Development and characterization of solid lipid microparticles loaded with ascorbic acid and produced by spray congealing

Matos-Jr, Fernando Eustáquio de; Sabatino, Marcello Di; Passerini, Nadia; Favaro-Trindade, Carmen Sílvia; Albertini, Beatrice

doi:10.1016/j.foodres.2014.11.002

Cited by 52 publications

(28 citation statements)

References 32 publications

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“…A suspension of particles can in principle be formed either by a bottom-up approach from a solution (e.g. by precipitation (Du et al, 2015), solvent evaporation (Jallouli et al, 2015) or emulsion congealing (Hassan et al, 1995;Matos-Jr et al, 2015) or by a top-down approach from pre-existing solid particles (e.g. by wet milling (Afolabi et al, 2014;Li et al, 2015), high-pressure homogenisation (Möschwitzer, 2013;Tuomela et al, 2016) or their combination (Attari et al, 2016;Hatahet et al, 2016).…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

Scale-up from batch to flow-through wet milling process for injectable depot formulation

Lehocký

Pěček²,

Štěpánek

2016

European Journal of Pharmaceutical Sciences

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Injectable depot formulations are aimed at providing long-term sustained release of a drug into systemic circulation, thus reducing plasma level fluctuations and improving patient compliance. The particle size distribution of the formulation in the form of suspension is a key parameter that controls the release rate. In this work, the process of wet stirred media milling (ball milling) of a poorly water-soluble substance has been investigated with two main aims: (i) to determine the parametric sensitivity of milling kinetics; and (ii) to develop scaleup methodology for process transfer from batch to flow-through arrangement. Ball milling experiments were performed in two types of ball mills, a batch mill with a 30 ml maximum working volume, and a flow-through mill with a 250 ml maximum working volume. Milling parameters were investigated in detail by methodologies of QbD to map the parametric space.Specifically, the effects of ball size, ball fill level, and rpm on the particle breakage kinetics were systematically investigated at both mills, with an additional parameter (flow-rate) in the case of the flow-through mill. The breakage rate was found to follow power-law kinetics with respect to dimensionless time, with an asymptotic d 50 particle size in the range of 200-300 nm.In the case of the flow-through mill, the number of theoretical passes through the mill was found to be an important scale-up parameter.

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Section: Accepted M Manuscriptmentioning

confidence: 99%

Scale-up from batch to flow-through wet milling process for injectable depot formulation

Lehocký

Pěček²,

Štěpánek

2016

European Journal of Pharmaceutical Sciences

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“…Different methods of microencapsulation have been studied to improve the stability of AA, such as spray chilling (De Matos, Comunian, Thomazini, & Favaro‐Trindade, ; Matos, Di Sabatino, Passerini, Favaro‐Trindade, & Albertini, ) spray drying (Alvim, Stein, Koury, Dantas, & Cruz, ; Desai & Park, ), microfluidic technique (Comunian, Abbaspourrad, Favaro‐Trindade, & Weitz, ; Comunian et al, ), solvent evaporation (Uddin, Hawlader, & Zhu, ) and complex coacervation (Comunian et al, ; Rodrigues da Cruz, Andreotti Dagostin, Perussello, & Masson, ).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids

Cruz

Perussello²,

Masson

2018

J Food Process Engineering

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The aim of this study was to produce ascorbic acid (AA) microcapsules by complex coacervation, characterize them, and evaluate the release profile in simulated gastrointestinal fluids. The microcapsules were made of gelatin and pectin at concentrations of 1.0, 2.0, and 3.0%. The coacervated microcapsules were assessed for morphology (by optical microscopy and scanning electron microscopy), water activity (Aw), hygroscopicity, solubility, encapsulation efficiency (EE), thermal behavior, and AA release profile. The AA microcapsules were characterized by low solubility, low hygroscopicity, high thermal stability, and low diameter (<10 μm), with EE ranging from 23.7 to 94.3%. The release profile was faster in gastric fluid (pH 1.8) than in intestinal fluid (pH 6.8). The sample containing 2.0% of wall material and 50% (w/w) of the simple emulsion (core) had the highest EE and the best in vitro release profile, with release of only 68% of AA in 120 min in the gastric fluid. Practical applications Ascorbic acid (AA) is widely used in the food industry as an antioxidant, but practical use becomes limited due to its high instability. Microencapsulation was proposed as an alternative to increase the stability of this compound. Gelatin and pectin were used as wall materials in the production of ascorbic acid microcapsules by complex coacervation. Both solubility and hygroscopicity were low while the thermal stability of the active material improved with the microencapsulation process. Ascorbic acid release was more pronounced in gastric fluid (pH 1.8) and slower in intestinal fluid (pH 6.8). The results of this study demonstrate that the microcapsules produced represent a feasible method of increasing AA availability in food products, especially for those samples that presented high encapsulation efficiency.

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“…A atomização produz gotículas que se solidificam rapidamente ao entrar em contato com o ar frio, formando as micropartículas (OKURO et al, 2013b;FAVARO-TRINDADE et al, 2015). Em um estudo prévio, foi constatado que a microencapsulação por spray chilling promove proteção à vitamina C, melhorando sua estabilidade em comparação com a sua forma não microencapsulada (MATOS-JUNIOR et al, 2015).…”

Section: Introductionunclassified

Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial

Matos

Thomazini

Trindade

et al. 2015

Braz. J. Food Technol.

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Resumo O aumento da conscientização do consumidor sobre a relação nutrição e saúde tem elevado os esforços para o desenvolvimento de alimentos contendo compostos bioativos capazes de promover benefícios adicionais à saúde além da nutrição básica, entre os quais a vitamina C. Entretanto, muitas vezes a adição desses compostos pode ser prejudicada por sua baixa estabilidade, bem como pela possibilidade de alterar as características do produto ao qual são aplicados. O objetivo deste estudo foi avaliar o efeito da aplicação de vitamina C livre ou encapsulada nas características físico-químicas e sensoriais de salsicha de carne frango, além de avaliar sua estabilidade durante armazenamento refrigerado. Três tratamentos foram avaliados: salsicha com vitamina C livre, salsicha com vitamina C encapsulada por spray chilling e salsicha sem adição de vitamina C. As salsichas foram caracterizadas quanto aos seguintes parâmetros: estabilidade da emulsão, atividade de água, teor de umidade e teste de aceitação sensorial, com 60 provadores não treinados, em relação aos atributos de sabor, textura, cor, aroma e aceitabilidade global. As salsichas também foram avaliadas quanto à estabilidade durante armazenamento a 4°C, por meio das análises de cor objetiva (L*, a* e b*), valor de pH, textura instrumental (dureza) e oxidação lipídica (TBARS). A aplicação da vitamina C, independentemente da forma aplicada, livre ou encapsulada, não alterou (p > 0,05) as características físico-químicas e sensoriais das salsichas, e promoveu estabilidade oxidativa satisfatória, mantendo os níveis de malonaldeído abaixo de 0,06 mg/kg de amostra durante 42 dias. Embora a encapsulação da vitamina C não tenha demonstrado vantagens em relação à sua aplicação na forma livre, a utilização da vitamina C livre nas concentrações estudadas neste trabalho, em salsicha produzida com carne de frango, como antioxidante, pode ser considerada promissora, tanto do ponto de vista tecnológico como para aumentar a saudabilidade deste produto.

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Development and characterization of solid lipid microparticles loaded with ascorbic acid and produced by spray congealing

Cited by 52 publications

References 32 publications

Scale-up from batch to flow-through wet milling process for injectable depot formulation

Scale-up from batch to flow-through wet milling process for injectable depot formulation

Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids

Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial

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