Effects of different cryoprotectants on microemulsion freeze-drying

Innovative Food Science and Emerging Technologies

Volumn 54, Issue , 2019, Pages 28-33

  Wu, Hong Yan ^a,b   Sun, Chang Bao ^b   Liu, Ning ^b  

^a QIQIHAR UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cryoprotectant; Evening primrose oil; Freeze drying; Lyoprotectant; Mannitol; Microemulsion

Indexed keywords

AMINO ACIDS; DIFFERENTIAL SCANNING CALORIMETRY; DRUG PRODUCTS; DRYING; GLASS; GLASS TRANSITION; LIGHT SCATTERING; LOW TEMPERATURE DRYING; MICROEMULSIONS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POLYOLS; POWDERS; TEMPERATURE;

CRYOPROTECTANTS; EVENING PRIMROSE OIL; FREEZE DRYING; LYOPROTECTANT; MANNITOL;

OILS AND FATS;

EID: 85063757053     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2018.12.007     Document Type: Article

References (22)

1. Calligaris, S., Valoppi, F., Barba, L., Pizzale, L., Anese, M., Conte, L., Nicoli, M.C., Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: Effect of lipid type and physical state on curcumin stability. Food Biophysics 12:1 (2016), 1–7.
2. Cheng, Y., Song, P., Comparison of determination results of laser particle size analyzer and transmission electron microscope. 2010, China Powder Science & Technology.
3. Date, P.V., Samad, A., Devarajan, P.V., Freeze thaw: A simple approach for prediction of optimal cryoprotectant for freeze drying. AAPS PharmSciTech 11:1 (2010), 304–313.
4. Harnkarnsujarit, N., Charoenrein, S., Roos, Y.H., Microstructure formation of maltodextrin and sugar matrices in freeze-dried systems. Carbohydrate Polymers 88:2 (2012), 734–742.
5. Jamilian, M., Karamali, M., Taghizadeh, M., Sharifi, N., Jafari, Z., Memarzadeh, M.R., Asemi, Z., Vitamin D and evening primrose oil administration improve glycemia and lipid profiles in women with gestational diabetes. Lipids 51:3 (2016), 1–8.
6. Karthik, P., Anandharamakrishnan, C., Microencapsulation of docosahexaenoic acid by spray-freeze-drying method and comparison of its stability with spray-drying and freeze-drying methods. Food and Bioprocess Technology 6:10 (2013), 2780–2790.
7. Ke, B., Research development of glassy state in food. Journal of Henan University of Technology 27 (2006), 1–7.
8. Lv, X., Liu, T., Ma, H., Tian, Y., Li, L., Li, Z., Tang, Z., Preparation of essential oil-based microemulsions for improving the solubility, pH stability, photostability, and skin permeation of quercetin. AAPS PharmSciTech 18:8 (2017), 1–8.
9. Patrycja, S., Halina, S., Water solubilization using nonionic surfactants from renewable sources in microemulsion systems. Journal of Surfactants and Detergents 15:4 (2012), 485–494.
10. Prabhasankar, P., Microencapsulation of fruit extract and effect of its use on pasta process and quality. International Journal of Food Properties 15:3 (2012), 590–604.
11. Rao, J., McClements, D.J., Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability. Food Hydrocolloids 29:2 (2012), 326–334.
12. Roos, Y., Characterization of food polymers using state diagrams. Journal of Food Engineering 24:3 (1995), 339–360.
13. Shimada, Y., Roos, Y., Karel, M., Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model. Journal of Agricultural and Food Chemistry 39:4 (1991), 637–641.
14. Sriwongsitanont, S., Ueno, M., Effect of a PEG lipid (DSPE-PEG2000) and freeze-thawing process on phospholipid vesicle size and lamellarity. Colloid & Polymer Science 282:7 (2004), 753–760.
15. Sun, X., Gao, L., Wang, S., Zhang, Y., Liu, Y., Zhang, B., Use of β-galactosidase liposome model as a novel method to screen freeze-drying cryoprotectants. World Journal of Microbiology and Biotechnology 29:10 (2013), 1907–1912.
16. Tang, W.Y., Song, Y.Z., Deng, Y.H., Progress on liposomal lyoprotectants and the mechanism of action. Journal of Shenyang Pharmaceutical University 29:7 (2012), 560–569.
17. Valoppi, F., Frisina, R., Calligaris, S., Fabrication of transparent lemon oil loaded microemulsions by phase inversion temperature (PIT) method: Effect of oil phase composition and stability after dilution. Food Biophysics 12:2 (2017), 1–6.
18. Wang, X., Lin, H., Gu, Y., Multiple roles of dihomo-γ-linolenic acid against proliferation diseases. Lipids in Health and Disease, 11(1), 2012, 25.
19. Wang, X.L., Wang, H.Q., Liao, Y., Wang, W.P., Gao, W., Preparation and stability of tanshinone freeze-dried emulsion. Chinese Journal of Experimental Traditional Medical Formulae 7 (2012), 54–57.
20. Yaghmur, A., Aserin, A., Tiunova, I., Garti, N., Sub-zero temperature behaviour of non-ionic microemulsions in the presence of propylene glycol by DSC. Journal of Thermal Analysis and Calorimetry 69 (2002), 163–177.
21. Youngren, S.R., Mulik, R., Jun, B., Hoffmann, P.R., Morris, K.R., Chougule, M.B., Freeze-dried targeted mannosylated selenium-loaded nanoliposomes: Development and evaluation. AAPS PharmSciTech 14:3 (2013), 1012–1024.
22. Zhao, J.H., Xiao, H.W., Ding, Y., Nie, Y., Zhang, Y., Zhu, Z., Tang, X.M., Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage. Journal of Food Science and Technology 54:6 (2017), 1–11.