Carbohydrate Core-Shell Electrosprayed Microcapsules for Enhanced Oxidative Stability of Vitamin A Palmitate

Area of Science:

• Food Science
• Nutritional Science
• Materials Science

Background:

• Vitamin A palmitate (AP) is essential but prone to oxidation.
• Effective encapsulation is crucial for preserving its stability and bioavailability.
• Oxidative degradation reduces the efficacy of vitamin A supplements and fortified foods.

Purpose of the Study:

• To evaluate the oxidative stability of vitamin A palmitate (AP) encapsulated in a core-shell carbohydrate matrix.
• To investigate the impact of various additives on the stability of encapsulated AP.
• To optimize encapsulation techniques for enhanced vitamin A protection.

Main Methods:

• Co-axial electrospray technique to create core-shell microcapsules.
• Differential scanning calorimetry (DSC) for thermal analysis.
• Raman and Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy for chemical analysis.

Main Results:

• The core-shell carbohydrate matrix effectively minimized AP exposure at the surface, enhancing protection.
• Casein protein hydrolysate in the core and resistant maltodextrin in the shell provided the best oxidative protection for AP.
• Using ethanol as a solvent increased protein hydrophobicity, boosting antioxidant capacity.

Conclusions:

• Co-axial electrospray is a viable method for creating stable vitamin A palmitate microcapsules.
• Specific additives, like casein protein hydrolysate and resistant maltodextrin, significantly improve oxidative stability.
• This encapsulation strategy offers a promising approach for preserving vitamin A in various applications.