Authors:J.A. Pino, Y. Aragüez-Fortes, and M. Bringas-Lantigua
, R.A. , Probst , K. , Zehentbauer , G. , Luo , Z. & Reineccius , G.A. ( 2002 ): Effects of agglomeration on the properties of spray-dried encapsulated flavours . Flavour Frag. J. , 17 , 292 – 299
technique, which eases storage, transportation, and increases the shelf life up to several months. Spraydrying produces regular and spherical shaped powder particles through the atomisation of fine liquid droplets ( Fazaeli et al., 2012 ). Spraydrying of
Authors:A. Dobrinčić, L. Tuđen, M. Repajić, I. Elez Garofulić, Z. Zorić, V. Dragović-Uzelac, and B. Levaj
& Edyards-Lsvy, 2011 ), which may cause the loss of their basic function. In order to preserve their biochemical functions, microencapsulation process could be applied. The most commonly used microencapsulation technique is spraydrying, where carrier
Authors:S. Berenji Ardestani, M. A. Sahari, and M. Barzegar
, especially in liquid and gases, and protecting desirable and covering undesirable properties during storage ( M ortazavi et al., 2008 ). Two important encapsulating processes are spraydrying and liposome entrapment. Spraydrying encapsulation is a flexible
Authors:Antonilêni Medeiros, Ana Santos, F. de Souza, I. Júnior, J. Valdilânio, J. Procópio, D. de Santana, and R. Macêdo
Compatibility studies between active drugs and excipients are substantial in the pharmaceutical technology. The objective
of the present work was to develop pre-formulated mixtures of metronidazole (MT) obtained by spray drying (SPDR) and their
thermoanalytical characterization. Dynamic and isothermal TG, conventional DSC and DSC coupled to a photovisual system were
used. DSC experiments with both techniques confirmed the homogeneity of the conventional and pre-formulated mixtures. The
TG data made possible the comparison the thermal stability of the different mixtures. Similar thermal stabilities were found
of the conventional and pre-formulated mixtures, with slower particles sizes of MT.
Authors:Antonilêni Medeiros, Ana Santos, F. de Souza, J. Procópio, Márcia Pinto, and R. Macêdo
Stability of drugs
and products has a great practical interest, which is facing to strict regulation.
Thermal studies, besides the determination of the thermal properties of the
investigated product allow the verification of possible interactions between
the drug substances and excipients. The objective of this work was to obtain
solid pre-formulates of paracetamol (PC) by spray drying (SPDR), as well as
to investigate their thermal behavior. Dynamic and isotherm TG, conventional
DSC and DSC-photovisual coupled methods were used to characterize the conventional
and pre-formulated mixtures obtained by SPDR. The results of both DSC investigations
showed slight alterations in melting temperatures, which suggests incompatibilities.
The TG decomposition data of the mixtures evidenced that the dry process via
SPDR leads to stability enhancement of the pre-formulated mixtures.
Authors:Luciana Fernandes, W. Oliveira, J. Sztatisz, I. Szilágyi, and Cs. Novák
Inclusion complexes of Lippia sidoides essential oil and β-cyclodextrin were obtained by slurry method and its solid powdered form was prepared using spray drying.
The influence of the spray drying, as well as the different essential oil:β-cyclodextrin ratio on the characteristics of the
final product was investigated. With regard to the total oil retention 1:10 mass/mass ratio as optimal was found between the
essential oil and β-cyclodextrin.
Thermoanalytical techniques (TG, EGD, TG-MS) were used to support the formation of inclusion complex and to examine their
physicochemical properties after accelerated storage conditions. It may be assumed that the thermal properties of the complexes
were influenced not only by the different essential oil/ β-cyclodextrin ratio but also by the storage conditions. In the aspect
of their thermal stabilities, complex prepared with 1:10 m/m ratio (essential oil:β-cyclodextrin) was the most stable one.
Authors:Ramona Huelsmann, Guenter J. Esper, and Reinhard Kohlus
Introduction In food industry spraydrying processes are widely used to produce dry free flowing powder starting from a liquid formulation. Since this is a one stage process with high drying capacity it has advantages compared to multi stage