Preparation of prebiotic pectin-supplemented vitamin C microcapsules

Yıl 2024, , 6 - 13, 24.04.2024

Özlem Derya Öztürk , Samet Ergün , Naciye Özdemir , Idris Sargin , Gulsin Arslan

https://doi.org/10.35238/sufefd.1335077

Öz

Microencapsulating vitamin C with dietary fibers and prebiotics can improve the storage, preservation, and marketing of vitamin C supplements. This research aimed to explore the feasibility of creating microcapsules using vitamin C, pectin, and alginate through a microencapsulation technique. Pectin was extracted from lemon peel using an acid treatment and then characterised. The morphology of the vitamin C-pectin-alginate microcapsules was examined by scanning electron microscopy. Time, temperature, and pH-dependent vitamin C release profiles of the vitamin C-pectin-alginate microcapsules were studied. The rate of release of vitamin C increased towards pH values close to 7.0, with a higher rate of 83.97% observed at pH 7.0. Additionally, temperature affected the release of vitamin C from the microcapsules, with approximately 47.2% release at body temperature (37°C) and a higher fluctuation in vitamin C release was observed at 20°C. This study revealed that pectin extracted from lemon peels can be used with alginate to encapsulate vitamin C.

Anahtar Kelimeler

Vitamin C, pectin, alginate, encapsulation, ascorbic acid

Proje Numarası

1919B012215804

Prebiyotik pektin takviyeli C vitamini mikrokapsüllerinin hazırlanması

Öz

C vitamininin diyet lifleri ve prebiyotiklerle mikrokapsüllenmesi, C vitamini takviyelerinin depolanmasını, korunmasını ve pazarlanmasını iyileştirebilir. Bu çalışmanın amacı, bir mikrokapsülleme tekniği ile C vitamini, pektin ve aljinat kullanarak mikrokapsüller oluşturmanın fizibilitesini araştırmaktır. Pektin, asit muamelesi kullanılarak limon kabuğundan ekstrakte edildi ve karakterize edildi. C vitamini-pektin-aljinat mikrokapsüllerinin morfolojisi taramalı elektron mikroskobu ile incelenmiştir. C vitamini-pektin-aljinat mikrokapsüllerinin zaman, sıcaklık ve pH bağımlı C vitamini salım profilleri incelenmiştir. C vitamini salım hızı, pH 7.0'a yakın pH değerlerine doğru artarken, pH 7.0'da daha yüksek oranda %83.97 gözlendi. Ek olarak sıcaklık, vücut sıcaklığında (37°C) yaklaşık %47.2 salınım ile mikrokapsüllerden C vitamini salınımını etkiledi ve 20°C'de C vitamini salınımında daha yüksek bir dalgalanma gözlendi. Bu çalışma, limon kabuklarından ekstrakte edilen pektinin, C vitaminini kapsüllemek için aljinat ile birlikte kullanılabileceğini ortaya koydu.

Anahtar Kelimeler

C vitamini, pektin, aljinat, enkapsülasyon, askorbik asit

Destekleyen Kurum

TÜBİTAK

Proje Numarası

1919B012215804

Teşekkür

The authors thank TUBİTAK for funding the work (2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı, Projet no: 1919B012215804).

Kaynakça

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