EP2999351A1 - Process for preparing an emulsion of an active ingredient and particles obtained from this emulsion - Google Patents
Process for preparing an emulsion of an active ingredient and particles obtained from this emulsionInfo
- Publication number
- EP2999351A1 EP2999351A1 EP14731697.0A EP14731697A EP2999351A1 EP 2999351 A1 EP2999351 A1 EP 2999351A1 EP 14731697 A EP14731697 A EP 14731697A EP 2999351 A1 EP2999351 A1 EP 2999351A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- emulsion
- active ingredient
- protein
- anionic polysaccharide
- whey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/045—Hydroxy compounds, e.g. alcohols; Salts thereof, e.g. alcoholates
- A61K31/07—Retinol compounds, e.g. vitamin A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/04—Dispersions; Emulsions
- A61K8/06—Emulsions
- A61K8/066—Multiple emulsions, e.g. water-in-oil-in-water
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/67—Vitamins
- A61K8/678—Tocopherol, i.e. vitamin E
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/733—Alginic acid; Salts thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/10—Dispersions; Emulsions
- A61K9/107—Emulsions ; Emulsion preconcentrates; Micelles
- A61K9/113—Multiple emulsions, e.g. oil-in-water-in-oil
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
- A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
- A61K9/1605—Excipients; Inactive ingredients
- A61K9/1629—Organic macromolecular compounds
- A61K9/1652—Polysaccharides, e.g. alginate, cellulose derivatives; Cyclodextrin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
- A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
- A61K9/1605—Excipients; Inactive ingredients
- A61K9/1629—Organic macromolecular compounds
- A61K9/1658—Proteins, e.g. albumin, gelatin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
- A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
- A61K9/1682—Processes
- A61K9/1694—Processes resulting in granules or microspheres of the matrix type containing more than 5% of excipient
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
- A61K9/5005—Wall or coating material
- A61K9/5021—Organic macromolecular compounds
- A61K9/5036—Polysaccharides, e.g. gums, alginate; Cyclodextrin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
- A61K9/5005—Wall or coating material
- A61K9/5021—Organic macromolecular compounds
- A61K9/5052—Proteins, e.g. albumin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
- A61K9/5073—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals having two or more different coatings optionally including drug-containing subcoatings
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/10—General cosmetic use
Definitions
- the invention relates to hydrophobic and fat-soluble active ingredient particles and to a process for their manufacture.
- vitamins and fatty acids are very widely used in many technical fields such as the pharmaceutical, cosmetics and agri-food industries, and in particular in the field of animal nutrition.
- vitamins A and E are commonly used for the preparation of foods promoting the growth of animals.
- the present invention is hereinafter more particularly described with reference to vitamin A, but of course its frame is not restricted thereto, and it applies to any hydrophobic and fat-soluble active substance and any mixture of such substances.
- Vitamin A exists in several forms, especially as an ester, and it is in one of its most stable forms, retinyl acetate, that it is most often consumed by animals. breeding (poultry, pigs and cattle). It remains sensitive to oxidation, temperature, light, acids. In pharmaceutical or animal nutrition applications, it is thus very quickly degraded as soon as it comes into contact with the first severe conditions, particularly acidic ones, of the digestive system, which does not make it a bioavailable form of vitamin A.
- vitamin A is mixed with gelatin, and then crosslinking of the gelatin is caused to obtain, by atomization or double emulsion, vitamin A particles.
- One of the aims of the present invention is to obtain a protected form, or particle, of hydrophobic and fat-soluble active ingredients, without resorting to gelatin, while retaining the interest of the latter, in particular its protective properties, its easy supply and its simple handling.
- gelatin requires that of a crosslinking agent such as glutaraldehyde, and it is also an object of the invention to overcome such an agent.
- the invention also aims to implement an industrializable and environmentally friendly manufacturing process, to obtain such a form of active ingredient.
- the particles must have a vitamin content of at least 1 000 000 IU / g;
- the active ingredient must be stable physico-chemically and bioavailable.
- the particles obtained must be of small size, preferably between 50 and 1000 ⁇ , advantageously less than 800 ⁇ and better still of the order of 300 ⁇ .
- they must have a low residual moisture, preferably less than 8% and be insoluble in water.
