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Preparation and characterization of vitamin A microcapsules nutrient fortified salt

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Abstract

Vitamin A, also known as retinol, is a fat-soluble vitamin that plays crucial role in various physiological functions In vivo. However, factors such as light, oxygen, and others may impact the stability of VA. To enhance its stability. This study microencapsulated VA, Gelatin, carboxymethyl cellulose, and salt were mixed in a ratio of 5:1:0.1 as the shell material. Additionally, 12% TG and 3.5% sucrose ester were added with core–shell ratio of 1:8. The experimental results indicated that VA microcapsules exhibited an encapsulation efficiency of 81.12%, after 9 weeks of storage this rate decreased to 75.38%, and the encapsulated VA oil did not exhibit extravasation. The addition of an appropriate amount of salt to the shell material enhanced the mechanical properties of the shell material, compared to the shell material without added salt, the leakage of VA in the salt-added sample decreased by 5.8% for 30 min and 14.5% for 60 min. In vitro release experiments showed that after 3 h of incubation in simulated gastric fluid, the microcapsules had an 18.52% release rate. In simulated intestinal fluid, this increased to 66.58%, indicating strong enteric solubility.

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Data availability

The datasets used and analysed during the current study are available from the corresponding author on reasonable request.

Abbreviations

VA :

Vitamin A

VE :

Vitamin E

C.P:

Chemical pure

CMC:

Carboxymethyl cellulose

EE:

Encapsulation efficiency

TBA:

Thiobarbituric acid

A.R:

Analytical reagent

TG:

Transglutaminase

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Funding

This work was supported by National Key R&D Program of China (2021YFD2100100) the National Natural Science Foundation of China (32171836).

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Authors and Affiliations

  1. School of Food Science and Technology, State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, 116000, China

    Nuocheng Xu, Yan Ding, Yue Li, Ting Zhou & Shuhong Ye

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  1. Nuocheng Xu
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  2. Yan Ding
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  3. Yue Li
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  4. Ting Zhou
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  5. Shuhong Ye
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Contributions

Concept and design: NX; Implementation of the research process: NX, TZ; Data collection and analysis: YD; Drafting of article: YL; Critical revision of the article for important intellectual content: SY; All the authors approved the final article.

Corresponding author

Correspondence to Shuhong Ye.

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No humans and animals were involved in this study so that ethical approval does not apply to this article.

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All authors approved the manuscript, this submission and the publication of individual’s data or image in this study. This manuscript describes original work and is not under consideration by any other journal. The work described has not been published before and it is not under consideration for publication elsewhere. Its submission to JFST publication has been approved by all authors as well as the responsible authorities at the institute where the work has been carried out.

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Xu, N., Ding, Y., Li, Y. et al. Preparation and characterization of vitamin A microcapsules nutrient fortified salt. J Food Sci Technol 61, 1201–1213 (2024). https://doi.org/10.1007/s13197-024-05962-w

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