STABILITY OF MICROSPHERE OF SARGASSUM PLAGYOPHYLLUM (MERTENS) J. G. AGARDH EXTRACT PRODUCED BY SPRAY DRYING USING MALTODEXTRIN
作者: Effionora AnwarDyah Ayu Ratna YuliantiKurnia Sari Setio Putri
作者单位: 1Department of Pharmacy, Faculty of Pharmacy, Universitas Indonesia, Depok, 16424, Indonesia. effionora.anwar@farmasi.ui.ac.id
刊名: International Journal of Applied Pharmaceutics, 2018, Vol.10 (1), pp.376-380
来源数据库: Innovare Academics Sciences PVT.Ltd.
DOI: 10.22159/ijap.2018.v10s1.83
原始语种摘要: Objective: This study aimed to determine the stability of microspheres of Sargassum plagyophyllum (brown seaweed) after preparation using spraydrying with maltodextrin DE 10–15 and during drying and storage.Methods: Aqueous extracts of brown seaweed were formulated into microspheres using maltodextrin DE 10–15 as a coating agent. For increasing thestability of polyphenol compounds, spray drying was performed with an inlet temperature of 110°C. Four microsphere formulations were producedusing maltodextrin DE 10–15 at concentrations of 0%, 5%, 10%, and 15%. The resulting microspheres were then characterized in the assessments ofmoisture contents, particle size distributions, pH, total phlorotannin contents, and antioxidant activity, and surface morphology was analyzed usingscanning electron...
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关键词翻译
关键词翻译
  • 有准备的 多元酚
  • maltodextrin 麦芽糖糊精
  • coating 覆盖层
  • stability 稳定性
  • powders 粉料
  • morphology 形态学
  • resulting 引起的
  • spray 喷雾
  • seaweed 海藻
  • polyphenol 多元酚
  • prepared 多元酚