Preparation of Vitamin E Microcapsules by Complex Coacervation and Stability Evaluation
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Abstract:
Vitamin E (VE) microcapsules were prepared through complex coacervation with soybean protein isolate (SPI) and chitosan as wall materials. The effect of VE /SPI mass ratio on the encapsulation yield and efficiency were studied, the influences of crosslinking by glutaraldehyde or transglutaminase on the release of VE from the coacervated microcapsules were compared, and the stability of transglutaminase-crosslinked VE microcapsules under different temperatures, light exposure, and humidity conditions was evaluated. The results revealed that the VE /SPI mass ratio of 1:2 led to the optimum microencapsulation performance, and the encapsulation yield and efficiency reached up to 91.48% and 86.45%, respectively. Crosslinking by glutaraldehyde and glutamine transaminase greatly improved the sustained release capability of the microcapsules, and the cumulative releases of VE were as low as 47 and 42%, respectively, after incubation in anhydrous ethanol for five hours. Comparisons with free VE revealed that the microencapsulation by SPI-chitosan coacervation system enhanced the stability of VE against heating, light, and humidity. Hence, the VE microcapsules prepared by SPI-chitosan coacervation have potential applications in the food industry.
