microencapsulation


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microencapsulation

[mī′krō·enkap′syəlā′shən]
Etymology: Gk, mikros + en, in; L, capsula, little box
a laboratory technique used in the bioassay of hormones in which certain antibodies are encapsulated with a perforated membrane. The antibodies cannot escape through the tiny perforations, but hormones that bind with the antibodies may enter the structure to bind with them. Technicians then can measure the amount of hormone present in the specimen. The technique is used for the encapsulation of unstable enzymes and in the preparation of some drugs in slow- or time-release forms.

microencapsulation

(mī″krō-ĕn-kăp″sū-lā′shŭn)
Insertion of a drug or other active substance within a coating to improve the delivery of the active agent to a particular organ or tissue.

microencapsulation

a manufacturing process in which an active agent is contained in microcapsules, suspended in a liquid. As the vehicle dries, the capsules dry out and the contents become active. Used to apply insecticides in order to prolong their period of effectiveness, usually for several days, and to reduce the hazard of ingestion by dogs and cats.
References in periodicals archive ?
This study aimed to optimize the microencapsulation of probiotic Lactobacillus acidophilus La-5 by atomization technique, investigating the use of milk protein and maltodextrin as encapsulating agents, as well as evaluate the morphology, diameter and the thermal behavior of the microcapsules.
Fluid Bed Coating-Based Microencapsulation, In Microencapsulation in the Food Industry: A Practical Implementation Guide, 1a Ed.
This report on global microencapsulation market segments the market based on the applications as Pharmaceuticals, Household utilities and products, Agrochemicals, Food and Feed Applications, and Others (including PCM).
Microencapsulation of probiotic bacteria has been used in order to protect these organisms from adverse conditions of the digestive tract, such as the bactericidal effect of gastric juice and other acid means, presence of oxygen and freezing temperatures, to increase the stability and maintain the culture viability during the storage of the product (CHAMPAGNE & FUSTIER, 2007).
There are many techniques to carry out the microencapsulation of various compounds and microorganisms, among which there may be mentioned spray drying, extrusion, fluidized bed, simple or complex coacervation, liposomes, inclusion in complexes (Gouin, 2004), spray coating, interfacial polymerization, and ionic gelation (Thies, 1996), the latter being a developed process for immobilizing a cell, which uses an anionic polymer mainly alginate as component of the membrane, in combination with divalent ions such as calcium to induce gelation (King, 1988).
Recently, as a microencapsulation technique, W/O/W emulsion has been used for improving stability, storage and bioavailability.
The move is part of Appleton's strategy to consolidate its offerings and concentrate on its main operations, which include specialty paper and microencapsulation.
Our microencapsulation technology also protects the original potency of the ingredients until they are pumped onto the skin.
Other projects, which are seen as in line with the company's strategy, are another production plant in Montreal, Canada; its joint-venture with the Jefo Group; and its recent launch of CAREpass[R] technology that tailors microencapsulation of nutrients and feed additives to match digestive capacity and transit time of various food animal to minimize cost and maximize efficiency.
Martek Biosciences, producer of life'sDHA[TM] omega-3, has entered into a licence agreement for a patented microencapsulation technology.
When they are exposed to water or a moisture environment, migration and exudation of them may occur, which lead to a decrease in the properties of the polymer composites, not only flame retardancy, but also some other properties (14), To deal with the above problems, microencapsulation with water-insoluble polymers can be employed.
The antimicrobial activity of allyl isothiocyanate (AIT) from mustard oil, AIT liberated from 5% to 10% (w/w) non-deheated (NDH) hot mustard flour, and AIT following microencapsulation was examined against a 3- to 6-log cfu per g, 5-strain cocktail of E.