Formation of new food nano-crystal by the build-up method and application of the encapsulant

• Project/Area Number: 23580171
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Kagawa University
• Principal Investigator: YOSHII Hidefumi 香川大学, 農学部, 教授 (60174885)
• Project Period (FY): 2011 – 2013
• Project Status: Completed (Fiscal Year 2013)
• Budget Amount: ¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000); Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2011: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
• Keywords: 無水結晶 / 脱水 / ナノ / 多孔性 / 糖 / グルタミン酸ナトリウム / シクロデキストリン / １－メチルシクロプロペン / 結晶 / ナノファイバー / ポリスチレン / エタノール / 徐放 / フィルム / dehydration / ethanol / crystal / maltose / lactose / anhydrous crystal / hydrous crystal / cyclodextrin / trehalose / crystal transformation / electrospining

Research Abstract

Monosodium glutamate (MSG) monohydrate was dehydrated to its anhydrous form in ethanol of different water contents. Anhydrous MSG was also produced via ethanol dehydration in a high-pressure reactor. The morphology of the newly formed anhydrous MSG crystals was investigated by scanning electron microscopy (SEM) and powder X-ray diffractometry. The newly obtained anhydrous MSG presented a spiky structure resulting in higher porosity and solubilization rate than MSG monohydrate or anhydrous MSG obtained by vacuum drying. These porous MSG crystals had specific properties to form creamy gel of MSG at supersaturated concentration with the hydration of anhydrous MSG during phase transformation. The hydration of anhydrous MSG and the gel properties were also studied. The porous MSG could be used to form a creamy gel while in contact of water.

Research Products

• [Journal Article] Encapsulation of alcohol dehydrogenase in mannitol by spray drying (2014)
  • Author(s): H.Shiga, H. Joreau, T.L. Neoh, T. Furuta H.Yo shii
  • Journal Title: Pharmaceutics Volume: 6 Pages: 185-194
  • Peer Reviewed
• [Journal Article] 噴霧乾燥食品粉末の特質 (2014)
  • Author(s): 吉井英文、四日洋和
  • Journal Title: 化学工学 Volume: 78(3) Pages: 193-195
• [Journal Article] シクロデキストリン法を用いた混練法による粉末化 (2014)
  • Author(s): 小枝貴弘、四日洋和、上梶友記子、吉井英文
  • Journal Title: 食品加工技術 Volume: 34 Pages: 29-33
• [Journal Article] 噴霧乾燥粉末の構造と粉末特性 (2013)
  • Author(s): 吉井英文
  • Journal Title: 日本食品工学会誌 Volume: 14 Pages: 119-124
  • NAID: 130005078824
  • Peer Reviewed
• [Journal Article] 機能性食品・化粧品分野のシクロデキストリン (2013)
  • Author(s): 上梶友記子、寺尾啓二、吉井英文
  • Journal Title: ナノテクノロジーファインケミカル Volume: 42 Pages: 20-27
• [Journal Article] 機能性食品粉末の作製と特質 (2013)
  • Author(s): 吉井英文
  • Journal Title: New Food Industry Volume: 55 Pages: 1-6
• [Journal Article] 機能性食品・化粧品分野におけるシクロデキストリンナノテクノロジー (2013)
  • Author(s): 上梶友記子、寺尾啓二、吉井英文
  • Journal Title: ファインケミカル Volume: 42 Pages: 20-27
• [Journal Article] Heat stability of allyl isothiocyanate and phenyl isothiocyanate complexed with randomly methylatedβ-cyclodextrin (2012)
  • Author(s): T.L. Neoh, C. Yamamotob, S. Ikefuji, T.Furuta, H. Yoshii
  • Journal Title: Food Chemistry Volume: 131 Pages: 1123-1131
  • Peer Reviewed
• [Journal Article] Formation of a new crystalline form of anhydrousβ-maltose by ethanol-mediated crystal transformation (2012)
  • Author(s): N. Verhoevena, T.L. Neoh, T. Ohashi, T. Furuta, S. Kurozumi, H. Yo shii
  • Journal Title: Carbohydrate Research Volume: 351 Pages: 74-80
  • Peer Reviewed
• [Journal Article] The loss of OSA‐modified starch emulsifier property during the high‐pressure homogeniser and encapsulation of multi‐flavour bergamot oil by spray drying (2012)
