ArticleMolecules (Basel, Switzerland)2022
Encapsulation of Vitamin B
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 17 citations in OpenAlex.
- Microcapsule Techniques to Emphasize Functional Plant Oil Quality and Their Applications in the Food Industry: A Review.Foods (Basel, Switzerland) · 2025Review
- Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status.Drug delivery and translational research · 2025Review
- The Application of Protein Concentrate Obtained from Green Leaf Biomass in Structuring Nanofibers for Delivery of Vitamin B12.Foods (Basel, Switzerland) · 2024Article
- Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin BMolecules (Basel, Switzerland) · 2023Review
- Enhancing Antioxidant Retention through Varied Wall Material Combinations in Grape Spray Drying and Storage.Antioxidants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vitamin B12 (VB12) is one of the essential vitamins for the body, which is sensitive to light, heat, oxidizing agents, and acidic and alkaline substances. Therefore, the encapsulation of VB12 can be one of the ways to protect it against processing and environmental conditions in food. In this work, the influence of pectin concentration (0.5−1% w/v), whey protein concentrate (WPC) level (4−8% w/v) and pH (3−9) on some properties of VB12-loaded pectin−WPC complex carriers was investigated by response surface methodology (RSM). The findings showed that under optimum conditions (1:6.47, pectin:WPC and pH = 6.6), the encapsulation efficiency (EE), stability, viscosity, particle size and solubility of complex carriers were 80.71%, 85.38%, 39.58 mPa·s, 7.07 µm and 65.86%, respectively. Additionally, the formation of complex coacervate was confirmed by Fourier-transform infrared (FTIR) spectroscopy and atomic force microscopy (AFM). In addition, it was revealed that the most important factor in VB12 encapsulation was pH; at a pH < isoelectric point of WPC (pH = 3), in comparison with higher pH values (6 and 9), a stronger complex was formed between pectin and WPC, which led to an increase in EE, lightness parameter, particle size and water activity, as well as a decrease in the zeta-potential and porosity of complex carriers.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.