Encapsulation of Nanoparticles of d-Limonene by Spray Drying: Role of Emulsifiers and Emulsifying Techniques

By S. Jafari, Yinghe He, Bhesh Bhandari. 2007

206 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/755a47a0d64a75f6a79c028b73ead820fbd4254a

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In Food Science

1. S. Jafari
2. Elham Assadpoor
3. M. Krokida
4. C. Drosou
5. C. Biliaderis
6. N. Rastogi
7. C. Nayak
8. P. Beheshti

Citations in the corpus

• Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying (2010, methodology): “Spray-drying microencapsulation of Lippia sidoides essential oil using maltodextrin DE 10 and gum arabic;([8]) lemon myrtle oil using modified starch, maltodextrin, and whey protein concentrate;([9]) D-Limonene using modified starch or whey protein concentrate or a small molecule surfactant;([10]) a”
• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “In general, emulsions with weaker stability result in encapsulated powders with higher surface oil contents and a lower retention of volatiles.([62,63]) Many studies have 142 C.”
• Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum (2012, background): “It is shown these techniques are unfavorable in specific circumstances such as higher pressures and longer emulsification times, as they lead to re-coalescence of emulsion droplets (Jafari et al., 2007b,d, 2008b; Lobo and Svereika, 2003).”
• Encapsulation of Aroma (2010, background): “The retention of lipophilic aroma upon spray-drying increases with decreasing emulsion size (optimal below 1–2 mm; Soottitantawat et al. 2003), increasing emulsion stability during the spray-drying process (Liu et al. 2000, 2001; Jafari et al. 2007a, 2008 ), and larger powder particle size (Jafari ”
• Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil (2012, methodology): “Total oil content of the spray-dried encapsulated products was determined by distilling 10 g of encapsulated powder for 3 h in a Clevenger-type apparatus (Jafari et al., 2007).”