- the document WO01 / 47560A2 describes a process for producing particles of a fat-soluble vitamin, such as vitamin A, consisting in obtaining an o / w emulsion by adding an oily solution of said vitamin in an aqueous suspension of a gelling agent which is preferably a carrageenan and a protein, which may be a milk protein such as a casein or a lactoglobulin; the particles are then formed by double-emulsion (h / e / h) or atomization
- the authors have developed a process for manufacturing particles of active ingredients, meeting all of the above imperatives and further improving the encapsulation of active ingredients.
- Whey protein generally means whey protein of cow's milk, however these same proteins may be derived from the milk of another mammal such as goat.
- Cow's milk proteins are composed of 80% casein, a protein that can coagulate in acid or rennet by leaving a liquid, the whey that contains the other milk proteins, essentially lactalbumin and lactoglobulin.
- the whey proteins are those selected according to the invention. Indeed, in addition to their emulsifying and gelling properties as revealed in the context of the method of the invention, these proteins have a high nutritional value for humans or animals; they are also assimilable and metabolizable by the human or animal organism.
- the whey proteins are essentially as follows: beta-lactoglobulin, alpha-lactalbumin, alpha-S1 and -S2 caseins, beta-casein, -gamma and -kappa, bovine serum albumin, IgG immunoglobulins IgA, IgM, IgE and IgD, lactoferrin and proteose peptone.
- the invention relates to a method for producing particles of a hydrophobic and fat-soluble active ingredient, using whey proteins. It first provides for the preparation of a double emulsion of said active ingredient, then obtaining particles from this emulsion.
- An object of the invention is therefore a process for preparing an emulsion double with an active ingredient, such as vitamin A, said process comprising the following steps:
- step (e) An emulsion e / e of the solutions (c) and (b) is prepared, then an emulsion h / (e / e) of the active ingredient in the emulsion e / e is prepared hot.
- step (f) the above process is completed by a step (f) according to which the emulsion is subjected to obtained in step (d) or (e) at an encapsulation step for producing particles of said active ingredient.
- this process makes it possible to meet all the above-mentioned requirements, in particular, it makes it possible to manufacture particles with a high content endit active ingredient, which are stable and constitute a highly bioavailable form of the active principle.
- the proteins involved in step (a) of the processes are those of whey.
- Whey is a by-product of the cheese and casein industry, commonly known as "whey" and obtained after separation by precipitation of milk caseins.
- 1 L of whey contains about 65g of solid compounds, mainly lactose (70-80%), minerals (9%) and proteins remaining in solution in the milk serum after precipitation of caseins (9% ). They represent 15 to 22% of the total protein of a bovine milk.
- the major protein constituents are ⁇ -lactoglobulin ( ⁇ -LG), ⁇ -lactalbumin ( ⁇ -LA), immunoglobulins (Ig), bovine serum albumin (BSA), sodium caseinate, and proteose-peptones derived from degradation of ⁇ -casein (10 to 20%). At lower concentrations, it also contains ⁇ -casein, as well as various other proteins such as lactoferrin (LF), lactollin and transferrin.
- Whey proteins are commercially available.
- BiPRO ® milk protein isolate or Whey Protein Isolate, WPI
- WPI Whey Protein Isolate
- WPC milk protein concentrates
- WPC35 SICAPRO ® supplied by Euroserum (France)
- WPC60-WPC80 MILEI ® supplied by Milei (Germany).
- the proportion of the total proteins in the whey is preferably at least 30% (w / w, dry weight), advantageously at least 60%, more preferably at least 80% w / w. %, or even at least 90%.
- the protein fraction of whey is rich in ⁇ -LG; preferably, according to the invention, this proportion reaches at least 66% (w / w, dry weight). Nevertheless, a lower proportion of said proteins, for example of at most 25% (w / w, in dry weight) can advantageously be counterbalanced by the presence of lactose which also makes it possible to significantly increase the nutritional value of the product.
- the whey proteins For use in the process of the invention, the whey proteins must be denatured. The authors observed that this step makes it possible to increase, unexpectedly, the emulsifying properties of these proteins. They are denatured under conditions known to those skilled in the art. However, the denaturation is preferably carried out by heat treatment, at a temperature of 70 to 80 ° C, for at least 15 minutes. Heating at 80 ° C for 30 minutes results in complete denaturation. According to the invention, denaturation of the whey protein or proteins means that at least 80% of said proteins are denatured. Advantageously, at least 90% are denatured and in an optimal process, all the whey proteins involved are denatured.
- the process of the invention it is possible to obtain an emulsion, then, by shaping this emulsion, particles of any active ingredient, hydrophobic and fat-soluble; without being restricted to it, it is particularly suitable for the manufacture of vitamin A particles or vitamin E.
