Continuous Encapsulation of Vitamin E Using Polycaprolactone and Tween 20 in a Micro-Channel

Article Sidebar

PDF
Published: Nov 2, 2022
DOI: https://doi.org/10.14416/j.asep.2022.01.001
Keywords:
Vitamin E Micro-channel Encapsulation

Main Article Content

Amaraporn Kaewchada
Department of Agro-Industrial Food and Environmental Technology, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
Rotsaman Chongcharoen
Department of Agro-Industrial Food and Environmental Technology, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
Preuk Tangpromphan
Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Khwanchanok Nakkong
Central of Excellence on Petrochemical and Materials Technology, Department of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok, Thailand
Attasak Jaree
Central of Excellence on Petrochemical and Materials Technology, Department of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok, Thailand

Abstract

Encapsulation of vitamin E is the preservation of the biological activities of vitamin E for various applications. In the first part of this research, factors affecting the batch encapsulation of vitamin E, including PCL concentration, the concentration of Tween 20, and the volumetric ratio of aqueous phase to organic phase were experimentally investigated. The Box-Behnken experimental design and response surface methodology were implemented to determine the optimal operating conditions of the batch encapsulation. At the optimal conditions, the percentage of vitamin E encapsulation (%EC) was 98.69%, using the PCL concentration, the Tween 20 concentration, and the volumetric ratio of aqueous phase to organic phase of 3.6 g/L, 0.6 g/L, and 0.9 mL: 1 mL, respectively. The second part is to enhance the productivity by applying the optimized formulation of vitamin E encapsulation in a continuous process using a micro-channel encapsulator. The effect of residence time was investigated. At the residence time of 1 s, the percentage of vitamin E encapsulation of 97.28% and the productivity of 153.61 mg/(mL∙min) were achieved.

Article Details

How to Cite
Kaewchada, A., Chongcharoen, R., Tangpromphan, P., Nakkong, K., & Jaree, A. (2022). Continuous Encapsulation of Vitamin E Using Polycaprolactone and Tween 20 in a Micro-Channel. Applied Science and Engineering Progress, 16(1), 5556. https://doi.org/10.14416/j.asep.2022.01.001
Issue
Vol. 16 No. 1 (2022)
Section
Research Articles

References

R. Campardelli and E. Reverchon, “α-Tocopherol nanosuspensions produced using a supercritical assisted process,” Journal of Food Engineering, vol. 149, pp. 131–136, 2015, doi: 10.1016/j. jfoodeng.2014.10.015.

M. R. Karim, S. Fujimura, and M. Kadowaki, “Vitamin E as a novel enhancer of macroautophagy in rat hepatocytes and H4-II-E cells,” Biochemical and Biophysical Research Communications, vol. 394, no. 4, pp. 981–987, 2010, doi: 10.1016/j. bbrc.2010.03.103.

A. H. Saberi, Y. Fang, and D. J. McClements, “Fabrication of vitamin E-enriched nanoemulsions: Factors affecting particle size using spontaneous emulsification,” Journal of Colloid and Interface Science, vol. 391, pp. 95–102, 2013, doi: 10.1016/ j.jcis.2012.08.069.

J. M. M Diane and J. Burgess, “Vitamin E nanoemulsions characterization and analysis,” International Journal of Pharmaceutics, vol. 465, no. 1–2, pp. 455–463, 2014, doi: 10.1016/j.ijpharm. 2014.02.034.

F. Pinto, D. P. C. de Barros, and L. P. Fonseca, “Design of multifunctional nanostructured lipid carriers enriched with α-tocopherol using vegetable oils,” Industrial Crops and Products, vol. 118, pp. 149–159, 2018, doi: 10.1016/j. indcrop.2018.03.042.

A. A. Sharipova, S. B. Aidarova, D. Grigoriev, B. Mutalieva, G. Madibekova, A. Tleuova, and R. Miller, “Polymer-surfactant complexes for microencapsulation of vitamin E and its release,” Colloids and Surfaces B: Biointerfaces, vol. 137, pp. 152–157, 2016, doi: 10.1016/j.colsurfb. 2015.03.063.

Y. Yang and D. J. McClements, “Encapsulation of vitamin E in edible emulsions fabricated using a natural surfactant,” Food Hydrocolloids, vol. 30, no. 2, pp. 712–720, 2013, doi: 10.1016/j.foodhyd. 2012.09.003.

J. N. Cheong, C. P. Tan, Y. B. C. Man, and M. Misran, “α-Tocopherol nanodispersions: Preparation, characterization and stability evaluation,” Journal of Food Engineering, vol. 89, no. 2, pp. 204–209, 2008, doi: 10.1016/j.jfoodeng. 2008.04.018.

Y. Luo, B. Zhang, M. Whent, L. L. Yu, and Q. Wang, “Preparation and characterization of zein/ chitosan complex for encapsulation of alphatocopherol, and its in vitro controlled release study,” Colloids Surf B Biointerfaces, vol. 85, no. 2, pp. 145–152, 2011, doi: 10.1016/j.colsurfb. 2011.02.020.

