Abstract
The encapsulation of food active compounds (lipids, vitamins, peptides, antioxidants) and its addition in foods may result in preventing its degradation, increasing its stability and bioavailability, and delivering to specific sites of the gastrointestinal tract. The objective of the present work was to propose and validate a mathematical model for predicting the release of an encapsulated active compound (active) considering simultaneously the diffusion of active through the encapsulating matrix (matrix), erosion and swelling of matrix. The proposed model describes the transport and transformation of the main species of the encapsulation system (water, polymer, non-dissolved active and dissolved active). The model was validated with data of in vitro release of encapsulated astaxanthin (active) in calcium alginate beads (matrix) (mean absolute percentage error < 10%). The model can be used to describe the release of active compounds, and to design and optimize encapsulating systems.
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