Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process

Riboflavin was encapsulated in pea protein microparticles crosslinked by transglutaminase and the release properties of this system studied simulated gastric (pH = 1.2) intestinal 7.4) fluids. The were obtained from a water-in-oil emulsion subsequent enzymatic gelation. In presence polyglycerol polyricinoleate as hydrophobic surfactant, magnetic agitation preferred to high-speed homogenization order form spherical ~150 ?m average size. encapsulation efficiency crystallized riboflavin (RF) varied 74% 84% depending on amount loaded RF (0.1–1.0 wt%). According kinetic power law model, mechanisms under gastrointestinal conditions governed diffusion absence digestive enzymes support degradation phenomenon their presence. designed represented potential for delivery up digestion phase.