Microencapsulation of vitamin D using gelatin and cress seed mucilage: Production, characterization and in vivo study

Encapsulation Effect on the In Vitro Bioaccessibility of Sacha Inchi Oil (Plukenetia volubilis L.) by Soft Capsules Composed of Gelatin and Cactus Mucilage Biopolymers

“…Compared with the free sacha inchi oil [ 40 ], during in vitro digestion, the soft capsules showed a low protection of the encapsulated PUFAs against gastric conditions because of the nature of the wall materials and the G/CM ratio in the matrix. This behavior was associated with the intermolecular interactions between the functional groups of CM combined with G, which gradually disappeared as a result of the repulsion forces of the biopolymers [ 21 , 41 , 42 ], as well as the rapid degradation of the gelatin by the proteolytic enzymes present in the stomach [ 20 ], which reduced the barrier properties of the matrix. This was insufficient at protecting the oil against oxidation, and in turn affected the porosity of the biopolymer matrix and the oil release rate during in vitro digestion.…”

“…Da Silva Stefani et al [ 45 ] reported a good bioavailability of nanoencapsulated linseed oil using chia seed mucilage as a structuring material. Jannasari et al [ 42 ] studied the microencapsulation of vitamin D using gelatin and cress seed mucilage, and found release rates in the gastric and intestinal media of 28% and 70%, respectively. In addition, Barrow et al [ 46 ] reported a high bioavailability of omega-3 fish oil microencapsulated using the technique of complex coacervation (140–180 mg EPA/DHA/g powder) in contrast with softgel capsules (data not shown).…”

Kompleks Koaservasyon Yöntemi ile Gül (Rosaceae Centifolia) Yağının Jelatin ve Aljinat ile Mikroenkapsülasyonu

“…Mikrokapsüllerin duvar materyalleri olarak kullanılan jelatin ve aljinat polimerleri 270°C'de bozunmaya başlar ve parçalanan mikrokapsüllerin içerisinden ayrılan gül yağı da polimerlerle birlikte mikrokapsüllerin kütle kaybına katılır. Ancak 270°C sonrasında hem duvar materyalleri hem de çekirdek materyalin kaybı kütle kaybına sebep olduğundan dolayı toplam yağ miktarı ile toplam duvar materyal miktarını ayrı olarak belirleyebilmek mümkün olmamıştır [35,38,42]. 6J/A/5GY, 8J/A/5GY, 10J/A/5GY, 12J/A/5GYmikrokapsüllerin 1000°C sıcaklıkta geriye kalan % kül miktarları sırasıyla % 24,1, % 21,9, % 21,4 ve % 24,9 olduğu gözlenmiştir.…”

Analytical validation of an ultraviolet–visible procedure for determining vitamin D3 in vitamin D3-loaded microparticles and toxigenetic studies for incorporation into food

“…Salmon, sardines, shiitake mushrooms, and egg yolk are foods that naturally contain substantial amounts of vitamin D. Furthermore, because of the well-recognized association between skin cancer and exposure to sunlight, and insufficient ultraviolet energy during winter days, especially in northern latitudes, the world population is facing declining levels of vitamin D in the blood, leading to problems associated to vitamin D deficiency (Jannasari et al, 2019;Lee et al, 2008;Paucar et al, 2016). As a result, the food industry has developed vitamin D fortified foods and supplements to overcome vitamin D deficiency.…”