Encapsulation of orange terpenes investigating a plasticisation extrusion process.
Identifieur interne : 000664 ( Main/Exploration ); précédent : 000663; suivant : 000665Encapsulation of orange terpenes investigating a plasticisation extrusion process.
Auteurs : Markus W. Tackenberg [Allemagne] ; Ralph Krauss ; Heike P. Schuchmann ; Peter KleinebuddeSource :
- Journal of microencapsulation [ 1464-5246 ] ; 2015.
English descriptors
- KwdEn :
- Chemistry, Pharmaceutical, Citrus sinensis (chemistry), Crystallization, Drug Compounding (instrumentation), Drug Compounding (methods), Equipment Design, Excipients (chemistry), Flavoring Agents (administration & dosage), Flavoring Agents (chemistry), Freezing, Phase Transition, Polysaccharides (chemistry), Solubility, Sucrose (chemistry), Terpenes (administration & dosage), Terpenes (chemistry).
- MESH :
- chemical , administration & dosage : Flavoring Agents, Terpenes.
- chemical , chemistry : Excipients, Flavoring Agents, Polysaccharides, Sucrose, Terpenes.
- chemistry : Citrus sinensis.
- instrumentation : Drug Compounding.
- methods : Drug Compounding.
- Chemistry, Pharmaceutical, Crystallization, Equipment Design, Freezing, Phase Transition, Solubility.
Abstract
Extrusion is widely used for flavour encapsulation. However, there is a lack of process understanding. This study is aimed at improving the understanding of a counter rotating twin screw extrusion process. Orange terpenes as model flavour, maltodextrin and sucrose as matrix materials, and a water feed rate between 4.0% and 5.7% were applied. Product temperatures < 80 °C and specific mechanical energy inputs <260 Wh/kg resulted. Amorphous and partly crystalline samples were obtained. The loss of crystalline sucrose was linked to a dissolution process of the sugar in the available water amount. Melting of the excipients did not arise, resulting in a plasticisation extrusion process. Maximally 67% of the flavour was retained (corresponding to a 4.1% product flavour load). The flavour loss correlated with insufficient mixing during the process and flavour evaporation after extrusion. Based on these results, recommendations for an improved encapsulation process are given.
DOI: 10.3109/02652048.2015.1035686
PubMed: 26052721
Affiliations:
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Le document en format XML
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Tackenberg</name><affiliation wicri:level="1"><nlm:affiliation>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University , Duesseldorf , Germany .</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University , Duesseldorf </wicri:regionArea><wicri:noRegion>Duesseldorf </wicri:noRegion><wicri:noRegion>Duesseldorf </wicri:noRegion><wicri:noRegion>Duesseldorf </wicri:noRegion></affiliation></author><author><name sortKey="Krauss, Ralph" sort="Krauss, Ralph" uniqKey="Krauss R" first="Ralph" last="Krauss">Ralph Krauss</name></author><author><name sortKey="Schuchmann, Heike P" sort="Schuchmann, Heike P" uniqKey="Schuchmann H" first="Heike P" last="Schuchmann">Heike P. Schuchmann</name></author><author><name sortKey="Kleinebudde, Peter" sort="Kleinebudde, Peter" uniqKey="Kleinebudde P" first="Peter" last="Kleinebudde">Peter Kleinebudde</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:26052721</idno><idno type="pmid">26052721</idno><idno type="doi">10.3109/02652048.2015.1035686</idno><idno type="wicri:Area/PubMed/Corpus">000253</idno><idno type="wicri:Area/PubMed/Curation">000253</idno><idno type="wicri:Area/PubMed/Checkpoint">000253</idno><idno type="wicri:Area/Ncbi/Merge">001B67</idno><idno type="wicri:Area/Ncbi/Curation">001B67</idno><idno type="wicri:Area/Ncbi/Checkpoint">001B67</idno><idno type="wicri:Area/Main/Merge">000664</idno><idno type="wicri:Area/Main/Curation">000664</idno><idno type="wicri:Area/Main/Exploration">000664</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Encapsulation of orange terpenes investigating a plasticisation extrusion process.