objective: evaluation activity was conducted using three spearmint genotypes (wg-spm-engl, spm-fran and spm-eas) and one standard check (wgsm-03) at wondo genet, awassa, debre zeit and allagae during 2012 and 2013 for two years. methods: the treatments were arranged in randomized complete block design with four replications. data on leaf to stem ratio, leaf yield/ha, essential oil content and e...

Uniformly sized microparticles of poly(D,L-lactic-co-glycolic) (PLGA) acid, with controllable median diameters within the size range 40-140 microm, were successfully prepared by membrane emulsification of an oil phase injected into an aqueous phase, followed by solvent removal. Initially, simple particles were produced as an oil in water emulsion, where dichloromethane (DCM) and PLGA were the o...

This study presents larvicidal effect of neem (Azadirachta indica) and karanja (Pongamia glabra) oil encapsulated calcium alginate beads (individuals and combination) against mosquito species (Aedes aegypti). Studies were conducted by combining these two oils with and without converting into alginate based encapsulation formulation. Combination (30% neem oil and 70% karanja oil) was found to be...

The “millifluidic” technique could be considered as a novel approach for encapsulation of bioactive compounds and has promising perspective in the field food engineering or pharmaceutical science. In this study, we aim to optimize cinnamon essential oil (CEO) by droplet-based millifluidic with four responses: efficiency (EE), loading capacity (LC), sphericity factor (SF) size calcium-alginate m...

Cyclodextrins are used to improve stability of flavor and/or oil via encapsulation of certain specific ingredients that exist by nature in food materials. The method is called often as “molecular encapsulation”, because the ingredients are encapsulated in the molecular cavity of cyclodextrins. Cyclodextrins form inclusion complexes with a variety of molecules including flavors, fats and colors....

We investigated a new method of preparing peptide-loaded poly(dl-lactide-co-glycolide) microspheres with high encapsulation efficiency, low initial burst, and long-term sustained release by dissolving a peptide in a polymer by applying a solid solution system to the preparation of an oil phase. Solid solutions were prepared by dissolving a polymer (poly(dl-lactide-co-glycolide)) and a peptide (...