Microencapsulation of ascorbic acid: effect of process variables on product characteristics

Abstract

This study deals with a comparative investigation of the characteristics of ascorbic acid microcapsules prepared by different methods, such as thermal phase separation, melt dispersion, solvent evaporation and spray drying. Scanning electron microscopy (SEM), release tests and size distribution were used for the evaluation of product characteristics. The results show that microencapsulated ascorbic acid could prevent the ascorbic acid colour change, retard its core release rate, and generally mask its acid taste. In the thermal phase separation, molecular weight (Mw) of ethyl cellulose (EC) and the addition of polyisobutylene (PIB) significantly influenced the aggregation and release rate of microcapsules. In the melt dispersion method, spherical particles were prepared by using carnauba. The ascorbic acid release rate was found to be slower in the case of carnauba-encapsulated ascorbic acid than that made by EC using other methods. In the solvent evaporation method, a higher Mw of EC and the addition of plastizer were also found to be important for good encapsulation. In the spray drying method, loss of ascorbic acid was found to be minimum during microencapsulation. Starch and beta-cyclodextrin encapsulated ascorbic acid delayed the degradation of ascorbic acid during storage at 38 degrees C and relative humidity 84.0%.

Degradación de la vitamina C en un producto de mango (Mangifera indica L.) y lactosuero

“…Nisha et al (2004) estudiaron la cinética de degradación del ácido ascórbico en amla durante su cocción y demostraron que correspondía a reacciones de primer orden. Así mismo, Uddin et al (2001) estudiaron la cinética de reacción de la vitamina C durante el almacenamiento del kiwi deshidratado, y evidenciaron cinéticas de degradación de primer orden: la degradación de la vitamina C depende de la concentración de esta. Por su parte, Ordóñez-Santos y Yoshioka-Tamayo (2012), al realizar la cinética de degradación térmica de la vitamina C en pulpa de mango, reportaron que esta siguió una cinética de orden cero.…”

Microencapsulation and Its Uses in Food Science and Technology: A Review

“…Starch and modified starch can also be used as a wall material owing to its low viscosity, outstanding retention volatility (>93%), and ability to stabilize the emulsion with the core material [7]. Starches and their derivatives have been applied for the microencapsulation of vitamins, such as ascorbic acid [50,51]. Maltodrextrin, which is inexpensive and has low hygroscopicity, can be used to prevent particle agglomeration [17] and has antioxidant effects [7].…”

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

“…Microencapsulation is defined as a process in which the active material is surrounded by a coating or wall, forming small capsules that protect the encapsulated material from adverse external conditions (i.e., light, heat, moisture, oxygen, interaction with other compounds) and hence increase its stability, while maintaining the viability of the active compound throughout processing and storage (Abbas et al, 2012;Desai, Liu, & Park, 2006;Dias et al, 2015;Gharsallaoui, Roudaut, Chambin, Voilley, & Saurel, 2007;Gibbs, Kermasha, Alli, & Mulligan, 1999;Shahidi & Han, 1993). Different methods of microencapsulation have been studied to improve the stability of AA, such as spray chilling (De Matos, Comunian, Thomazini, & Favaro-Trindade, 2017;Matos, Di Sabatino, Passerini, Favaro-Trindade, & Albertini, 2015) spray drying (Alvim, Stein, Koury, Dantas, & Cruz, 2016;Desai & Park, 2005), microfluidic technique (Comunian, Abbaspourrad, Favaro-Trindade, & Weitz, 2014;Comunian et al, 2017), solvent evaporation (Uddin, Hawlader, & Zhu, 2001) and complex coacervation (Comunian et al, 2013;Rodrigues da Cruz, Andreotti Dagostin, Perussello, & Masson, 2019).…”