Alginate–pectin microcapsules as a potential for folic acid delivery in foods

Madziva, Honest S; Kailasapathy, Kasipathy; Phillips, Mike

doi:10.1080/02652040500100931

Cited by 102 publications

(52 citation statements)

References 12 publications

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“…Capsules were prepared by mixing both polymers in different proportions (A70:P30, 60:40, 80:20, 100:0), the retention of folic acid in freeze dried capsules after 11 weeks of storage at 4°C was 100% (A70:P30, 60:40), 80% (80:20), and 30% (A100: P0), respectively. The blending of polymers increased the stability of folic acid in capsules, prevented its leakage and ultimately enhanced its bioavailability (Madziva et al 2005).…”

Section: Micronutrients Fortification: Unencapsulated Vs Microencapsmentioning

confidence: 99%

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Majeed¹,

Qazi²,

Safdar³

et al. 2013

Czech J. Food Sci.

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Majeed H., Jamshaid Qazi H., Safdar W., Fang Z. (2013): Microencapsulation can be a Novel tool in wheat flour with micronutrients fortification: Current trends and future applications -a review. Czech J. Food Sci., 31: 527-540.Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countries. Wheat is an important cereal crop grown worldwide and its per capita consumption is high even in the developing countries. Being a most popular dietary food component, fortification of wheat flour with micronutrients like iron, vitamin A, folic acid, zinc, and iodine is expected to be the most effective strategy to overcome the related deficiencies and, if mandated, could be helpful in achieving the international health goals. However, on the other hand food fortification (Direct mixing) with micronutrients might cause unwanted sensory changes and interaction with food components resulting in a lower bioavailability. Microencapsulation may be helpful to prevent unwanted sensory changes and diminish micronutrients interactions with wheat flour components. The current review will focus on the technical issues related to the fortification (Direct mixing) of wheat flour and prospects of microencapsulation technology in fortification.

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Section: Micronutrients Fortification: Unencapsulated Vs Microencapsmentioning

confidence: 99%

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Majeed¹,

Qazi²,

Safdar³

et al. 2013

Czech J. Food Sci.

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“…In relation to the food industry, folic acid incorporated microcapsules were prepared using alginate and combinations of alginate and pectin polymers to improve stability of folic acid [43].…”

Section: Pectinsmentioning

confidence: 99%

Herbal excipients in Novel Drug Delivery Systems

Chavhan¹,

Shinde²,

Sapkal³

et al. 2017

IRJDPL

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Due to advances in drug delivery technology, currently, excipients are included in novel dosage forms to fulfil specific functions and in some cases, they directly or indirectly influence the extent and/or rate of drug release and drug absorption. Recent trends towards use of plant based and natural products demand the replacement of synthetic additives with natural ones. Today, the whole world is increasingly interested in natural drugs and excipients. These natural materials have many advantages over synthetic ones as they are chemically inert, nontoxic, less expensive, biodegradable, improve the shelf life of product and widely available. This article gives an overview of natural excipients which are used in conventional dosage forms as well as novel drug delivery systems.

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“…Details of the microencapsulation procedure are given in our previous paper [9]. The loading efficiency of the spray dried 5-CH 3 THF microcapsule was studied following the protocol described by Madziva i.e., release of microencapsulated 5-CH 3 THF in 0.1 M phosphate buffer at pH 8.2 [13].…”

Section: Microencapsulation Of 5-ch 3 Thfmentioning

confidence: 99%

Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties

Shrestha¹,

Arcot²,

Dhital³

et al. 2012

FNS

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Among the folate compounds, 5-methyltetrahydrofolic acid (5-CH 3 THF) is regarded as one of the most bioactive forms of folate. It is regarded as the better source of folate to humans as compared to folic acid, a synthetic form of folate, which is used for fortifying foods to prevent the incidence of neural tube defects in the new born babies. The use of 5-CH 3 THF as an alternative fortificant, in place of folic acid, has been explored by various researchers. However, fortification of 5-CH 3 THF is problematic due to its lower stability. This study investigated the stability of microencapsulated 5-CH 3 THF in biscuits baked at various temperatures and times as well as changes in their physical properties. Microcapsule with pectin and alginate ratio of 80:20, prepared by spray drying, gave the highest retention (68.6%) of the 5-CH 3 THF, therefore, chosen for fortification. The encapsulated and unencapsulated 5-CH 3 THF were mixed separately with flour and biscuit ingredients and baked at 180˚C, 200˚C and 220˚C, each for 5, 9 and 12 min. The inclusion of encapsulated and unencapsulated 5-CH 3 THF in the biscuit formulation and subsequent baking at various temperatures and times resulted in retention of 5-CH 3 THF from 19.1% to 1.7%. Microencapsulation of 5-CH 3 THF slightly improved the retention of 5-CH 3 THF over unencapsuated biscuits at 180˚C for 5 min, but almost no such effect was achieved under baking temperatures of 200˚C and 220˚C. Physical analysis showed darker colour, harder texture and lower moisture content for biscuits baked at higher test temperatures. It seems intense heating condition that caused "over baking" of the biscuit likely to be responsible for the loss of the vitamin as well as less desirable physical properties of the biscuits.

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Alginate–pectin microcapsules as a potential for folic acid delivery in foods

Cited by 102 publications

References 12 publications

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Herbal excipients in Novel Drug Delivery Systems

Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties

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