Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Abstract

Delivery of vitamin D3 (VD3) in foods should exhibit desirable physicochemical characteristics and improves absorption. In this study, gum arabic (GA) was investigated as a VD3 carrier to encapsulate VD3. VD3 dissolved in 5 mL ethanol corresponding to 0.3 to 6.0% mass of GA, was blended in 5.0% w/v GA solution, followed by freeze drying. The encapsulation efficiency decreased while loading capacity increased with an increased amount of VD3. At the highest VD3 level, the loading capacity (3.47%) was the highest, and the encapsulation efficiency (61.24%) was satisfactory, and the treatment was further studied. The magnitude of negative zeta‐potential increased from 3.1 to 31.0 mV at pH 2.0 to 7.4. During the 100‐day storage at 3 °C of capsules reconstituted at pH 2.0 to 7.4, the hydrodynamic diameter decreased at all pH conditions, most evident for reduction to 81.3 nm at pH 7.4, and no precipitation was observed, indicating the significance of steric repulsion on capsule stability. Bioaccessibility of VD3 in capsules (95.76%) was significantly higher than the nonencapsulated VD3 (68.98%). The in vivo pharmacokinetic study in Sprague–Dawley rats after a single‐dose of 300 µg VD3 showed the area‐under‐curve of serum 25(OHD) level in 48 hr of the encapsulation treatment was 4.32‐fold of the nonencapsulated VD3 and more than twice higher than the VD3‐GA physical mixture. During 2‐week supplementation of 60 µg VD3/d, rats receiving capsules or physical mixture had 25(OH)D levels of at least 81 ng/mL higher than that of the nonencapsulated VD3 group. The studied encapsulation system holds great potential as a value‐added ingredient to supplement VD3 in beverages with a wide pH range. Practical Application The findings of this study demonstrated the improved dispersion stability and absorption of vitamin D3 after encapsulation in gum arabic. The capsules exhibited good dispersion stability across a pH range between 2.0 and 7.4, showing potential application in beverages. Furthermore, the enhanced absorption of VD3 after encapsulation highlights the nutritional benefits of the studied encapsulation system.

Comparison of Five Oral Cannabidiol Preparations in Adult Humans: Pharmacokinetics, Body Composition, and Heart Rate Variability

“…The favorable CBD bioavailability of the Self-Emulsifying Drug Delivery System was attributed to augmented solubility within the gastrointestinal tract [18]. A similar rationale was employed during the development of preparation 707; some of the components of the preparation, such as gum arabic and medium-chain triglycerides (MCTs) have been shown to improve bioavailability of dietary supplements [24,25] and may have contributed to the superior performance in the current study, and its favorable comparison to the other published formulations. [26] Oral capsule (CBD + THC) 5.4 mg 0.99 0.93 4.35 [27] Oral capsule (CBD + THC) 5.4 mg 1.0 0.95 [28] GW oral capsule (CBD + THC) 10 mg CBD: Cannabidiol.…”

Pharmacokinetic Investigation of Commercially Available Edible Marijuana Products in Humans: Potential Influence of Body Composition and Influence on Glucose Control

“…Second, the brownies were typical/normal food supplemented with cannabis, whereas the commercial products under investigation were engineered to provide superior delivery of THC. This engineering includes the development of water-soluble THC and marijuana concentrate, and controlled addition of solubility agents, such as gum arabic and medium-chain triglycerides (MCTs), that have been shown to promote delivery and bioavailability of dietary supplements [ 30 , 31 ]. Third, in a separate brownie study [ 8 ], approximately 50 mg of THC incorporated within a brownie produced a THC C max (measured in whole blood) of 4.7–34.8 ng/mL in frequent marijuana users (≥5 times per week) and 3.6–22.5 ng/mL in occasional marijuana users (≤3 times per week).…”

Pharmacokinetic Investigation of Commercially Available Edible Marijuana Products in Humans: Potential Influence of Body Composition and Influence on Glucose Control

“…Second, the brownies were typical/normal food supplemented with cannabis, whereas the commercial products under investigation were engineered to provide superior delivery of THC. This engineering includes the development of water-soluble THC and marijuana concentrate, and controlled addition of solubility agents, such as gum arabic and medium-chain triglycerides (MCTs), that have been shown to promote delivery and bioavailability of dietary supplements [30,31]. Third, in a separate brownie study [8], approximately 50 mg of THC incorporated within a brownie produced a THC Cmax (measured in whole blood) of 4.7-34.8 ng/mL in frequent marijuana users (>5 times per week) and 3.6-22.5 ng/mL in occasional marijuana users (< 3 times per week).…”