Preparation of encapsulated α-tocopherol acetate and study of its physico-chemical and biological properties

Abstract

The article discusses the results of research for obtaining encapsulated vitamin E using a water-soluble oligosaccharide (cyclodextrin). The inclusion complexes of β-CD with α-tocopherol were obtained in an aqueousalcoholic medium by coprecipitation and microwave activation. The highest yields of target clathrate inclusion complexes of vitamin E with cyclodextrin were obtained under microwave synthesis conditions. Molecular modeling of inclusion complexes of α-tocopherol acetate with β-cyclodextrin in the ratios of 1:1, 1:2, 1:3, and 1:4 was performed using the MM+ method. Based on semi-empirical PM3 calculations, without taking into account the influence of the environment, the total energy of the systems under study was estimated. Data on the study of the structure of the clathrate complex of α-tocopherol acetate with β-cyclodextrin was presented. The surface morphology of the resulting “guest-host” clathrate complex was described using a scanning electron microscope. The spectral properties of the inclusion complex were characterized by FT-IR and 1H and 13C NMR spectroscopy data. The study of the 1H NMR and 13C NMR spectra of β-CD in the free and bound state in the form of the β-CD: VE clathrate made it possible to reveal the displacements of the signals of the nuclei (± Δδ) 1H and 13C of the host molecule both in the region of weak and strong fields. The experimental results confirmed the possibility of the formation of inclusion complexes of α-tocopherol acetate with β-cyclodextrin at various ratios. The data on the study of the effect of encapsulated α-tocopherol acetate on the safety of food meat products was presented.