메뉴 건너뛰기




Volumn 35, Issue 9, 2017, Pages 1152-1160

Spray drying of folic acid within nano-emulsions: Optimization by Taguchi approach

Author keywords

Folic acid; optimization; spray drying; Taguchi

Indexed keywords

DRYING; EMULSIFICATION; EMULSIONS; OPTIMIZATION; POWDERS; SPRAY DRYING; SURFACE ACTIVE AGENTS; TAGUCHI METHODS;

EID: 84996476975     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2016.1242016     Document Type: Article
Times cited : (70)

References (41)
  • 2
    • 1842712363 scopus 로고    scopus 로고
    • Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters
    • Benichou, A.; Aserin, A.; Garti, N., Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters. Advances in Colloid and Interface Science 2004, 108–109, 29–41.
    • (2004) Advances in Colloid and Interface Science , vol.108-109 , pp. 29-41
    • Benichou, A.1    Aserin, A.2    Garti, N.3
  • 5
    • 84865281543 scopus 로고    scopus 로고
    • Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?
    • Bouyer, E.; Mekhloufi, G.; Rosilio, V.; Grossiord, J.-L.; Agnely, F., Proteins, polysaccharides, and their complexes used as stabilizers for emulsions:Alternatives to synthetic surfactants in the pharmaceutical field? International Journal of Pharmaceutics 2012, 436, 359–378.
    • (2012) International Journal of Pharmaceutics , vol.436 , pp. 359-378
    • Bouyer, E.1    Mekhloufi, G.2    Rosilio, V.3    Grossiord, J.-L.4    Agnely, F.5
  • 6
    • 17144374561 scopus 로고    scopus 로고
    • Effect of spray-drying conditions on physical properties of orange juice powder
    • Chegini, G.R.; Ghobadian, B., Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology 2005, 23, 657–668.
    • (2005) Drying Technology , vol.23 , pp. 657-668
    • Chegini, G.R.1    Ghobadian, B.2
  • 7
    • 79651472499 scopus 로고    scopus 로고
    • Double emulsions stabilized by food biopolymers
    • Dickinson, E., Double emulsions stabilized by food biopolymers. Food Biophysics 2011, 6, 1–11.
    • (2011) Food Biophysics , vol.6 , pp. 1-11
    • Dickinson, E.1
  • 8
    • 84935001165 scopus 로고    scopus 로고
    • Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate
    • Esfanjani, A.F.; Jafari, S.M.; Assadpoor, E.; Mohammadi, A., Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate. Journal of Food Engineering 2015, 165, 149–155.
    • (2015) Journal of Food Engineering , vol.165 , pp. 149-155
    • Esfanjani, A.F.1    Jafari, S.M.2    Assadpoor, E.3    Mohammadi, A.4
  • 11
    • 0031145574 scopus 로고    scopus 로고
    • Progress in stabilization and transport phenomena of double emulsions in food applications
    • Garti, N., Progress in stabilization and transport phenomena of double emulsions in food applications. LWT - Food Science and Technology 1997, 30, 222–235.
    • (1997) LWT - Food Science and Technology , vol.30 , pp. 222-235
    • Garti, N.1
  • 14
    • 70349308629 scopus 로고    scopus 로고
    • Folates stability in two types of rye breads during processing and frozen storage
    • Gujska, E.; Michalak, J.; Klepacka, J., Folates stability in two types of rye breads during processing and frozen storage. Plant Foods for Human Nutrition 2009, 64, 129–134.
    • (2009) Plant Foods for Human Nutrition , vol.64 , pp. 129-134
    • Gujska, E.1    Michalak, J.2    Klepacka, J.3
  • 16
    • 77955087339 scopus 로고    scopus 로고
    • Encapsulation of resveratrol using water-in-oil-in-water double emulsions
    • Hemar, Y.; Cheng, L.; Oliver, C.; Sanguansri, L.; Augustin, M., Encapsulation of resveratrol using water-in-oil-in-water double emulsions. Food Biophysics 2010, 5, 120–127.
    • (2010) Food Biophysics , vol.5 , pp. 120-127
    • Hemar, Y.1    Cheng, L.2    Oliver, C.3    Sanguansri, L.4    Augustin, M.5
  • 17
    • 84928348898 scopus 로고    scopus 로고
    • Nanocomplexes arising from protein–polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds
    • Hosseini, S.M.H.; Emam-Djomeh, Z.; Sabatino, P.; Van der Meeren, P., Nanocomplexes arising from protein–polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds. Food Hydrocolloids 2015, 50, 16–26.
    • (2015) Food Hydrocolloids , vol.50 , pp. 16-26
    • Hosseini, S.M.H.1    Emam-Djomeh, Z.2    Sabatino, P.3    Van der Meeren, P.4
  • 18
    • 44349155539 scopus 로고    scopus 로고
    • Re-coalescence of emulsion droplets during high-energy emulsification
    • Jafari, S.M.; Assadpoor, E.; He, Y.; Bhandari, B., Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids 2008, 22, 1191–1202.
