Preparation, characterization and evaluation of a vitamin-enriched dietary supplement from Vigna radiata L. microgreens
Keywords:Microcapsules, ionotropic gelation, lyophilization, Vigna radiata, microgreens
AbstractThe present study attempted to develop a simple protocol for the transformation of vitamin-rich microgreens of Vigna radiata into microcapsules with a longer shelf life. The microencapsulation method adopted was the coupling ionotropic gelation method followed by lyophilization. The microcapsules thus produced were characterized based on weight, swelling index, vitamin content and also, the range and magnitude of in vitro dissolution in simulated gastric and intestinal fluids (SGF: pH 1.2; SIF: pH 6.8, 7.4). The results showed that the microcapsules undergo high water loss during hydrogel to xerogel conversion (96.525%) and have a high swelling index (5.76) in SGF. The release rate of the enclosed vitamins was found to be very low in gastric conditions (SGF) but high in intestinal conditions (SIF). The timecourse of vitamin release (over 1–6 hours) was found to be linear and probably diffusion-controlled. Hence, microcapsules developed through this technology can be potentially used as natural and biodegradable dietary supplements that can replace and thereby reduce the health risk associated with artificial supplements.