Drug release behavior of hydrophobic drug-loaded poly (lactide-co-glycolide) nanoparticles: Effects of glass transition temperature

Author(s):  
Issei Takeuchi ◽  
Shunsuke Yamaguchi ◽  
Satoru Goto ◽  
Kimiko Makino
2020 ◽  
Vol 18 (1) ◽  
pp. 18-32
Author(s):  
Kinam Park ◽  
Andrew Otte ◽  
Farrokh Sharifi ◽  
John Garner ◽  
Sarah Skidmore ◽  
...  

Author(s):  
A. Sultana ◽  
J. L. Zhu ◽  
H. Yoshii

Flavor release from powders depends on the glass transition temperature (Tg) and water absorption. This study reports a simple method to estimate the apparent Tg by aroma sensing upon flavor release from spray-dried powders. Four different wall materials (maltodextrin (MD), MD blends with fructose at 20 and 40wt%, and yeast cells) were used to encapsulate flavors by spray-drying. The apparent Tg values of MD and MD with 20 and 40wt% fructose were determined as 130, 110, and 75 °C, respectively, similar to those calculated by the Gordon–Taylor equation. The slow flavor release from dried-yeast powder afforded the highest Tg. Keywords: yeast; flavor; encapsulation; spray drying; aroma sensor.


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