title: Encapsulation of vitamin E: effect of physicochemical properties of wall material on retention and stability.
abstract: Spray drying technique was used to fabricate Vitamin E loaded nanocapsules using Octenyl Succinic Anhydride (OSA) modified starches as emulsifiers and wall materials. Several physicochemical properties of modified starches that are expected to influence emulsification capacity, retention and storage stability of Vitamin E in nanocapsules were investigated. High Degree of Substitution (DS), low Molecular Weight (Mw) and low interfacial tension improved emulsification properties while Oxygen Permeability (OP) and Water Vapor Permeability (WVP) affected the film forming properties. The degradation profile of Vitamin E fitted well with the Weibull model. Nanocapsules from OSA modified starches MS-A and MS-B retained around 50% of Vitamin E after a period of 60 days at 4-35°C. Reduced retention and short half-life (35 days) in nanocapsules fabricated using MS-C at 35°C were attributed to autoxidation reaction occurred due to poor film forming capacity. These results indicated that low molecular weights OSA modified starches were effective at forming stable Vitamin E nanocapsules that could be used in drug and beverage applications.
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Joseph
authors.initials: J
authors.lastname: Hategekimana
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Lilongwe University of Agriculture and Nature Resources, Bunda College, Department of Food Science and Technology, P.O. Box 219, Lilongwe, Malawi.
authors.forename: Kingsley George
authors.initials: KG
authors.lastname: Masamba
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Jianguo
authors.initials: J
authors.lastname: Ma
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: fzhong@jiangnan.edu.cn.
authors.forename: Fang
authors.initials: F
authors.lastname: Zhong
mesh_terms: D045703:Emulsifying Agents / Q000737:chemistry; D005740:Gases / Q000737:chemistry; D006207:Half-Life; D007700:Kinetics; D008970:Molecular Weight; D053769:Nanocapsules / Q000737:chemistry; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry; D010316:Particle Size; D010539:Permeability; D013213:Starch / Q000031:analogs & derivatives* / Q000737:chemistry; D013696:Temperature; D013997:Time Factors; D014783:Viscosity; D014810:Vitamin E / Q000737:chemistry* / Q000378:metabolism; D014867:Water / Q000737:chemistry
chemical_list: D045703:Emulsifying Agents; D005740:Gases; D053769:Nanocapsules; C551966:octenyl succinic anhydride-modified starch; D014867:Water; D014810:Vitamin E; D013213:Starch; D010100:Oxygen
keywords: Molecular weight; Nanoencapsulation; OSA modified starches; Spray drying; Vitamin E