Characterization and optimization of spray dried iron and zinc nanoencapsules based on potato starch and maltodextrin

In this study, spray drying mechanism was used to optimize the nanoencapsulation of iron and zinc using potato starch at constant proportion and variable maltodextrin and core material to keep the total solids of spray drier feed solution at 10, 20, 30 and 40% levels. Results exhibited that stable nanoencapsulates of iron and zinc were formed at 30% level with maximum in-vitro bioavailability and encapsulation efficiency of 90.68 and 89.36%, respectively. At this level the particle size and zeta potential of iron and zinc nanoencapsulates were 340.9 and 354.5 nm; 0.372 and 11.40 mV, respectively. Further, FTIR and XRD analysis of Fe 30 and Zn 30 nanoencapsulates exhibited that core material was successfully encapsulated by existence of functional groups and a semi-crystalline structure, respectively. Thus, study suggests the suitability of cheap carriers like potato starch and maltodextrin in successful encapsulation of iron and zinc indicating application potentiality in food fortification.