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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
来源:
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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