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

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 (± ∆δ) 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.

The effect of copper source on the stability and activity of α-tocopherol acetate, butylated hydroxytoulene and phytase

The supplementation of Copper (Cu) is essential for the optimum performance of physiological functions, including growth performance and immune function. Cu is usually formulated into animal premixes in the form of inorganic salts, such as sulphates, or organic minerals. Organic minerals are mineral salts that are either complexed or chelated to organic ligands such as proteins, amino acids, and polysaccharides. Cu is often formulated into premixes alongside other essential components such as vitamins, enzymes and synthetic antioxidants, all of which are susceptible to negative interactions with Cu which can detrimentally effect both their stability and activity. The aim of this study was to determine the effect of five different commercially available Cu sources in relation to their effect on the stability of α-tocopherol acetate and on the activity of Butylated Hydroxytoluene (BHT) and three commercially available phytases in vitro. The results determined that Cu source played a significant role in relation to limiting the interactions between Cu and each of the other components in vitro. There were significant differences (p ≤ 0.05), not only, between the inorganic and organic Cu sources but also between some of the individual organic Cu sources in relation to their effect on α-tocopherol acetate, BHT and phytase.