Investigation of TPP-Chitosomes particles structure and stability as encapsulating agent of cholecalciferol

Aline Sayuri Lima Iida,Carmen Sílvia Fávaro-Trindade,Odílio Benedito Garrido Assis,Karina Novais Luz,Milena Martelli-Tosi,Taís Téo Barros-Alexandrino,Samantha Cristina de Pinho

doi:10.1590/0104-1428.04119

Abstract

Abstract Tripolyphosphate (TPP)-chitosomes were produced aiming at the encapsulation and conservation of vitamin D3. This hybrid system is made of liposomes, vesicles consisting of phospholipid bilayers, surrounded by chitosan wall ionic-crosslinked with TPP. Chitosan concentrations (2 and 4 mg mL-1) were tested and the vitamin stability in aqueous dispersions monitored for 49 days. The results confim that D3 remained stable throughout the analyzed period (49 days), whereas the non-encapsulated vitamin totally degrades after the second week of storage. The particle diameters ranged from 0.1 to 5 μm with good colloidal stability (+22 to +48 mV), and encapsulation efficiency of 97%. Thermal stability was also improved when using the TPP-chitosomes. The protection performed was attributed to the stable interactions conferred by the phospholipids crosslinking with the chitosan amino groups and a formation of a net of hydrogen bonds established amongst the hydroxyl groups of the interacting compounds as revealed by infrared spectroscopy.

Highlights

Vitamins are vital substances for the maintenance of human health and metabolic functions
The quasi-neutrality of the liposomes indicates a stability of the three dimensional structure
Chitosan-based micro/nanoparticles are successfully produced by ionic gelation and can be adequately applied to the encapsulation of vitamin D3

Summary

Introduction

Vitamins are vital substances for the maintenance of human health and metabolic functions. The American Institute of Medicine, Food and Nutrition Board recommends a daily intake of 10 to 15 μg of vitamin D to achieve acceptable levels of serum 25-hydroxyvitamin D [25(OH)D][2]. This recommendation applies to both forms of vitamin-D, namely ergocalciferol (vitamin D2) and cholecalciferol (vitamin D3), which are from vegetal and animal sources, respectively. Light, variation of pH and exposure to atmospheric oxygen can accelerate their degradation[6,7], requiring appropriate means to increase the stability and preserve properties before consumption

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Results

Conclusion