Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying.

Abstract

In this work, different whey protein (WP) ratios (5, 10, 20, 30, 40 and 50% w/w) were added as stabilizers to high degree of polymerization Agave fructans (HDPAF) capsules to decrease the hygroscopicity. Results showed that the WP and HDPAF in 1:520:80 ratio (20/80 w/w) decreased significantly the hygroscopicity of capsules from 12.19 to 8.34%. Additionally, this polymeric mixture was assessed for the encapsulation of sea grape (Coccoloba uvifera L.) leaf extract was achieved by via electrospray, using this biopolymers mixture. Scanning electron microscopy (SEM) images exhibited spherical particles with sizes from 655 to 7250nm. The thermal stability of encapsulated extract was demonstrated by via thermogravimetric analysis. The in vitro release study in simulated stomach (0-180min) and intestine conditions (0-300min) showed the controlled release of the controlled release of the encapsulated extract. The encapsulated extract and its bioavailability in simulating the stomach (0-180min) and small intestine (0-300min) Therefore, HDPAF-WP is a viable option as an encapsulating matrix susceptible to be used in the food, pharmaceutical, and cosmetic industries.