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Updated: Aug 3, 2025

Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Co-encapsulation of multivitamins in micro & nano-sized starch, target release, capsule characterization and
Mudasir Ahmad1, Ifra Hassan2, M A Shah3
1Department of Agricultural and Biosystems Engineering, South Dakota State University, Box 2100, Brookings 57007, USA; National Institute of Technology Srinagar, 190006, India; Department of Food Science and Technology, University of Kashmir, 190006, India.
Abstract:
This study aims to protect sensitive vitamins D, E, B1 and B2 by co-encapsulation in micro and nanoparticles of water chestnut starch for synergistic effects. The encapsulation efficiency, particle size, thermal properties and molecular configuration & interactions studies were analysed. The nano-sized starch with a particle size of 362 nm showed better encapsulation potential than micro-sized starch having an average particle size of 3.47 μm. The encapsulation efficiency was found to be 35 %, 81.17 %, 83.13 %, & 76.07 % and 46.27 %, 89.29 %, 84.91 %, & 77.60 % for vitamin D, E, B1 and B2 in micro and nano-sized starch, respectively. Fluorescence spectroscopy showed higher intensity for non-covalent interactions within the internal matrix of capsules. The FTIR peak at 877 cm-1 belonging to vitamin ring structures was prominent and confirmed the presence of vitamins in encapsulated powders. The nano starch capsules of vitamins showed better thermal stability with low crystallinity than micro starch capsules of vitamins. The study suggests the use of co-encapsulated vitamins in food fortification/supplementation to overcome the issues related to vitamin deficiencies.
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