Microencapsulation of canthaxanthine with electrospray and optimizaing processing papameters toward efficiency encapsulation by response surface methodology
This study showed the potential of the electrospinning (in this case electrospraying) technique to produce whey protein concentrate (WPC) micro and nanocapsules for applications in the encapsulation of canthaxanthin. The results showed that the solution concentration, feed solution flow rate and applied voltage had a direct effect on the encapsulation efficiency. by increasing of the solution concentration, feed solution flow rate and applied voltage, the encapsulation efficiency increased. The results showed that solution concentration was the most effective factor in electrospraying, because its scale estimate was highest. According to the results of analysis of variance (ANOVA) for this model, the regression model suggested a significant value for both linear and quadratic terms at P < 0.05. Also in order to obtain 0.93% encapsulation efficiency, optimum point was found at the emulsion concentration of 39.4%, feed solution flow rate of 12.2 ml/min, applied voltage of 17.5 kV, and 17.1cm distance between needle tip and collector.
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Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systems
Aghdas Taslimi, Mohsen Barzegar*, Mohammadali Sahari, Khadijeh Khoshtinat, Mohammadhossein Azizi
Food Science and Technology, -
Total Migration of Poly Ethylene Terephthalate and Heavy Metals into non-alcoholic Malt Beverage Simulant during Shelf Life
Marzieh Rasouli, Zahra Beigmohammadi *, MohammadHossain Azizi
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