycling. However, it was considered that the microencapsulation method is effective to improve the performances of the hydrogen storage alloy electrodes.

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Spherical and cylindrical microencapsulation of living cells using microfluidic devices

  • Hong, Joung-Sook;Shin, Su-Jung;Lee, Sang-Hoon;Wong, Edeline;Cooper-White, Justin
    • Korea-Australia Rheology Journal
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    • v.19 no.3
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    • pp.157-164
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    • 2007
  • Microencapsulation of cells within microfluidic devices enables explicit control of the membrane thickness or cell density, resulting in improved viability of the transplanted cells within an aggressive immune system. In this study, living cells (3T3 and L929 fibroblast cells) are encapsulated within a semi-permeable membrane (calcium crosslinked alginate gel) in two different device designs, a flow focusing and a core-annular flow focusing geometry. These two device designs produce a bead and a long microfibre, respectively. For the alginate bead, an alginate aqueous solution incorporating cells flows through a flow focusing channel and an alginate droplet is formed from the balance of interfacial forces and viscous drag forces resulting from the continuous (oil) phase flowing past the alginate solution. It immediately reacts with an adjacent $CaCl_2$ drop that is extruded into the main flow channel by another flow focusing channel downstream of the site of alginate drop creation. Depending on the flow conditions, monodisperse microbeads of sizes ranging from $50-200\;{\mu}m$ can be produced. In the case of the microfibre, the alginate solution with cells is extruded into a continuous phase of $CaCl_2$ solution. The diameter of alginate fibres produced via this technique can be tightly controlled by changing both flow rates. Cell viability in both forms of alginate encapsulant was confirmed by a LIVE/DEAD cell assay for periods of up to 24 hours post encapsulation.

Microencapsulated Iron for Drink Yogurt Fortification

  • Kim, S.J.;Ahn, J.;Seok, J.S.;Kwak, H.S.
    • Asian-Australasian Journal of Animal Sciences
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    • v.16 no.4
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    • pp.581-587
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    • 2003
  • This study was designed to examine the effect of icroencapsulated iron fortified drink yogurt and vitamin C as a bioavailable helper of iron on chemical and sensory aspects during 20 d storage. Coating material was polyglycerol monostearate (PGMS), and ferric ammonium sulfate and vit C were selected as core materials. The highest efficiency of microencapsulation of iron and vit C were 73% and 95%, respectively, with 5:1:50 ratio (w/w/v) as coating to core material to distilled water. Iron fortification did not affect the fermentation time required for the drink yogurt to reach pH 4.2. The addition of uncapsulated iron decreased the pH during storage. TBA absorbance was significantly lower in capsulated treatments than in uncapsulated treatments during storage. In sensory aspect, the yogurt sample added with uncapsulated iron and vit C, regardless of capsulation, showed a significantly high score of astringency, compared with those of control and other groups. A significantly strong sourness was observed in treatment containing capsulated iron and uncapsulated vitamin C at every time interval. The present study provides evidence that microencapsulation of iron with PGMS is effective for iron fortification in drink yogurt.

Application of Microencapsulated Isoflavone into Milk

  • Jeon, Byung-Ju;Kim, Nam-Chul;Han, Eun-Mi;Kwak, Hae-Soo
    • Archives of Pharmacal Research
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    • v.28 no.7
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    • pp.859-865
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    • 2005
  • This study was designed to develop a microencapsulated, water-soluble isoflavone for application into milk and to examine the hypocholesterolemic effect of such a milk product in a rat diet. The coating material was medium-chain triglyceride (MCT) and the core material was watersoluble isoflavone. The microencapsulation efficiency was 70.2% when the ratio (w/w) of coating material to core material was 15:1. The isoflavone release from the microcapsules was 8% after 3-day storage at $4^{\circ}C$. In in vitro study, 4.0-9.3% of water-soluble isoflavone in simulated gastric fluid was released in the pH range of 2 to 5 after 60 min incubation; however, in simulated intestinal fluid at pH 8, 87.6% of isoflavone was released from the capsules after 40 min incubation time. In sensory analysis, the scores of bitterness, astringency, and off-taste in the encapsulated isoflavone-added milk were slightly, but not significantly, different from those in uncapsulated, isoflavone-added milk. In blood analysis, total cholesterol was significantly decreased in the isoflavone-added group compared with that in the control after 6-week feeding. Therefore, this study confirmed the acceptability of MCT as a coating material in the microencapsulation of water-soluble isoflavone for application into milk, although a slight adverse effect was found in terms of sensory attributes. In addition, blood total cholesterol was lowered in rats which had been fed a cholesterol-reduced and microencapsulated, isoflavoneadded milk for 6 weeks.

