275: Synthesis and Characterization of Spirulina/Grape Seed Oil Microencapsulated to Fortify Functional Foods

Introduction

Microalgae like Arthrospira platensis (spirulina) are recognized for their nutraceutical and therapeutic benefits, including antioxidant, anti-inflammatory, and anticancer properties. Spirulina is rich in digestible proteins (50–70%), essential fatty acids, vitamins, and minerals. Grape seed (Vitis vinifera L.), has a content of 8–20% of oil. Grape seed oil is valued for its unsaturated fatty acids and phenolic compounds, offering antioxidant and anti-inflammatory benefits. However, its susceptibility to oxidation makes microencapsulation via spray drying a practical solution to extend shelf life by protecting against oxygen, heat, and light.

Methods

Four dispersions were prepared with varying wall compositions: D1: Wall: soy protein (SPI), maltodextrin (MD), gum arabic (GA) at a 1:1:0.5 ratio. Core: spirulina, grape seed oil; D2: Wall: SPI and MD at 1:1. Core: spirulina, grape seed oil; D3: Wall: SPI, MD, and GA at 1:4.8:2.4. Core: spirulina, grape seed oil; and D4: Wall: SPI, MD, and GA at 1:4.8:2.4. Core: spirulina.

Each dispersion was homogenized and spray-dried. Yield was calculated as the mass ratio of microcapsules to initial material. Efficiency was assessed by washing with petroleum ether. Morphology (SEM) and particle size (DLS) were analyzed for dispersions D2, D3, and D4.

Results

Dispersion D2 exhibited the highest yield (47.36%) and efficiency (97.14%), significantly outperforming others (p < 0.05). Morphological analysis revealed intact microcapsules without fissures, while particle size for D2 was 1.5 μm. The characteristic “dents” in the capsules, due to rapid water evaporation, did not compromise structural integrity. The homogeneity and structural stability of the microcapsules suggest their potential application in functional foods, ensuring the protection and prolonged shelf life of bioactive components like spirulina and grape seed oil.

Significance

This project highlights the potential of microencapsulation as an effective strategy for the preservation and incorporation of bioactive compounds like spirulina and grape seed oil into functional foods. By ensuring structural stability, high encapsulation efficiency, and homogeneous particle morphology, the developed microcapsules provide a reliable method to enhance the shelf life and bioavailability of nutraceutical ingredients. These findings contribute to advancing food fortification technologies, offering innovative solutions for the development of health-promoting products in the functional food industry.

Authors: Larissa Hazel Camacho Guerrero, Angelina Martín del Campo Campos, Víctor Vladimir A. Fernández Escamilla, Yokiushirdhilgilmara Estrada Girón, Teresa de Jesús Jaime Ornelas