Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions

Mudasir Ahmad; Shahida Qureshi; Sajid Maqsood; Adil Gani; F. A. Masoodi

doi:10.1016/j.foodhyd.2016.11.012

Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions

Mudasir Ahmad, Shahida Qureshi, Sajid Maqsood, Adil Gani, F. A. Masoodi

Research output: Contribution to journal › Article › peer-review

68 Citations (Scopus)

Abstract

Folic acid is susceptible to degradation under acidic conditions; therefore, it needs to be protected during its passage through GI tract. Hence in the present study, the folic acid was encapsulated in horse chestnut starch and β-cyclodextrin by spray drying technique and the release behavior of capsules were investigated during simulated gastric conditions. The structural and thermal properties of capsules were evaluated by SEM, ATR-FTIR, and DSC. The encapsulation efficiency of starch and β-cyclodextrin was found to be 57.29% and 76.10% respectively. A characteristic band at 1800 cm⁻¹ confirmed the presence of folic acid in the microcapsules. The microcapsules showed higher transition and melting temperatures than free folic acid that revealed thermal stability of folic acid upon encapsulation. The higher antioxidant and folic acid content in intestinal juice than gastric juice ensured controlled release in the intestine.

Original language	English
Pages (from-to)	154-160
Number of pages	7
Journal	Food Hydrocolloids
Volume	66
DOIs	https://doi.org/10.1016/j.foodhyd.2016.11.012
Publication status	Published - May 1 2017

Keywords

Encapsulation
Folic acid
Horse chestnut starch
In-vitro digestion
β-cyclodextrin

ASJC Scopus subject areas

Food Science
Chemistry(all)
Chemical Engineering(all)

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10.1016/j.foodhyd.2016.11.012

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title = "Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions",

abstract = "Folic acid is susceptible to degradation under acidic conditions; therefore, it needs to be protected during its passage through GI tract. Hence in the present study, the folic acid was encapsulated in horse chestnut starch and β-cyclodextrin by spray drying technique and the release behavior of capsules were investigated during simulated gastric conditions. The structural and thermal properties of capsules were evaluated by SEM, ATR-FTIR, and DSC. The encapsulation efficiency of starch and β-cyclodextrin was found to be 57.29% and 76.10% respectively. A characteristic band at 1800 cm−1 confirmed the presence of folic acid in the microcapsules. The microcapsules showed higher transition and melting temperatures than free folic acid that revealed thermal stability of folic acid upon encapsulation. The higher antioxidant and folic acid content in intestinal juice than gastric juice ensured controlled release in the intestine.",

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T2 - Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions

AU - Ahmad, Mudasir

AU - Qureshi, Shahida

AU - Maqsood, Sajid

AU - Gani, Adil

AU - Masoodi, F. A.

PY - 2017/5/1

Y1 - 2017/5/1

N2 - Folic acid is susceptible to degradation under acidic conditions; therefore, it needs to be protected during its passage through GI tract. Hence in the present study, the folic acid was encapsulated in horse chestnut starch and β-cyclodextrin by spray drying technique and the release behavior of capsules were investigated during simulated gastric conditions. The structural and thermal properties of capsules were evaluated by SEM, ATR-FTIR, and DSC. The encapsulation efficiency of starch and β-cyclodextrin was found to be 57.29% and 76.10% respectively. A characteristic band at 1800 cm−1 confirmed the presence of folic acid in the microcapsules. The microcapsules showed higher transition and melting temperatures than free folic acid that revealed thermal stability of folic acid upon encapsulation. The higher antioxidant and folic acid content in intestinal juice than gastric juice ensured controlled release in the intestine.

AB - Folic acid is susceptible to degradation under acidic conditions; therefore, it needs to be protected during its passage through GI tract. Hence in the present study, the folic acid was encapsulated in horse chestnut starch and β-cyclodextrin by spray drying technique and the release behavior of capsules were investigated during simulated gastric conditions. The structural and thermal properties of capsules were evaluated by SEM, ATR-FTIR, and DSC. The encapsulation efficiency of starch and β-cyclodextrin was found to be 57.29% and 76.10% respectively. A characteristic band at 1800 cm−1 confirmed the presence of folic acid in the microcapsules. The microcapsules showed higher transition and melting temperatures than free folic acid that revealed thermal stability of folic acid upon encapsulation. The higher antioxidant and folic acid content in intestinal juice than gastric juice ensured controlled release in the intestine.

KW - Encapsulation

KW - Folic acid

KW - Horse chestnut starch

KW - In-vitro digestion

KW - β-cyclodextrin

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ER -

Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions

Abstract

Keywords

ASJC Scopus subject areas

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