Vitamin B Complex Encapsulation in Bacterial Nanocellulose: A Novel System for Heat and Chemical Stabilization in Food Products

摘要

Bacterial nanocellulose has been commonly used as a gelling or stabilizing agent in the food industry and as an excipient in pharmacology. However, due to its physical and chemical properties, such as its high degradation temperature and the ease with which it can interact with other molecules, bacterial nanocellulose has been established as a material with great potential for the protection of bioactive compounds. This research shows the capacity of bacterial nanocellulose to establish interactions with B vitamins (B1, B2, B3 and B12) through different sorption isotherms, mainly by means of the BET, GAB and TSS models. First, the degradation of the vitamin B complex, which mostly occurs upon heating, is minimized in the presence of BNC, herein proposed as a thermal stabilizer. Secondly, BNC is shown to bind to micronutrients and act as dietary fiber. BNC acts as a thickening and water-binding agent. The effects of BNC are determined to occur as an encapsulation system that facilitates affinity adsorption in mono- and multilayers. Finally, bacterial nanocellulose was used as an encapsulating agent for the vitamin B complex by spray drying. It is demonstrated that BNC is a very successful new nanomaterial for encapsulation, with a high level of adsorption, and for the protection of hydro-soluble vitamins. BNC has shown great potential to adsorb vitamins B1, B2, B3 and B12 owing to their hydroxyl groups, which are responsible for its water or vitamin sorption. Due to the features of bacterial nanocellulose, it is possible to use it as a raw material in the food industry to protect micronutrients during the thermal process.