Micro and Nanoencapsulation of Biomolecule (Hydroxycitric acid) and its Effect on Stability and Bioavailability.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12796/
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| Title |
Micro and Nanoencapsulation of
Biomolecule (Hydroxycitric acid) and its
Effect on Stability and Bioavailability.
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| Creator |
Ezhilarasi, P. N.
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| Subject |
03 Citrus fruits
02 Drying and Dehydration |
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| Description |
Encapsulation is an enduring technology for protection and controlled release of
bioactive compounds. Encapsulation of bioactive compound by micro or
nanoencapsulation techniques can improve the stability and bioavailability of the
molecule to large extent. (-) - Hydroxycitric acid (HCA), one of the major organic
acid in Garcinia cowa, reported to have various health benefits, but are unstable
in similar to many bioactive. HCA was chosen as a model hydrophilic compound,
to evaluate the effect of microencapsulation by spray drying and freeze drying
technique and nanoencapsulation by solid lipid nanocarrier (SLN) technique on its
stability and bioavailability.
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| Date |
2015
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| Type |
Thesis
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12796/1/Ezhilarasi.pdf
Ezhilarasi, P. N. (2015) Micro and Nanoencapsulation of Biomolecule (Hydroxycitric acid) and its Effect on Stability and Bioavailability. Doctoral thesis, Central Food Technological Research Institute. |
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