Microencapsulation of vitamin D3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A

Santos, Monique Barreto; Carvalho, Carlos Wanderlei Piler de; Garcia‐Rojas, Edwin Elard

doi:10.1016/j.foodchem.2020.128529

Cited by 35 publications

(17 citation statements)

References 31 publications

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“…Vitamin D microencapsulation has been widely used in the preparation of fortified beverages and offers several advantages in comparison to the direct addition and emulsification approaches ( Figure 2 ). Some advantages include: (i) higher solubility barrier between vitamin D and the food matrix; (ii) better homogeneity in the dispersion (iii) higher bioavailability of vitamin D though the controlled and targeted release of the encapsulated vitamin; and (iv) improved physiochemical (e.g., moisture, oxidation, pH, temperature, mechanical) and organoleptic characteristics (e.g., appearance, taste, quality of food matrix) of the final products [ 8 , 53 ]. However, although many of the microencapsulation systems developed for vitamin D delivery look promising, so far, applications have not been found at the industrial level.…”

Section: Fortification Strategies Of Vitamin D In Beveragesmentioning

confidence: 99%

“…The in vivo test performed on male rats confirmed the efficiency of microencapsulated VD3 in increasing the 25(OH)D serum levels. In the second report, Santos et al [ 53 ] prepared a gelatine A and carboxymethyl tara gum coacervate for the encapsulation of VD3. The greatest EE (80%) and PS (0.25 μm) were achieved at a total concentration of biopolymers of 1%, a ratio of 1:2 and pH of 4.0; the in vitro gastrointestinal simulation showed a more pronounced release in the small intestine with a VD3 bioaccessibility of 56%.…”

Section: Fortification Strategies Of Vitamin D In Beveragesmentioning

confidence: 99%

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Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review

Vieira

Souza²

2022

Foods

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Vitamin D is a lipophilic bioactive that plays an important role in bone health. Fortification of beverages, such as milk, fruit juices, teas, and vegetable drinks, could be an efficient strategy to prevent vitamin D deficiency and its associated effects on health. This review summarizes the current understanding of beverage fortification strategies with vitamin D and the resulting effects on the stability, bioaccessibility, and sensory properties of the formulated products. The direct addition technique has been the conventional approach to fortifying beverages. In addition, encapsulation has been pointed out as a desirable delivery approach to increase stability, preserve bioactivity, and enhance the absorption of vitamin D in beverage systems. The literature reports the potential applicability of several methods for encapsulating vitamin D in beverages, including spray drying, micro/nanoemulsions, nanostructured lipid carriers, liposomes, and complexation to polymers. Some of these delivery systems have been assessed regarding vitamin D stability, but there is a lack of kinetic data that allow for the prediction of its stability under industrial processing conditions. Moreover, in some cases, the applicability of some of these delivery systems to real beverages as well as the in vivo efficacy were not evaluated; thus, fortification strategies with a global outreach are lacking.

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Section: Fortification Strategies Of Vitamin D In Beveragesmentioning

confidence: 99%

Section: Fortification Strategies Of Vitamin D In Beveragesmentioning

confidence: 99%

Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review

Vieira

Souza²

2022

Foods

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“…To increase the hydrophilicity of TG, carboxymethyl tara gum (CMTG) was synthesized via carboxymethylation reaction between TG and MCA in presence of sodium hydroxide shown as the outlook in Fig. 3 [65]. The complex coacervates obtained using CMTG along with gelatin-A were utilized to encapsulate vitamin D 3 to improve thermal stability and to get the prolonged release of vitamin D 3 [65].…”

Section: Carboxymethylationmentioning

confidence: 99%

“…The complex coacervates obtained using CMTG along with gelatin-A were utilized to encapsulate vitamin D 3 to improve thermal stability and to get the prolonged release of vitamin D 3 [65]. TG together with lactoferrin [66] and gelatin-A [65] was used during the encapsulation process of vitamin D 3 using complex coacervation. TG with the introduction of a negative charge exhibited complexation with proteins (positive charge) via electrostatic interactions.…”

