15. March 2017

Abstract In this work, a bottom-up approach based on the study of polyelectrolyte interactions was performed in order to evaluate the effect of Prosopis alba exudate gum as novel excipient for fish oil encapsulation in composed calcium-alginate-chitosan beads. Emulsion and beads properties such as oil distribution, encapsulation efficiency, yield, microstructure and thermo-oxidative protection were evaluated. Alginate and gum exert a synergistic effect on emulsion stability properties, which...

29. October 2015

Highlights • A GF release system was consisted of fish Col/Ch/CS scaffold and PLGA MPs. • The release rate could be adjusted by the ratio of collagen to chitosan and the size of MPs. • The released bFGF retained its structure integrity and bioactivity. • The scaffolds/MPs could promote cell proliferation and tissue regeneration. • This scaffold/MP release system has the potential for skin tissue engineering. More

20. October 2015

Spray drying is an important method in the food industry for the production of encapsulated oil to improve the handling and flow properties of the powder. In this study, the effect of mixture of polymers on the encapsulation of fish oil by spray drying was investigated. Fish oil powder were produced using different ratios of mixtures of hydroxypropyl methylcellulose (HPMC) 15 cps and HPMC 5 cps. More