Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process - Institut Agro Dijon Access content directly
Journal Articles Journal of Food Engineering Year : 2021

Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process

Abstract

Riboflavin was encapsulated in pea protein microparticles crosslinked by transglutaminase and the release properties of this system was studied in simulated gastric (pH = 1.2) and intestinal (pH = 7.4) fluids. The microparticles were obtained from a water-in-oil emulsion and subsequent enzymatic gelation. In presence of polyglycerol polyricinoleate as hydrophobic surfactant, magnetic agitation was preferred to high-speed homogenization in order to form spherical microparticles of ~150 μm average size. The encapsulation efficiency of crystallized riboflavin (RF) varied from 74% to 84% depending on the amount of loaded RF (0.1–1.0 wt%). According to the kinetic power law model, the release mechanisms of riboflavin under simulated gastrointestinal conditions were governed by diffusion in absence of digestive enzymes and by a support degradation phenomenon in their presence. The designed microparticles represented a potential system for the delivery of riboflavin up to the intestinal digestion phase.
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Dates and versions

hal-03122505 , version 1 (22-08-2022)

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Attribution - NonCommercial

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Attaf Djoullah, Rémi Saurel. Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process. Journal of Food Engineering, 2021, 292, pp.110276. ⟨10.1016/j.jfoodeng.2020.110276⟩. ⟨hal-03122505⟩
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