- the vitamin is diluted in an oil, for example rapeseed oil before being dispersed.
- an aqueous solution of at least one anionic polysaccharide is available.
- anionic polysaccharide must be compatible with whey proteins, they must facilitate the obtention of a double emulsion according to step (d) or (e), and be capable of forming a gel with a view to the step (f).
- they are preferably chosen from pectins, and in particular pectins low-methylated alginates, carrageenans such as kappa-carrageenan, xanthan and gellan gum, as well as any mixture thereof.
- Pectins are polymers of vegetable origin, mainly composed of a chain of ⁇ - (1 -4) bonds of D-galacturonic acid (AG) which can be esterified with methanol, or amide.
- the degree of esterification, or methylation (-COOCH 3 ), abbreviated DE, and amidation (-CONH 2 ) abbreviated to DA, of the AG is defined as the number of methylated or amidated carboxylic functions, respectively, for 100 GA motives.
- low methylated pectins with a DE of less than 50% are preferred. They make it possible to obtain particles by cold ionic gelation, and offer the advantage of not affecting the solubility of milk proteins at a pH of 4 to 6.
- Such pectins are commercially available; we can mention those provided by Cargill, extracted from lemon juice, namely:
- the weight ratio (in dry weight) of the protein (s) to the anionic polysaccharide (s) varies from 1: 2 to 7: 1.
- the weight ratio (in dry weight) of the active ingredient to the mixture of the protein (s) and of the anionic polysaccharide (s) varies from 0.3: 0.7 to 0.6: 0.4.
- step (d) of the process said active ingredient is mixed with the aqueous protein solution of step (a) and an o / w emulsion of said active ingredient is produced at a temperature which is sufficiently low so as not to degrade. the active ingredient but high enough to obtain the emulsion. It varies according to the active ingredient, it is generally between 40 and 60 ° C. Effective dispersion is obtained with stirring. The resulting o / w emulsion is then mixed with the solution (b) while maintaining the temperature between 40 and 60 ° C with stirring.
- the conditions for obtaining an emulsion (h / e) / e can be easily determined by those skilled in the art on the basis of of his general knowledge. Specific examples will be described later.
- step (e) it is possible, according to step (e), to produce an emulsion e / e: the solutions of steps (c) and (b) are mixed so as to obtain, with stirring, an emulsion e / e.
- the active ingredient is then added and, under appropriate conditions, an emulsion (e / e) / h is obtained.
- Advantageous conditions consist in dispersing, at a temperature ranging from 40-60 ° C, the active principle in the emulsion e / e, and in applying a high shear stirring, to this dispersion.
- the conditions for obtaining this emulsion (e / e) / h can be easily defined by the skilled person on the basis of his general knowledge. Specific examples will be described later.
- milk proteins, and anionic polymers it is preferable to provide a step prior to the process, according to which the milk protein (s) and the anionic polysaccharide (s) are respectively rehydrated.
- This step can be carried out with gentle stirring, for at least one or even a few hours, so as not to break the protein aggregates of the former or the polymer network of the latter.
- step (f) particles of active principle from the emulsion obtained in step (d) or (e) above, any conventional technique well known and controlled by those skilled in the art can be used. to be implemented. It will in particular be selected according to the desired particle size.
- the manufacture of the particles is carried out by cold ionic gelling, by extrusion of said emulsion, and then immersion of the resulting drops in an aqueous solution of ions.
- Monovalent or divalent ions are preferred, and in particular sodium, potassium, calcium and / or zinc ions.
- the solution contains zinc acetate. This method makes it possible to obtain particles ranging in size from about 1 to about 2.5 mm.
- Step (f) can also be carried out by atomization / drying of the emulsion resulting from step (d) or (e). This technique makes it possible to obtain particles of smaller sizes on the order of 0.05 to 1 mm.
- the invention also relates to particles of a hydrophobic and fat-soluble active ingredient having a size preferably of less than 2.5 mm, comprising at least one whey protein and an anionic polysaccharide.
- the protein or proteins constituting these particles are one or more proteins as described above according to advantageous variants of the method of the invention.
- the anionic polysaccharide (s) and the active ingredient are those defined above, in the advantageous proportions also indicated.
- the particles of the invention are advantageously obtained by a process as described above. They have a spherical and regular shape, non-greasy surface, they are non-sticky and non-agglomerated and have a low residual moisture.
