Development of caffeine‐encapsulated alginate‐based matrix combined with different natural biopolymers, and evaluation of release in simulated mouth conditions

Abstract

Caffeine was encapsulated into calcium alginate microcapsules, and these microcapsules were produced with four types of material – starch, xanthan, chitosan, and whey protein isolate – in combination with alginate. Formulation characteristics such as the efficiency of microencapsulation, microcapsule size, viscosity, and texture properties of the microcapsules have been evaluated. The release of caffeine from different microcapsules was conducted in simulated saliva fluid. Alginate microcapsules with chitosan coating provided the slowest release of caffeine, compared with the other microcapsules. Significant differences in the appearance of the microcapsules were detectable by scanning electron microscopy (SEM) and optical microscopy. Fourier‐transform infrared spectrometry (FTIR) analysis confirmed the existence of carbonyl groups in caffeine‐loaded microcapsules, and differential scanning calorimetry (DSC) thermograms indicated the glass transition temperature of the microcapsules. This study showed that the microencapsulation of caffeine with alginate may be helpful for designing fast (alginate) as well as prolonged caffeine release (alginate–starch–xanthan with chitosan).

Encapsulation of Synthesized Plant Growth Regulator Based on Copper(II) Complex in Chitosan/Alginate Microcapsules

“…The formation of this peak indicates that despite the drying process some water was still present on the microcapsule surface [ 34 ]. Thermogram also shows that peaks are rather broad with onset temperatures below 50 °C and end temperatures at around 115 to 120 °C, which is the indication of electrostatic interactions between chitosan and alginate matrix [ 35 ]. The second endothermic peak at 195 °C for CS/(ALG/Ca) sample and 181 °C for CS/(ALG/Ca+Cu) sample corresponds to the melting of calcium alginate structure, but can also be attributed to the partial polymer decomposition.…”

Trends in the food and sports nutrition industry: A review

“…Microencapsulation is a technique that involves the entrapment of a substance within a microscopic shell of encapsulating polymeric material to give microcapsules different useful properties: preventing interactions among ingredients of a formula, flavor masking, increased stability and bioavailability, improved dissolution and flowability, and sustained-release among others (Gaonkar, Vasisht, Khare, & Sobel, 2014). By way of example, taste-masking microcapsules allow the incorporation of caffeine into gels or chews without its characteristic bitter taste (Pimparade et al, 2015), (Mohammadi, Ehsani, & Bakhoda, 2018). Other examples of microencapsulation applications are increased water-dispersibility and bioavailability of hydrophobic ingredients, such as coenzyme Q10 or medium chain triglycerides (Gaonkar et al, 2014).…”

“…By way of example, taste-masking microcapsules allow the incorporation of caffeine into gels or chews without its characteristic bitter taste (Pimparade et al, 2015), (Mohammadi, Ehsani, & Bakhoda, 2018).…”

“…Why Strong Is the New Skinny and Why That's a Good Thing. Retrieved November 13, 2018, from https://www.huffpost.com/entry/why-strong-is-the-new-skinny-and-why-thats-a-good-thing_b_8467376Mohammadi, N., Ehsani, M. R., & Bakhoda, H. (2018). Development of caffeine-encapsulated alginatebased matrix combined with different natural biopolymers, and evaluation of release in simulated mouth conditions.…”

Fabrication and sustained‐release property of vinyl silica hollow spheres as a delivery system for aroma compounds

“…However, they are volatile and tend to deteriorate 5 . Encapsulation can effectively protect the volatile compounds from oxidation and deterioration 6‐8 . Delivery systems to load the aroma compounds include polymer, inorganic materials and combined composites thereof 9 .…”