Micro encapsulación de Quercetina mediante Gelificación Iónica.

Abstract

Microcapsules were prepared using Chitosan (CS) and Tripolyphosphate (TPP) as gelling agents, in order to determine if the encapsulation efficiency by using the proposed technique achieves at least 50%. The studied consisted of three tests: quecentin solubility in different blends; ethanol-water, determination of the proportions to which the CS and TPP form microcapsules using the technique described by Calvo in 1996, and percentage quantification of the encapsulation efficiency by spectrophotometric methods. For the solubility testing the results were that in a portion ethanol - water 30/70, quercetin showed a solubility of 0.59 mg/mL and the solution did not show nincompatibility with the other components. The proportions were established to which CS and TPP formed microcapsules showing that, to concentrations of CS/TPP 0.1/0.06, 0.1/0.07 y 0.1/0.08%, there is microcapsule formation. In order to quantify the encapsulation efficiency, the Taguchi robust experimental design was built, the factors to be controlled were stirring time; stirring speed, and CS/TPP proportion, 27 tests were formulated and analyzed through UV spectrophotometry at a wavelength of 272 nm, as a result it was observed that the test number 3, for which a stirring time of 272 was used, a stirring speed of 250 rpm, and a proportion CS/TPP 0.1/0.08%, showed the highest encapsulation efficiency with an average percentage of 77.434. It is recommended to continue with the quercetin microcapsules study by determining the microparticle size, the load capacity, and the in vitro release of the active ingredient.