438
Views
126
CrossRef citations to date
0
Altmetric
Research Article

Effect of oil loading on microspheres produced by spray drying

, &
Pages 253-259 | Received 21 Mar 2004, Accepted 10 Sep 2004, Published online: 03 Oct 2008

References

  • Bertolini AC, Siani AC, Grosso CRF. 2001. Stability of monoterpenes encapsulated in gum Arabic by spray drying. Journal of Agricultural and Food Chemistry 49:780–785.
  • Bylaith E, Venskutonis PR, Mopdieriend R. 2001. Properties of caraway (Carum carvi L.) essential oil encapsulated into milk protein-based matrices. European Food Research Technology 212:661–670.
  • Fäldt P, Bergenstähl B. 1995. Fat encapsulation in spray-dried food powders. Journal of the American Oil Chemist's Society 72:171–176.
  • Giunchedi P, Conte U. 1995. Spray drying as a preparation method of microparticulate drug delivery systems: and overview. STP Pharma Sciences 5:276–290.
  • Hogan SA, McNamee BF, O'Riordan ED, O'Sullivan M. 2001. Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. International Dairy Journal 11:137–144.
  • Horrocks LA, Yeo YK. 1999. Health benefits of docosahexaenoic acid (DHA). Pharmacological Research 40:211–225.
  • Huang X, Kakuda Y, Cui W. 2001. Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloids 15:533–542.
  • Jeon YJ, Vasanthan T, Temelli F, Song BK. 2003. The suitability of barley and corn starches in their native and chemically modified forms for volatile meat flavor encapsulation. Food Research International 36:349–355.
  • Kim YD, Morr CV. 1996. Microencapsulation properties of gum Arabic and several food proteins: spray-dried orange oil emulsion particles. Journal of Agricultural and Food Chemistry 44:1314–1320.
  • Kim YD, Morr CV, Schenz TW. 1996. Microencapsulation properties of gum Arabic and several food proteins: liquid orange oil emulsion particles. Journal of Agricultural and Food Chemistry 44:1308–1313.
  • Lemaitre RN, King IB, Mozaffarian D, Kuller LH, Tracy RP, Siscovick DS. 2003. n-3 Polyunsaturated fatty acids, fatal ischaemic heart disease, and nonfatal myocardial infarction in older adults: the Cardiovascular Health Study. American Journal of Clinical Nutrition 77:319–325.
  • Lin CC, Lin SY, Hwang LS. 1995. Microencapsulation of squid oil with hydrophilic macromolecules for oxidative and thermal stabilization. Journal of Food Science 60:36–39.
  • Masters K. 1991. Spray drying handbook. New York: Wiley.
  • McNamee BF, O'Riordan ED, O'Sullivan M. 1998. Emulsification and microencapsulation properties of gum Arabic. Journal of Agricultural and Food Chemistry 46:4551–4555.
  • Mongenot N, Charrier S, Chalier P. 2000. Effect of ultrasound emulsification of cheese aroma encapsulation by carbohydrates. Journal of Agricultural and Food Chemistry 48:861–867.
  • Moreau BL, Rosenberg M. 1999. Porosity of microcapsules with wall systems consisting of whey proteins and lactose measured by gas displacement pycnometry. Journal of Food Science 64:405–409.
  • Nordoy A, Marchioli R, Arnesen H, Videbeek J. 2001. n-3 Polyunsaturated fatty acids and cardiovascular diseases. Lipids 36: S 127—S 129 .
  • Re MI. 1998. Microencapsulation by spray drying. Drying Technology 16:1195–1236.
  • Shahidi F, Han XQ. 1993. Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition 33:501–547.
  • Sheu TY, Rosenberg M. 1995. Microencapsulation by spray drying ethyl caprylate in whey protein and carbohydrate wall systems. Journal of Food Science 60:98–103.
  • Simpoulos AP. 2002. Omega-3 fatty acids in inflammation and autoimmune diseases. Journal of the American College of Nutrition 77:319–325.
  • Varavinit S, Chaokasem N, Shobsngob S. 2001. Studies of flavor encapsulation by agents produced from modified sago and tapioca starches. Starch 53:281–287.
  • Wang JY, Fujimoto K, Miyazawa T, Endo Y. 1991. Antioxidative mechanism of maize zein in powder model systems against methyl linoleate: effect of water activity and coexistence of antioxidants. Journal of Agricultural and Food Chemistry 39:351–355.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.