M. Drach, J. Narkiewicz-Michałek, A. Sienkiewicz, M. Szymula, and C. Bravo-Díaz, “Antioxidative properties of vitamins C and E in micellar systems and in microemulsions,” Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 379, no. 1–3, pp. 79–85, 2011, doi: 10.1016/j.colsurfa.2010.11.073.

J. Hatanaka, H. Chikamori, H. Sato, S. Uchida, K. Debari, S. Onoue, and S. Yamada, “Physicochemical and pharmacological characterization of α-tocopherol-loaded nano-emulsion system,” International Journal of Pharmaceutics, vol. 396, no. 1–2, pp. 188–193, 2010, doi: 10.1016/j.ijpharm. 2010.06.017.

F. Kuo, B. Subramanian, T. Kotyla, T. A. Wilson, S. Yoganathan, and R. J. Nicolosi, “Nanoemulsions of an anti-oxidant synergy formulation containing gamma tocopherol have enhanced bioavailability and anti-inflammatory properties,” International Journal of Pharmaceutics, vol. 363, no. 1–2, pp. 206–213, 2008, doi: 10.1016/j.ijpharm. 2008.07.022.

D. J. McClements, “Edible nanoemulsions: Fabrication, properties, and functional performance,” Soft Matter, vol. 7, no. 6, pp. 2297– 2316, 2011, doi: 10.1039/C0SM00549E.

P. Relkin, J.-M. Jung, and M. Ollivon, “Factors affecting vitamin degradation in oil-in-water nano-emulsions,” Journal of Thermal Analysis and Calorimetry, vol. 98, no. 1, p. 13, 2009, doi: 10.1007/s10973-009-0340-9.

E. B. Lages, R. S. Fernandes, J. O. Silva, A. M. de Souza, G. D. Cassali, A. L. B. de Barros, and L. A. M. Ferreira, “Co-delivery of doxorubicin, decosahexaenoic acid, and alpha-tocopherol succinate by nanostructured lipid carriers has a synergistic effect to enhance antitumor activity and reduce toxicity,” Biomed Pharmacother, vol. 132, p. 110876, 2020, doi: 10.1016/j.biopha. 2020.110876.

K. Wang, D.-W. Sun, Q. Wei, and H. Pu, “Quantification and visualization of α-tocopherol in oil-in-water emulsion based delivery systems by Raman microspectroscopy,” LWT, vol. 96, pp. 66–74, 2018, doi: 10.1016/j.lwt.2018.05.017.

Y. Yang, C. Marshall-Breton, M. E. Leser, A. A. Sher, and D. J. McClements, “Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods,” Food Hydrocolloids, vol. 29, no. 2, pp. 398–406, 2012, doi: 10.1016/j.foodhyd. 2012.04.009.

W. Somchue, W. Sermsri, J. Shiowatana, and A. Siripinyanond, “Encapsulation of α-tocopherol in protein-based delivery particles,” Food Research International, vol. 42, no. 8, pp. 909–914, 2009, doi: 10.1016/j.foodres.2009.04.021.

S. P. Dhakal and J. He, “Microencapsulation of vitamins in food applications to prevent losses in processing and storage: A review,” Food Research International, vol. 137, p. 109326, 2020, doi: 10.1016/j.foodres.2020.109326.

I. Katouzian and S. M. Jafari, “Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins,” Trends in Food Science & Technology, vol. 53, pp. 34–48, 2016, doi: 10.1016/j.tifs.2016.05.002.

N. Akkarawatkhoosith, A. Kaewchada, and A. Jaree, “Continuous catalyst-free biodiesel synthesis from rice bran oil fatty acid distillate in a microreactor,” Energy Reports, vol. 6, pp. 545–549, 2020, doi: 10.1016/j.egyr.2019.11.117.

N. Akkarawatkhoosith, W. Nopcharoenkul, A. Kaewchada, and A. Jaree, “Mass transfer correlation and optimization of carbon dioxide capture in a microchannel contactor: A case of CO2-rich gas,” Energies, vol. 13, no. 20, p. 5465, 2020, doi: 10.3390/en13205465.

N. Chueluecha, A. Kaewchada, and A. Jaree, “Biodiesel synthesis using heterogeneous catalyst in a packed-microchannel,” Energy Conversion and Management, vol. 141, pp. 145–154, 2017, doi: 10.1016/j.enconman.2016.07.020.

N. Kittiampon, A. Kaewchada, and A. Jaree, “Carbon dioxide absorption using ammonia solution in a microchannel,” International Journal of Greenhouse Gas Control, vol. 63, pp. 431–441, 2017, doi: 10.1016/j.ijggc.2017.06.014.

D. C. Montgomery, Design and Analysis of Experiment, 8th ed. Singapore: Wiley & Sons, 2013, pp. 478–503.

H. S. Kusuma and M. Mahfud, “Box-Behnken design for investigation of microwave- assisted extraction of patchouli oil,” AIP Conference Proceedings, vol. 1699, p. 050014, 2015, doi: 10.1063/1.4938350.

H. S. Kusuma, M. E. Syahputra, D. Parasandi, A. Altway, and M. Mahfud, “Optimization of microwave hydrodistillation of dried patchouli leaves by response surface methodology,” Rasayan Journal of Chemistry, vol. 10, no. 3, pp. 861–865, 2017, doi: 10.7324/RJC.2017. 1031763.