Search results for "gum arabic"

showing 5 items of 5 documents

Spray-Drying Performance and Thermal Stability of L-Ascorbic Acid Microencapsulated with Sodium Alginate and Gum Arabic

2019

[EN] The potential of sodium alginate (ALG) and gum arabic (GA) as wall polymers for Lascorbic acid (AA) encapsulation as a tool for their preservation against the thermo-oxidative degradation was investigated. The influence of such polymers used as wall material on the AAcontent, size, encapsulation efficiency, encapsulation yield and thermo-oxidative stability were evaluated. The AA-microparticles were obtained using the spray-drying technique. An experimental Taguchi design was employed to assess the influence of the variables in the encapsulation process. The microparticles morphology and size distribution were characterized by scanning electron microscopy and laser diffraction. The the…

0106 biological sciencesfood.ingredientMaterials scienceChemical PhenomenaScanning electron microscopeAlginatesDrug Compoundinggum arabicPharmaceutical ScienceAscorbic AcidL-ascorbic acid01 natural sciencesArticleAnalytical Chemistrysodium alginatelcsh:QD241-4410404 agricultural biotechnologyfoodDifferential scanning calorimetryDrug Stabilitylcsh:Organic chemistry010608 biotechnologyDrug DiscoveryThermal stabilityspray-dryingPhysical and Theoretical ChemistryParticle Sizechemistry.chemical_classificationAnalysis of VarianceMolecular StructurenanotechnologySpectrum AnalysisOrganic ChemistryTemperature04 agricultural and veterinary sciencesPolymerAscorbic acid040401 food scienceThermogravimetrychemistryChemical engineeringChemistry (miscellaneous)Spray dryingMAQUINAS Y MOTORES TERMICOSMolecular MedicineGum arabicencapsulation
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Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying

2005

Abstract The microencapsulation of d -limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effects of various kinds of matrices (gum arabic, maltodextrin, and modified starch) on its stability. It was realized by studying release characteristics and oxidative stability during storage. The release and the oxidation decreased deeply with an increase in powder and emulsion particle size for gum arabic and maltodextrin materials. Further, the distributions of emulsion size in the powder showed an increase in the fraction of large emulsion droplets and changed to a bimodal distribution. However, the modified starc…

Chromatographyfood.ingredientMaterials scienceFlavourGeneral ChemistryMaltodextrinIndustrial and Manufacturing EngineeringModified starchchemistry.chemical_compoundfoodchemistrySpray dryingEmulsionGum arabicParticle sizeFlavorFood ScienceInnovative Food Science & Emerging Technologies
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Adhesives and mounting media in aerobiological sampling

1989

Abstract Because microscopical identification and counting is vital in most aerobiological studies, pollen and spores are usually collected on some adhesive. The adhesives should not be water-soluble. For optically best results water-soluble mounting media with refractive indices about 1.40–1.45 are used. There are compatibility problems between water insoluble adhesives and watery mounting media. The former tend to move to stripes or droplets, distorting the image and moving the spores from their original positions. To solve this problem several adhesives based on silicone oils, silicone greases and vaseline or their mixtures were tested. The usual watery mounting media, glycerine gelatine…

Materials sciencefood.ingredientPlant SciencePolyvinyl alcoholSilicone oilVaselinechemistry.chemical_compoundSiliconefoodchemistryParaffin waxMOUNTING MEDIAGum arabicAdhesiveComposite materialEcology Evolution Behavior and SystematicsGrana
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How composition and process parameters affect volatile active compounds in biopolymer films

2012

Abstract Active edible films based on chitosan and containing an active aroma compound have been investigated. The influence of the composition of the film forming solution (solvent, plasticizers, nanoparticles, emulsifiers and aroma traps) and process parameters (temperature and viscosity) on drying kinetics, water content, colour, aroma compound retention and partition coefficient was studied. Solvent evaporation rate was increased by addition of ethanol. Water evaporation was delayed by glycerol. The aroma retention during film drying was directly related to the water content. The drying temperature had opposite influences according to the composition of the solvent and additives. Increa…

food.ingredientPolymers and PlasticsbiologyOrganic ChemistryPlasticizerfood and beveragesengineering.materialbiology.organism_classificationPartition coefficientSolventchemistry.chemical_compoundfoodchitosan film; drying; aroma retention; partition coefficient; temperature; moisturechemistryChemical engineeringMaterials ChemistryGlycerolengineeringAroma compoundOrganic chemistryGum arabicBiopolymerAromaCarbohydrate Polymers
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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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