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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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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03122505
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Submitted on : Monday, August 22, 2022 - 4:38:57 PM
Last modification on : Monday, November 21, 2022 - 3:53:22 AM
Long-term archiving on: : Thursday, November 24, 2022 - 12:38:15 AM

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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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