Functional foods are defined as “foods which have a beneficial effect on one or more target functions of the body, above and beyond the usual effects of food, such as improving the state of health and well-being or reducing the risk of disease” [1]. However, some micronutrients, such as vitamins, are highly unstable in nature. They can be degraded during processing and storage depending on the environmental conditions, such as pH, temperature and moisture content [2]. To this aim nutraceutical products, such as dietary supplements, are highly desired to have micronutrients in stable dosage systems. Vitamin -tocopherol (TC) has an antioxidant role and prevents cardiovascular diseases and cancer, but the use of its beneficial effects is limited because it is labile to heat and oxygen [3]. Vitamin D2 (D2), also called ergocalciferol, has important effect on adjusting the in vivo metabolization of calcium and phosphorus against osteoporosis, but it is subjected to oxidation and is also isomerized to isotachysterol in presence of light and under acidic conditions [4]. Susceptibility of these vitamins to environmental factors makes them suitable candidates for encapsulation. Among microencapsulation techniques, solvent extraction and/or evaporation uses toxic organic solvents, with relevant high processing cost for waste treatment. Spray drying cannot be applicable for heat-labile core materials. Therefore, the ionic gelation can be a valid solution for a solvent-free and low temperature encapsulation of vitamins [3]. Combining this to ultrasonic atomization and microwave drying allows reducing the energy request, the volume of apparatuses and the mechanical/thermal stress on feed, avoiding deactivation of bioactive substances, with respect to the more conventional atomization/drying systems [5]. Therefore, aim of this work was the production of fine vitamin-loaded particles, having a high loading and good release properties, by ultrasonic atomization followed by microwave drying in a dedicated apparatus.
VECTORS FOR VITAMINS DELIVERY: SHELL-CORE MICROPARTICLES PRODUCTION VIA ULTRASONIC ATOMIZATION AND MICROWAVE STABILIZATION
DALMORO, ANNALISA;BOCHICCHIO, SABRINA;LAMBERTI, Gaetano;D'AMORE, Matteo;BARBA, Anna Angela
2014
Abstract
Functional foods are defined as “foods which have a beneficial effect on one or more target functions of the body, above and beyond the usual effects of food, such as improving the state of health and well-being or reducing the risk of disease” [1]. However, some micronutrients, such as vitamins, are highly unstable in nature. They can be degraded during processing and storage depending on the environmental conditions, such as pH, temperature and moisture content [2]. To this aim nutraceutical products, such as dietary supplements, are highly desired to have micronutrients in stable dosage systems. Vitamin -tocopherol (TC) has an antioxidant role and prevents cardiovascular diseases and cancer, but the use of its beneficial effects is limited because it is labile to heat and oxygen [3]. Vitamin D2 (D2), also called ergocalciferol, has important effect on adjusting the in vivo metabolization of calcium and phosphorus against osteoporosis, but it is subjected to oxidation and is also isomerized to isotachysterol in presence of light and under acidic conditions [4]. Susceptibility of these vitamins to environmental factors makes them suitable candidates for encapsulation. Among microencapsulation techniques, solvent extraction and/or evaporation uses toxic organic solvents, with relevant high processing cost for waste treatment. Spray drying cannot be applicable for heat-labile core materials. Therefore, the ionic gelation can be a valid solution for a solvent-free and low temperature encapsulation of vitamins [3]. Combining this to ultrasonic atomization and microwave drying allows reducing the energy request, the volume of apparatuses and the mechanical/thermal stress on feed, avoiding deactivation of bioactive substances, with respect to the more conventional atomization/drying systems [5]. Therefore, aim of this work was the production of fine vitamin-loaded particles, having a high loading and good release properties, by ultrasonic atomization followed by microwave drying in a dedicated apparatus.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
