Search results for "Microencapsulation"

showing 3 items of 13 documents

Impact of molecular weight on the formation of electrosprayed chitosan microcapsules as delivery vehicles for bioactive compounds.

2016

The molecular weight of chitosan is one of its most determinant characteristics, which affects its processability and its performance as a biomaterial. However, information about the effect of this parameter on the formation of electrosprayed chitosan microcapsules is scarce. In this work, the impact of chitosan molecular weight on its electrosprayability was studied and correlated with its effect on the viscosity, surface tension and electrical conductivity of solutions. A Discriminant Function Analysis revealed that the morphology of the electrosprayed chitosan materials could be correctly predicted using these three parameters for almost 85% of the samples. The suitability of using elect…

AntioxidantPolymers and Plasticsmedicine.medical_treatmentCapsules02 engineering and technologyMolecular weightAntiviral AgentsAntioxidantsCatechinCatechinsChitosanchemistry.chemical_compound0404 agricultural biotechnologyRheologyElectricityMaterials ChemistrymedicineOrganic chemistryFourier transform infrared spectroscopyAntiviralMicroencapsulationChitosanDrug CarriersOrganic ChemistryBiomaterialCatechin04 agricultural and veterinary sciencesGallateElectrospray021001 nanoscience & nanotechnology040401 food scienceMolecular WeightchemistryChemical engineering0210 nano-technologyDrug carrierRheologyCarbohydrate polymers
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Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water

2012

International audience; Engineering the interface of oil-in-water emulsion droplets with biopolymers that modify its permeability could provide a novel technique to improve flavour retention in dry powders. The objective of this study was to determine if volatile compounds were more retained in dry emulsions stabilized by pea protein isolate (PPI)/pectin complex than that stabilized by PPI alone. The retention of ethyl esters during spray-drying increased with decreasing volatility of the encapsulated compound and ranged from 28% to 40%. The addition of pectin to feed emulsions was quite effective in markedly improving the retention of the three studied flavour compounds. In our previous wo…

Chromatographyfood.ingredientPectinWater activityChemistryPea proteinFlavourSpray-dryingfood and beveragesGeneral MedicineFood chemistrycomplex mixturesMultilayer emulsionsAnalytical ChemistryfoodMembraneSpray dryingReleaseEmulsionFlavours[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringMicroencapsulationFood ScienceWater activity
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Synthesis of low density foam shells for inertial confinement fusion experiments

2011

This work deals with the fabrication process of low density foam shells and the sharp control of their shape (diameter, thickness, density, sphericity, non-concentricity). During this PhD we focused on the non-concentricity criterion which has to be lower than 1%. The shells are synthesized using a microencapsulation process leading to a double emulsion and followed by a thermal polymerization at 60°C. According to the literature, three major parameters, the density of the three phases, the deformations of the shells along the process and the kinetics of the polymerization have a direct influence on the shells non-concentricity. The results obtained showed that when the density gap between …

PhotopolymerizationNon-concentricityDensityEmulsion double[ PHYS.COND.CM-GEN ] Physics [physics]/Condensed Matter [cond-mat]/Other [cond-mat.other]DispersionMicroballonDouble emulsionTrimethylolpropane trimethacrylate[CHIM.OTHE] Chemical Sciences/OtherRadical polymerizationPolymerisation radicalaire[ CHIM.OTHE ] Chemical Sciences/OtherShellNon-concentricitéDensité[CHIM.OTHE]Chemical Sciences/OtherMicroencapsulationPhotopolymérisation
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