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Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities

The food industry has been expanding, and new vectors to entrap vitamins have been constantly investigated, aiming at versatile systems with good physico-chemical characteristics, low-cost production, high stability and the efficient release of active ingredients. The vitamin B9 (folic acid or folat...

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Autores principales: Coelho, Sílvia Castro, Rocha, Fernando, Estevinho, Berta Nogueiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9608966/
https://www.ncbi.nlm.nih.gov/pubmed/36297915
http://dx.doi.org/10.3390/polym14204337
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author Coelho, Sílvia Castro
Rocha, Fernando
Estevinho, Berta Nogueiro
author_facet Coelho, Sílvia Castro
Rocha, Fernando
Estevinho, Berta Nogueiro
author_sort Coelho, Sílvia Castro
collection PubMed
description The food industry has been expanding, and new vectors to entrap vitamins have been constantly investigated, aiming at versatile systems with good physico-chemical characteristics, low-cost production, high stability and the efficient release of active ingredients. The vitamin B9 (folic acid or folate) is essential for the healthy functioning of a variety of physiological processes in humans and is beneficial in preventing a range of disorders. In this study, two approaches were developed to encapsulate vitamin B9. Zein and the combination of modified starch with two plasticizers were the selected encapsulating agents to produce microstructures via the electrospinning technique. The objective was to improve the stability and the B9 antioxidant capacity in the final formulations. The work strategy was to avoid limitations such as low bioavailability, stability and thermosensitivity. The microstructures were fabricated and the morphology and shape were assessed by scanning electron microscopy. The B9 release profiles of modified starch and zein microstructures were analyzed in simulated gastric fluid at 37 °C, and in deionized water and ethanol at room temperature. The B9 encapsulation efficiency and the stability of the systems were also studied. The ABTS assay was assessed and the antioxidant activity of the produced microstructures was evaluated. The physico-chemical characterization of loaded B9 in the microstructures was achieved. High encapsulation efficiency values were achieved for the 1% B9 loaded in 12% w/w modified starch film; 5% B9 vitamin encapsulated by the 15% w/w modified starch with 4% w/w tween 80; and 4% w/w glycerol film with heterogeneous microstructures, 5% w/w zein compact film and 10% w/w zein film. In conclusion, the combinations of 7 wt.% of modified starch with 4 wt.% tween 80 and 4 wt.% glycerol; 15 wt.% of modified starch with 4 wt.% tween 80 and 4 wt.% glycerol; and 12 wt.% modified starch and 5 wt.% zein can be used as delivery structures in order to enhance the vitamin B9 antioxidant activity in the food and nutraceutical fields.
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spelling pubmed-96089662022-10-28 Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities Coelho, Sílvia Castro Rocha, Fernando Estevinho, Berta Nogueiro Polymers (Basel) Article The food industry has been expanding, and new vectors to entrap vitamins have been constantly investigated, aiming at versatile systems with good physico-chemical characteristics, low-cost production, high stability and the efficient release of active ingredients. The vitamin B9 (folic acid or folate) is essential for the healthy functioning of a variety of physiological processes in humans and is beneficial in preventing a range of disorders. In this study, two approaches were developed to encapsulate vitamin B9. Zein and the combination of modified starch with two plasticizers were the selected encapsulating agents to produce microstructures via the electrospinning technique. The objective was to improve the stability and the B9 antioxidant capacity in the final formulations. The work strategy was to avoid limitations such as low bioavailability, stability and thermosensitivity. The microstructures were fabricated and the morphology and shape were assessed by scanning electron microscopy. The B9 release profiles of modified starch and zein microstructures were analyzed in simulated gastric fluid at 37 °C, and in deionized water and ethanol at room temperature. The B9 encapsulation efficiency and the stability of the systems were also studied. The ABTS assay was assessed and the antioxidant activity of the produced microstructures was evaluated. The physico-chemical characterization of loaded B9 in the microstructures was achieved. High encapsulation efficiency values were achieved for the 1% B9 loaded in 12% w/w modified starch film; 5% B9 vitamin encapsulated by the 15% w/w modified starch with 4% w/w tween 80; and 4% w/w glycerol film with heterogeneous microstructures, 5% w/w zein compact film and 10% w/w zein film. In conclusion, the combinations of 7 wt.% of modified starch with 4 wt.% tween 80 and 4 wt.% glycerol; 15 wt.% of modified starch with 4 wt.% tween 80 and 4 wt.% glycerol; and 12 wt.% modified starch and 5 wt.% zein can be used as delivery structures in order to enhance the vitamin B9 antioxidant activity in the food and nutraceutical fields. MDPI 2022-10-15 /pmc/articles/PMC9608966/ /pubmed/36297915 http://dx.doi.org/10.3390/polym14204337 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Coelho, Sílvia Castro
Rocha, Fernando
Estevinho, Berta Nogueiro
Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities
title Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities
title_full Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities
title_fullStr Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities
title_full_unstemmed Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities
title_short Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities
title_sort electrospinning of microstructures incorporated with vitamin b9 for food application: characteristics and bioactivities
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9608966/
https://www.ncbi.nlm.nih.gov/pubmed/36297915
http://dx.doi.org/10.3390/polym14204337
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