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Evaluation of the Kinetics of Ascorbic Acid ( AA ) Release from Alginate‐Whey Protein Concentrates ( AL‐WPC ) Microspheres at the Simulated Gastro–Intestinal Condition
Author(s) -
Zandi M.
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12334
Subject(s) - pepsin , chemistry , kinetics , microsphere , whey protein , gastric fluid , ascorbic acid , enzyme , chromatography , biochemistry , food science , chemical engineering , physics , quantum mechanics , engineering
Abstract The aim of this work was to study the Ascorbic Acid (AA) release mechanism from Alginate‐Whey Protein concentrates (AL‐WPC) microsphere at the gastro–intestinal situation. Then, release mechanisms were indicated by using various kinetic models, including Zero order, Kopcha model, Makoid–Banakar model, Higuchi's model, First‐order model and Korsmeyer–Peppas model. It was found that the release occurs faster in the presence of shear force, pepsin enzyme and pH of 1.5 at gastric condition. It was also shown that the presence of pancreatin enzyme and simulated intestinal shear force significantly increased release rate; however, AA release rate was independent of the intestinal pH. It was also demonstrated that the AA release rate at simulated intestinal situation was increased by about five‐fold in comparison to its release at simulated gastric condition. Results indicated that the AA release in at gastric condition followed the Higuchi model while the release at intestinal condition attributed to First‐order model. Practical Applications In present work, we developed our pervious works to produce AA encapsulated AL‐WPC microcapsule using emulsification/internal gelation technique. Final purpose of this work was to study the AA release mechanism from AL‐WPC microsphere at the gastro–intestinal situation. Results indicated that the microcapsules degradation at gastric situation is slight and therefore, microcapsule protected AA against stomach condition. It was also demonstrated that this microcapsule could delay the release at the gastric condition, and it could completely release AA at intestinal condition. The better release of AA at intestinal condition is desirable to achieve the nutrient effect during food consumption. This research suggested that AA‐AL‐WPC microspheres can protect vitamin C against stomach condition. Our developed vesicular system could use to nutrient delivery or controlled nutrient release.