Vitamin A enrichment: Caution with encapsulation strategies used for food applications

Sauvant, Patrick; Cansell, Maud; Sassi, A. Hadj; Atgié, Claude

doi:10.1016/j.foodres.2011.09.025

Cited by 76 publications

(45 citation statements)

References 131 publications

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“…It has to be provided by food or dietary supplements because, it cannot be synthesized in humans [1] [4].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation by Spray Drying of Vitamin A Palmitate from Oil to Powder and Its Application in Topical Delivery System

Gangurde¹,

Amin²

2017

JEAS

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Vitamin A palmitate (VAP) contains retinol and palmitic acid which is easily absorbed by body and widely used in skin care products. But, it is a hydrophobic and oxidation sensitive molecule which undergoes rapid degradation especially in an aqueous environment. The purpose of this study was to prepare microcapsules of VAP using combination maltodextrin and modified starches. Emulsion of VAP was prepared using cremophore RH 40 with Tween 80 in a homogenizer and formed emulsion was spray-dried. The spray process was optimized using a central composite design for two variables to obtain microcapsules with desirable characteristics. Microcapsules containing 30% of VAP were produced using different concentration of wall materials. The prepared microcapsules were evaluated for their physical, morphological, in-vitro drug release and SEM study. The results showed that obtained microcapsules are nearly spherical in shape with a particle size ranged from 1 to 12 μm. The drug content and encapsulation efficiency (53% -63%) of different batches were found within acceptable range. These stabilized drug loaded microcapsules were incorporated into silicone cream based formulation for convenient topical application and evaluated for its physicochemical parameters. The drug release study showed 80.18% to 83.43% of drug release from VAP microcapsules while topical formulations prepared by VAP microcapsules showed 67.09% to 71.45% drug release at the end of 24 hrs. The formulations were kept for 3 months stability study as per ICH guidelines and found to be stable.

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“…It has to be provided by food or dietary supplements because, it cannot be synthesized in humans [1] [4].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation by Spray Drying of Vitamin A Palmitate from Oil to Powder and Its Application in Topical Delivery System

Gangurde¹,

Amin²

2017

JEAS

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“…The mechanical and / or textural properties of foods are important for quality control and consumer acceptance [9][10][11]; these properties are one of the four main quality features of foods [12]. Foods, which exhibit both liquid and solid properties, are described as viscoelastic products [13].…”

Section: Introductionmentioning

confidence: 99%

Viscoelastic behavior of yellow pitahaya treated with 1-MCP

Torres‐Valenzuela

Ayala-Aponte

Serna-Cock

2016

DYNA

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Foods may have both solid and liquid properties, and are described as viscoelastic products. Knowledge on such viscoelastic features is very useful for quality control and/or food stability. The purpose of this work was to evaluate the effect of the application of 1-MCP on the viscoelastic properties of minimally processed yellow pitahaya during refrigeration storage, by using a stress relaxation test. Viscoelastic parameters were determined through Generalized Maxwell and Peleg's rheologic models. Both rheological models proved suitable to predict viscoelastic behavior; however, Peleg's model better described this behavior. Samples of treated and non-treated pitahaya with 1-MCP decreased their elastic behavior (firmness decrease) during storage. Fruit treated with 1-MCP showed a greater elastic component than non-treated samples during storage. These two rheological models were suitable for predicting the viscoelastic behavior, however Keywords: Stress relaxation; Generalized Maxwell; Peleg; Selenicereus megalanthus. Comportamiento viscoelástico de pitahaya amarilla tratada con 1-MCP ResumenLos alimentos pueden exhibir características de sólido y de líquido y se describen como productos viscoelásticos. El conocimiento de las propiedades viscoelasticas es muy útil para el control de la calidad y/o estabilidad de los alimentos. El objetivo de este trabajo fue evaluar el efecto de la aplicación de 1-MCP sobre propiedades viscoelásticas de muestras de pitahaya amarilla mínimamente procesada durante el almacenamiento en refrigeración, empleando la prueba de esfuerzo de relajación. Los parámetros viscoelásticos se determinaron mediante los modelos reológicos de Maxwell Generalizado y Peleg. Estos dos modelos reológicos fueron apropiados para predecir el comportamiento viscoelástico, sin embargo, el modelo de Peleg describió mejor este comportamiento. Las muestras de pitahaya tratada y no tratadas con 1-MCP disminuyeron su comportamiento elástico (disminución de firmeza) durante el almacenamiento. La fruta tratada con 1-MCP presentó mayor componente elástico que las muestras no tratadas durante el almacenamiento.Palabras clave: Esfuerzo de relajación; Maxwell generalizado; Peleg, Selenicereus megalanthus.

