Formulation and characterization of Turkish oregano microcapsules prepared by spray-drying technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16370%2F17%3A43875608" target="_blank" >RIV/62157124:16370/17:43875608 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1080/10837450.2016.1189934" target="_blank" >http://dx.doi.org/10.1080/10837450.2016.1189934</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/10837450.2016.1189934" target="_blank" >10.1080/10837450.2016.1189934</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Formulation and characterization of Turkish oregano microcapsules prepared by spray-drying technology

Popis výsledku v původním jazyce

The aim of this study was optimization of spray-drying process conditions for microencapsulation of Turkish oregano extract. Different concentrations of maltodextrin and gum arabic as encapsulating agents (wall material) as well as influence of selected processing variables were evaluated. The optimal conditions were maintained on the basis of the load of main bioactive compounds - ursolic, rosmarinic acids and carvacrol - in prepared microparticles after comparison of all significant response variables using desirability function. Physicomechanical properties of powders such as flowability, wettability, solubility, moisture content as well as product yield, encapsulation efficiency (EE), density, morphology and size distribution of prepared microparticles have been determined. The results demonstrated that the optimal conditions for spray-drying mixture consisted of two parts of wall material solution and one part of ethanolic oregano extract when the feed flow rate was 40mL/min and air inlet temperature -170 degrees C. Optimal concentration of wall materials in solution was 20% while the ratio of maltodextrin and gum arabic was 8.74:1.26.

Název v anglickém jazyce

Formulation and characterization of Turkish oregano microcapsules prepared by spray-drying technology

Popis výsledku anglicky

The aim of this study was optimization of spray-drying process conditions for microencapsulation of Turkish oregano extract. Different concentrations of maltodextrin and gum arabic as encapsulating agents (wall material) as well as influence of selected processing variables were evaluated. The optimal conditions were maintained on the basis of the load of main bioactive compounds - ursolic, rosmarinic acids and carvacrol - in prepared microparticles after comparison of all significant response variables using desirability function. Physicomechanical properties of powders such as flowability, wettability, solubility, moisture content as well as product yield, encapsulation efficiency (EE), density, morphology and size distribution of prepared microparticles have been determined. The results demonstrated that the optimal conditions for spray-drying mixture consisted of two parts of wall material solution and one part of ethanolic oregano extract when the feed flow rate was 40mL/min and air inlet temperature -170 degrees C. Optimal concentration of wall materials in solution was 20% while the ratio of maltodextrin and gum arabic was 8.74:1.26.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

30104 - Pharmacology and pharmacy

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Pharmaceutical development and technology

ISSN

1083-7450

e-ISSN

—

Svazek periodika

22

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

12

Strana od-do

792-803

Kód UT WoS článku

000404371600012

EID výsledku v databázi Scopus

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