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Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process

The α-tocopherol (α-toc) degrades faster than both γ- and δ-toc; its degradation rate is 10 times faster than δ-toc. The foremost factors that could affect the stability of vitamins upon storage are light, oxygen, and heat. Thus, this study aimed to investigate the thermal, storage, and physical sta...

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Main Authors: Mohamad, S. N. H., Muhamad, I. I., Khairuddin, N., Jusoh, Y. M. M.
Format: Article
Published: Springer Netherlands 2017
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/76663/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85020522040&doi=10.1007%2fs10973-017-6526-7&partnerID=40&md5=1491f674a2514ae826ec824e2e944e1f
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spelling my.utm.766632018-04-30T13:48:34Z http://eprints.utm.my/id/eprint/76663/ Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process Mohamad, S. N. H. Muhamad, I. I. Khairuddin, N. Jusoh, Y. M. M. TP Chemical technology The α-tocopherol (α-toc) degrades faster than both γ- and δ-toc; its degradation rate is 10 times faster than δ-toc. The foremost factors that could affect the stability of vitamins upon storage are light, oxygen, and heat. Thus, this study aimed to investigate the thermal, storage, and physical stability of the α-tocopherol/β-cyclodextrin (α-toc/β-CD) powder obtained via microwave heating and encapsulation process. DSC, TG, and DTG were performed for thermal stability characterizations, while storage study was performed to investigate the stability of the encapsulated and non-encapsulated α-toc stored at 5, 28, and 50 °C for 42 days. The results obtained were then fitted with first-order degradation kinetic model to obtain the half-life for each sample. The physical stability in terms of flowability and compressibility was also studied during the storage. Encapsulation of α-toc into β-CD has successfully increased the thermal stability of α-toc to a higher decomposition temperature from 280 to 300 °C. The storage study showed that the encapsulation of α-toc by β-CD using the microwave technique has successfully improved the shelf life of α-toc with the half-life of 990, 523 and 126 days for samples stored at 5, 28, and 50 °C, respectively, with a good flow powder characteristics except for powder stored at 50 °C which showed passable flow powder characteristics after 42 days of storage. Springer Netherlands 2017 Article PeerReviewed Mohamad, S. N. H. and Muhamad, I. I. and Khairuddin, N. and Jusoh, Y. M. M. (2017) Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process. Journal of Thermal Analysis and Calorimetry, 130 (3). pp. 1473-1480. ISSN 1388-6150 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85020522040&doi=10.1007%2fs10973-017-6526-7&partnerID=40&md5=1491f674a2514ae826ec824e2e944e1f DOI:10.1007/s10973-017-6526-7
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic TP Chemical technology
spellingShingle TP Chemical technology
Mohamad, S. N. H.
Muhamad, I. I.
Khairuddin, N.
Jusoh, Y. M. M.
Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process
description The α-tocopherol (α-toc) degrades faster than both γ- and δ-toc; its degradation rate is 10 times faster than δ-toc. The foremost factors that could affect the stability of vitamins upon storage are light, oxygen, and heat. Thus, this study aimed to investigate the thermal, storage, and physical stability of the α-tocopherol/β-cyclodextrin (α-toc/β-CD) powder obtained via microwave heating and encapsulation process. DSC, TG, and DTG were performed for thermal stability characterizations, while storage study was performed to investigate the stability of the encapsulated and non-encapsulated α-toc stored at 5, 28, and 50 °C for 42 days. The results obtained were then fitted with first-order degradation kinetic model to obtain the half-life for each sample. The physical stability in terms of flowability and compressibility was also studied during the storage. Encapsulation of α-toc into β-CD has successfully increased the thermal stability of α-toc to a higher decomposition temperature from 280 to 300 °C. The storage study showed that the encapsulation of α-toc by β-CD using the microwave technique has successfully improved the shelf life of α-toc with the half-life of 990, 523 and 126 days for samples stored at 5, 28, and 50 °C, respectively, with a good flow powder characteristics except for powder stored at 50 °C which showed passable flow powder characteristics after 42 days of storage.
format Article
author Mohamad, S. N. H.
Muhamad, I. I.
Khairuddin, N.
Jusoh, Y. M. M.
author_facet Mohamad, S. N. H.
Muhamad, I. I.
Khairuddin, N.
Jusoh, Y. M. M.
author_sort Mohamad, S. N. H.
title Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process
title_short Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process
title_full Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process
title_fullStr Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process
title_full_unstemmed Stability study of α-toc/β-CD powders obtained by microwave heating and encapsulation process
title_sort stability study of α-toc/β-cd powders obtained by microwave heating and encapsulation process
publisher Springer Netherlands
publishDate 2017
url http://eprints.utm.my/id/eprint/76663/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85020522040&doi=10.1007%2fs10973-017-6526-7&partnerID=40&md5=1491f674a2514ae826ec824e2e944e1f
_version_ 1643657374861361152
score 13.211869

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