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“…The chemical stability of retinoids, including retinyl palmitate, is strongly dependent on chemical and environmental factors such as the solvent, temperature, and oxygen availability (Ji and Seo, 1999). The protection offered by dietary vitamin A has been well established (Loveday and Singh, 2008;Sauvant et al, 2012); thus, enhancing retinoid stability by encapsulation has been extensively investigated. Gonnet et al (2010) reviewed new trends in the encapsulation of liposoluble vitamins, including the encapsulation of vitamin A in the food industry.…”

Section: Introductionmentioning

confidence: 99%

“…Encapsulation is an important method for protecting unstable compounds from damage due to oxidation and other degradative processes (Gonnet et al, 2010). The materials used for the encapsulation of vitamin A have been classified according to the stability of the constructs, which include solid particles, molecular complexes, emulsions, and liposomes (Sauvant et al, 2012). Molecular complexes of retinoids with cyclodextrins (CDs), proteins, and chitosan have been well studied.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Retinyl Palmitate with a Mixture of Cyclodextrins and Maltodextrins by the Kneading Method

Koeda

Wada²,

Neoh

et al. 2014

FSTR

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In this study, encapsulation of retinyl palmitate using the kneading method was investigated. The wall materials Keywords: retinyl palmitate, cyclodextrin, maltodextrin, dextrose equivalent value, encapsulation IntroductionRetinoids are natural and synthetic derivatives of vitamin A.The most common forms of vitamin A precursors present in food are retinol and retinyl esters, which are stored as esters of fatty acids, predominantly as retinyl palmitate (ester of retinol and palmitate) (Tanumihardjo, 2011). Retinoids are essential nutrients for animals, affecting lipid and protein metabolism and endocrine system regulation. The chemical stability of retinoids, including retinyl palmitate, is strongly dependent on chemical and environmental factors such as the solvent, temperature, and oxygen availability (Ji and Seo, 1999). The protection offered by dietary vitamin A has been well established (Loveday and Singh, 2008;Sauvant et al., 2012); thus, enhancing retinoid stability by encapsulation has been extensively investigated. Gonnet et al. (2010) reviewed new trends in the encapsulation of liposoluble vitamins, including the encapsulation of vitamin A in the food industry. Encapsulation is an important method for protecting unstable compounds from damage due to oxidation and other degradative processes (Gonnet et al., 2010). The materials used for the encapsulation of vitamin A have been classified according to the stability of the constructs, which include solid particles, molecular complexes, emulsions, and liposomes (Sauvant et al., 2012). Molecular complexes of retinoids with cyclodextrins (CDs), proteins, and chitosan have been well studied. Retinoid-CD complexes are usually prepared by mixing the retinoids with CD in an aqueous solution (Gonnet et al., 2010;Lin et al., 2007), but this is not an easy procedure. A γ-CD/retinol complex with the required composition is commercially available (Regiert, 2009); however, its synthesis requires vigorous stirring for 72 h at 50℃ under a N 2 atmosphere (Moldenhauer et al., 1999). Lin et al. (2000) improved T. Koeda et al. 530 complex solubility and stability using a method for the preparation of a 2-hydroxypropyl-β-CD (HP-β-CD)/all-trans-retinoic acid complex that involved shaking the suspension under ambient temperature (24℃) for 8 d. Furthermore, Yoshida et al. (1999) tested the stability of retinol in emulsions and found that after 4 weeks at 50℃ in O/W, W/O, and O/W/O emulsions, the percentage of retinol remaining was 32.3%, 45.7%, and 56.9%, respectively.However, the emulsions contained only 0.1% retinol. Singh and Das (1998) studied the properties of retinol and retinyl palmitate intercalated in phosphatidylcholine liposomes. In general, spraydrying is commonly used to encapsulate food ingredients with solid particles (Gharsallaoui et al., 2007), and many encapsulated powders are manufactured by emulsification of substrates with surfactants in maltodextrin (MD) solutions and spray-drying the resulting mixtures. The efficacies of three different processes, n...

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Vitamin A enrichment: Caution with encapsulation strategies used for food applications

Cited by 76 publications

References 131 publications

Microencapsulation by Spray Drying of Vitamin A Palmitate from Oil to Powder and Its Application in Topical Delivery System

Microencapsulation by Spray Drying of Vitamin A Palmitate from Oil to Powder and Its Application in Topical Delivery System

Viscoelastic behavior of yellow pitahaya treated with 1-MCP

Encapsulation of Retinyl Palmitate with a Mixture of Cyclodextrins and Maltodextrins by the Kneading Method

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