Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D3

Abstract

Spray chilling is a promising technology for immobilization of fat-soluble vitamins since solid lipid microparticles (SLM) can protect, release and improve their absorption in the gut. Thus, this work aimed to produce SLM loaded with 0.1% of vitamin D3 by spray chilling using vegetable fat as carrier, and some formulations were added of 1% beeswax and 1% soy lecithin to evaluate their effect on vitamin stability. SLM were characterized by scanning electron microscopy, laser diffraction and X-ray diffraction (XRD). Additionally, vitamin D3 stability was evaluated during 65days of storage at 10 and 25°C through periodic measurements by high-performance liquid chromatography (HPLC). SLM were spherical with unimodal size distribution and volume weighted mean diameter (D4,3) varied from 83.0 to 98.6μm. XRD analyses revealed that SLM presented β′ type crystals, which contributes to a better stability and sensorial properties. SLM increased vitamin stability at 25°C, in which 86.3% of vitamin were detected after 65days (formulation with 1% beeswax), compared with non-immobilized vitamin at same conditions (60.8%). These results are promising and demonstrate the potential of spray chilling for production of SLM loaded with vitamin D3, encouraging future applications in foods.