USE OF PROTEINS AS FILLERS TO ENHANCE DELIVERY PROPERTIES OF ALGINATE BEADS

vol. 4, 2019 - 115920
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Resumo

Encapsulation technique is commonly used to protect nutrients from adverse environmental conditions of food and gastrointestinal systems. Sodium alginate is widely used as wall material because of gel resistance to low pH values. However, alginate network has macropores which difficult the retention of low molecular weight molecules, especially water-soluble ones. The objective of the present work was to develop a new vehicle for bioactive delivery by the use of proteins as fillers of alginate network. Whey and vegetable proteins were used to improve encapsulation efficiency and modulate the release profile of cobalamin (vitamin B12) from alginate beads. The beads were produced by extrusion of 1.5% (w/w) sodium alginate solution added of 0.5% (w/w) protein (whey, potato or rice) and 0.05% (w/w) vitamin B12 (pH 6.0) into 3% (w/v) calcium chloride. The encapsulation efficiency of particles was determined, and the release profile was evaluated under simulated gastric conditions (pH 2.5, 37 ºC, 2 h). Samples composed only by alginate showed encapsulation efficiency of 16.5% while those containing whey, rice or potato proteins present encapsulation efficiency of 23.5, 81.4 and 85.5%, respectively. Regarding the release profile, the sample composed of pure alginate released 14.0% of the encapsulated vitamin. Particles added of whey, rice and potato proteins showed significant lower vitamin release (9.9, 3.4 and 3.0%, respectively). These results indicate that the protein filling increased the stability of the alginate gel under gastric conditions. The use of vegetable proteins as fillers of alginate network is promising to increase protection of hydrophilic bioactives.

Instituições
  • 1 Universidade Estadual de Campinas
Eixo Temático
  • 5. Engenharia de processos e tecnologias emergentes (ET)
Palavras-chave
encapsulation efficiency
vegetable protein
B12 vitamin