Micro-encapsulation of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization, release behavior & antioxidant potential during GI tract conditions

Mudasir Ahmad, Shahida Qureshi, Sajid Maqsood, Adil Gani, F. A. Masoodi

    Research output: Contribution to journalArticlepeer-review

    57 Citations (Scopus)

    Abstract

    Folic acid is susceptible to degradation under acidic conditions; therefore, it needs to be protected during its passage through GI tract. Hence in the present study, the folic acid was encapsulated in horse chestnut starch and β-cyclodextrin by spray drying technique and the release behavior of capsules were investigated during simulated gastric conditions. The structural and thermal properties of capsules were evaluated by SEM, ATR-FTIR, and DSC. The encapsulation efficiency of starch and β-cyclodextrin was found to be 57.29% and 76.10% respectively. A characteristic band at 1800 cm−1 confirmed the presence of folic acid in the microcapsules. The microcapsules showed higher transition and melting temperatures than free folic acid that revealed thermal stability of folic acid upon encapsulation. The higher antioxidant and folic acid content in intestinal juice than gastric juice ensured controlled release in the intestine.

    Original languageEnglish
    Pages (from-to)154-160
    Number of pages7
    JournalFood Hydrocolloids
    Volume66
    DOIs
    Publication statusPublished - May 1 2017

    Keywords

    • Encapsulation
    • Folic acid
    • Horse chestnut starch
    • In-vitro digestion
    • β-cyclodextrin

    ASJC Scopus subject areas

    • Food Science
    • Chemistry(all)
    • Chemical Engineering(all)

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