    • (2008) Food Hydrocolloids , vol.22 , pp. 1191-1202
    • Jafari, S.M.1    Assadpoor, E.2    He, Y.3    Bhandari, B.4
  • 20
    • 84969715364 scopus 로고    scopus 로고
    • Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins
    • Katouzian, I.; Jafari, S.M., Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins. Trends in Food Science & Technology 2016, 53, 34–48.
    • (2016) Trends in Food Science & Technology , vol.53 , pp. 34-48
    • Katouzian, I.1    Jafari, S.M.2
  • 21
    • 68949217678 scopus 로고    scopus 로고
    • Characterisation of whey proteins–pectin interaction in relation to emulsifying properties of whey proteins
    • Kovacova, R.; Synytsya, A.; Stetina, J., Characterisation of whey proteins–pectin interaction in relation to emulsifying properties of whey proteins. Czech Journal of Food Science 2009, 27, 54–58.
    • (2009) Czech Journal of Food Science , vol.27 , pp. 54-58
    • Kovacova, R.1    Synytsya, A.2    Stetina, J.3
  • 22
    • 82455198804 scopus 로고    scopus 로고
    • Folate recommendations for pregnancy, lactation, and infancy
    • Lamers, Y., Folate recommendations for pregnancy, lactation, and infancy. Annals of Nutrition and Metabolism 2011, 59, 32–37.
    • (2011) Annals of Nutrition and Metabolism , vol.59 , pp. 32-37
    • Lamers, Y.1
  • 23
    • 67349219627 scopus 로고    scopus 로고
    • Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate
    • Lutz, R.; Aserin, A.; Wicker, L.; Garti, N., Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate. Colloids and Surfaces B:Biointerfaces 2009, 72, 121–127.
    • (2009) Colloids and Surfaces B: Biointerfaces , vol.72 , pp. 121-127
    • Lutz, R.1    Aserin, A.2    Wicker, L.3    Garti, N.4
  • 24
    • 70349284440 scopus 로고    scopus 로고
    • Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate
    • Lutz, R.; Aserin, A.; Wicker, L.; Garti, N., Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate. Colloids and Surfaces B:Biointerfaces 2009, 74, 178–185.
    • (2009) Colloids and Surfaces B: Biointerfaces , vol.74 , pp. 178-185
    • Lutz, R.1    Aserin, A.2    Wicker, L.3    Garti, N.4
  • 25
    • 84894070509 scopus 로고    scopus 로고
    • Application of maltodextrin and gum Arabic in microencapsulation of saffron petal’s anthocyanins and evaluating their storage stability and color
    • Mahdavee Khazaei, K.; Jafari, S.M.; Ghorbani, M.; Hemmati Kakhki, A., Application of maltodextrin and gum Arabic in microencapsulation of saffron petal’s anthocyanins and evaluating their storage stability and color. Carbohydrate Polymers 2014, 105, 57–62.
    • (2014) Carbohydrate Polymers , vol.105 , pp. 57-62
    • Mahdavee Khazaei, K.1    Jafari, S.M.2    Ghorbani, M.3    Hemmati Kakhki, A.4
  • 26
    • 84896077732 scopus 로고    scopus 로고
    • Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review
    • Mahdavi, S.A.; Jafari, S.M.; Ghorbani, M.; Assadpoor, E., Spray-drying microencapsulation of anthocyanins by natural biopolymers:A review. Drying Technology 2014, 32, 509–518.
    • (2014) Drying Technology , vol.32 , pp. 509-518
    • Mahdavi, S.A.1    Jafari, S.M.2    Ghorbani, M.3    Assadpoor, E.4
  • 27
    • 84890443212 scopus 로고    scopus 로고
    • Ultrafiltration of oil-in-water emulsion by using ceramic membrane: Taguchi experimental design approach
    • Milić, J.; Petrinić, I.; Goršek, A.; Simonič, M., Ultrafiltration of oil-in-water emulsion by using ceramic membrane:Taguchi experimental design approach. Central European Journal of Chemistry 2014, 12, 242–249.
    • (2014) Central European Journal of Chemistry , vol.12 , pp. 242-249
    • Milić, J.1    Petrinić, I.2    Goršek, A.3    Simonič, M.4
  • 28
    • 84930960207 scopus 로고    scopus 로고
    • Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil
    • Mohammadi, A.; Jafari, S.M.; Esfanjani, A.F.; Akhavan, S., Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil. Food Chemistry 2016, 190, 513–519.
    • (2016) Food Chemistry , vol.190 , pp. 513-519
    • Mohammadi, A.1    Jafari, S.M.2    Esfanjani, A.F.3    Akhavan, S.4
  • 29
    • 77951133549 scopus 로고    scopus 로고
    • Making oil-in-water emulsions by ultrasound and stability evaluation using Taguchi method
    • Mosavian, M.T.H.; Hassani, A., Making oil-in-water emulsions by ultrasound and stability evaluation using Taguchi method. Journal of Dispersion Science and Technology 2010, 31, 293–298.
    • (2010) Journal of Dispersion Science and Technology , vol.31 , pp. 293-298
