Alginate-gelatin emulsion droplets for encapsulation of vitamin A by 3D printed microfluidics--颗粒学报PARTICUOLOGY

Zhang, J., Zhang, R., Zhang, Y., Pan, Y., Shum, H. C., & Jiang, Z. (2022). Alginate-gelatin emulsion droplets for encapsulation of vitamin A by 3D printed microfluidics. Particuology, 64, 164-170. https://doi.org/10.1016/j.partic.2021.09.004

Alginate-gelatin emulsion droplets for encapsulation of vitamin A by 3D printed microfluidics

Jia Zhang ^{a b}, Ruotong Zhang ^b, Yage Zhang ^b, Yi Pan ^b, Ho Cheung Shum ^b, Zhuo Jiang ^a *

a College of Food Science, South China Agricultural University, Guangzhou 510642, China
b Department of Mechanical Engineering, The University of Hong Kong, Hong Kong 999077, China

10.1016/j.partic.2021.09.004

Volume 64, May 2022, Pages 164-170

Received 15 May 2021, Revised 6 September 2021, Accepted 9 September 2021, Available online 23 September 2021, Version of Record 17 December 2021.

E-mail: jiangzhuo@scau.edu.cn

Highlights

• 3D printed microfluidic device is used to realize encapsulation of vitamin A.

• Alginate and gelatin realize the generation of O/W which contains vitamin A.

• Flow rate ratios have effect on the diameter of droplets.

• O/W emulsion forms microgel particles under the effect of acid.

Abstract

Microfluidics is characterized by the manipulation of fluids in submillimeter channels and has great application potential in encapsulation. To further extend the application of microfluidics in food industries, a 3D printed microfluidic device is used to encapsulate vitamin A and improve its stability. Two natural macromolecules, sodium alginate and gelatin, are added to water as the continuous phase to generate monodisperse emulsion. Under different flow rate ratios, the diameter of droplets decreases with the increase of continuous flow rate. However, at the same flow rate ratio, varying the dispersed and continuous flow rates does not significantly change the diameter and size distribution of emulsion collected. The prepared O/W (oil/water) single emulsion can form microgel particles and avoid degradation of vitamin A by simulated gastric acid; the encapsulated vitamin A will not be released until particles reach simulated intestinal tract. In the simulated digestion in vitro, no vitamin A is released for 2 h in the acidic environment; under an alkaline or neutral environment such as those in intestinal fluids, vitamin A can be released from the microgel particles within 2.5 h. Using the presented approach, emulsions encapsulating vitamin A have been prepared and can potentially be applied to encapsulate other oil-soluble substances in the food industry.

Graphical abstract

Keywords

Microfluidics; 3D printed; Vitamin A; Alginate; Gelatin

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