Effect of Ultrasonication and wall materials on the stability, rheology, and encapsulation efficiency of vitamins in a lipid‐based double emulsion template

Abstract

The study includes structuring lipid-based systems by double emulsion methodology using ultrasonication for 1-5 min without involving sterols, followed by freeze-drying. It contained multi-vitamins (A, D, B 9 , B 12 ) in a two-stage emulsion process in the ratio (20:80-emulsion1: emulsion2). A total of 15 formulations (R1 to R15) were prepared and were further studied for properties viz. size, PDI, zeta potential, encapsulation efficiency, and rheological parameters. The size of particles varied from 143 to 396 nm, polydispersity index from 0.314 to 0.866, and zeta potential from À20 to À33.5 mV. Vitamin A, D, and B 12 had excellent entrapment efficiency (>96%) but, vitamin B 9 showed comparatively poor entrapment. The encapsulation efficiency of vitamins slightly depended on the compositions but were nearly independent of ultrasonication time. The trehalose and lecithin displayed a significant impact on the size and zeta potential respectively. A weak negative correlation of ultrasonication time with size was observed. In comparison to trehalose, lecithin and MPI concentration have more impact on the viscosity. The formulations exhibited pseudoplastic flow behavior and good mechanical strength (angular frequency 2.45-13 Hz).Herschel-Bulkley and Power model showed the best fit for R1 to R10, and R11 to R15 respectively. Low-fat biscuits fortified with developed liposomes provided maximum retention of vitamins than the un-encapsulated vitamins. Practical ApplicationsVitamins are susceptible to degradation when exposed to adverse environmental conditions, hence it is often enclosed within a membrane to prevent deterioration and ensure maximum uptake. Simultaneous co-encapsulation of hydrophilic and hydrophobic vitamins can be a promising strategy to enhance the delivery of labile micronutrients. The developed lipid-based emulsions/powder have a wide applicability, can be used for the development of functional foods such as confectionery and bakery items. The presence of an extra protective membrane facilitates reduction in degradation of nutrients, thereby favoring better uptake during ingestion.

Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B12: A Critical Review

“…The ultrasonication time had no considerable effect on the EE of vitamins, although the particle size was reduced by increasing this operating parameter. They also showed that low-fat biscuits fortified with this delivery system provided the highest retention of vitamins compared to the unencapsulated ones [104].…”

“…This suggests excellent bioavailability and thermal stability of the fortified food product, highlighting the potential for these biscuits to serve as a nutritious and long-lasting dietary option [144]. In another study, Pattnaik et al also developed low-fat biscuits fortified with liposomes containing multi-vitamins (A, D, B 9 , and B 12 ), indicating more retention of vitamins compared to the un-encapsulated ones [104].…”

Current Applications of Liposomes for the Delivery of Bioactives: A Review on the Encapsulation of Vitamins

“…Vesicles remained stable for 60 days at 4 °C. In a more recent study, Pattnaik & Mishra [61] produced a multivitamin (A, D, B9 and B12) liposome using the double emulsion technique and a mix of soy lecithin and vegetable oil blend, besides a polymer solution containing milk protein isolate and trehalose at different concentrations. Liposomes were stable, with size varying from 143 to 396 nm and zeta potential from -20 to -33.5 mV.…”

Double Emulsions Stabilized by PGPR and Arabic Gum as Capsules: The Surprising Stabilizing Role of Inner Droplets

“…In the following, to avoid any confusion, we will call droplets the smaller drops of W1 composing the simple reverse emulsion and globules, the larger drops, containing the reverse emulsion, dispersed in the outer aqueous phase. Such double emulsions have been the topic of much research because these systems look very interesting to encapsulate either hydrophilic drugs or simultaneously both hydrophilic and lipophilic drugs. , These compartmentalized emulsions could have possible applications in many industrial sectors such as food, − pharmaceutical domain, − or cosmetics . However, double emulsions are also complex systems, difficult to formulate, requiring generally the use of two antagonistic stabilizers: a more lipophilic stabilizer for the reverse emulsion and a more hydrophilic stabilizer for the direct emulsion.…”