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Microencapsulation of vitamin D 3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A

Santos, Monique Barreto ; de Carvalho, Carlos Wanderlei Piler ; Garcia-Rojas, Edwin Elard

Food chemistry, 2021-05, Vol.343, p.128529 [Periódico revisado por pares]

England

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  • Título:
    Microencapsulation of vitamin D 3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A
  • Autor: Santos, Monique Barreto ; de Carvalho, Carlos Wanderlei Piler ; Garcia-Rojas, Edwin Elard
  • Assuntos: Capsules ; Cholecalciferol - chemistry ; Gelatin - chemistry ; Humans ; Plant Gums - chemistry
  • É parte de: Food chemistry, 2021-05, Vol.343, p.128529
  • Descrição: Vitamin D plays a fundamental role in human health; however, it is highly susceptible to environmental conditions and the gastrointestinal tract. In this study, complex coacervates obtained from gelatin A and carboxymethyl tara gum (CMTG) were used as wall materials for the encapsulation of vitamin D (VD ). Zeta potential and turbidity measurements were employed to optimize the pH and ratio (gelatin A:CMTG), and the results showed that the ideal conditions for the complex coacervation were pH 4.0 and a 6:1 ratio. The encapsulation efficiency (EE) was determined as a function of the total concentration of biopolymers (TC%) and the core-to-wall ratio, and the greatest EE (80%) was achieved at a TC of 1% and a ratio of 1:2; spherical particles with an average size of 0.25 µm were obtained. The microencapsulation increased the thermal stability of VD , and FTIR confirmed the presence of the biopolymers and VD in the capsules. An in vitro simulation showed a more pronounced release in the small intestine with a vitamin bioaccessibility of 56%. The encapsulation of bioactive lipophilic compounds by complex coacervates of gelatin A and CMTG resulted in improved stability and prolonged release during digestion.
  • Editor: England
  • Idioma: Inglês
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