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Journals / Selçuk Üniversitesi Fen Fakültesi Fen Dergisi / 2026 / Volume: 50 Issue: 1

Preparation of prebiotic pectin-supplemented vitamin C microcapsules

Prebiyotik pektin takviyeli C vitamini mikrokapsüllerinin hazırlanması

Özlem Derya Öztürk(SELÇUK ÜNİVERSİTESİ)0009-0001-2624-3938
Samet Ergün(SELÇUK ÜNİVERSİTESİ)0009-0004-0130-0969
Naciye Özdemir(SELÇUK ÜNİVERSİTESİ)0000-0002-7802-709X
Idris Sargin(Selçuk Üniversitesi)0000-0003-3785-9575
Gulsin Arslan(SELÇUK ÜNİVERSİTESİ)0000-0002-4836-8651
Pages
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Publication Date
2024-04-24
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This study revealed that pectin extracted from lemon peels can be used with alginate to encapsulate vitamin C.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Microencapsulating vitamin C with dietary fibers and prebiotics can improve the storage, preservation, and marketing of vitamin C supplements.
📊
Key Findings & Data:The rate of release of vitamin C increased towards pH values close to 7.0, with a higher rate of 83.97% observed at pH 7.0.
💡
Conclusion & Impact:This study revealed that pectin extracted from lemon peels can be used with alginate to encapsulate vitamin C.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Vitamin C · pectin · alginate

Abstract

Microencapsulating vitamin C with dietary fibers and prebiotics can improve the storage, preservation, and marketing of vitamin C supplements. This research aimed to explore the feasibility of creating microcapsules using vitamin C, pectin, and alginate through a microencapsulation technique. Pectin was extracted from lemon peel using an acid treatment and then characterised. The morphology of the vitamin C-pectin-alginate microcapsules was examined by scanning electron microscopy. Time, temperature, and pH-dependent vitamin C release profiles of the vitamin C-pectin-alginate microcapsules were studied. The rate of release of vitamin C increased towards pH values close to 7.0, with a higher rate of 83.97% observed at pH 7.0. Additionally, temperature affected the release of vitamin C from the microcapsules, with approximately 47.2% release at body temperature (37°C) and a higher fluctuation in vitamin C release was observed at 20°C. This study revealed that pectin extracted from lemon peels can be used with alginate to encapsulate vitamin C.

Özet

C vitamininin diyet lifleri ve prebiyotiklerle mikrokapsüllenmesi, C vitamini takviyelerinin depolanmasını, korunmasını ve pazarlanmasını iyileştirebilir. Bu çalışmanın amacı, bir mikrokapsülleme tekniği ile C vitamini, pektin ve aljinat kullanarak mikrokapsüller oluşturmanın fizibilitesini araştırmaktır. Pektin, asit muamelesi kullanılarak limon kabuğundan ekstrakte edildi ve karakterize edildi. C vitamini-pektin-aljinat mikrokapsüllerinin morfolojisi taramalı elektron mikroskobu ile incelenmiştir. C vitamini-pektin-aljinat mikrokapsüllerinin zaman, sıcaklık ve pH bağımlı C vitamini salım profilleri incelenmiştir. C vitamini salım hızı, pH 7.0'a yakın pH değerlerine doğru artarken, pH 7.0'da daha yüksek oranda %83.97 gözlendi. Ek olarak sıcaklık, vücut sıcaklığında (37°C) yaklaşık %47.2 salınım ile mikrokapsüllerden C vitamini salınımını etkiledi ve 20°C'de C vitamini salınımında daha yüksek bir dalgalanma gözlendi. Bu çalışma, limon kabuklarından ekstrakte edilen pektinin, C vitaminini kapsüllemek için aljinat ile birlikte kullanılabileceğini ortaya koydu.

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Cite This Article

Öztürk, Ö. D., Ergün, S., Özdemir, N., Sargin, I., Arslan, G. (2024). Preparation of prebiotic pectin-supplemented vitamin C microcapsules. Selçuk Üniversitesi Fen Fakültesi Fen Dergisi, Volume: 50 Issue: 1. https://doi.org/10.35238/sufefd.1335077

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