Encapsulated fat-soluble powders containing vitamin A (VA) and E (VE) were prepared as a feasible additive for extruded feed products. The effect of the encapsulating agents (Capsul-CAP®, sodium caseinate-SC) in combination with Tween 80 (TW) as an emulsifier and maltodextrin (MD) as a wall material on the physicochemical properties of emulsions and powders was evaluated. First, nanoemulsions containing MD:CAP:TW:VA/VE and MD:SC:TW:VA/VE were prepared and characterized. Then, powders were obtained by means of spray-drying and analyzed in terms of the product yield, encapsulation efficiency, moisture content, porosity, surface morphology, chemical structure, and thermal properties and thermo-oxidative/thermal stability. Results showed that although nanoemulsions were obtained for all the compositions, homogeneous microcapsules were found after the drying process. High product yield and encapsulation efficiency were obtained, and the presence of the vitamins was corroborated. The characteristics of the powders were mainly influenced by the encapsulating agent used and also by the type of vitamin. In general, the microcapsules remained thermally stable up to 170 °C and, therefore, the proposed encapsulation systems for vitamins A and E were suitable for the preparation of additives for the feed manufacturing through the extrusion process.
The potential of sodium alginate (ALG) and gum arabic (GA) as wall polymers for L-ascorbic acid (AA) encapsulation as a tool for their preservation against the thermo-oxidative degradation was investigated. The influence of such polymers used as wall material on the AA-content, size, encapsulation efficiency, encapsulation yield and thermo-oxidative stability were evaluated. The AA-microparticles were obtained using the spray-drying technique. An experimental Taguchi design was employed to assess the influence of the variables in the encapsulation process. The microparticles morphology and size distribution were characterized by scanning electron microscopy and laser diffraction. The thermal stability of AA microparticles was studied by differential scanning calorimetry and thermogravimetry analysis. This work points out the viability to encapsulate AA using GA and ALG through a spray-drying process. In general, a product yield ranging from 35.1% to 83.2% and an encapsulation efficiency above 90% were reached. Spherical microparticles with a smooth surface were obtained with a mean diameter around 6 μm and 9 μm for the those prepared with GA and ALG, respectively. The thermo-oxidative analysis showed that both polymers allow maintaining AA stable up to 188 °C, which is higher than the traditional processing temperature used in the fish feed industry.
The potential of sodium alginate (ALG) and gum arabic (GA) as wall polymers for Lascorbic acid (AA) encapsulation as a tool for their preservation against the thermooxidative degradation was investigated. The influence of such polymers used as wall material on the AA-content, size, encapsulation efficiency, encapsulation yield and thermo-oxidative stability were evaluated. The AA-microparticles were obtained using the spray-drying technique. An experimental Taguchi design was employed to assess the influence of the variables in the encapsulation process. The microparticles morphology and size distribution were characterized by scanning electron microscopy and laser diffraction. The thermal stability of AA microparticles was studied by differential scanning calorimetry and thermogravimetry analysis. This work points out the viability to encapsulate AA using GA and ALG through a spray-drying process. In general, a product yield ranging from 35.1% to 83.2% and an encapsulation efficiency above 90% was reached. Spherical microparticles with a smooth surface were obtained with a mean diameter around 6 μm and 9 μm for the those prepared with GA and ALG, respectively.The thermo-oxidative analysis showed that both polymers allow maintaining AA stable up to 188 °C, which is higher than the traditional processing temperature used in the fish feed industry.
<p class="Default">El presente trabajo tuvo como objetivo evaluar el efecto de distintos materiales de pared, caseinato de sodio (CS) y un almidón modificado Capsul® (CAP), sobre la estabilidad física y oxidativa de nanoemulsiones con vitamina E para obtener un ingrediente vitamínico nanoencapsulado. Se estableció un diseño experimental Box-Behnken, en donde se analizaron tres factores: tipo de agente encapsulante (4% p/p CS/CAP/CAP+CS), concentración de surfactante Tween 80 (1-2% p/p) y tiempo de ultrasonido (1-3 min). Las variables de respuesta fueron el tamaño de nanocápsulas, índice de polidispersidad (PDI) y estabilidad oxidativa a 80,110 y 140 ºC, expresa como período de inducción (PI). A partir de las condiciones óptimas, se validó el modelo y se aumentó la concentración del agente encapsulante para mejorar la estabilidad física de las nanoemulsiones durante su almacenamiento (4 ºC-72 h). Estas nanoemulsiones fueron liofilizadas y se les evaluó el PI en comparación con la vitamina E libre y en nanoemulsión.</p><p class="Default">Se obtuvo un tamaño de partícula entre 20-100 nm con un PDI<0,5 en todas las condiciones experimentales, confirmándose la obtención de nanoemulsiones con una distribución de tamaño monomodal. Las condiciones óptimas fueron: caseinato de sodio como agente encapsulante, 1% p/p de Tween 80 y 3 min de ultrasonido. Sin embargo, la estabilidad física de esta nanoemulsión fue inferior a 2h. Por esto, se aumentó la concentración de caseinato de 4 a 8% p/p, lo que prolongó la estabilidad hasta 72 h a 4 ºC sin observar separación de fases. Para esta nanoemulsión, el tamaño de partícula fue 63 nm y el PI de 8,7, 4,4, 3 h para 80, 110, 140 ºC, respectivamente. El PI del polvo liofilizado fue 10,2, 4,4, 3 h, y para la vitamina E libre fue 3,6, 1,8, 1 h para 80, 110, 140 °C, respetivamente. El caseinato de sodio resultó ser mejor material de pared que el Capsul® ya que permitió mejorar la estabilidad oxidativa de las nanoemulsiones. El proceso de liofilización mejoró la estabilidad oxidativa de la vitamina en comparación con la nanoemulsión de vitamina E y la vitamina E libre.</p>
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