Investigation of TPP-Chitosomes particles structure and stability as encapsulating agent of cholecalciferol

Abstract

Tripolyphosphate (TPP)-chitosomes were produced aiming at the encapsulation and conservation of vitamin D3. This hybrid system is made of liposomes, vesicles consisting of phospholipid bilayers, surrounded by chitosan wall ionic-crosslinked with TPP. Chitosan concentrations (2 and 4 mg mL-1) were tested and the vitamin stability in aqueous dispersions monitored for 49 days. The results confim that D3 remained stable throughout the analyzed period (49 days), whereas the non-encapsulated vitamin totally degrades after the second week of storage. The particle diameters ranged from 0.1 to 5 μm with good colloidal stability (+22 to +48 mV), and encapsulation efficiency of 97%. Thermal stability was also improved when using the TPP-chitosomes. The protection performed was attributed to the stable interactions conferred by the phospholipids crosslinking with the chitosan amino groups and a formation of a net of hydrogen bonds established amongst the hydroxyl groups of the interacting compounds as revealed by infrared spectroscopy.

Estudo da formação de micropartículas fitoterápicas contendo extrato de folhas de >i<Cynara cardunculus>/i< L. por tecnologia supercrítica e por gelificação iônica para emprego no desenvolvimento de >i<sorbet>/i< funcional

“…No entanto, a incorporação de bioativos nos alimentos pode ser limitada devido à alta taxa de degradação destes compostos em condições industriais, baixa solubilidade nas matrizes de interesse ou à não palatabilidade. Dessa forma, a encapsulação desses compostos é uma alternativa bastante pesquisada para resolver tais problemas preservando suas propriedades até o momento do consumo, além de permitir a liberação controlada dos ativos (Iida et al, 2019;McClements, 2014).…”

“…Apesar deste tipo de partícula ser ainda pouco estudada, alguns estudos destacaram resultados positivos na encapsulação de quercetina e vitamina D3 em TPP-quitossomas (Caddeo et al, 2016, Iida et al, 2019.…”