Effect of green tea extract microencapsulation on hypertriglyceridemia and cardiovascular tissues in high fructose-fed rats

  • Jung, Moon Hee;Seong, Pil Nam;Kim, Myung Hwan;Myong, Na-Hye;Chang, Moon-Jeong
    • Nutrition Research and Practice
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    • v.7 no.5
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    • pp.366-372
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    • 2013
  • The application of polyphenols has attracted great interest in the field of functional foods and nutraceuticals due to their potential health benefits in humans. However, the effectiveness of polyphenols depends on their bioactivity and bioavailability. In the present study, the bioactive component from green tea extract (GTE) was administrated orally (50 mg/kg body weight/day) as free or in a microencapsulated form with maltodextrin in rats fed a high fructose diet. High fructose diet induced features of metabolic syndrome including hypertriglyceridemia, hyperuricemia, increased serum total cholesterol, and retroperitoneal obesity. In addition, myocardial fibrosis was increased. In rats receiving high fructose diet, the lowering of blood triglycerides, total cholesterol, non esterified fatty acid (NEFA) and uric acid, as well as the reduction in final body weight and retroperitoneal fat weight associated with the administration of GTE, led to a reversal of the features of metabolic syndrome (P < 0.05). In particular, the administration of microencapsulated GTE decreased myocardial fibrosis and increased liver catalase activity consistent with a further alleviation of serum NEFA, and hyperuricemia compared to administration of GTE. Taken together, our results suggest that microencapsulation of the bioactive components of GTE might have a protective effect on cardiovasucular system by attenuating the adverse features of myocardial fibrosis, decreasing uric acid levels and increasing hepatic catalase activity effectively by protecting their bioactivities.

Optimization of Pine Flavor Microencapsulation by Spray Drying

  • Lee, Shin-Jo;Lee, Yang-Bong;Hong, Ji-Hyang;Chung, Jong-Hoon;Kim, Suk-Shin;Lee, Won-Jong;Yoon, Jung-Ro
    • Food Science and Biotechnology
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    • v.14 no.6
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    • pp.747-751
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    • 2005
  • Microencapsulation of pine flavors was investigated to determine the optimum wall material and spray drying condition. ${\beta}$-Cyclodextrin, maltodextrin, and a 3:1 mixture of maltodextrin and gum arabic were evaluated as wall materials. The latter mixture was determined to be the best wall material based on dispersion capacity and flavor yield. Spray drying effectiveness was evaluated using a $3^3$ fraction factorial design and statistical analysis. The optimum operation condition was an inlet air temperature of $175^{\circ}C$, inlet airflow rate of $0.65\;m^3/min$ and atomizing pressure of 180 kPa, which resulted in a 93% flavor yield. The best particle shape observed by SEM was a round globular shape obtained under the above spray drying condition, whereas lower temperatures and higher inlet airflow rates resulted in initial and full collapses, respectively. The round globular shapes remained stable for at least one month.

Evaluation of Microencapsulated Local Isolates Lactobacillus casei 97/L3 and Lactobacillus delbrueckii 94/L4 for Improved Probiotic and Yogurt Starter Culture Application

  • Juvi, Denny;Sthefanie, Sthefanie;Sugata, Marcelia;Lucy, Jap;Andrian, Danish;Rizkinata, Denny;Michelle, Michelle;Jan, Tan Tjie
    • Microbiology and Biotechnology Letters
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    • v.47 no.2
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    • pp.211-219
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    • 2019
  • The effect of microencapsulation on previously isolated Lactobacillus delbrueckii 94/L4 as starter culture for yogurt, and Lactobacillus casei 97/L3 as a probiotic candidate was investigated. Preliminary results showed that L. delbrueckii 94/L4 exhibited tolerance to bile, unlike L. casei 97/L3. Freeze drying significantly (p < 0.05) reduced the viability of both isolates by log 0.71-2.70. Although microencapsulation preserved the viability of L. casei 97/L3 cells exposed to simulated gastrointestinal tract conditions for 120 min, it did not impart significant (p < 0.05) protection against loss of viability during the first 30 min of exposure. Conversely, microencapsulated L. delbrueckii 94/L4 with the addition of Streptococcus thermophilus 24/S1 as starter culture was successfully incorporated into milk to form yogurt, yielding a significantly (p < 0.05) improved product quality.