Oil Encapsulation Efficiency Research Articles

Preparation and evaluation of fast-release mephenamic acid microspheres

Mephenamic acid is characterized by low solubility, which affects its dissolution rate and bioavailability. The objective of this study was to develop fast-release microspheres of ammonium salt of the drug (AMM) by emulsion congealing.The effect of polymer, drug to polymer ratio, surfactant, type and volume of oil phase, stirring rate, microsphere size, encapsulation efficiency and stability of the microspheres were investigated. The results pointed out a good yield (69–98%) and encapsulation efficiency (71–100%). Optimum conditions include moderate molecular weight PEG, inclusion of Tween 20 and/or Span 80, high ratio of PEG (1 : 4, drug : PEG), use of mineral oil and high stirring rate (2000 rpm). Dissolution efficiency ranged between 57% and 90%. Effect of ageing on drug content and release revealed that the microspheres prepared remained stable throughout 1 year of storage. The described method was simple, efficient and resulted in stable microspheres with enhanced drug release.

Effect of Spray Nozzle Design on Fish Oil–Whey Protein Microcapsule Properties

Microencapsulation improves oxidative stability and shelf life of fish oil. Spray and freeze drying are widely used to produce microcapsules. Newer spray-nozzles utilize multiple fluid channels allowing for mixing of wall and core materials at the point of atomization. Sonic energy has also been employed as a means of atomization. The objective of this study was to examine the effect of nozzle type and design on fish oil encapsulation efficiency and microcapsule properties. A total of 3 nozzle types, a pressure nozzle with 1 liquid channel, a pressure nozzle with 2 liquid channels, and a sonic atomizer with 2 liquid channels were examined for their suitability to encapsulate fish oil in whey protein isolate. Physical and chemical properties of freeze dried microcapsules were compared to those of microcapsules produced by spray drying. The 2-fluid pressure and ultrasonic nozzles had the highest (91.6%) and the lowest microencapsulation efficiencies (76%), respectively. There was no significant difference in bulk density of microcapsules produced by ultrasonic and 3-fluid pressure nozzles. The ultrasonic nozzle showed a significantly narrower particle size distribution than the other nozzles. This study demonstrated that new nozzle designs that eliminate emulsion preparation prior to spray drying can be beneficial for microencapsulation applications. However, there is still a need for research to improve microencapsulation efficiency of multiple channel spray nozzles. Practical Application: Since this research evaluates new spray nozzle designs for oil microencapsulation, the information presented in this article could be an interest to fish oil producers and food industry.

Nano-particle encapsulation of fish oil by spray drying

Nano-particle encapsulation by spray drying was undertaken by preparing sub-micron emulsions via high energy emulsifying techniques, namely Microfluidization and Ultrasonication. The encapsulation efficiency of fish oil as a core material was investigated. The attention was given to the surface oil content and surface oil coverage of encapsulated powders which are very significant parameters in the encapsulation process. maltodextrin combined with a surface-active biopolymer (modified starch or whey protein concentrate) at a ratio of 3:1 were used as the wall material. Results showed that Microfluidization was an efficient emulsification technique resulting in fish oil encapsulated powder with the lowest unencapsulated oil at the surface of particles, mainly due to its capability to produce emulsions at the nano-range (d43 of 210–280 nm).

Microencapsulation of fragrant oil via in situ polymerization: effects of pH and melamine-formaldehyde molar ratio

Microcapsules containing fragrant oil (Foral oil) were synthesized via the in situ polymerization method using melamine-formaldehyde (M-F) as a wall material. The encapsulation efficiency and other physical properties were analysed with varying formaldehyde/melamine (F/M) mole ratio and pH of emulsion medium. The pH of the reaction medium was varied from 5.0-6.0 and the F/M molar ratio, 2.3 ~ 5.5. Microcapsules containing fragrant oil were synthesized successfully and their particle sizes ranged from 12-15 #181;m. Encapsulation efficiency of fragrant oil varied from 67-81%. It was found that both pH and F/M molar ratio have an effect on the separation of M-F prepolymer, consequently the morphology of the surface of the microcapsule was changed as well as encapsulation efficiency. The encapsulation mechanism, focusing on the liquid-liquid phase separation of methylolmelamines and formation of M-F precursor particle, was described to explain the surface morphology and encapsulation efficiency.

Microencapsulation of oils using sodium alginate

The feasibility of encapsulating wheatgerm oil and evening primrose oil using sodium alginate by the emulsification method was explored in this study. It is based on the chemical reaction between the water-soluble sodium alginate and polyvalent cation, calcium, to form the water-insoluble alginate. The factors investigated were the physical appearance of the microspheres, the amount of oil that could be encapsulated, the flow property, size distribution and mean size of the microspheres produced. Encapsulation efficiency and oil content of wheatgerm oil increased with an increase in oil load. The mean size of the microspheres increased sharply at a high oil load of 250% w/w. Photographs of microspheres taken showed that the microspheres were larger, spherical and had more vesicles within, as oil load increased. Encapsulation efficiency of evening primrose oilmicrospheres was similar to wheatgermoil microspheres at the respective oil loads of 50, 250 and 350% w/w. The emulsification method developed was successfully applied to wheatgerm oil, a fixed oil, with a maximum encapsulation efficiency of 88%. It was satisfactory for evening primrose oil, which also belongs to the family of fixed oils.

Characterization of Selected Materials for Lemon Oil Encapsulation by Spray Drying

ABSTRACTMethods were developed for characterizing various polymers for their capacity to retain high amounts of encapsulated lemon oil. The testing protocol included evaluation of polymer isothermal drying curves, fluid flow characteristics, lemon oil encapsulation efficiency, emulsion stability, maximum loading values, vapor phase diffusive flux and extractable oil. Of the encapsulation matrices examined, the commerical product, Capsul, was best overall, with excellent retention of volatile oil, emulsion stability and load capacity. An oxidized, phenylalanine‐reacted starch rated best of the experimental materials.