ABSTRACT
In recent decades, the microcapsules of lipids, compound lipids, and essential oils, have found numerous potential practical applications in food, textiles, agricultural products, as well as pharmaceuticals. This article discusses the encapsulation of fat-soluble vitamins, essential oils, polyunsaturated fatty acids, and structured lipids. Consequently, the compiled information establishes the criteria to better select encapsulating agents as well as combinations of encapsulating agents best suited to the types of active ingredient to be encapsulated. This review shows a trend towards applications in food and pharmacology as well as the increase in research related to microencapsulation by the spray drying of vitamins A and E, as well as fish oil, thanks to its contribution of omega 3 and omega 6. There is also an increase in articles in which spray drying is combined with other encapsulation techniques, or modifications to the conventional spray drying system.
ABSTRACT
One of the most common ways to protect oils is microencapsulation, which includes the use of encapsulating agents. Due to the environmental problems facing humanity, this study seeks to combine green biopolymers (microcrystalline cellulose and whey protein isolate) that function as encapsulating agents for grapeseed oil. Grapeseed oil that is obtained from agro-industrial waste has shown health benefits, including cardioprotective, anticancer, antimicrobial, and anti-inflammatory properties. These health benefits have been mainly associated with monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. In this sense, it has been observed that grapeseed oil can be easily modified by environmental factors such as oxygen, high temperatures, and light, showing the instability and easy degradation of grapeseed oil. In this study, grapeseed oil was encapsulated using the spray-drying technique to conserve its lipidic profile. Powder recovery of the grapeseed oil microcapsules ranged from 65% to 70%. The encapsulation efficiency of the microcapsules varied between 80% and 85%. The FTIR analysis showed chemical interactions that demonstrate chemisorption between the grapeseed oil and the encapsulating material, while the SEM micrographs showed a correct encapsulation in a spherical shape. Gas chromatography showed that the lipid profile of grapeseed oil is preserved thanks to microencapsulation. Release tests showed 80% desorption within the first three hours at pH 5.8. Overall, whey protein and microcrystalline cellulose could be used as a wall material to protect grapeseed oil with the potential application of controlled delivery of fatty acids microcapsules.
ABSTRACT
The interactions between films of bacterial nanocellulose (BNC) and B complex vitamins were studied using a Quartz Crystal Microbalance with Dissipation monitoring (QCM-D). Thin films of BNC were generated in situ by QCM-D, followed by real-time measurements of the vitamin adsorption. The desorption of vitamins was induced by rinsing the system using phosphate buffers at a pH of 2 and 6.5, emulating gastric conditions. Changes in frequency (which are proportional to changes in adsorbed mass, ∆m) detected by QCM-D were used to determine the amounts of vitamin adsorbed and released from the BNC film. Additionally, changes in dissipation (∆D) were proven to be useful in identifying the effects of the pH in both pristine cellulose films and films with vitamin pre-adsorbed, following its changes during release. The effects of pH on the morphology of the vitamin-BNC surfaces were also monitored by changes in rugosity from images obtained by atomic force microscopy (AFM). Based on this data, we propose a model for the binding phenomena, with the contraction on the relaxation of the cellulose film depending on pH, resulting in an efficient vitamin delivery process.
