Search Results

You are looking at 1 - 10 of 82 items for :

  • "spray drying" x
  • All content x
Clear All

.21 Buffo , 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

Restricted access
Acta Alimentaria
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 spray drying, where carrier

Restricted access

technique, which eases storage, transportation, and increases the shelf life up to several months. Spray drying produces regular and spherical shaped powder particles through the atomisation of fine liquid droplets ( Fazaeli et al., 2012 ). Spray drying of

Restricted access

, especially in liquid and gases, and protecting desirable and covering undesirable properties during storage ( M ortazavi et al., 2008 ). Two important encapsulating processes are spray drying and liposome entrapment. Spray drying encapsulation is a flexible

Restricted access
Acta Alimentaria
Authors: L. Cuevas-Glory, M. Bringas-Lantigua, E. Sauri-Duch, O. Sosa-Moguel, J.A. Pino, and H. Loría-Sunsa

. Chin, , S.-T. , Nazimah , S.A.H. , Quek, , S.-Y., , Mana , Y.B.C. , Rahman , R.A. & Hashim , D.M. ( 2010 ): Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder . LWT

Restricted access
Journal of Thermal Analysis and Calorimetry
Authors: Antonilêni Medeiros, Ana Santos, F. de Souza, I. Júnior, J. Valdilânio, J. Procópio, D. de Santana, and R. Macêdo

Abstract  

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.

Restricted access
Journal of Thermal Analysis and Calorimetry
Authors: Antonilêni Medeiros, Ana Santos, F. de Souza, J. Procópio, Márcia Pinto, and R. Macêdo

Abstract  

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.

Restricted access

Abstract  

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.

Restricted access

Introduction In food industry spray drying 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

Open access

spray-dried Lactobacillus rhamnosus GG . Int. Dairy J . 15 : 399 – 409 . Anh , S.W. , de La Pena , R. , Candole , B.L. , Mew , T.W. 1986 . A new scale for rice

Restricted access