  • Author(s): P. Penbunditkul, H. Yoshii, U. Ruktanonchai, T. Charinpanitku, S. Assabumrungrat, A. Soottitantawat
  • Journal Title: Int. J. Food Sci. Tech Volume: 47 Pages: 2325-2333
  • Peer Reviewed
• [Journal Article] Formation of a Polymer-Coated Inclusion Complex of D-Limonene andβ-Cyclodextrin by Spray Drying (2012)
  • Author(s): C.Yamamoto, T.L. Neoh, H. Honbou, T. Furuta, S. Kimura, H. Yoshii
  • Journal Title: Drying Technology Volume: 30 Pages: 1714-1719
  • Peer Reviewed
• [Journal Article] Heat stability of allyl isothiocyanate and phenyl isothiocyanate complexed with randomly methylated β-cyclodextrin (2012)
  • Author(s): Tze Loon Neoh, et, al
  • Journal Title: Food Chemistry Volume: 131 Issue: 4 Pages: 1123-1131
  • DOI: 10.1016/j.foodchem.2011.09.077
  • Peer Reviewed
• [Journal Article] Evaluation of Flavor Release From Spray-Dried Powder by Ramping with Dynamic Vapor Sorption–Gas Chromatography (2012)
  • Author(s): C. Yamamotoa, T.L. Neoh, Y. Honbou, T. Furuta, S.i Kimura, H. Yoshii
  • Journal Title: Drying Technology Volume: 30 Issue: 10 Pages: 1045-1050
  • DOI: 10.1080/07373937.2012.683842
  • Peer Reviewed
• [Journal Article] Formation of a new crystalline form of anhydrous β-maltose by ethanol-mediated crystal transformation (2012)
  • Author(s): N. Verhoevena, T.L. Neoh, T. Ohashi, T. Furuta, S. Kurozumi, H. Yoshii
  • Journal Title: Drying Technology Volume: 30 Issue: 15 Pages: 1714-1719
  • DOI: 10.1080/07373937.2012.699487
  • Peer Reviewed
• [Journal Article] Kinetic Analysis and Evaluation of Controlled Release of D-Limonene Encapsulated in Spray-Dried Cyclodextrin Powder under Linearly Ramped Humidity (2012)
  • Author(s): C. Yamamoto, T.L Neoh, H. Honbou, H. Yoshii,T.Furuta
  • Journal Title: Drying Technology Volume: 30 Issue: 11-12 Pages: 1283-1291
  • DOI: 10.1080/07373937.2012.681089
  • Peer Reviewed
• [Journal Article] The loss of OSA‐modified starch emulsifier property during the high‐pressure homogeniser and encapsulation of multi‐flavour bergamot oil by spray drying (2012)
  • Author(s): P. Penbunditkul, H. Yoshii, U. Ruktanonchai, T. Charinpanitku, S. Assabumrungrat, A. Soottitantawat
  • Journal Title: International Journal of Food Science & Technology Volume: 47 Issue: 11 Pages: 2325-2333
  • DOI: 10.1111/j.1365-2621.2012.03106.x
  • Peer Reviewed
• [Journal Article] High-Oil-Load Encapsulation of Medium-Chain Triglycerides and d-Limonene Mixture in Modified Starch by Spray Drying. (2012)
  • Author(s): Vita Paramita, Takeshi Furuta, Hidefumi Yoshii
  • Journal Title: Journal of Food Science Volume: 77
  • Peer Reviewed
• [Journal Article] Charactrization of dehydration kinetics of dehydrate trehalose to its hydrous form in ethanol by DSC (2011)
  • Author(s): Nioclas Verhoeven, Tze Loon Neoh, Takeshi Furuta, Chisho Yamamoto, Tetsuya Ohashi, Hidefumi Yoshii
  • Journal Title: Food Chemistry Volume: 132 Pages: 1638-1643
  • Peer Reviewed
• [Presentation] Aroma Encapsulation (2014)
  • Author(s): 吉井英文
  • Organizer: VIth training School on Bioencapsulation
  • Place of Presentation: Nha Trang University
  • Invited
• [Presentation] Micelle formation of CoQ10 with dipotassium glycyrrhizate via CoQ10/γ-CD inclusion complex (2013)
  • Author(s): Uekaji,Y., Onishi, M., Nakata, D., Terao, K., Omukai, S., Fukushima,S., Paananen, A., Patanen, R., Yoshii, H.
