Encapsulation of orange terpenes investigating a plasticisation extrusion process.
Identifieur interne : 000253 ( PubMed/Curation ); précédent : 000252; suivant : 000254Encapsulation 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
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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></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></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><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">26052721</PMID><DateCreated><Year>2015</Year><Month>8</Month><Day>13</Day></DateCreated><DateCompleted><Year>2016</Year><Month>05</Month><Day>12</Day></DateCompleted><DateRevised><Year>2015</Year><Month>8</Month><Day>13</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1464-5246</ISSN><JournalIssue CitedMedium="Internet"><Volume>32</Volume><Issue>4</Issue><PubDate><Year>2015</Year></PubDate></JournalIssue><Title>Journal of microencapsulation</Title><ISOAbbreviation>J Microencapsul</ISOAbbreviation></Journal><ArticleTitle>Encapsulation of orange terpenes investigating a plasticisation extrusion process.</ArticleTitle><Pagination><MedlinePgn>408-17</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.3109/02652048.2015.1035686</ELocationID><Abstract><AbstractText>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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Tackenberg</LastName><ForeName>Markus W</ForeName><Initials>MW</Initials><AffiliationInfo><Affiliation>Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University , Duesseldorf , Germany .</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Krauss</LastName><ForeName>Ralph</ForeName><Initials>R</Initials></Author><Author ValidYN="Y"><LastName>Schuchmann</LastName><ForeName>Heike P</ForeName><Initials>HP</Initials></Author><Author ValidYN="Y"><LastName>Kleinebudde</LastName><ForeName>Peter</ForeName><Initials>P</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2015</Year><Month>Jun</Month><Day>08</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>J Microencapsul</MedlineTA><NlmUniqueID>8500513</NlmUniqueID><ISSNLinking>0265-2048</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005079">Excipients</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005421">Flavoring Agents</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D011134">Polysaccharides</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D013729">Terpenes</NameOfSubstance></Chemical><Chemical><RegistryNumber>57-50-1</RegistryNumber><NameOfSubstance UI="D013395">Sucrose</NameOfSubstance></Chemical><Chemical><RegistryNumber>7CVR7L4A2D</RegistryNumber><NameOfSubstance 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MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005421" MajorTopicYN="N">Flavoring Agents</DescriptorName><QualifierName UI="Q000008" MajorTopicYN="Y">administration & dosage</QualifierName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005615" MajorTopicYN="N">Freezing</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D044367" MajorTopicYN="N">Phase Transition</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D011134" MajorTopicYN="N">Polysaccharides</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012995" MajorTopicYN="N">Solubility</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013395" MajorTopicYN="N">Sucrose</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013729" MajorTopicYN="N">Terpenes</DescriptorName><QualifierName UI="Q000008" MajorTopicYN="Y">administration & dosage</QualifierName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Flavour encapsulation</Keyword><Keyword MajorTopicYN="N">maltodextrin</Keyword><Keyword MajorTopicYN="N">melting</Keyword><Keyword MajorTopicYN="N">plasticisation</Keyword><Keyword MajorTopicYN="N">sucrose</Keyword><Keyword MajorTopicYN="N">twin screw extrusion</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2015</Year><Month>6</Month><Day>9</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2015</Year><Month>6</Month><Day>9</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate 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