- the WPI is dissolved in water to obtain a concentration of 12% (w / v), and dispersed with gentle stirring (300 rpm) for at least 2 hours. Separately, the pectin is subjected to the same rehydration treatment, the concentration of the solution being 4% (w / v). The solutions are then left standing overnight at room temperature. Each solution is briefly stirred before use.
- the WPI solution is subjected to a heat treatment, by heating in a water bath for 30 minutes at 80 ° C, for denaturation.
- the pH of the solution is of the order of 7.
- This simple oil-in-water emulsion (W / W) is then diluted by addition in an amount equal to the protein, of an aqueous solution of pectin (1: 1, v / v), for 5 minutes with moderate stirring (760). rpm, still at 50 ° C.
- the weight ratio of protein to pectin is 2.8: 1.
- the loading rate of vitamin A can vary from 10 to 20% of the weight of the final emulsion.
- the diluted emulsion remains under gentle stirring (300 rpm) before being extruded until the last drop is dropped.
- the diluted emulsion is transferred through a peristaltic pump or syringe pump, through a hose to a syringe with a needle or a vibrating nozzle.
- the emulsion drops fall into a bath of 10% (w / v) divalent (Ca 2+ ) cations with continuous and moderate magnetic stirring.
- the gelled beads are then collected by filtration under vacuum and washed with distilled water (300 mL in 2 times from Ca 2+ .) Finally, the beads are spread / spread on a sheet of parchment paper, arranged on a tray, to be dried between 48 and 72h (depending on the extrusion device) in a ventilated oven at 37 + 2 ° C.
- the particles obtained can respond to an organized structure, in separate layers, a layer of pectin being adsorbed on the surface of the protein layer, or a disorganized structure in a mixed layer in which the pectin and the protein are distributed.
- the encapsulation yield of vitamin A is 92%.
- Vitamin charge (Vitamin A + BHT) 73.0%
- a water-in-water emulsion (e / e) is produced at room temperature with magnetic stirring. To this end, the two solutions, at pH 7, are emulsified for 5 minutes at 4440 revolutions / minute in a stirred high shear Ultra-Turrax ® T25 (IKA).
- Vitamin A is dispersed at 50 ° C. and then emulsified at 50 ° C. for 10 minutes in the above agitator at 4400 rpm to obtain an emulsion h / (e / e).
- the emulsion h / (e / e) is subjected to a cold ionic gelation: for this purpose, the extrudates are then extruded and then the drops obtained are immersed in a bath of divalent cations at 0.degree. The beads obtained are allowed to harden with magnetic stirring for 10 minutes. The mixture is then filtered off under vacuum and the resulting particles are washed with water. They are then dried in a ventilated oven at 37 ° C.
- the encapsulation efficiency of vitamin A is 99%.
- Example 1 200 mg of particles obtained in Example 1 are placed in a dissolution bath, acid medium pH 1, 2 (1 L, stomach medium) for 2 hours and then they are transferred for 4 hours in a pH buffer phosphate buffer bath 6.8 (1 L, intestinal medium).
- a 3 ml sample is taken to measure the absorbance and determine the amount of vitamin A released.
- a measurement of white is carried out before the kinetic start (pH 1, 2) and before the transfer of the particles to pH 6.8.
- the absorbance measurement is made with a UV / visible spectrophotometer.
- composition of the media is hereinafter described.
- the medium at pH 1, 2 consists of: NaCl 2.9g
- the medium at pH 6.8 is composed of:
- Sodium ascorbate and Triton X100 act as antioxidants and surfactants respectively. They are necessary in order to improve the stability of vitamin A and to facilitate its solubilization in a polar aqueous medium.
- the release results are shown in the figure in comparison with vitamin A particles obtained by a conventional double gelatin emulsion method.
- the particles of the invention provides enhanced protection of vitamin A at gastric pH and promotes an immediate and less diffuse release of the vitamin at intestinal pH.
