Elaboración de un microencapsulado de vitamina E (D-alfa tocoferol), vitamina C (ácido ascórbico) y vitamina B2 (riboflavina) mediante secado por aspersión

Abstract

At a global level, processed foods have continued to grow in the face of demand and, on the other hand, nutrition has decreased because, despite the vitamin addition to these products, poor handling causes the vitamins to be lost, for this reason, Methods are sought to improve the stability of nutrients, one of the techniques for this is microencapsulation, which is a viable option for minerals, flavors, aromas and vitamins. The purpose of this research was to prepare a microencapsulate of vitamin E (D-alpha Tocopherol), C (ascorbic acid) and B2 (riboflavin) by spray drying. Maltodextrin and gum arabic are used for the wall materials, the pure vitamins used. . were commercial, where maltodextrin-gum arabic ratios were studied (25%-75%, 50%-50%, 75%-25%) respectively for the polymer matrix, the vitamin E load was also evaluated 10% and 20%. , vitamin C 1.5 g -3 g and vitamin B2 0.16 g and 0.32 g. The effectiveness of microencapsulation was analyzed qualitatively by Fourier transform infrared spectroscopy (FTIR) and quantitatively by determining the amount of microencapsulated vitamin E. The melting peak was compared to semiquantitatively determine the microencapsulation efficiency as well as the crystallinity of ascorbic acid by differential scanning calorimetry (DSC), comparing the microencapsulation with vitamin C where it was demonstrated that there is an 89.95% microencapsulation efficiency. . The results showed that a microencapsulate was formed in all treatments, however, the best treatment was number 6, which contained 10% vitamin E and 22.5%-67.5% maltodextrin and gum arabic respectively, which coincides with the statistical optimization analysis obtaining a vitamin E microencapsulation efficiency of 93.12%.