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

In this study, high efficiency vitamin E microencapsulation was aimed with the complex coacervation method. Response surface methodology (RSM) was used to optimize the microencapsulation efficiency of vitamin E. The microencapsulation efficiency of microencapsulated vitamin E was investigated in terms of two variables, including the amount of core material and surfactant concentration (SDS). According to the RSM results, the experimental condition with the highest efficiency (93.42%) was found in 4.00 g of core material and 0.50% surfactant in the experiment set. Morphological and chemical analyzes of microcapsules were characterized by optical microscopy and scanning electron microscopy (SEM) and Fourier transformation infrared spectroscopy (FT-IR).

___

[1] 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 αtocopherol 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] 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. HernándezSánchez 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] 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] I. Khuri and S. Mukhopadhyay, “Response surface methodology,” Wiley Interdisciplinary Reviews: Computational Statistics, 2(2), pp 128-149, 2010.

[25] Baş and I. H. Boyacı, “Modeling and optimization I: Usability of response surface methodology,” Journal of food engineering, 78(3), pp 836-845, 2007.

[26] Köksal, “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] B. Ocak, “Complex coacervation of collagen hydrolysate extracted from leather solid wastes and chitosan for controlled release of lavender oil.” Journal of environmental management, 100, pp 22-28, 2012.

[29] 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.

[30] K. Kebapçı, “Flavor microcapsules,” Süleyman Demirel University Department of Chemistry, M. Sc. Thesis, 2012.

[31] 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.

[32] 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.

[33] 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.