Co-encapsulation of vitamins B12 and D3 using spray drying: Wall material optimization, product characterization, and release kinetics

被引:52
|
作者
Bajaj, Seema R. [1 ]
Marathe, Sandesh J. [1 ]
Singhal, Rekha S. [1 ]
机构
[1] Inst Chem Technol, Food Engn & Technol Dept, Nathalal Parekh Marg, Mumbai 400019, Maharashtra, India
关键词
Microencapsulation; Vitamin B-12 and vitamin D-3; Spray drying; Co-capsules; In vitro digestibility; Co-fortification; WHEY-PROTEIN ISOLATE; CARRIER OIL TYPE; STABILITY; MICROENCAPSULATION; DELIVERY; FORTIFICATION; MALTODEXTRIN; OLEORESIN; DIGESTION; BLENDS;
D O I
10.1016/j.foodchem.2020.127642
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Spray drying is the most commonly used encapsulation technique to stabilize sensitive bioactive compounds and sometimes enhances their performance. Vitamin B-12 and vitamin D-3 deficiencies are reported worldwide and co encapsulation can provide a combined solution to this problem. The present work aimed at encapsulation of vitamin B-12 and D-3 by spray drying using experimental design to optimize wall material combination. Optimized solution obtained from the experimental design (gum acacia : Hi-Cap (R) 100 : maltodextrin = 38:60:2) provided spherical particles with smooth surface and better stability of both the vitamins. In vitro release mechanism showed a slow release for both the vitamins after encapsulation. The optimized co-encapsulated microcapsules obtained in this work showed an improved bioavailability of 151% for vitamin B-12 and 109% for vitamin D-3 in comparison with the control. This study delivered a suitable medium to provide water soluble vitamin B-12 and fat soluble vitamin D-3 in single product.
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页数:8
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