Section: Carboxymethylationmentioning

confidence: 99%

Chemistry, Biological Activities, and Uses of Tara Gum

Desai¹,

Prajapati²,

Chandarana³

2022

Reference Series in Phytochemistry

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Galactomannans are high molecular weight plant polysaccharides obtained from legume seeds of annual crops or perennial trees and shrubs. These heteropolysaccharides are mainly made up of a D-mannose backbone and a D-galactose side chain. Tara gum (TG), a galactomannan with a mannose to galactose ratio of 3:1, is obtained from the seed endosperm of Caesalpinia spinosa. The gum has gained popularity due to its properties and functionality comparable to that of

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“…Mikroenkapsülasyon, aktif maddelerin etrafını bir ya da birden çok kaplama maddesi ile sarılmasını sağlayan teknolojidir. Bu teknoloji, çevre koşullarından etkilenen katı ve sıvı yağların [1][2][3], esansiyel yağların [4], vitaminlerin [5][6][7], gıda boyalarının [8] ve minerallerin [9] mikroenkapsüle edilmesinde kullanılmaktadır. Mikroenkapsülasyon tekniği ile çekirdek materyalin kaplanarak hem çevre koşullarından korunması ile raf ömrünün artması, tehlikeli ve toksik materyallerin güvenli bir şekilde taşınabilmesi, tat ve kokuların korunabilmesi sağlanmakta hem de kontrollü salım yapılabilmektedir.…”

Section: Introductionunclassified

Kompleks Koaservasyon Yöntemi ile Gül (Rosaceae Centifolia) Yağının Jelatin ve Aljinat ile Mikroenkapsülasyonu

Şahbaz

2021

Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi

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Mikroenkapsülasyon, günümüzde gıda, ilaç, tarım, tekstil, kozmetik, biyomedikal gibi endüstrilerde aktif bileşen stabilitesinin ve biyoaktif özelliklerinin korunması için sıklıkla başvurulan, aktif maddelerin etrafını bir ya da birden çok kaplama maddesi ile sarılmasını sağlayan bir teknolojidir. Ülkemiz için ticari öneme sahip olan ve antikanser, antioksidan, antiseptik, hipolipidemik, antidiyabetik, antimikrobiyal ve antibakteriyel özellikleri nedeniyle geniş uygulama alanı bulabilecek gül yağı, oda sıcaklığında hidrokarbon grubu bileşen oranının artmasıyla katılaşmaya başlamakta ve karakteristik özelliklerini kaybetmektedir. Bu nedenle yapılan bu çalışma ile, duvar materyali olarak jelatin ve aljinat kullanılarak, kompleks koaservasyon metodu ile gül yağının mikroenkapsüle edilmesi amaçlanmıştır. Sentez sırasında farklı oranlarda jelatin/aljinat içeren mikrokapsüller (6J/A/5GY, 8J/A/5GY, 10J/A/5GY, 12J/A/5GY) elde edilmiş olup, jelatin/aljinat oranının mikrokapsülleme verimi, % yüzey yağı, % toplam yağ miktarı ve enkapsülasyon etkinliği üzerine etkileri araştırılmıştır. 12J/A/5GY mikrokapsüllerinin %85,5 mikrokapsülleme verimi, 50,1 % toplam yağ, % 88,0 enkapsülasyon etkinliği ile en yüksek özelliklere sahip olduğu gözlemlenmiştir. Mikrokapsüllerin morfolojileri ve oluşumları taramalı elektron mikroskobu (SEM) ile incelenmiş olup, kaplama materyal oranının mikrokapsüllerin oluşumlarında önemli etkiye sahip olduğu tespit edilmiştir. Ayrıca, mikrokapsüllerin termal kararlılıkları diferansiyel termal analiz ve termogravimetrik (DTA-TG) analiz ile incelenmiş olup, mikrokapsüllerin yüksek sıcaklıklarda bile termal kararlılıklarını koruduğunu gözlemlenmiştir. Bu çalışma ile elde edilen sonuçlara göre gül yağı içeren mikrokapsüllerin; parfümeri, kozmetik, sağlık ve tekstil sektöründe önemli kullanım alanları bulabileceği düşünülmektedir.

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Microencapsulation of vitamin D3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A

Cited by 35 publications

References 31 publications

Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review

Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review

Chemistry, Biological Activities, and Uses of Tara Gum

Kompleks Koaservasyon Yöntemi ile Gül (Rosaceae Centifolia) Yağının Jelatin ve Aljinat ile Mikroenkapsülasyonu

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