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The aim of this work was to evaluate the microencapsulation by spray-drying of inactivated Vibrio cholerae, using methacrylic copolymers Eudragit® L30D-55 and FS30D. The microparticles obtained presented a particle size around 3.0 μm. The preparation temperature affected the morphology and the antigenicity of microparticles, but it did not affect the V. cholerae content. In vitro release studies showed that in acid medium less than 5% of bacteria was released, and in neutral medium, Eudragit® L30D-55 microparticles released 86% after 24 h, whereas FS30D released less than 30%. Rats inoculated with microparticles exhibited vibriocidal antibody titres. Microencapsulation by spray-drying of inactivated V. cholerae could be proposed as a method to obtain an oral vaccine which provides controlled release of the bacteria.
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http://dx.doi.org/10.1016/j.vaccine.2011.05.098 | DOI Listing |
Food Res Int
November 2025
Hainan University-HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, China.
In this study, we explored the application of lactoferrin-(-)-epigallocatechin-3-gallate (LF-EGCG) complex with rapeseed, soybean, walnut, peanut and sesame oil for the preparation of Pickering emulsions and its spray-dried microcapsules. Spectroscopy and molecular docking revealed that LF-EGCG binds via hydrogen bonds, hydrophobic interactions, and van der Waals forces. Structural analysis demonstrated that 0.
View Article and Find Full Text PDFFood Res Int
November 2025
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates. Electronic address:
Limosilactobacillus reuteri probiotics were encapsulated in Kudzu starch (KS) and Hemp protein (HP) complex coacervates (CC), followed by spray drying, to enhance their stability and boost their viability. The optimized conditions for CC consisted of a KS:HP ratio of 1:2 (w/w) and pH 5.0.
View Article and Find Full Text PDFFood Res Int
November 2025
Institute of Food Technology, Av. Brasil 2880, Jd. Chapadão, P.O. Box 139, Campinas, SP 13070-178, Brazil.
This study evaluated the feasibility of using ferrous sulfate microparticles (FSM), produced through the combination of spray drying and spray chilling techniques, to fortify plant-based yogurt and increase dietary iron intake. The stability of FSM was assessed, and iron bioavailability was estimated using the standardized INFOGEST in vitro digestion method, followed by Caco-2 cell culture assays. FSM showed moisture content and water activity (Aw <0.
View Article and Find Full Text PDFFoods
August 2025
Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa km 7.5, 07122 Palma de Mallorca, Spain.
This study investigated the impact of spray-drying conditions, specifically inlet air temperature (Tin: 131-159 °C) and feed rate (FR: 4.9-8.4 g/min), on the microencapsulation of oil in a double-layer emulsion stabilised with orange residue flour (ORF) and soy protein.
View Article and Find Full Text PDFInt J Mol Sci
August 2025
Centro de Excelencia en Nanotecnología Leitat Chile, Fundación Leitat Chile, Román Díaz 532, Providencia, Santiago 8380000, Chile.
Grape pomace is a major by-product of winemaking and a rich source of phenolic compounds with antioxidant potential. The Carménère variety, emblematic of Chilean viticulture, remains underutilized despite its high anthocyanin and flavanol content. This study aimed to develop a cost-effective method to recover and stabilize bioactive compounds from Carménère grape pomace.
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