title: Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications.
abstract: In this work, two different technologies (electrospraying and nanospray drying) were evaluated for the encapsulation of folic acid using both a whey protein concentrate (WPC) matrix and a commercial resistant starch. The morphology of the capsules, molecular organization of the matrices upon encapsulation, encapsulation efficiency, and stability of the folic acid within the capsules under different storage conditions and upon thermal exposure were studied. Results showed that spherical nano-, submicro- and microcapsules were obtained through both techniques, although electrospraying led to smaller capsule sizes and to an enhanced control over their size distribution. Greater encapsulation efficiency was observed using WPC as encapsulating matrix, probably related to interactions between the protein and folic acid which favoured the incorporation of the bioactive. The best results in terms of bioactive stabilization in the different conditions assayed were also obtained for the WPC capsules, although both materials and encapsulation techniques led to improved folic acid stability, especially under dry conditions.
authors.affiliation: Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna (Valencia), Spain.
authors.forename: Rocío
authors.initials: R
authors.lastname: Pérez-Masiá
authors.affiliation: Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo 30071 (Murcia), Spain.
authors.forename: Rubén
authors.initials: R
authors.lastname: López-Nicolás
authors.affiliation: Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo 30071 (Murcia), Spain.
authors.forename: Maria Jesús
authors.initials: MJ
authors.lastname: Periago
authors.affiliation: Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo 30071 (Murcia), Spain.
authors.forename: Gaspar
authors.initials: G
authors.lastname: Ros
authors.affiliation: Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna (Valencia), Spain.
authors.forename: Jose M
authors.initials: JM
authors.lastname: Lagaron
authors.affiliation: Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna (Valencia), Spain. Electronic address: amparo.lopez@iata.csic.es.
authors.forename: Amparo
authors.initials: A
authors.lastname: López-Rubio
mesh_terms: D002214:Capsules / Q000737:chemistry; D002626:Chemistry, Pharmaceutical / Q000295:instrumentation / Q000379:methods*; D003102:Colloids / Q000737:chemistry*; D019587:Dietary Supplements / Q000032:analysis*; D005492:Folic Acid / Q000737:chemistry*; D013213:Starch / Q000737:chemistry; D000067816:Whey Proteins / Q000737:chemistry
chemical_list: D002214:Capsules; D003102:Colloids; D000067816:Whey Proteins; D013213:Starch; D005492:Folic Acid
keywords: Electrospraying; Encapsulation; Folic acid; Food hydrocolloids; Spray drying