Microencapsulation of Flavors in Carnauba Wax

The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 °C, while matrix degradation starts at 250 °C and progresses with maxima at around 360, 440 and 520 °C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products

Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus)

Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective carrier for volatile lipophilic actives (theflavour compound D-limonene was used as an example aroma compound). Water-washed oil bodies were blended with maltodextrin and D-limonene and spray dried using a Buchi B-191 laboratory spray dryer. Lipid and D-limonene retention was 89–93% and 24–27%. Samples were compared to processed emulsions containing sunflower oil and D-limonene and stabilised by either lecithin or Capsul. Lecithin and Capsul processed emulsions had a lipid and D-limonene retention of 82–89%, 7.7–9.1% and 48–50%, 55–59% respectively indicating that water-washed oil bodies could retain the most lipids and Capsul could retain the most D-limonene. This indicates that whilst additional emulsifiers may be required for future applications of water-washed oil bodies as carriers of lipophilic actives, oil bodies are excellent agents for lipid encapsulation

Optimization of spray-drying conditions for lulo (Solanum quitoense L.) pulp

The spray drying of lulo was optimized by using the central composite design of the response surface methodology, to study the effect of inlet air temperature (120-180 degrees C), arabic gum concentration (0-10% w/w), and maltodextrin DE16.5-19.5 concentration (0-10% w/w) on some product and process aspects. Arabic gum and maltodextrin, more than inlet air temperature, improved the product yield, reduced the hygroscopicity and the water content of the obtained powder, and contributed to the retention of its nutritive and functional properties through an increase in ascorbic acid, vitamin C, total phenol and total flavonoid content and antioxidant capacity. Significant (p < 0.05) response surface models were obtained in every case, with the linear terms of solute concentration being the factors that affected the response variables most significantly. The overall optimum spray drying conditions for obtaining lulo powder were 125 degrees C inlet air temperature, 3% (w/w) arabic gum, and 13.4% (w/w) maltodextrin DE16.5-19.5. (C) 2014 Elsevier B.V. All rights reserved.The authors thank the Universidad Politecnica de Valencia for the financial support given throughout the Project ADSIDEO-COOPERACION 2010 "Adaptacion de procesos de secado para favorecer la comercializacion de super frutas de origen colombiano".Igual Ramo, M.; Ramires, S.; Mosquera, LH.; Martínez Navarrete, N. (2014). Optimization of spray-drying conditions for lulo (Solanum quitoense L.) pulp. Powder Technology. 256:233-238. doi:10.1016/j.powtec.2014.02.003S23323825

Complex Coacervate-based Materials for Biomedicine

There has been increasing interest in complex coacervates for deriving and trans- porting biomaterials. Complex coacervates are a dense, polyelectrolyte-rich liq- uid that results from the electrostatic complexation of oppositely charged macroions. Coacervates have long been used as a strategy for encapsulation, par- ticularly in food and personal care products. More recent efforts have focused on the utility of this class of materials for the encapsulation of small molecules, pro- teins, RNA, DNA, and other biomaterials for applications ranging from sensing to biomedicine. Furthermore, coacervate-related materials have found utility in other areas of biomedicine, including cartilage mimics, tissue culture scaffolds, and adhesives for wet, biological environments. Here, we discuss the self- assembly of complex coacervate-based materials, current challenges in the intel- ligent design of these materials, and their utility applications in the broad field of biomedicine

Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise

This study deals with transfer of viennoiserie aroma encapsulated in a acacia gum - maltodextrines matrix and incorporated in a packaged sponge cake (plastic and treated-paper), under controlled storage conditions (temperature and relative humidity). The process of encapsulation used in this work is freeze-drying. The physicochemical properties of the volatiles molecules influence their retention in the matrix. Thus, the hydrophobic molecules with high molecular weight are more retained. The incorporation of capsules in the sponge cake matrix influences the physical properties of food matrix (color and texture) and supports the formation of a crust which acts as a barrier in the flavour transfer. It was noted that encapsulation contributed in retaining flavour compounds during the storage of packaged sponge cake. Also, the type of packaging can influence the loss of flavour in the headspace between sponge cake and packaging. Indeed, plastic packaging offers a better conservation of volatiles molecules compared to treated-papersCes travaux portent sur l'étude du transfert de l'arôme viennoiserie encapsulé dans une matrice constituée du mélange gomme acacia maltodextrines et incorporé dans une génoise emballée (plastiques et papier), dans des conditions contrôlées de stockage (humidité relative et température). Le procédé d'encapsulation utilisé dans cette étude est la lyophilisation. Les propriétés physicochimiques des molécules volatiles influencent leur rétention. Ainsi, les molécules hydrophobes à haut poids moléculaire sont mieux conservées dans ce système. L'incorporation de capsules d'arômes dans les génoises influence leurs propriétés physiques (la couleur et la texture) et favorise la formation d'une croûte pouvant jouer un rôle barrière sur les transferts d'arômes. Au cours du stockage des génoises emballées, l'apport positif de l'encapsulation sur la rétention des arômes a été révélé. Le type d'emballage peut influencer la perte en composés d'arôme dans l'espace de tête génoise emballage. Ainsi, les emballages plastiques offrent une meilleure conservation des molécules volatiles par rapport aux papiers traité

