Microencapsulación de una solución de vitamina D3 comercial mediante secado por aspersión

Abstract

Vitamin D deficiency has become a global public health problem due to the various diseases it can lead to. As a solution to this problem, the pharmaceutical industries have sought to develop formulations using vitamin D3, as this is the most active form of vitamin D. However, this vitamin presents several degradative factors that alter its stability, so new methodologies have been investigated to ensure its durability, the most notable being microencapsulation. Vitamin D3 microencapsulates were obtained by using a mixture of maltodextrin and gum arabic as encapsulating agents, as well as varying the inlet temperature (150 and 170 degrees Celsius) and the vitamin loading in the microparticles (20 and 30 percent). With the evaluation of the different treatments, it was determined that the optimum temperature and load were 150 and 30 respectively, obtaining a maximum yield of 66.07 percent. On the other hand, the efficiency of microencapsulation was analysed by infrared spectroscopy, determining that the (2:1) polymeric ratio of maltodextrin and gum arabic improved the efficiency of microencapsulation. Finally, scanning electron microscopy identified that the microparticles obtained were microcapsules due to their surface structure. In this research project, it was possible to microencapsulate commercial vitamin D3 by spray drying, obtaining a dry powder in which the efficiency of microencapsulation was demonstrated by FT-IR and its subsequent characterization by SEM.