Antisolvent Crystallization of Telmisartan Using Stainless-Steel Micromixing Membrane Contactors.

Controlled continuous crystallization of the active pharmaceutical ingredient (API) telmisartan (TEL) has been conducted from TEL/DMSO solutions by antisolvent crystallization in deionized water using membrane micromixing contactors. The purpose of this work was to test stainless-steel membranes with ordered 10 μm pores spaced at 200 μm in a stirred-cell (batch, LDC-1) and crossflow (continuous, AXF-1) system for TEL formation. By controlling the feed flow rate of the API and solvent, through the membrane pores as well as the antisolvent flow, it was possible to tightly control the micromixing and with that to control the crystal nucleation and growth.

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components.

Encapsulation of food and feed ingredients is commonly applied to avoid the loss of functionality of bioactive food ingredients. Components that are encapsulated are usually sensitive to light, pH, oxygen or highly volatile. Also, encapsulation is also applied for ingredients that might influence taste.

Factors of Airline Selection and Reflight Intention During the Pandemic/Case of Serbian Airlines Users.

The global pandemic coronavirus disease 2019 (COVID-19) has caused significant economic changes for all segments of the economy. Travel restrictions have landed several commercial airlines and significantly reduced their revenues. Safety measures are strict and very demanded, especially when it comes to food drinks and beverages served during flights.

Encapsulation of resveratrol using Maillard conjugates and membrane emulsification.

Resveratrol is a stilbene phenolic associated with health-promoting properties such as antioxidant, anti-inflammatory and chemoprevention. Due to its chemical instability and low water solubility, microencapsulation represents a good alternative to provide better results when employing resveratrol as a nutraceutical ingredient. The main purpose of our work was to use low shear membrane emulsification to produce resveratrol-loaded emulsions of low polydispersity and integrate this process to spray drying to produce a powdered product.

Dynamic Aroma Release from Complex Food Emulsions.

In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophilic emulsifier and polyglycerol polyricinoleate (PGPR) as a hydrophobic emulsifier was investigated. The equal-molecular-weight hydrophilic aroma diacetyl (2,3-butanedione) or relatively more-hydrophobic 3-pentanone was added to the emulsions prepared by high speed mixing, or membrane emulsification followed by thickened with xanthan gum removing droplet size distribution and creaming as variables affecting dynamic release. Results showed the differences of w/o/w emulsions in the dynamic release compared to o/w emulsions mainly depended on aroma hydrophobicity, emulsion type, emulsifier-aroma interactions, and creaming.