Research and Innovation in Food Science and Technology

Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage

Document Type : Original Paper

Authors

1 Graduated Master Student, Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Esfahan, Iran

2 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Esfahan, Iran

3 Associate Professor, Department of Biology, Faculty of Science, University of Isfahan, Esfahan, Iran

4 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture and Life Science, Cornell University, New York, USA

Abstract

Vitamin D plays a significant role for human health, survival and fertility. Several studies have focused on preventing diseases such as heart, immune and skeletal disorders, and infectious using vitamin D. In this study, microencapsulation process of vitamin D by complex coacervation method was investigated using cress seed mucilage as an indigenous hydrocolloid and soy protein isolate, and effects of core to shell and protein to polysaccharide ratios were evaluated. The results showed that both parameters had significant effects on the encapsulation efficiency and loading capacity (p < 0.05). Using the ratios of core to shell and protein to polysaccharide of 0.3 resulted in the production of microcapsules with the best functional properties. The microencapsulation efficiency and loading were in the range of 20-90% and 2-27%, respectively. Scanning electron microscopy indicated that microcapsules were almost non-spherical and had rough surfaces. The mean particle size was 57.2±1.2. The analysis of Fourier infrared transformation spectrometry confirmed the presence of vitamin D in the produced microcapsules and interaction of cress seed mucilage and soy protein isolate. The results of this study suggested the possibility of using cress seed mucilage and soy protein as domestic and low-cost hydrocolloids for encapsulation of hydrophobic compounds.

Keywords

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Research and Innovation in Food Science and Technology
Volume 8, Issue 3
October 2019
Pages 225-234
  • Receive Date: 19 November 2018
  • Revise Date: 25 January 2019
  • Accept Date: 31 January 2019