Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies
نویسندگان
چکیده
منابع مشابه
Encapsulation of Alcohol Dehydrogenase in Mannitol by Spray Drying
The retention of the enzyme activity of alcohol dehydrogenase (ADH) has been studied in various drying processes such as spray drying. The aim of this study is to encapsulate ADH in mannitol, either with or without additive in order to limit the thermal denaturation of the enzyme during the drying process. The retention of ADH activity was investigated at different drying temperatures. When man...
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Spray drying is a common drying technique in food industries to convert liquid to powder form. A good understanding on the dynamic behavior of the process is important to ensure proper control. The aim of this study is to develop empirical models for spray drying of whole milk powder and orange juice powder. A preliminary study on the effect of several inputs such as inlet air temperature, feed...
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The formulation of hydrophobic drugs for oral drug delivery is challenging due to poor solubility, poor dissolution and poor wetting of these drugs. Consequently, the aim of this study was to improve the dissolution of a model poorly water soluble drug, ibuprofen. Microparticles containing ibuprofen were produced by spray drying and spray chilling technology in the absence/presence of a ...
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Purpose Spray drying is a growing technology in the pharmaceutical industry with several enabling applications in modern drug delivery. Its understanding is still vastly empirical, mainly in what relates to the particle formation step. Consequently, the design spaces are typically defined through costly experiments and their statistical interpretation. The purpose of this study is to examine th...
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ژورنال
عنوان ژورنال: Processes
سال: 2020
ISSN: 2227-9717
DOI: 10.3390/pr8080889