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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1016/0165-7992(84)90009-5

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ISSN

0975-8402

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Application of ultrasound to microencapsulation of

Authors: Hoang Du Le Van Viet Man Le
Publish Date: 2014/02/22
Volume: 52, Issue: 4, Pages: 2474-2478
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Abstract

Mixtures of coconut milk and gelatin solution were treated by ultrasound mixed with maltodextrin and subsequently spraydried to yield powder The effects of ultrasonic power and sonication time on the microencapsulation efficiency ME and microencapsulation yield MY of coconut fat were investigated The results indicated that increase in ultrasonic power from 0 to 568 W/g and in sonication time from 0 to 25 min augmented ME and MY of coconut fat However treatment with sonication power higher than 568 W/g led to a drop in fat ME and MY mainly due to aggregation of fat particles and that blocked the adsorption of gelatin molecules on the particle surface

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Other Papers In This Journal:
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  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
  4. Oxidative stability, chemical composition and organoleptic properties of seinat ( Cucumis melo var. tibish ) seed oil blends with peanut oil from China
  5. Physical properties of ebony seed ( Pithecellobium flexicaule ) and functional properties of whole and defatted ebony seed meal
  6. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  11. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  16. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
  17. Effect of supplementation of drumstick ( Moringa oleifera ) and amaranth ( Amaranthus tricolor ) leaves powder on antioxidant profile and oxidative status among postmenopausal women
  18. Quality of rusks prepared by incorporation of concentrated whey
  19. Horse gram- an underutilized nutraceutical pulse crop: a review
  20. Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract
  21. Antifungal efficacy of plant essential oils against stored grain fungi of Fusarium spp.
  22. Phytase activity in brown rice during steeping and sprouting
  23. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham
  24. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
  25. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
  26. Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis
  27. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy
  28. Chlorophyll and total phenolic contents, antioxidant activities and consumer acceptance test of processed grass drinks
  29. Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass ( Dicentrarchus labrax )
  30. Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts
  31. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ
  32. Date canning: a new approach for the long time preservation of date
  33. Chemical composition, antioxidant and antibacterial properties of Bene ( Pistacia atlantica subsp. mutica) hull essential oil
  34. Development of meat-bone separator for small scale fish processing
  35. The effect of process parameters and microstructural changes on a new convenience food – quick-frozen paste-coated mushrooms ( Agaricus bisporus )
  36. In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits
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  38. Effect of osmotic pretreatment on air drying characteristics and colour of pepper ( Capsicum spp ) cultivars
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  47. Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues
  48. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions
  49. Kinetics of thermal softening of cassava tubers and rheological modeling of the starch
  50. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina
  51. Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions
  52. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips
  53. Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions
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  58. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry ( Prunus avium )
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