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Articles Related to encapsulation

Encapsulation Applications and Production Techniques in the Food Industry

The encapsulation method is a process applied to increase the shelf life of the active food components, ensure their stability, perform their controlled release and improve their functional properties. Active particles such as fatty acids, peptides, vitamins and probiotics are coated with coating materials such as starch derivatives, gelatin, gum arabic to eliminate external effects.
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Targeted Approach for Prostate Cancer Treatment: Synthesis and Characterization of Docetaxel-Loaded Perfluorocarbon Nanodroplets

The purpose of this study is to synthesize and characterize nanodroplets, loaded with docetaxel for treatment of prostate cancer under MR-guided focused ultrasound. Water insoluble docetaxel encapsulated in nanodroplets is expected to be delivered into tumors with greater efficiency while minimizing drug related systemic toxicities when used in combination with focused ultrasound. The sequence of our studies toward development and characterization of docetaxel-loaded nanodroplets is as follows. First, we developed methods for synthesis of ultrasound-responsive, docetaxel-loaded nanodroplets (Doc-nd) by a solid dispersion technique. Secondly, we characterized Doc-nd by its morphology and size distributions using a dynamic light scattering (DLS) method.
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Topical Delivery System for Phytochemicals: Capsaicin and Capsicum Tincture

Capsaicin, an active ingredient of Capsicum fruit, is currently undergoing “revival” in the clinical management of pain. However, the choice of its formulation is rather limited to the use of “old-fashioned” tinctures and recently the patches. In an attempt to improve the therapeutic outcome and develop its skin-friendly formulation, we prepared the vesicle-based drug delivery system with capsaicin.
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Editorial Board Members Related to encapsulation

V. Sankar

Professor & Head
Department of Pharmacy Practice
PSG College of Pharmacy
India

Yao Olive Li

Assistant Professor
Department of Human Nutrition & Food Science
California State Polytechnic University
United States

QINGRONG HUANG

Professor
Department of Food Science
Rutgers University
United States

Ahmed S. Zidan

Associate Professor
Department of Pharmaceutics and industrial pharmacy
Zagazig University
Egypt

Shaddel Rezvan

Visting Scholar
Food Science and Technology Department
Rutgers University
USA
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