Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system
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2021
Authors
Fraj, JadrankaPetrović, Lidija
Đekić, Ljiljana

Milinković Budinčić, Jelena

Bučko, Sandra

Katona, Jaroslav

Article (Published version)

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The objective of this study was to produce and characterize microcapsules for simultaneous encapsulation hydrophilic and lipophilic active substances. For this purpose, double emulsification process was employed, followed by complex coacervation in the system of two oppositely charged biopolymers, gelatin and sodium caseinate (NaCAS). Properties of the microcapsules wall have been regulated by cross-linking of the gelatin/NaCAS complex at the interface with genipin. Vitamins C and E were selected as model hydrophilic and lipophilic bioactive compounds for this study. Investigations of surface morphology, encapsulation efficiency (EE) and kinetic of vitamin C release have shown that genipin concentration as well as interaction in gelatin/NaCAS system make an influence on microcapsules properties. Genipin concentration of 2 mmol/g, was chosen as the optimal and the highest EE of the vitamins were obtained at proteins mass ratio of 2:1. The results of release kinetic determination of the ...vitamins showed that release mechanism is simple diffusion.
Keywords:
Biopolymers / Emulsification / Hydrophilicity / Morphology / Ostwald ripening / Sodium / Surface morphology / VitaminsSource:
Journal of Food Engineering, 2021, 292Publisher:
- Elsevier Ltd
Funding / projects:
DOI: 10.1016/j.jfoodeng.2020.110353
ISSN: 0260-8774
WoS: 000597212300050
Scopus: 2-s2.0-85091580285
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PharmacyTY - JOUR AU - Fraj, Jadranka AU - Petrović, Lidija AU - Đekić, Ljiljana AU - Milinković Budinčić, Jelena AU - Bučko, Sandra AU - Katona, Jaroslav PY - 2021 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3695 AB - The objective of this study was to produce and characterize microcapsules for simultaneous encapsulation hydrophilic and lipophilic active substances. For this purpose, double emulsification process was employed, followed by complex coacervation in the system of two oppositely charged biopolymers, gelatin and sodium caseinate (NaCAS). Properties of the microcapsules wall have been regulated by cross-linking of the gelatin/NaCAS complex at the interface with genipin. Vitamins C and E were selected as model hydrophilic and lipophilic bioactive compounds for this study. Investigations of surface morphology, encapsulation efficiency (EE) and kinetic of vitamin C release have shown that genipin concentration as well as interaction in gelatin/NaCAS system make an influence on microcapsules properties. Genipin concentration of 2 mmol/g, was chosen as the optimal and the highest EE of the vitamins were obtained at proteins mass ratio of 2:1. The results of release kinetic determination of the vitamins showed that release mechanism is simple diffusion. PB - Elsevier Ltd T2 - Journal of Food Engineering T1 - Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system VL - 292 DO - 10.1016/j.jfoodeng.2020.110353 ER -
@article{ author = "Fraj, Jadranka and Petrović, Lidija and Đekić, Ljiljana and Milinković Budinčić, Jelena and Bučko, Sandra and Katona, Jaroslav", year = "2021", abstract = "The objective of this study was to produce and characterize microcapsules for simultaneous encapsulation hydrophilic and lipophilic active substances. For this purpose, double emulsification process was employed, followed by complex coacervation in the system of two oppositely charged biopolymers, gelatin and sodium caseinate (NaCAS). Properties of the microcapsules wall have been regulated by cross-linking of the gelatin/NaCAS complex at the interface with genipin. Vitamins C and E were selected as model hydrophilic and lipophilic bioactive compounds for this study. Investigations of surface morphology, encapsulation efficiency (EE) and kinetic of vitamin C release have shown that genipin concentration as well as interaction in gelatin/NaCAS system make an influence on microcapsules properties. Genipin concentration of 2 mmol/g, was chosen as the optimal and the highest EE of the vitamins were obtained at proteins mass ratio of 2:1. The results of release kinetic determination of the vitamins showed that release mechanism is simple diffusion.", publisher = "Elsevier Ltd", journal = "Journal of Food Engineering", title = "Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system", volume = "292", doi = "10.1016/j.jfoodeng.2020.110353" }
Fraj, J., Petrović, L., Đekić, L., Milinković Budinčić, J., Bučko, S.,& Katona, J.. (2021). Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system. in Journal of Food Engineering Elsevier Ltd., 292. https://doi.org/10.1016/j.jfoodeng.2020.110353
Fraj J, Petrović L, Đekić L, Milinković Budinčić J, Bučko S, Katona J. Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system. in Journal of Food Engineering. 2021;292. doi:10.1016/j.jfoodeng.2020.110353 .
Fraj, Jadranka, Petrović, Lidija, Đekić, Ljiljana, Milinković Budinčić, Jelena, Bučko, Sandra, Katona, Jaroslav, "Encapsulation and release of vitamin C in double W/O/W emulsions followed by complex coacervation in gelatin-sodium caseinate system" in Journal of Food Engineering, 292 (2021), https://doi.org/10.1016/j.jfoodeng.2020.110353 . .