  • Organizer: Proceeding of 3rd European Conference on Cyclodextrin
  • Place of Presentation: Antalya
• [Presentation] Nanomecelle formation of CoQ10 with dipotassium glycyrrhizate be means of the inclusion complex of CoQ10 withγ-cyclodextrin (2013)
  • Author(s): Uekaji,Y., Onishi, M., Nakata, D., Terao, K., Omukai, S., Fukushima,S., Paananen, A., Patanen, R., Yoshii, H.
  • Organizer: 2nd Finnish-Japanese Symposium
  • Place of Presentation: Takamatsu
• [Presentation] Encapsulation of retinyl palmitate with the mixture of cyclodextrin and maltodextrin by kneading method (2013)
  • Author(s): Koeda, T., Okamoto, K., Neoh, T.L., Wada, T., Furuta, T., Yoshii, H.
  • Organizer: 2nd Finnish-Japanese Symposium
  • Place of Presentation: Takamatsu
• [Presentation] グリチルリチン酸K2添加によるCoQ10-CD包接複合体の物理化学的評価特性評価 (2013)
  • Author(s): 上梶友記子、大西麻由、中田大介、寺尾啓二、尾向紗由理、福島昭二 Arja Paananen, Riitta Partanen, 吉井英文
  • Organizer: 第30回シクロデキストリンシンポジウム
  • Place of Presentation: 熊本県県民交流会館パレア
• [Presentation] 食品オイル・フレーバーの粉末化 (2013)
  • Author(s): 吉井英文
  • Organizer: 第17回トレハロースシンポジウム
  • Place of Presentation: 東京ビックサイト
• [Presentation] Humidity relaxation response of electrospun polystylene fibers functionalized with inclusion complex of 1-methylcyclopropene andα−cyclodextrin (2012)
  • Author(s): T.L. Neoh, A. Yabuno, P. Menedenze, H. Yo shii
  • Organizer: The 16th International Cyclodextrin Symposium
  • Place of Presentation: Tianjin, China
• [Presentation] Solunilization of Coenzyme Q10 by combination with cyclodextrin and surfactant (2012)
  • Author(s): Y. Uekaji, M. Ohnishi, A. Jo, D. Nakata, K. Terao, M. Ohmoto, S. Omukai, S. Fukushima, H. Yo shii
  • Organizer: The 16th International Cyclodextrin Symposium
  • Place of Presentation: Tianjin, China
• [Presentation] Micriencpasulation of MCT oil in blends of modified starches at high -oil-load (2012)
  • Author(s): V. Paramita, T.L. Neoh, M. Yasuda, H. Tobe, T. Furuta, H. Yo shii
  • Organizer: The 18th International Drying Symposium (IDS 2012)
  • Place of Presentation: Xiamen, China
• [Presentation] Effect of mannitol on formation of hollow paericles in the spray-dried powderes of encapsulated emulsified d-limonene in gum Arabic and maltodextrin (2012)
  • Author(s): H. Yo shii, R. Partanen, T.L. Neoh, T. Furuta, N. Hirai, S. Matsumura
  • Organizer: The 18th International Drying Symposium (IDS 2012)
  • Place of Presentation: Xiamen, China
• [Presentation] Formation of porous sugar crystal with dehydration from hydrous sugar crystal to anhydrous sugar crystal in ethanol (2012)
  • Author(s): H. Yo shii
  • Organizer: 1st Finnish-Japanese Symposium, Nano-encapsulation and encapsulation for delivering functionality in foods
• [Presentation] Formation of nano-emulsion of coenzyme Q10 by inclusion complex of Coenzyme Q 10 inγ-cyclodextrin and dipotassium glycyrrhizate (2012)
  • Author(s): Y. Uekaji, M. Onishi, D. Nakata, K. Terao, H. Yo shii
  • Organizer: 1st Finnish-Japanese Symposium, Nano- encapsulation and encapsulation for delivering functionality in foods
  • Place of Presentation: Espoo, Finland
• [Presentation] Etahnol-mediated crystal transformation of sugaes (2012)
  • Author(s): N. Verhoeven, H. Yoshii
  • Organizer: Food Innovation Asia Conference 2012
  • Place of Presentation: Bangkok, Thai
  • Invited
• [Presentation] Solubilization of CoQ10 by combination with cyclodextrin and surfactant (2012)
  • Author(s): Y. Uekaji, H. Yoshii et al.
