TY - JOUR ID - 89451 TI - The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels JO - Research and Innovation in Food Science and Technology JA - JRIFST LA - en SN - 2252-0937 AU - Zandi, Mohsen AD - Assistant Professor, Department of Food Science and Engineering,, University of Zanjan, Zanjan, Iran Y1 - 2019 PY - 2019 VL - 8 IS - 3 SP - 285 EP - 296 KW - controlled released KW - Flow behavior KW - Micro-Gel KW - particle size KW - Vitamin B DO - 10.22101/JRIFST.2019.07.09.837 N2 - Fluid gels already proposed to deliver flavors and nutrients safely. In this paper, our earlier research was applied for mechanical, rheological and release evaluation of the vitamin encapsulated alginate-whey protein microcapsules. The results indicated that the size distribution of alginate-whey protein microcapsules depended on the whey protein concentration, alginate concentration, and emulsification method; the mean diameters of these microcapsules slightly increased as the whey protein and alginate concentration increased. The microcapsules containing riboflavin and biotin showed significant changes in mean diameter volume, but vitamin stability did not change during 30 days at 4 °C. The micro-gels emulsified by ultrasound exhibited a decrease in stiffness than those produced by high-shear blending. The vitamin encapsulated alginate-whey protein microcapsules emulsified by ultrasound were quite stable compared to microcapsule emulsified with the agitator. These micro-gel suspensions exhibit a fluid-like behavior. We founded that the release from these microcapsules mainly occurred by diffusion mechanisms. In summary, this research suggested that alginate-whey protein microcapsules can protect the active and bioactive agent against stomach condition. Our developed vesicular system could be used to nutrient delivery or controlled nutrient release. UR - https://journals.rifst.ac.ir/article_89451.html L1 - https://journals.rifst.ac.ir/article_89451_39447bdff04debbd40355b9f4098b121.pdf ER -