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Microencapsulation of catechin with high loading and encapsulation efficiencies using soaking methods

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dc.contributor.authorKim, Eun Suh-
dc.contributor.authorLee, Ji-Soo-
dc.contributor.authorLee, Hyeon Gyu-
dc.date.accessioned2022-07-15T20:51:33Z-
dc.date.available2022-07-15T20:51:33Z-
dc.date.issued2015-10-
dc.identifier.issn1226-7708-
dc.identifier.issn2092-6456-
dc.identifier.urihttps://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/156248-
dc.description.abstractCatechin-loaded calcium alginate microparticles with high encapsulation and loading efficiencies were prepared using two types of soaking methods; swelling and absorption methods. The soaking methods, respectively, showed approximately 2.4x and 21.7x higher encapsulation and loading efficiencies than the conventional method. Compared with the swelling method, the absorption method showed significantly (p < 0.05) higher encapsulation and loading efficiencies that were controlled in the range of 10.6-51.6 and 4.9-38.2%, respectively, under different preparation conditions, including alginate viscosity, blank particle quantity, and the catechin concentration. The absorption method also showed better sustained release in simulated gastric and intestinal fluids and a smaller particle size with uniform morphological properties than the swelling method. The absorption method is a promising method for microencapsulation of catechin.-
dc.format.extent5-
dc.language영어-
dc.language.isoENG-
dc.publisher한국식품과학회-
dc.titleMicroencapsulation of catechin with high loading and encapsulation efficiencies using soaking methods-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.1007/s10068-015-0225-6-
dc.identifier.scopusid2-s2.0-84942892469-
dc.identifier.wosid000361973200024-
dc.identifier.bibliographicCitationFood Science and Biotechnology, v.24, no.5, pp 1735 - 1739-
dc.citation.titleFood Science and Biotechnology-
dc.citation.volume24-
dc.citation.number5-
dc.citation.startPage1735-
dc.citation.endPage1739-
dc.type.docTypeArticle-
dc.identifier.kciidART002041891-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusPECTINATE GEL BEADS-
dc.subject.keywordPlusSUSTAINED-RELEASE-
dc.subject.keywordPlusCROSS-LINKING-
dc.subject.keywordPlusALGINATE-
dc.subject.keywordPlusDRUG-
dc.subject.keywordPlusCALCIUM-
dc.subject.keywordPlusPOLYPHENOLS-
dc.subject.keywordPlusMECHANISMS-
dc.subject.keywordAuthorcatechin-
dc.subject.keywordAuthorcalcium alginate microparticle-
dc.subject.keywordAuthorsoaking method-
dc.subject.keywordAuthorencapsulation efficiency-
dc.subject.keywordAuthorloading efficiency-
dc.identifier.urlhttps://link.springer.com/article/10.1007/s10068-015-0225-6-
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