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| Registros recuperados: 25 | |
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| Guimarães,Thays Lima Fama; Silva,Larissa Morais Ribeiro da; Lima,Carolline de Brito; Magalhães,Francisco Ernani Alves; Figueiredo,Evânia altina Teixeira de. |
| ABSTRACT To ensure the antimicrobial activity of the aqueous extract of chambá, it is essential to protect its bioactive compounds. The objective was to preserve its characteristics, aiming to provide the food industry with a natural antimicrobial. Three microcapsule formulations made with maltodextrin and cyclodextrin were developed, both including the aqueous extract of chambá leaves dried through lyophilization. The aqueous extract was initially submitted to in vivo toxicity analysis using zebrafish and the microcapsules were characterized through studies of morphology, hygroscopicity, water solubility, particle size, zeta potential, color determination, microencapsulation efficiency and antimicrobial activity. The aqueous extract of chambá was not... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aqueous extraction; Chambá leaves; Microencapsulation; Zebrafish; Microdilution. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200412 |
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| LIMA,Juliana Gobbi de; BRITO-OLIVEIRA,Thais Carvalho; PINHO,Samantha Cristina de. |
| Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lipid particles; Ice cream; Palm stearin; Microencapsulation; Beta-carotene. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400664 |
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| Ramírez Mella, Mónica. |
| La presente tesis se compone de la Introducción General, Revisión de literatura, tres capítulos que engloban la investigación, objeto de este estudio, y Conclusiones y Recomendaciones Generales. El Capítulo 1 consiste en un artículo de revisión de literatura que enmarca la importancia de proteger ingredientes y/o compuestos del ataque de microrganismos a nivel ruminal, donde la nanotecnología ocupa un papel importante. En el Capítulo 2 se discute el efecto de la vitamina E en la composición de la leche de vacas en pastoreo que recibieron un suplemento de ácido linoleico conjugado microencapsulado, así como un análisis económico del mismo. El Capítulo 3 consiste en el estudio del efecto de la vitamina E en la fermentación ruminal y la digestión de... |
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Palavras-chave: Nanotecnología; Microencapsulación; CLA; Grasa en leche; Vacas en pastoreo; Nanotechnology; Microencapsulation; Fat milk; Grazing dairy cows; Ganadería; Doctorado. |
| Ano: 2012 |
URL: http://hdl.handle.net/10521/1743 |
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| Hussain,Amjad; Mumtaz,Ahmad Mehmood; Arshad,Muhammad Sohail; Abbas,Nasir; Latif,Abida; Shamim,Rahat; Bukhari,Nadeem Irfan; Hussain,Khalid. |
| ABSTRACT The present study describes the development of theophylline microcapsules by a non-solvent addition method and the effect of plasticizer addition on microencapsulation. The release was studied in distilled water and the data were analysed by various mathematical models for determining the mechanism of release. Prepared microcapsules were found to be spherical, free flowing and having more than 80% entrapped drug. The polymer - cellulose acetate phthalate and plasticizer - polyethylene glycol was considered to be affecting the properties of microcapsules including drug release (time for 50% drug release, T50). The formulation with the highest proportion of polymer and without plasticizer (F3) showed the slowest release with T50 = 4.3 h, while the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Theophylline/microcapsules; Microencapsulation; Cellulose acetate phthalate; Polyethylene glycol; Microcapsules/mechanism of release; Drugs/release.. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000100004 |
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| Poletto,Gabriela; Fonseca,Bruna de Souza; Raddatz,Greice Carine; Wagner,Roger; Lopes,Eduardo Jacob; Barin,Juliano Smanioto; Flores,Erico Marlon de Moraes; Menezes,Cristiano Ragagnin de. |
| ABSTRACT: The aim of this study was to investigate the influence of the addition of prebiotics rice bran, inulin and hi-maize, on the survival of Lactobacillus acidophilus in alginate microparticles obtained by external ionic gelation followed by freeze-drying. The microparticles size ranged from 127.5μm to 234.6μm. Microparticles added from the different prebiotics demonstrated an increase in the protection of the microorganism, which presented greater viability against the gastrointestinal simulation. As for storage under different conditions, rice bran treatment at 25ºC kept probiotics viable for 30 days. Under storage conditions -18°C and 7°C, treatments containing prebiotics hi-maize and rice bran maintained viable probiotic microorganisms for a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microencapsulation; Probiotics; Rice bran; Inulin; Hi-maize. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200751 |
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| Silva,Pablo Teixeira da; Fries,Leadir Lucy Martins; Menezes,Cristiano Ragagnin de; Holkem,Augusto Tasch; Schwan,Carla Luisa; Wigmann,Évelin Francine; Bastos,Juliana de Oliveira; Silva,Cristiane de Bona da. |
| Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microcapsules; Microencapsulation; Controlled release. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000701304 |
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| BÖGER,Bruna Raquel; GEORGETTI,Sandra Regina; KUROZAWA,Louise Emy. |
| Abstract In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microencapsulation; Grape seed oil; Antioxidant activity; Maltodextrin; Encapsulation efficiency; Lipid oxidation. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200263 |
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| Etchepare,Mariana de Araújo; Barin,Juliano Smanioto; Cichoski,Alexandre José; Jacob-Lopes,Eduardo; Wagner,Roger; Fries,Leadir Lucy Martins; Menezes,Cristiano Ragagnin de. |
| The consumption of probiotics is constantly growing due to the numerous benefits conferred on the health of consumers. In this context, Microencapsulation is a technology that favors the viability of probiotic cultures in food products, mainly by the properties of protection against adverse environmental conditions and controlled release. Currently there are different procedures for microencapsulation using polymers of various types of natural and synthetic origin. The use of sodium alginate polymers is one of the largest potential application in the encapsulation of probiotics because of their versatility, biocompatibility and toxicity exemption. The aim of this review is to present viable encapsulation techniques of probiotics with alginate, emphasizing... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alginate; Controlled release; Microencapsulation; Probiotics.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000701319 |
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| Lima,K.M.; Rodrigues Júnior,J.M.. |
| Successful vaccine application means maximum protection with minimal number of administrations. A rational development of vaccines involves studies of the nature of the antigen as well as of the adjuvant to be used to improve the immune responses. This has provided the impetus for studies to design the degradable devices and for different approaches to antigen delivery by different routes of administration. The development of controlled release systems based on polymeric devices that permit a sustained or pulsed release of encapsulated antigens has attracted much interest. Polymeric delivery systems consist of polymers that release their content continuously in a controlled manner over a period of time. The development of a biocompatible delivery system... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vaccine; Adjuvant; Microspheres; Microencapsulation; Biomaterial. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1999000200005 |
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| Registros recuperados: 25 | |
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