Encapsulation of Vitamin E using maltodextrin/Sodium Caseinate/Selenomethionine and its release study

Abstract

Vitamin E is important for human and animal as they promote health benefits. Vitamin E is also widely used as food additives, pharmaceuticals, and cosmetics industries. However, Vitamin E from natural sources is easy to degrade, labile to heat and oxygen, insoluble in water and also low in absorption hence, poor bioavailability. Encapsulation helps in protecting Vitamin E against the unfavorable environment to be release at targeted sites. In this study, encapsulation of Vitamin E was incorporated with selenomethionine and the effects on physicochemical properties were investigated. The release of Vitamin E was evaluated in simulated gastrointestinal tract (GIT). Vitamin E was encapsulated in a solution of maltodextrin (DE 13 - 17) and sodium caseinate with a ratio of 3 : 2 : 1 (maltodextrin:Vitamin E:sodium caseinate) and the amount of selenomethionine are ranging from 1.6 to 10.6 mg. The powder form of the particle was obtained by using a freeze-dried technique. From the results, good solubility and moisture content were obtained from the formulation with 5.6 mg selenomethionine which was attributed to the differences in concentration and hydrophobicity of solute. The lower size was obtained but high in PdI value, indicating sufficient stability to aggregation under that formulation. At 5.6 mg of selenomethionine, encapsulated Vitamin E with maltodextrin and sodium caseinate resulted in 87 % and 42 % Vitamin E release, after 30 min in simulated gastic fluid (SGF) and simulated intestinal fluid (SIF) solution. This attributes to the different absorption under different pH. Overall, encapsulated Vitamin E with selenomethionine was successfully obtained with better properties and performance, as an attempt for improving Vitamin E delivery and bioavailability.