  • Organizer: The 16th International Cyclodextrin Symposium
  • Place of Presentation: Tianjin, China
• [Presentation] Effect of mannitol on formation of hollow particles in the spray-dried powders of encapsulated d-limonene in gum arabic and maltodextrin (2012)
  • Author(s): H. Yoshii, R. Partanen, T.L. Neoh, T. Furuta, N. Hirai, S. Matsumura
  • Organizer: The 18th International Drying Confernce
  • Place of Presentation: Xiamen, China
• [Presentation] Microencapsulation of MCT oil in blends of modified starches at high-oil-load (2012)
  • Author(s): V. Paramita, T.L. Neoh, M. Yasuda, H. Tobe, T. Furuta, H. Yoshii
  • Organizer: The 18th International Drying Confernce
  • Place of Presentation: Xiamen, China
  • Invited
• [Presentation] Humidity relaxation response of electrospun polystylene fibers funtionalized with inclusion complex of 1-MCP and a-CD (2012)
  • Author(s): T.L. Neoh, A. Yabuno, P. Menendez, H. Yoshii
  • Organizer: The 16th International Cyclodextrin Symposium
  • Place of Presentation: Tianjin, China
  • Invited
• [Presentation] Formation of polymer-coated inclusion complex of d-limonene and β－cyclodextrin by spray drying (2011)
  • Author(s): Yamamoto, C., Neoh T.L., Kimura, S., Honbou , H., Yoshii H.
  • Organizer: The 7th Asia Pacific Drying Conference (ADC2011)
  • Place of Presentation: Tianjin
• [Presentation] Formation of new crystalline, anhydrous monosodium glutamate by solvent dehydration using ethanol (2011)
  • Author(s): Verhoeven N., Neoh T. L., Furuta, T., Yamamato, C., Yoshii H.
  • Organizer: The 7th Asia Pacific Drying Conference (ADC2011)
  • Place of Presentation: Tianjin
• [Presentation] Evaluation of flavor release from spray-dried powder under humidity ramping by dynamic vapor sorption (2011)
  • Author(s): Yamamoto, C., Neoh T.L., Honbou, H., Furuta, T., Kimura, S., Yoshii, H
  • Organizer: The 7th Asia Pacific Drying Conference (ADC2011)
  • Place of Presentation: Tianjin
• [Presentation] Ethanol-mediated crystal transformation from hydrous sugars to anhydrous sugars (2011)
  • Author(s): Verhoeven, N., Yoshii、H.
  • Organizer: International Congress on Food Engineering and Technology (IFET2012)
  • Place of Presentation: Bangkok, Thailand
• [Book] 食品機能成分のマイクロ・ナノカプセル化技術食品素材ノナノ加工をささえる技術安達修二、中島光敏、杉山滋監修 (2013)
  • Author(s): 吉井英文、四日洋和、Neoh Tze Loon、古田武
  • Publisher: シーエムシー出版
• [Book] 脂溶性生理活性物質のシクロデキストリンによる可溶化と吸収性向上、シクロデキストリンの科学と技術 (2013)
  • Author(s): 上梶友紀子、吉井英文
  • Publisher: シーエムシー出版
• [Book] シクロデキストリンによる香料の徐放とその応用、シクロデキストリンの科学と技術 (2013)
  • Author(s): 吉井英文、四日洋和
  • Publisher: シーエムシー出版
• [Book] 食品機能成分のマイクロ・ナノカプセル化技術（食品素材のナノ加工を支える技術）, (2013)
  • Author(s): 吉井英文, 四日洋和, Neoh Tze Loon, 古田武
  • Publisher: シーエムシー出版
• [Book] シクロデキストリンによる香料徐放とその応用（シクロデキストリンの科学と技術） (2013)
  • Author(s): 吉井英文, 四日洋和
  • Publisher: シーエムシー出版
• [Book] 脂溶性生理活性物質のシクロデキストリンによる可溶性と吸収性向上 (2013)
  • Author(s): 上梶友記子、吉井英文
  • Publisher: シーエムシー出版
• [Book] 噴霧乾燥法の基礎(第5章1節)(粉体・微粒子のサイズリダクション(粉砕・分級技術-最適化と操作ノウハウ-) (2012)
  • Author(s): 吉井英文
  • Publisher: サイエンス&テクノロジー社
• [Remarks] ホームページ
  • URL: http://www.ag.kagawa-u.ac.jp/foodeng.yoshii/