Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, Ontario, Canada.
Department of Food Science and Technology, University of Karachi, Karachi, Pakistan.
J Food Sci. 2024 Oct;89(10):6268-6282. doi: 10.1111/1750-3841.17320. Epub 2024 Aug 22.
Microencapsulation has the potential to address the stability issues associated with vitamin A. This study examined the effectiveness of emulsifying a saponin-chitosan polyelectrolyte complex to encapsulate vitamin A. Utilizing response surface methodology (RSM), the effects of the chitosan, saponin, and vitamin A contents on various response variables were measured to optimize the formulation. The optimized emulsion was characterized through fluorescence microscopy, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), storage stability, and release profile. Fluorescence microscopy showed that vitamin A was evenly distributed throughout the optimized emulsion. The polyelectrolyte complex and vitamin A were shown to interact hydrophobically and electrostatically by FTIR analysis. The DSC results verified the effective encapsulation and showed that vitamin A heat stability had been enhanced. Study on storage stability demonstrated that during a 2-month storage period, the encapsulated vitamin A remained stable. Moreover, vitamin A was significantly released from the encapsulated form at pH 1.2, based on release assays. In conclusion, saponin-chitosan polyelectrolyte coating proved to be a potentially useful new material for the stability and applications of vitamin A in a range of formulations.
微胶囊化有潜力解决与维生素 A 相关的稳定性问题。本研究考察了乳化皂素-壳聚糖聚电解质复合物来包封维生素 A 的效果。利用响应面法（RSM），测量了壳聚糖、皂素和维生素 A 含量对各种响应变量的影响，以优化配方。通过荧光显微镜、傅里叶变换红外光谱（FTIR）、差示扫描量热法（DSC）、储存稳定性和释放曲线对优化后的乳液进行了表征。荧光显微镜显示，维生素 A 在优化后的乳液中均匀分布。FTIR 分析表明，聚电解质复合物和维生素 A 之间存在疏水相互作用和静电相互作用。DSC 结果证实了有效的包封，并表明维生素 A 的热稳定性得到了增强。储存稳定性研究表明，在 2 个月的储存期内，包封的维生素 A 保持稳定。此外，根据释放试验，维生素 A 在 pH 值为 1.2 时从包封形式中显著释放。总之，皂素-壳聚糖聚电解质涂层被证明是一种有前途的新材料，可用于稳定和应用各种配方中的维生素 A。
