Mathematical modeling of the release of food active compounds from viscoelastic matrices

Abstract

The encapsulation of food active compounds (lipids, vitamins,peptides, antioxidants) and its addition in foods may result inpreventing its degradation, increasing its stability and bioavailability, anddelivering to specific sites of the gastrointestinal tract. The objective of thepresent work was to propose and validate a mathematical model for predicting therelease of an encapsulated active compound (active) considering simultaneously thediffusion of active through the encapsulating matrix (matrix), erosion andswelling of matrix. The proposed model describes the transport andtransformation of main species of the encapsulation system (water, polymer,non-dissolved active and dissolved active). The model was validated with dataof in vitro release of encapsulatedastaxanthin (active) in calcium alginate beads (matrix) (mean absolutepercentage error < 10%). The model can be used to describe the release ofactive compounds, and to design and optimize encapsulating systems.