Preparation of Microcapsules Containing Grape Polyphenols and I-Tocopherol by Spray-Gelling Method

1
Masato Tanaka
Masato Tanaka
2
Shinji ArakawaI
Shinji ArakawaI
3
Yoshinari Taguchi
Yoshinari Taguchi
1 Niigata University

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It was tried to prepare the microcapsules containing the (W/O) emulsion or the (S/O) dispersion by the Spray-Gelling method. The shell material was gelled sodium alginate. In the case of preparation of the microcapsules containing the (W/O) emulsion, grape polyphenol as the first core was dissolved in the inner water droplets which were dispersed in α-tocopherol oil as the second core. In the case of preparation of the microcapsules containing the (S/O) dispersion, grape polyphenol powder as the first core was dispersed in the α-tocopherol oil as the second core. Two kinds of multiple emulsions such as the (W/O)/W emulsion and the (S/O)/W emulsion, in which the sodium alginate aqueous solution was the continuous water phase, were prepared and sprayed into the calcium chloride aqueous solution as the gelling agent through the nozzle. The microcapsules with the mean diameters from 20 to 70 μm could be prepared. The microencapsulation efficiency was increased by changing the (W/O) emulsion to the (S/O) dispersion.

Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

Masato Tanaka. 2014. \u201cPreparation of Microcapsules Containing Grape Polyphenols and I-Tocopherol by Spray-Gelling Method\u201d. Global Journal of Medical Research - C: Microbiology & Pathology GJMR-C Volume 14 (GJMR Volume 14 Issue C4): .

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Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

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v1.2

Issue date

September 17, 2014

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English

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It was tried to prepare the microcapsules containing the (W/O) emulsion or the (S/O) dispersion by the Spray-Gelling method. The shell material was gelled sodium alginate. In the case of preparation of the microcapsules containing the (W/O) emulsion, grape polyphenol as the first core was dissolved in the inner water droplets which were dispersed in α-tocopherol oil as the second core. In the case of preparation of the microcapsules containing the (S/O) dispersion, grape polyphenol powder as the first core was dispersed in the α-tocopherol oil as the second core. Two kinds of multiple emulsions such as the (W/O)/W emulsion and the (S/O)/W emulsion, in which the sodium alginate aqueous solution was the continuous water phase, were prepared and sprayed into the calcium chloride aqueous solution as the gelling agent through the nozzle. The microcapsules with the mean diameters from 20 to 70 μm could be prepared. The microencapsulation efficiency was increased by changing the (W/O) emulsion to the (S/O) dispersion.

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Preparation of Microcapsules Containing Grape Polyphenols and I-Tocopherol by Spray-Gelling Method

Shinji ArakawaI
Shinji ArakawaI
Yoshinari Taguchi
Yoshinari Taguchi

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