Chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico-chemical characterization
The study reports the microencapsulation of ergocalciferol (vitamin D2) by emulsification technique, the experimental process parameters being chemometrically optimized by d-optimal mixture design approach followed by physico-chemical characterization of the resultant emulsion. Basing on desirabilit...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001172 |
| _version_ | 1811187818317217792 |
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| author | Baishakhi De Tridib Kumar Goswami |
| author_facet | Baishakhi De Tridib Kumar Goswami |
| author_sort | Baishakhi De |
| collection | DOAJ |
| description | The study reports the microencapsulation of ergocalciferol (vitamin D2) by emulsification technique, the experimental process parameters being chemometrically optimized by d-optimal mixture design approach followed by physico-chemical characterization of the resultant emulsion. Basing on desirability ramp function graph and lab experimentation results, the percentages of Ca stearate (0.124), Ca carbonate (0.385), Ethanol (5.0), Tween 80 (4.16), Span 80 (0.25) showed a maximum of 94.1% encapsulation efficiency. The optimized ergocalciferol emulsion showed particle size in the range of 469–493 nm, polydispersity index 0.23–0.24, zeta potential (ζ) value ranging from -15.27 to -15.35 mv; viscosity and interfacial tension was determined to be 1.401±0.02 mPaS and 23.1 mNm−1 respectively. The resultant emulsion showed no visual change in physical appearance, consistency, and color on keeping undisturbed for 7 days. Results of accelerated stability studies have shown that the initial ergocalciferol or (vitamin D2) content (83.75±0.03%) in the emulsion after storage at (55 °C, 75% RH) was found to be 83.05±0.01% and after storage at (75 °C, 80% RH) is 82.91±0.05%. From the results of accelerated stability studies it can be concluded that vitamin D2 emulsion is comparatively stable at high temperature storage conditions (75 °C, 80% RH). The devised optimized procedure of microencapsulation by emulsification of ergocalciferol was found to be effective with high encapsulation efficiency and significant stability of the emulsion system. |
| first_indexed | 2024-04-11T14:08:55Z |
| format | Article |
| id | doaj.art-2472ae18b15e43efb1a3bf4eea75c0b2 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-11T14:08:55Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-2472ae18b15e43efb1a3bf4eea75c0b22022-12-22T04:19:46ZengElsevierApplied Food Research2772-50222022-12-0122100157Chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico-chemical characterizationBaishakhi De0Tridib Kumar Goswami1Agricultural and Food Engineering Department, IIT Kharagpur, 721302, IndiaCorresponding author at: Agricultural and Food Engineering Department, IIT Kharagpur, 721302, India.; Agricultural and Food Engineering Department, IIT Kharagpur, 721302, IndiaThe study reports the microencapsulation of ergocalciferol (vitamin D2) by emulsification technique, the experimental process parameters being chemometrically optimized by d-optimal mixture design approach followed by physico-chemical characterization of the resultant emulsion. Basing on desirability ramp function graph and lab experimentation results, the percentages of Ca stearate (0.124), Ca carbonate (0.385), Ethanol (5.0), Tween 80 (4.16), Span 80 (0.25) showed a maximum of 94.1% encapsulation efficiency. The optimized ergocalciferol emulsion showed particle size in the range of 469–493 nm, polydispersity index 0.23–0.24, zeta potential (ζ) value ranging from -15.27 to -15.35 mv; viscosity and interfacial tension was determined to be 1.401±0.02 mPaS and 23.1 mNm−1 respectively. The resultant emulsion showed no visual change in physical appearance, consistency, and color on keeping undisturbed for 7 days. Results of accelerated stability studies have shown that the initial ergocalciferol or (vitamin D2) content (83.75±0.03%) in the emulsion after storage at (55 °C, 75% RH) was found to be 83.05±0.01% and after storage at (75 °C, 80% RH) is 82.91±0.05%. From the results of accelerated stability studies it can be concluded that vitamin D2 emulsion is comparatively stable at high temperature storage conditions (75 °C, 80% RH). The devised optimized procedure of microencapsulation by emulsification of ergocalciferol was found to be effective with high encapsulation efficiency and significant stability of the emulsion system.http://www.sciencedirect.com/science/article/pii/S2772502222001172MicroencapsulationErgocalciferolvitamin D2D-optimal mixture designEmulsification techniqueDesirability ramp function |
| spellingShingle | Baishakhi De Tridib Kumar Goswami Chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico-chemical characterization Applied Food Research Microencapsulation Ergocalciferol vitamin D2 D-optimal mixture design Emulsification technique Desirability ramp function |
| title | Chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico-chemical characterization |
| title_full | Chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico-chemical characterization |
| title_fullStr | Chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico-chemical characterization |
| title_full_unstemmed | Chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico-chemical characterization |
| title_short | Chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico-chemical characterization |
| title_sort | chemometrics optimized microencapsulation of ergocalciferol using emulsification technique and its physico chemical characterization |
| topic | Microencapsulation Ergocalciferol vitamin D2 D-optimal mixture design Emulsification technique Desirability ramp function |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001172 |
| work_keys_str_mv | AT baishakhide chemometricsoptimizedmicroencapsulationofergocalciferolusingemulsificationtechniqueanditsphysicochemicalcharacterization AT tridibkumargoswami chemometricsoptimizedmicroencapsulationofergocalciferolusingemulsificationtechniqueanditsphysicochemicalcharacterization |