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Development and optimization of electrosprayed vitamin C - chitosan nanoparticle: A CCD-RSM approach and
Anjali Khuntia1, Jayeeta Mitra1
1Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India.
Abstract:
Electrospraying for Vitamin C (VC) encapsulation in Chitosan (Cs) nanoparticles was investigated and particle size, zeta potential, loading capacity (LC%) and encapsulation efficiency (EE%) were examined. Cs concentration (1-2% w/v) and voltage (21-25 kV) were varied with VC (0.25-0.75 w/w Cs). Twenty experiments in a face-centered CCD-RSM design were evaluated. ANOVA suggested voltage and Cs concentration as significant factors for particle size and VC content affected zeta, LC and EE%. RSM proposed optimum processing parameter at 2% Cs, 0.746 VC: Cs mass ratio and 21 kV voltage with 251.1 ± 59.03 nm particle size, 36.6% LC and an EE of 85.42%. Encapsulated particles were subjected to release behaviour, antioxidant property and analyzed through FTIR, DSC and XRD. Encapsulated VC had better antibacterial properties than Cs nanoparticles, and comparable VC retention in apple juice showed its effectiveness. Overall, nanoencapsulation of VC using electrospraying was successfully developed to be used in numerous food processing applications.
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