Microencapsulation of vitamin E: Optimization and Characterization of Complex Coacervation Conditions Using Response Surface Methodology

Abstract

It is aimed to achieve the optimized for vitamin E (dl-α-tocopherol acetate) micro-encapsulation through complex coacervation at high efficiency with this study. The response surface methodology (RSM) was used to optimize the microencapsulation state of vitamin E. The microencapsulation efficiency of microencapsulated tocopherol was investigated in terms of two variables including amount of core material (vitamin E) and concentration of surfactant (SDS). According to the RSM results, the sample with the highest response response (93,42%), 4 g core material, and 0,5% surfactant sample was found in the experiment set. Microcapsules were morphologically characterized by optical microscopy, scanning electron microscopy (SEM) and fourier transformation infrared spectroscopy (FT-IR). This analysis performed to clarify the microencapsulation and examine the microcapsule structure chemically.

Keywords

• Vitamin E
• microencapsulation efficiency
• response surface methodology
• complex coacervation
• micro technology

References

1. A. Shabbar, D. W. Chang, H. Khizar and X. Zhang, “Ascorbic Acid: Microencapsulation techniques and trends—A Review,” Food Reviews International, 28(4), pp 343-374, 2012.
2. J. Singh, K. Kaur and P. Kumar, “Optimizing microencapsulation of α-tocopherol with pectin and sodium alginate,” J Food Sci Technology. 55(9), pp 3625-363, 2018.
3. M. Otadi and H. Zahibi, “Vitamin E microcapsulation by ethylcellulose through emulsion solvent evaporation technique; An operational condition study,” World Applied Sciences Journal, 14 (Special Issue of Food and Environment), 20-25, 2011.
4. C. Anandharamakrishnan, “Spray drying techniques for food ingredient encapsulation,” John Wiley & Sons, 2015.
5. K. Son, D. I. Yoo and Y. Shin, “Fixation of vitamin E microcapsules on dyed cotton fabrics,” Chemical Engineering Journal, pp 284-289, 2014.
6. P. Chaiyasat, P. Teeka, S. Noppalit, U. Srinorachun, “Preparation of poly (l-lactic acid) microencapsulated vitamin E,” 10th Eco-Energy and Materials Science and Engineering, pp 656–663, 2012.
7. Y. Byun, J. B. Hwang, S. H. Bang, D. Darby, K. Cooksey, P. L. Dawson and S. Whiteside, Formulation and characterization of α-tocopherol loaded poly 3-caprolactone (PCL) nanoparticles, Lwt-Food Science and Technology, 44(1) , pp 24-28, 2011.
8. M. X. Quintanilla-Carvajal, H. Hernández-Sánchez and L. Alamilla-Beltrán, “Effects of microfluidisation process on the amounts and distribution of encapsulated and nonencapsulated α-tocopherol microcapsules obtained by spray drying,” Food Research International. 63, 2–8, 2014.