Study of encapsulated flavours transfers in food matrix like sponge cake

Ces travaux portent sur l’étude du transfert de l’arôme viennoiserie encapsulé dans une matrice constituée du mélange gomme acacia – maltodextrines et incorporé dans une génoise emballée (plastiques et papier), dans des conditions contrôlées de stockage (humidité relative et température). Le procédé d’encapsulation utilisé dans cette étude est la lyophilisation. Les propriétés physicochimiques des molécules volatiles influencent leur rétention. Ainsi, les molécules hydrophobes à haut poids moléculaire sont mieux conservées dans ce système. L’incorporation de capsules d’arômes dans les génoises influence leurs propriétés physiques (la couleur et la texture) et favorise la formation d’une croûte pouvant jouer un rôle barrière sur les transferts d’arômes. Au cours du stockage des génoises emballées, l’apport positif de l’encapsulation sur la rétention des arômes a été révélé. Le type d’emballage peut influencer la perte en composés d’arôme dans l’espace de tête génoise – emballage. Ainsi, les emballages plastiques offrent une meilleure conservation des molécules volatiles par rapport aux papiers traitésThis study deals with transfer of viennoiserie aroma encapsulated in a acacia gum - maltodextrines matrix and incorporated in a packaged sponge cake (plastic and treated-paper), under controlled storage conditions (temperature and relative humidity). The process of encapsulation used in this work is freeze-drying. The physicochemical properties of the volatiles molecules influence their retention in the matrix. Thus, the hydrophobic molecules with high molecular weight are more retained. The incorporation of capsules in the sponge cake matrix influences the physical properties of food matrix (color and texture) and supports the formation of a crust which acts as a barrier in the flavour transfer. It was noted that encapsulation contributed in retaining flavour compounds during the storage of packaged sponge cake. Also, the type of packaging can influence the loss of flavour in the headspace between sponge cake and packaging. Indeed, plastic packaging offers a better conservation of volatiles molecules compared to treated-paper

Young toddler's responses during routine physical examinations

Bibliography: pages 44-47The purpose of this study was to determine if the observable responses of toddlers 14 to 19 months of age during a routine physical examination were less negative when they had received a play preparati period before the examination than toddlers the same age who did not receive that preparation. An ordinal response scale was employed to evaluate the young toddlers' expressions and behaviors during five specific procedures of their physical examination. Demographic information was also collected. The setting for the study was the office of one pediatrician in a city of 33,000 located in a rural setting. The sample included 40 toddlers between the ages of 14 months and 19 months as they were presented at the physician's office by their parents or guardians for a routine physical examination. The young toddlers were randomly assigned to the experimental or control groups resulting in 20 subjects in each group. The experimental group received a five to seven minute play preparation period before their physical examination This period included play with a stethoscope, otoscope, tongue blade, flashlight and a doll. The responses demonstrated during the play preparation period were: (1) auscultation of the heart, (2) ear examination with the otoscope, (3) throat inspection with a tongue blade and flashlight, (4) abdominal palpation of internal organs, and (5) leg structure assessment. The young toddlers were scored on an ordinal scale as to their expression and behavior after each of the five physical examination procedures that had been demonstrated were initiated. When the data were analyzed, it was determined that although there was a trend toward the responses of the experimental group being less negative, the differences between the two groups were not statistically significant. If young toddlers can be taught or supported so that their responses are less negative during physical examinations, the toddlers and their parents or guardians would experience less stress. * It is recommended that further studies be conducted in regard to toddlers' ability to reason, their ability to transfer learning experiences and apply knowledge, and their ability to learn immediately prior to stressful situations.M.S. (Master of Science

Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise

Ces travaux portent sur l étude du transfert de l arôme viennoiserie encapsulé dans une matrice constituée du mélange gomme acacia maltodextrines et incorporé dans une génoise emballée (plastiques et papier), dans des conditions contrôlées de stockage (humidité relative et température). Le procédé d encapsulation utilisé dans cette étude est la lyophilisation. Les propriétés physicochimiques des molécules volatiles influencent leur rétention. Ainsi, les molécules hydrophobes à haut poids moléculaire sont mieux conservées dans ce système. L incorporation de capsules d arômes dans les génoises influence leurs propriétés physiques (la couleur et la texture) et favorise la formation d une croûte pouvant jouer un rôle barrière sur les transferts d arômes. Au cours du stockage des génoises emballées, l apport positif de l encapsulation sur la rétention des arômes a été révélé. Le type d emballage peut influencer la perte en composés d arôme dans l espace de tête génoise emballage. Ainsi, les emballages plastiques offrent une meilleure conservation des molécules volatiles par rapport aux papiers traitésThis study deals with transfer of viennoiserie aroma encapsulated in a acacia gum - maltodextrines matrix and incorporated in a packaged sponge cake (plastic and treated-paper), under controlled storage conditions (temperature and relative humidity). The process of encapsulation used in this work is freeze-drying. The physicochemical properties of the volatiles molecules influence their retention in the matrix. Thus, the hydrophobic molecules with high molecular weight are more retained. The incorporation of capsules in the sponge cake matrix influences the physical properties of food matrix (color and texture) and supports the formation of a crust which acts as a barrier in the flavour transfer. It was noted that encapsulation contributed in retaining flavour compounds during the storage of packaged sponge cake. Also, the type of packaging can influence the loss of flavour in the headspace between sponge cake and packaging. Indeed, plastic packaging offers a better conservation of volatiles molecules compared to treated-papersNANCY-INPL-Bib. électronique (545479901) / SudocSudocFranceF