Fine powder of lipid microparticles – spray drying process development and optimization

Wolska, Eliza

doi:10.1016/j.jddst.2021.102640

Cited by 13 publications

(12 citation statements)

References 30 publications

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“…The basic properties of the tested formulations were analyzed as already described in previous reports [ 11 , 25 , 29 , 30 ].…”

Section: Methodsmentioning

confidence: 99%

“…The particle size distribution in SLM formulations was measured by laser diffraction with PIDS technology (Polarization Intensity Differential Scattering), (Beckman-Coulter LS 13 320, Indianapolis, IN, USA) using Universal Liquid Module (ULM). The obtained results were presented as: d 10 , d 50 , d 90 , determined as measures of maximum diameter of 10%, 50%, and 90% of the detected particles, respectively [ 29 ].…”

Section: Methodsmentioning

confidence: 99%

“…A scanning electron microscope (SEM) Phenom Pro (Phenom World Thermo Fisher, Eindhoven, The Netherlands) was used for morphological evaluation of tested microparticles. SLM dispersion was applied to the carbon adhesive tape fixed to the standard sample holder, water was evaporated from the sample at ambient conditions, and the sample was coated with a thin layer of gold [ 29 ]. Acceleration voltage of 10 kV was applied to record images at a magnification of 20,000 × .…”

Section: Methodsmentioning

confidence: 99%

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Comparison of the In Vitro Drug Release Methods for the Selection of Test Conditions to Characterize Solid Lipid Microparticles

Wolska

Szymańska²

2023

Pharmaceutics

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The release profiles of active substances from microspheres are one of the most important features in solid lipid microparticles (SLM) characterization. Unfortunately, the results of the dissolution tests are largely dependent on the chosen method and test conditions, which in relation to novel dosage forms, such as dispersions of lipid microspheres, are not clearly defined in international compendiums and guidelines. This makes it impossible to compare the results of different studies. The aim of the research was to identify the factors most influencing the variability of the obtained results. An attempt was also made to select the most appropriate method for testing drug substance release from SLM. Various dissolution methods were employed (method I: without a membrane, method II: in a dialysis bag, and method III: in a Side-Bi-Side chamber), and the obtained release profiles of cyclosporine and indomethacin from SLM dispersions were compared. In addition to the effect of membranes, the types of acceptor fluids were also investigated. Significant differences were observed when testing the SLM formulations under various test conditions. The results were significantly influenced by the selected membrane, the acceptor fluid, or the difference in the concentrations of active substance between the donor and acceptor compartments. The burst effect observed in some experimental methods was not noticed in other conditions. At this stage, the method with a dialysis bag has been selected as the most suitable, while the methods without the membrane can only play a complementary role.

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“…The basic properties of the tested formulations were analyzed as already described in previous reports [ 11 , 25 , 29 , 30 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Comparison of the In Vitro Drug Release Methods for the Selection of Test Conditions to Characterize Solid Lipid Microparticles

Wolska

Szymańska²

2023

Pharmaceutics

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“…Operating parameters for spray drying are primarily dependent on the equipment and the substance ( 14 ). The small range of potential operational parameters should be considered while optimizing spray-drying settings ( 15 , 16 ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of spray dried yogurt and its application to prepare functional cookies

Ali,

Javaid,

Tazeddinova

et al. 2023

Front. Nutr.

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IntroductionSpray-dried yogurt powder (SDYP) has shelf stability and other functional properties that improve solubility and facilitate the use, processing, packaging, and transportation of other food derivatives, such as bread and pastries on a large scale. The present research was conducted to develop SDYP and further its utilization to prepare functional cookies.MethodsYogurt was spray-dried by employing different outlet air temperatures (OAT) (65°C, 70°C & 75°C) and inlet air temperature (IAT) (150°C, 155°C & 160°C). Spray drying shows that increasing the temperature increases nutritional loss, whereas S. thermophilus culture shows resistance to the intensive heat approaches. On the other hand L. delbrueckii subsp. Bulgaricus culture was found to be significantly affected. A total of 4 treatments, including one control for the functional cookies development.Results and discussionA directly proportional relation was investigated between the increasing concentration of SDYP and baking characteristics and cookie's mineral and protein profile. Bioactive parameters like antioxidant activity of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and total phenolic content (TPC) were also affected significantly. The sensory profile shows an incline towards T0 (0% SDYP) to T3 (10% SDYP) in all attributes but starts to decline when the concentration of SDYP reaches 15%. This study suggests that by employing a certain combination of temperatures (OAT: 60°C IAT: 150°C); maximum survival of inoculated culture can be achieved, and this powder can be utilized in the development of functional cookies with enhanced sensory as well as biochemical characteristics significantly (P< 0.05).

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“…The microparticles from gas saturated solutions had as a ner granulometry with bulk density of 0.07 ± 0.02 g/cm 3 , tapped density of 0.09 ± 0.02 g/cm 3 and CI of 28.1 ± 0.2, classi ed as samples with poor ow properties. According to Wolska (2021), ne lipid powders generally present inferior owability. The particle size, morphology, lipid material, and processing conditions can directly in uence ow properties.…”

mentioning

confidence: 99%

Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media

Procópio

Klettenhammer

Ferrentino

et al. 2022

Preprint

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In this study, cinnamon and paprika oleoresins were encapsulated by two technologies, respectively, spray chilling and particles from gas saturated solutions. Both technologies used palm oil as wall materials. The physical characteristics of the microparticles were compared as well as the oleoresins release behavior in high and low-fat simulated food media. The spray chilling microparticles had an average diameter of 143.7 ± 1.5 µm, spherical shape, smooth surface and passable flow property. In contrast, microparticles obtained by PGSS showed an average diameter of 105.7 ± 0.6 µm, irregular shape, porous surface, poor flow property but higher encapsulation efficiency. In evaluating the compounds released in a simulated food medium, the spray chilling particles delivered 30.7%, while PGSS reached 23.1% after one hour. Both microparticles fitted better to Kosmeyer-Peppas (R2 = 0.98 and 0.96 for spray chilling and PGSS) and Peppas-Sahlin models (R2 = 0.98 and 0.97 for spray chilling and PGSS). However, spray chilling microparticles showed a diffusion mechanism while for PGSS ones erosion was the main mechanism. Despite the different physical characteristics, both microparticles proved to be possible facilitators in delivering oleoresins in food products.

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Fine powder of lipid microparticles – spray drying process development and optimization

Cited by 13 publications

References 30 publications

Comparison of the In Vitro Drug Release Methods for the Selection of Test Conditions to Characterize Solid Lipid Microparticles

Comparison of the In Vitro Drug Release Methods for the Selection of Test Conditions to Characterize Solid Lipid Microparticles

Optimization of spray dried yogurt and its application to prepare functional cookies

Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media

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