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

Ahmad, Mudasir, Qureshi, Shahida, Maqsood, Sajid, Gani, Adil, Masoodi, F.A.
Food hydrocolloids 2017 v.66 pp. 154-160
Aesculus, Fourier transform infrared spectroscopy, antioxidant activity, antioxidants, beta-cyclodextrin, folic acid, gastric juice, hydrocolloids, intestines, juices, melting, microencapsulation, scanning electron microscopy, spray drying, starch, temperature, thermal stability
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.