Evaluation of the Kinetics of Ascorbic Acid (AA) Release from Alginate‐Whey Protein Concentrates (AL‐WPC) Microspheres at the Simulated Gastro–Intestinal Condition

Abstract

The aim of this work was to study the Ascorbic Acid (AA) release mechanism from Alginate-Whey Protein concentrates (AL-WPC) microsphere at the gastrointestinal situation. Then, release mechanisms were indicated by using various kinetic models, including Zero order, Kopcha model, Makoid-Banakar model, Higuchi's model, First-order model and Korsmeyer-Peppas model. It was found that the release occurs faster in the presence of shear force, pepsin enzyme and pH of 1.5 at gastric condition. It was also shown that the presence of pancreatin enzyme and simulated intestinal shear force significantly increased release rate; however, AA release rate was independent of the intestinal pH. It was also demonstrated that the AA release rate at simulated intestinal situation was increased by about five-fold in comparison to its release at simulated gastric condition. Results indicated that the AA release in at gastric condition followed the Higuchi model while the release at intestinal condition attributed to First-order model. PRACTICAL APPLICATIONSIn present work, we developed our pervious works to produce AA encapsulated AL-WPC microcapsule using emulsification/internal gelation technique. Final purpose of this work was to study the AA release mechanism from AL-WPC microsphere at the gastro-intestinal situation. Results indicated that the microcapsules degradation at gastric situation is slight and therefore, microcapsule protected AA against stomach condition. It was also demonstrated that this microcapsule could delay the release at the gastric condition, and it could completely release AA at intestinal condition. The better release of AA at intestinal condition is desirable to achieve the nutrient effect during food consumption. This research suggested that AA-AL-WPC microspheres can protect vitamin C against stomach condition. Our developed vesicular system could use to nutrient delivery or controlled nutrient release.

Simulation of Ascorbic Acid Release from Alginate‐Whey Protein Concentrates Microspheres at the Simulated Gastrointestinal Condition Using Netlogo Platform

“…In this research, we create a predict model for release simulation at the gastrointestinal conditions using our previous research (Zandi ). In Zandi et al .…”

“…In Zandi et al . (), we evaluated the release of AA from AL‐WPC‐AA microcapsule at the simulated gastrointestinal condition, including various levels of shear rate and pH, and in the absence or presence of enzymes. The AL‐WPC‐AA microspheres were fabricated via emulsification/internal gelation technique.…”

“…; Zandi et al . ; Zandi ). This delivery system consists of core materials (active agent such as nutrients) with semi porous shell (wall materials) (Langer ) that release occurs at control rate in response to the special condition (such as gastrointestinal condition) (Zandi and Mohebbi ; Zandi ).…”

“…; Zandi ). This delivery system consists of core materials (active agent such as nutrients) with semi porous shell (wall materials) (Langer ) that release occurs at control rate in response to the special condition (such as gastrointestinal condition) (Zandi and Mohebbi ; Zandi ). Such entrapping vesicular devices are used for the sustained release of nutrient, flavors (O'Donnell and McGinity ; Heinzen ; Chen and Subirade ; Hernández et al .…”

Immobilization of gluten in spherical matrices of food‐grade hydrogels

“…Microencapsulation is often used to provide such isolation and release functions (Elzoghby, Abo El‐Fotoh, & Elgindy, ; Ma, ; Wieland‐Berghausen, Schote, Frey, & Schmidt, ; Zandi, ). Hydrogels form a class of materials that is frequently used as encapsulant in biological and pharmaceutical systems (Doherty et al, ; Li et al, ; Matalanis, Jones, & Mcclements, ; Mazzitelli et al, ) and would be able to fit the requirements for the gluten encapsulation.…”