Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods
المؤلفون المشاركون
Raymond, Yves
Champagne, Claude P.
المصدر
International Journal of Food Science
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-06-12
دولة النشر
مصر
عدد الصفحات
7
التخصصات الرئيسية
العلوم الهندسية و تكنولوجيا المعلومات
الملخص EN
The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions.
Particles having approximately 750 μm or 2.5 mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO), chocolate, beeswax, carnauba wax, and paraffin.
They were added to solutions designed to simulate gastric secretions (GS) or duodenum secretions (DS) at 37°C.
Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media.
Cocoa butter, FPKO, and chocolate dissolved in the DS medium.
Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium.
With chocolate, dissolution was twice as fast as that with small particles (750 μm) as compared to the larger (2.5 mm) ones.
With 750 μm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions.
The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides) used in the development of functional foods.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Raymond, Yves& Champagne, Claude P.. 2014. Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-7.
https://search.emarefa.net/detail/BIM-495697
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Raymond, Yves& Champagne, Claude P.. Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods. International Journal of Food Science No. 2014 (2014), pp.1-7.
https://search.emarefa.net/detail/BIM-495697
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Raymond, Yves& Champagne, Claude P.. Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-7.
https://search.emarefa.net/detail/BIM-495697
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-495697
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر