Microencapsulation of a Pickering Oil/Water Emulsion Loaded with Vitamin D3

The ionotropic gelation technique was chosen to produce vitamin D3-loaded microparticles starting from oil-in-water (O/W) Pickering emulsion stabilized by flaxseed flour: the hydrophobic phase was a solution of vitamin D3 in a blend of vegetable oils (omega 6:omega 3, 4:1) composed of extra virgin olive oil (90%) and hemp oil (10%); the hydrophilic phase was a sodium alginate aqueous solution. The most adequate emulsion was selected carrying out a preliminary study on five placebo formulations which differed in the qualitative and quantitative polymeric composition (concentration and type of alginate selected). Vitamin D3-loaded microparticles in the dried state had a particle size of about 1 mm, 6% of residual water content and excellent flowability thanks to their rounded shape and smooth surface. The polymeric structure of microparticles demonstrated to preserve the vegetable oil blend from oxidation and the integrity of vitamin D3, confirming this product as an innovative ingredient for pharmaceutical and food/nutraceutical purposes.

Automated summary

The ionotropic gelation technique was used to prepare vitamin D3-loaded microparticles from an oil-in-water Pickering emulsion stabilized by flaxseed flour. The hydrophobic phase contained a vitamin D3 solution in a blend of vegetable oils (90% extra virgin olive oil and 10% hemp oil), while the hydrophilic phase was a sodium alginate aqueous solution. The microparticles had a particle size of about 1 mm, 6% residual water content, and excellent flowability in the dried state. The polymeric structure of the microparticles preserved the vegetable oil blend from oxidation and maintained the integrity of vitamin D3, making it an innovative ingredient for pharmaceutical and food/nutraceutical purposes.