In order to evaluate the characteristics of the spray drying of total flavonoids of Epimedium extracts assisted with soybean polysaccharide, a certain percentage of soybean polysaccharide or polyvidone were added to the total flavonoids of Epimedium extract to conduct the spray drying. The effect of soybean polysaccharides against the wall sticking effect of the spray drying was detected, as well as the powder property of total flavonoids of Epimedium spray drying powder and the dissolution in vitro behavior of the effective component. Compared with the total flavonoids of Epimedium spray drying powder, soybean polysaccharide revealed a significant anti-wall sticking effect. The spray drying power which had no notable change in the grain size made a increase in the fluidity, improvement in the moisture absorption and remarkable rise in the dissolution in vitro behavior. It was worth further studying the application of soybean polysaccharide in spray drying power of traditional Chinese medicine.
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Food Eng Rev
August 2024
Department of Biosystems Engineering, University of Manitoba, E2-376, EITC, 75A Chancellor's Circle, Winnipeg, MB, R3T 2N2 Canada.
Drying is a crucial unit operation within the functional foods and biopharmaceutical industries, acting as a fundamental preservation technique and a mechanism to maintain these products' bioactive components and nutritional values. The heat-sensitive bioactive components, which carry critical quality attributes, necessitate a meticulous selection of drying methods and conditions backed by robust research. In this review, we investigate challenges associated with drying these heat-sensitive materials and examine the impact of various drying methods.
View Article and Find Full Text PDFRSC Chem Biol
December 2024
SSPC - The Science Foundation Ireland Research Centre for Pharmaceuticals, Department of Chemical Sciences, Bernal Institute, University of Limerick Limerick Ireland
Small, stable biomedicines, like peptides and hormones, are already available on the market as spray dried formulations, however large biomolecules like antibodies and therapeutic enzymes continue to pose stability issues during the process. Stresses during solid-state formation are a barrier to formulation of large biotherapeutics as dry powders. Here, we explore an alternative avenue to protein stabilisation during the spray drying process, moving away from the use of excipients.
View Article and Find Full Text PDFFood Sci Biotechnol
January 2025
Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354 Republic of Korea.
The effects of glass transition and stickiness on the direct spray drying of reconstituted skim milk (RSM) fermented with GG (LGG) were investigated. The fermented RSM did not spray dry properly due to severe wall depositions; however, it dried well (comparable to the control; RSM with resuspended LGG cells) when skim milk powder (SMP) was added. Adding SMP significantly increased the glass transition and sticky point temperatures of spray-dried powder, ranging from 18.
View Article and Find Full Text PDFJ Food Drug Anal
December 2024
Department of Pharmacy, School of Health Sciences, Frederick University, Nicosia, 1036, Cyprus.
Pharmaceutical nanosuspensions, also called nanocrystals, are heterogeneous mainly aqueous dispersions of insoluble drug particles stabilised by surfactants and/or polymers. Nanosuspensions as liquid formulations suffer from instability. Solidification of nanosuspensions to solid dosage forms is a way to combine the advantages of nanocrystals with the advantages of the solid state.
View Article and Find Full Text PDFFood Chem
December 2024
Departamento de Nutrición y Dietética, Escuela de Ciencias de la Salud, Facultad de Medicina, Pontificia Universidad Católica de Chile, 7820436 Santiago, Chile.. Electronic address:
Background: Pomegranate peel extract (PPE) is rich in polyphenols, notably punicalagin and ellagic acid, but is sensitive to environmental degradation and has low bioavailability. Microencapsulation can enhance PPE stability and bioaccessibility, making it suitable for functional foods like jelly gummies (JG). JG containing microencapsulated PPE (MPPE) have not been studied.
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