    • Mosavian, M.T.H.1    Hassani, A.2
  • 31
    • 78649492463 scopus 로고    scopus 로고
    • Effect of selected additives on microencapsulation of anthocyanin by spray drying
    • Nayak, C.A.; Rastogi, N.K., Effect of selected additives on microencapsulation of anthocyanin by spray drying. Drying Technology 2010, 28, 1396–1404.
    • (2010) Drying Technology , vol.28 , pp. 1396-1404
    • Nayak, C.A.1    Rastogi, N.K.2
  • 32
    • 84905001701 scopus 로고    scopus 로고
    • Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications
    • Pérez-Masiá, R.; López-Nicolás, R.; Periago, M.J.; Ros, G.; Lagaron, J.M.; López-Rubio, A., Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications. Food Chemistry 2015, 168, 124–133.
    • (2015) Food Chemistry , vol.168 , pp. 124-133
    • Pérez-Masiá, R.1    López-Nicolás, R.2    Periago, M.J.3    Ros, G.4    Lagaron, J.M.5    López-Rubio, A.6
  • 33
    • 0034664105 scopus 로고    scopus 로고
    • Total folate in enriched cereal-grain products in the United States following fortification
    • Rader, J.I.; Weaver, C.M.; Angyal, G., Total folate in enriched cereal-grain products in the United States following fortification. Food Chemistry 2000, 70, 275–289.
    • (2000) Food Chemistry , vol.70 , pp. 275-289
    • Rader, J.I.1    Weaver, C.M.2    Angyal, G.3
  • 34
    • 84930940489 scopus 로고    scopus 로고
    • Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials
    • Rajabi, H.; Ghorbani, M.; Jafari, S.M.; Sadeghi Mahoonak, A.; Rajabzadeh, G., Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials. Food Hydrocolloids 2015, 51, 327–337.
    • (2015) Food Hydrocolloids , vol.51 , pp. 327-337
    • Rajabi, H.1    Ghorbani, M.2    Jafari, S.M.3    Sadeghi Mahoonak, A.4    Rajabzadeh, G.5
  • 35
    • 84894622246 scopus 로고    scopus 로고
    • Effect of pectin type on association and pH stability of whey protein—pectin complexes
    • Salminen, H.; Weiss, J., Effect of pectin type on association and pH stability of whey protein—pectin complexes. Food Biophysics 2014, 9, 29–38.
    • (2014) Food Biophysics , vol.9 , pp. 29-38
    • Salminen, H.1    Weiss, J.2
  • 36
    • 80155147165 scopus 로고    scopus 로고
    • Stability and release properties of double emulsions for food applications
    • Sapei, L.; Naqvi, M.A.; Rousseau, D., Stability and release properties of double emulsions for food applications. Food Hydrocolloids 2012, 27, 316–323.
    • (2012) Food Hydrocolloids , vol.27 , pp. 316-323
    • Sapei, L.1    Naqvi, M.A.2    Rousseau, D.3
  • 37
    • 84923081995 scopus 로고    scopus 로고
    • Production of W/O/W double emulsions. Part II: Influence of emulsification device on release of water by coalescence
    • Schuch, A.; Wrenger, J.; Schuchmann, H.P., Production of W/O/W double emulsions. Part II:Influence of emulsification device on release of water by coalescence. Colloids and Surfaces A:Physicochemical and Engineering Aspects 2013, 461, 344–351.
    • (2013) Colloids and Surfaces A: Physicochemical and Engineering Aspects , vol.461 , pp. 344-351
    • Schuch, A.1    Wrenger, J.2    Schuchmann, H.P.3
  • 38
    • 84890826602 scopus 로고    scopus 로고
    • Taguchi design for optimization and development of antibacterial drug-loaded PLGA nanoparticles
    • Sonam; Chaudhary, H.; Kumar, V., Taguchi design for optimization and development of antibacterial drug-loaded PLGA nanoparticles. International Journal of Biological Macromolecules 2014, 64, 99–105.
    • (2014) International Journal of Biological Macromolecules , vol.64 , pp. 99-105
    • Sonam1    Chaudhary, H.2    Kumar, V.3
  • 40
    • 43049175001 scopus 로고    scopus 로고
    • Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying
    • Tonon, R.V.; Brabet, C.; Hubinger, Mr.D., Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering 2008, 88, 411–418.
    • (2008) Journal of Food Engineering , vol.88 , pp. 411-418
    • Tonon, R.V.1    Brabet, C.2    Hubinger, M.3
  • 41
    • 84928320966 scopus 로고    scopus 로고
    • Beta-lactoglobulin-based encapsulating systems as emerging bioavailability enhancers for nutraceuticals: A review
    • Teng, Z.; Xu, R.; Wang, Q., Beta-lactoglobulin-based encapsulating systems as emerging bioavailability enhancers for nutraceuticals:A review. RSC Advances 2015, 5, 35138–35154.
    • (2015) RSC Advances , vol.5 , pp. 35138-35154
    • Teng, Z.1    Xu, R.2    Wang, Q.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.