D-optimal Mixture Design for Optimized Microencapsulation of Vitamin A Palmitate and Its Characterizations

Food fortification is an effective intervention strategy for combating micronutrient deficiencies. Vitamin A can be fortified in a wide range of food vehicles. In this research work, vitamin the form palmitate (VAP) have been microencapsulated by emulsion technology intended purposes. D-optimal mixture design approach was applied optimizing experimental process parameters. Detailed physico-chemical –thermal characterization optimized VAP done. content kept constant as per limit. Desirability ramp function graphs and lab experimentations showed maltodextrin (2.5-2.7), OSA starch (1.5-1.6), Tween 80 (1.5-1.7), Span 40 (2.0-2.2) terms percentages gave encapsulation efficiency 98.2-98.8. The particle size 940-942 nm, polydispersity index 0.41, zeta potential (ζ) value ranging from -31.25 to -32.01 mv; viscosity interfacial tension determined 1.561±0.03 mPaS 22.6 mNm−1 respectively. Low temperature DSC studies (-5ºC 90ºC) sharp endothermic peaks that disappeared with further elevation some flat thermograms other excipients. 88.45±0.03%, being reduced 86.01±0.04% after storage under accelerated conditions (75ºC, 80% RH). formulated high significant stability system.