Search results for "Microencapsulation"

showing 3 items of 13 documents

Microencapsulation of Enteric Bacteriophages in a pH-Responsive Solid Oral Dosage Formulation Using a Scalable Membrane Emulsification Process

2019

A scalable low-shear membrane emulsification process was used to produce microencapsulated Escherichia coli-phages in a solid oral dosage form. Uniform pH-responsive composite microparticles (mean size ~100 &micro

maha-suolitulehduslcsh:RS1-441Pharmaceutical Sciencebacteriophage therapy<i>E. coli</i>ArticleDosage formbakteriofagitRSlaw.inventionlääkesuunnittelulcsh:Pharmacy and materia medica03 medical and health sciencesConfocal microscopylawEscherichiaenterobakteeritMembrane emulsification030304 developmental biology0303 health sciencesChromatographybiologykalvot (tekniikka)030306 microbiologyChemistryenteric infectionsE. colibiology.organism_classificationControlled releaseIn vitroQR3. Good healthfagiterapiamikrorakenteetpH-triggered releaseCell cultureGastric acidmicroencapsulationcontrolled releaseEudragit S100Pharmaceutics
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Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract

2021

Sumac (Rhus coriaria L.), a spice obtained by grinding whole sumac berries, is a complex natural product with a plethora of biological activities that can be favorably explored in nutraceutical and pharmaceutical fields. Sicilian sumac is herein chemically investigated by means of a combined NMR/HR MS-based profiling. A hydroalcoholic extract was prepared and its complexity unraveled following fractionation in an alcoholic and an aqueous fraction. The 1H-NMR spectrum of this latter fraction was dominated by the signals of gallic acid and its derivatives, whereas HR MS and HR MS/MS analyses highlighted the diversity in malic acid derivatives. Gallotannins and galloyl flavonol glycosides with…

microencapsulation sumac polyphenolsfood.ingredient030309 nutrition & dieteticsBiochemistryIndustrial and Manufacturing EngineeringColourCoating agent Colour Encapsulation Phenols Spray drying SumacSettore BIO/01 - Botanica Generale03 medical and health scienceschemistry.chemical_compoundSumac0404 agricultural biotechnologyfoodFood scienceGallic acid0303 health sciencesPhenolbiologySettore BIO/02 - Botanica SistematicaSpray dryingCoating agentSettore AGR/15 - Scienze E Tecnologie AlimentariSettore CHIM/06 - Chimica Organica04 agricultural and veterinary sciencesGeneral Chemistrybiology.organism_classificationMaltodextrin040401 food sciencechemistryPolyphenolSpray dryingRhus coriariaGum arabicEncapsulationMyricetinQuercetinFood ScienceBiotechnologyEuropean Food Research and Technology
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Formulative and stability studies of a Citrus extract to produce novel “healthy food"

2015

nutraceuticalsfunctional foodnutraceuticals functional food Citrus by-productSettore CHIM/09 - Farmaceutico Tecnologico ApplicativoCitrus extractCitrus by-productMMPsantioxidant capacityMMPsantioxidant capacityCitrus extractFunctional food citrus baked goods microencapsulation
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