Microencapsulation of vitamin D by using natural polymers

PHYSICS, TECHNOLOGIES AND INNOVATION (PTI-2019): Proceedings of the VI International Young Researchers’ Conference Pub Date : 2019-12-06 DOI:10.1063/1.5134370

F. Javed, M. Mironov

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Abstract

Natural polymers are very good source for producing microgel-based emulsion system which can increase the stability and bioavailability of nutritious components in food industries and use for microencapsulation purposes. Apple pectin and carboxymethyl cellulose are two bio-polymers polysaccharides sources which are mostly used to produce hydrophilic or hydrophobic cross-linking gels-based microencapsulation. In this study, we will describe the formulation of a novel dispersed system for microencapsulation of oil droplet (vitamin D). A comparative study is made between two sources of natural polymers that are pectin and carboxymethyl cellulose for microencapsulation of vitamin D by forming Pickering emulsion to get the desired properties like size, shape, physio-chemical stability under optimum conditions which result in enhanced biotic availability of the encapsulated product.Natural polymers are very good source for producing microgel-based emulsion system which can increase the stability and bioavailability of nutritious components in food industries and use for microencapsulation purposes. Apple pectin and carboxymethyl cellulose are two bio-polymers polysaccharides sources which are mostly used to produce hydrophilic or hydrophobic cross-linking gels-based microencapsulation. In this study, we will describe the formulation of a novel dispersed system for microencapsulation of oil droplet (vitamin D). A comparative study is made between two sources of natural polymers that are pectin and carboxymethyl cellulose for microencapsulation of vitamin D by forming Pickering emulsion to get the desired properties like size, shape, physio-chemical stability under optimum conditions which result in enhanced biotic availability of the encapsulated product.

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利用天然聚合物将维生素D微胶囊化

天然聚合物是制备微凝胶乳液体系的良好原料，可提高食品工业中营养成分的稳定性和生物利用度，并可用于微胶囊化。苹果果胶和羧甲基纤维素是两种生物高分子多糖来源，主要用于制备亲疏水交联凝胶微胶囊。在本研究中，我们将描述一种用于油滴(维生素D)微胶囊化的新型分散体系的配方。通过形成皮克林乳液，对果胶和羧甲基纤维素两种天然聚合物进行微胶囊化的比较研究，以获得所需的尺寸、形状、理化稳定性等特性，从而在最佳条件下提高胶囊产品的生物利用度。天然聚合物是制备微凝胶乳液体系的良好原料，可提高食品工业中营养成分的稳定性和生物利用度，并可用于微胶囊化。苹果果胶和羧甲基纤维素是两种生物高分子多糖来源，主要用于制备亲疏水交联凝胶微胶囊。在本研究中，我们将描述一种用于油滴(维生素D)微胶囊化的新型分散体系的配方。通过形成皮克林乳液，对果胶和羧甲基纤维素两种天然聚合物进行微胶囊化的比较研究，以获得所需的尺寸、形状、理化稳定性等特性，从而在最佳条件下提高胶囊产品的生物利用度。

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PHYSICS, TECHNOLOGIES AND INNOVATION (PTI-2019): Proceedings of the VI International Young Researchers’ Conference

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