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Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1354539A FR3005863B1 (en) | 2013-05-21 | 2013-05-21 | PROCESS FOR PREPARING AN EMULSION OF AN ACTIVE INGREDIENT AND PARTICLES OBTAINED THEREFROM |
PCT/FR2014/051190 WO2014188124A1 (en) | 2013-05-21 | 2014-05-21 | Process for preparing an emulsion of an active ingredient and particles obtained from this emulsion |
Publications (1)
Publication Number | Publication Date |
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EP2999351A1 true EP2999351A1 (en) | 2016-03-30 |
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ID=48795786
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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EP14731697.0A Withdrawn EP2999351A1 (en) | 2013-05-21 | 2014-05-21 | Process for preparing an emulsion of an active ingredient and particles obtained from this emulsion |
Country Status (6)
Country | Link |
---|---|
US (1) | US20160101064A1 (en) |
EP (1) | EP2999351A1 (en) |
JP (1) | JP2016527185A (en) |
CN (1) | CN105283083A (en) |
FR (1) | FR3005863B1 (en) |
WO (1) | WO2014188124A1 (en) |
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CN108324583B (en) * | 2017-12-26 | 2019-10-18 | 浙江大学 | A method of exciting metal active ion in cosmetics |
CN108186381B (en) * | 2017-12-26 | 2019-09-06 | 浙江大学 | A method of exciting zinc active ion in cosmetics |
CN112315913A (en) * | 2019-07-19 | 2021-02-05 | 中国农业大学 | Preparation method of selenium nano double-emulsion micro-preparation |
CN110448482B (en) * | 2019-09-27 | 2020-06-09 | 瑞希(重庆)生物科技有限公司 | Emulsion and preparation method thereof |
FR3102991B1 (en) * | 2019-11-07 | 2021-11-26 | Huddle Corp | Process for manufacturing a feed or feed supplement for farm animals |
CN111631385A (en) * | 2020-06-17 | 2020-09-08 | 武汉轻工大学 | Curcumin-loaded Pickering emulsion and preparation method thereof |
CN112056544B (en) * | 2020-09-21 | 2022-07-29 | 华中农业大学 | Preparation method of pectin emulsion gel capable of stably loading fat-soluble active ingredients |
CN115336760B (en) * | 2022-08-16 | 2024-04-30 | 河南科技学院 | Super-stable mixed high internal phase emulsion system constructed based on crossed hydrogel and preparation method thereof |
CN116369499B (en) * | 2023-05-18 | 2024-04-05 | 东北农业大学 | Preparation method of low-oil-phase Pickering emulsion gel |
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US5985177A (en) * | 1995-12-14 | 1999-11-16 | Shiseido Co., Ltd. | O/W/O type multiple emulsion and method of preparing the same |
PL332669A1 (en) * | 1996-10-09 | 1999-09-27 | Givaudan Roure Int | Method of obtaining minute beads constituting a food additive |
ATE297223T1 (en) * | 1999-12-23 | 2005-06-15 | Adisseo France Sas | PARTICLE VITAMIN PREPARATION |
WO2004091306A1 (en) * | 2003-04-15 | 2004-10-28 | Campina B.V. | Method for producing a whey protein concentrate enriched in beta-lactoglobulin and texture enhancer based thereupon for use in dairy products |
EP2059130A2 (en) * | 2006-08-17 | 2009-05-20 | University of Massachusetts | Stabilized emulsions, methods of preparation, and related reduced fat foods |
AU2008205325B2 (en) * | 2007-01-10 | 2013-09-12 | Dsm Nutritional Products Ag | Vegetarian microcapsules |
CA2707461A1 (en) * | 2007-11-29 | 2009-06-04 | Nizo Food Research B.V. | Protein-based oil encapsulates |
EP2238843A1 (en) * | 2009-02-26 | 2010-10-13 | DSM IP Assets B.V. | Compositions of fat-soluble active ingredients containing protein-polysaccharide conjugates |
FR2953409B1 (en) * | 2009-12-09 | 2011-12-23 | Adisseo France Sas | PARTICLES OF ACTIVE STABLE LIPOSOLUBLE PRINCIPLES |
CN102416024B (en) * | 2011-12-08 | 2012-11-21 | 大连理工大学 | Phage oral microsphere preparation and preparation method thereof |
US20130202740A1 (en) * | 2012-02-08 | 2013-08-08 | Pepsico, Inc. | Acidic Aqueous Product Comprising Oil-Containing Microcapsules and Method for the Manufacture Thereof |
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- 2014-05-21 JP JP2016514463A patent/JP2016527185A/en active Pending
- 2014-05-21 EP EP14731697.0A patent/EP2999351A1/en not_active Withdrawn
- 2014-05-21 WO PCT/FR2014/051190 patent/WO2014188124A1/en active Application Filing
- 2014-05-21 CN CN201480029195.0A patent/CN105283083A/en active Pending
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FR3005863B1 (en) | 2015-08-21 |
CN105283083A (en) | 2016-01-27 |
FR3005863A1 (en) | 2014-11-28 |
WO2014188124A1 (en) | 2014-11-27 |
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