</title><author><name sortKey="Tackenberg, Markus W" sort="Tackenberg, Markus W" uniqKey="Tackenberg M" first="Markus W" last="Tackenberg">Markus W. Tackenberg</name><affiliation wicri:level="1"><nlm:affiliation>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University , Duesseldorf , Germany .</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University , Duesseldorf </wicri:regionArea><wicri:noRegion>Duesseldorf </wicri:noRegion><wicri:noRegion>Duesseldorf </wicri:noRegion><wicri:noRegion>Duesseldorf </wicri:noRegion></affiliation></author><author><name sortKey="Krauss, Ralph" sort="Krauss, Ralph" uniqKey="Krauss R" first="Ralph" last="Krauss">Ralph Krauss</name></author><author><name sortKey="Schuchmann, Heike P" sort="Schuchmann, Heike P" uniqKey="Schuchmann H" first="Heike P" last="Schuchmann">Heike P. Schuchmann</name></author><author><name sortKey="Kleinebudde, Peter" sort="Kleinebudde, Peter" uniqKey="Kleinebudde P" first="Peter" last="Kleinebudde">Peter Kleinebudde</name></author></analytic><series><title level="j">Journal of microencapsulation</title><idno type="eISSN">1464-5246</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Chemistry, Pharmaceutical</term><term>Citrus sinensis (chemistry)</term><term>Crystallization</term><term>Drug Compounding (instrumentation)</term><term>Drug Compounding (methods)</term><term>Equipment Design</term><term>Excipients (chemistry)</term><term>Flavoring Agents (administration & dosage)</term><term>Flavoring Agents (chemistry)</term><term>Freezing</term><term>Phase Transition</term><term>Polysaccharides (chemistry)</term><term>Solubility</term><term>Sucrose (chemistry)</term><term>Terpenes (administration & dosage)</term><term>Terpenes (chemistry)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="administration & dosage" xml:lang="en"><term>Flavoring Agents</term><term>Terpenes</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Excipients</term><term>Flavoring Agents</term><term>Polysaccharides</term><term>Sucrose</term><term>Terpenes</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="instrumentation" xml:lang="en"><term>Drug Compounding</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Drug Compounding</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chemistry, Pharmaceutical</term><term>Crystallization</term><term>Equipment Design</term><term>Freezing</term><term>Phase Transition</term><term>Solubility</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Extrusion is widely used for flavour encapsulation. However, there is a lack of process understanding. This study is aimed at improving the understanding of a counter rotating twin screw extrusion process. Orange terpenes as model flavour, maltodextrin and sucrose as matrix materials, and a water feed rate between 4.0% and 5.7% were applied. Product temperatures < 80 °C and specific mechanical energy inputs <260 Wh/kg resulted. Amorphous and partly crystalline samples were obtained. The loss of crystalline sucrose was linked to a dissolution process of the sugar in the available water amount. Melting of the excipients did not arise, resulting in a plasticisation extrusion process. Maximally 67% of the flavour was retained (corresponding to a 4.1% product flavour load). The flavour loss correlated with insufficient mixing during the process and flavour evaporation after extrusion. Based on these results, recommendations for an improved encapsulation process are given.</div></front></TEI><affiliations><list><country><li>Allemagne</li></country></list><tree><noCountry><name sortKey="Kleinebudde, Peter" sort="Kleinebudde, Peter" uniqKey="Kleinebudde P" first="Peter" last="Kleinebudde">Peter Kleinebudde</name><name sortKey="Krauss, Ralph" sort="Krauss, Ralph" uniqKey="Krauss R" first="Ralph" last="Krauss">Ralph Krauss</name><name sortKey="Schuchmann, Heike P" sort="Schuchmann, Heike P" uniqKey="Schuchmann H" first="Heike P" last="Schuchmann">Heike P. Schuchmann</name></noCountry><country name="Allemagne"><noRegion><name sortKey="Tackenberg, Markus W" sort="Tackenberg, Markus W" uniqKey="Tackenberg M" first="Markus W" last="Tackenberg">Markus W. Tackenberg</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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