9. C. Butstraen and F. Salaün, “Preparation of microcapsules by complex coacervation of gum Arabic and chitosan,” Carbohydrate polymers, 99, 608-616, 2013.
10. R. Dubey, T. C. Shami and K. U. Bhasker Rao, “Microencapsulation Technology and Applications,” Defence Science Journal. 59(1), pp 82-95, 2009.
11. N. V. N. Jyothi, P. M. Prasanna, S. N. Sakarkar, K. S. Prabha, P. S. Ramaiah and G. Y. Srawan, “Microencapsulation techniques, factors influencing encapsulation efficiency,” Journal of microencapsulation, 27(3), 187-197, 2010.
12. H. Umer, H. Nigam, A. M. Tamboli and M.S. Nainar, “Microencapsulation: Process, techniques and applications,” International Journal of Research in Pharmaceutical and Biomedical Sciences, pp 2229-3701, 2011.
13. G. Başal and S. Karagönlü, “Preparation of antimicrobial agent loaded microcapsules for medical textiles,” Pamukkale University Journal of Engineering Sciences. 19(4), pp 174-178, 2012.
14. N. Eghbal and R. Choudhary, “Complex coacervation: Encapsulation and controlled release of active agents in food systems,” Lwt-Food Science and Technology. 90, pp 254-264, 2018.
15. N. Wilson and N.P. Shah, “Microencapsulation of vitamins,” ASEAN Food Journal, 14(1), 2017.
16. S. Yıkmış, H. Aksu, M. Alpaslan and O. Şimşek, “Probiotic Microorganisms and Encapsulation Method Approaches,” In Microbial Cultures and Enzymes in Dairy Technology, pp. 132-151, IGI Global, 2018.
17. W. Li, G. Wu, H. Chen and M. Wang, “Preparation and characterization of gelatin/SDS/NaCMC microcapsules with compact wall structure by complex coacervation,” Colloids and Surfaces A: Physicochemical and Engineering Aspects. 333(1-3), pp 133-137, 2009.
18. S. Gökmen, R. Palamutoğlu and C. Sarıçoban, “Application of encapsulation food industry,” Electronic Journal of Food Technologies, 36-50, 2012.
19. Y.P. Timilsena, O. Akanbi, N. Khalid, B. Adhikari and C.J. Barrow, “Complex coacervation: Principles, mechanisms and applications in microencapsulation,” International Journal of Biological Macromolecules, 121, pp 1276-1286, 2019.
20. H. Epinosa-Andrews, J.G. Baez-Gonzales, F. Cruz-Sosa and E.J. Vernon-Carter, “Gum Arabic-Chitosan Complex Coacervation,” Biomacromolecules. 8, 1313-1318, 2007.
21. M. Yan, “Handbook of Encapsulation and Controlled Release,” Taylor&Francis Group, New York, 2015.
22. J. H. Ahn, Y. P. Kim and Y. M. Lee, “Optimization of microencapsulation of seed oil by response surface methodology,” Food Chemistry, 107, pp 98–105, 2008.
23. S. H. Yoo, Y. B. Song, P. S. Chang, H. Lee, “Microencapsulation of α-tocopherol using sodium alginate and its controlled release properties,” International Journal of Biological Macromolecules, 38, 25-30, 2006.
24. A. I. Khuri and S. Mukhopadhyay, “Response surface methodology,” Wiley Interdisciplinary Reviews: Computational Statistics, 2(2), pp 128-149, 2010.
25. D. Baş and I. H. Boyacı, “Modeling and optimization I: Usability of response surface methodology,” Journal of food engineering, 78(3), 836-845, 2007.
26. Köksal, E. “Production of Microcapsule Containing Vitamin E By Complex Coacervation Method,” Süleyman Demirel University, Graduate School of Natural And Applied Sciences, M. Sc. Thesis, 2016.
27. L. Hu, J. Zhang, Q. Hu and N. Gao, “Microencapsulation of brucea javanica oil: Characterization, stability and optimization of spray drying conditions,” Journal of Drug Delivery Science and Technology, 36, pp 46-54, 2018.
28. S. Demirbağ, “Production of flame retardant microcapsules with heat storage property by complex coacervation and textile applications,” Süleyman Demirel University Department of Textile Engineering, M. Sc. Thesis, 2014.
29. K. Kebapçı, “Flavor microcapsules,” Süleyman Demirel University Department of Chemistry, M. Sc. Thesis, 2012.
30. M. Fathi, M. N. Nasrabadi and J. Varshosaz, “Characteristics of vitamin E-loaded nanofibres from dextran,”. International Journal of Food Properties, 20(11), pp 2665-2674, 2017.
31. F. Sharifi, F. Hadizadeh, F. Sadeghi, M. T. Hamed Mosavian and C. Zarei, “Process Optimization, Physical Properties, and Environmental Stability of an α-Tocopherol Nanocapsule Preparation Using Complex Coacervation Method and Full Factorial Design,” Chemical Engineering Communications, 203 (1), pp 64-74, 2016.
32. E. Köksal and F. Göde, “Production of microcapsules containing vitamin E with complex coacervation method,” Süleyman Demirel University Faculty of Arts and Sciences Journal of Science, 12(1), pp 1-14, 2017.