%0 Journal Article
%T Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods
%A Yves Raymond
%A Claude P. Champagne
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/749630
%X The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions. Particles having approximately 750£¿¦Ìm or 2.5£¿mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO), chocolate, beeswax, carnauba wax, and paraffin. They were added to solutions designed to simulate gastric secretions (GS) or duodenum secretions (DS) at 37¡ãC. Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media. Cocoa butter, FPKO, and chocolate dissolved in the DS medium. Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium. With chocolate, dissolution was twice as fast as that with small particles (750£¿¦Ìm) as compared to the larger (2.5£¿mm) ones. With 750£¿¦Ìm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions. The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides) used in the development of functional foods. 1. Introduction A variety of ingredients are used to supplement foods in order to develop functional foods in the hope of reducing the risk of diseases [1]. Popular ingredients are minerals, fibres, probiotics, antioxidants, plant sterols, and omega-3 oils. There is also interest in prebiotics, peptides, and enzymes. In some instances, the ingredient must reach the intestines in a bioactive form. In the case of probiotic bacteria or enzymes, this requires maintaining viability/activity during processing and storage and after consumption [2, 3]. With other compounds, the ingredient can generate off flavours or become oxidized. In these instances, it is advisable to encapsulate the bioactives [4] and only allow their release in the gastrointestinal tract (GIT). Many encapsulation techniques for probiotics or other bioactives are available [5, 6]. Using lipids for encapsulation has the advantage of providing barriers to oxygen, acid, and moisture, as well as not dissolving in foods. When the goal is to deliver a bioactive ingredient which is in a powder form to the GIT, two lipid-based encapsulation techniques are found: spray-coating and spray-chilling (also termed spray-cooling) techniques. In the first, the molten lipid is sprayed at the surface of the powder [7], while in the
%U http://www.hindawi.com/journals/ijfs/2014/749630/