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Evaluation of Folic Acid Nano-encapsulation by Double Emulsions

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Abstract

In this study, optimization of spray drying for double emulsions containing pectin-whey protein concentrate (WPC) was investigated for nano-encapsulation of folic acid. Five independent variables including pectin and WPC content, dispersed phase content, pH, surfactant type of Span, and polyglycerol polyricinoleate (PGPR) were considered along with encapsulation efficiency (EE) as the main response. The experiment design was performed by a Taguchi approach. Final double emulsions were formulations containing an internal nano/micro-emulsion composed of a water in oil (W/O) system with folic acid present in the water phase, re-emulsified within an aqueous phase of pectin-WPC complexes. The average of folic acid EE was approximately 88.3 % in a range of 82.3 to 95.0 %. The main effect analysis with a Taguchi technique revealed that the dispersed phase content of double emulsions was the most important factor affecting EE (36 %) and surfactant had the minimum influence (5 %). Also, it was revealed that the most important interaction between independent variables in terms of EE was between WPC and dispersed phase content while pectin-pH had the lowest interaction. Finally, optimum conditions were determined as 1.0 % pectin, 4.0 % WPC, and 15 % dispersed phase, pH = 6, with a PGPR nano-emulsion which resulted in 99.0 % EE of folic acid.

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Acknowledgments

It is necessary to appreciate the Iran Nanotechnology Initiative Council (INIC) for the financial support.

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Authors and Affiliations

  1. Faculty of Food Science, University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Elham Assadpour, Yahya Maghsoudlou, Seid-Mahdi Jafari, Mohammad Ghorbani & Mehran Aalami

  2. Pishro Food Technology Research Group, Gorgan, Iran

    Seid-Mahdi Jafari

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  1. Elham Assadpour
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  2. Yahya Maghsoudlou
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  3. Seid-Mahdi Jafari
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  4. Mohammad Ghorbani
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  5. Mehran Aalami
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Correspondence to Seid-Mahdi Jafari.

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Assadpour, E., Maghsoudlou, Y., Jafari, SM. et al. Evaluation of Folic Acid Nano-encapsulation by Double Emulsions. Food Bioprocess Technol 9, 2024–2032 (2016). https://doi.org/10.1007/s11947-016-1786-y

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  • DOI: https://doi.org/10.1007/s11947-016-1786-y

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