| Abstrakt: |
The liposomes were prepared using the thin film hydration (TFH) method by mixing lecithin with cholesterol with a molar ratio (2.5: 1). As it was possible to obtain the liposomes coated with vitamin D3 with a size of 332.04 nm, the liposomes showed good stability and stability when measuring zeta potential of them which reached and 37.00-mv. Upon studying the thermal stability of the vitamin D3 liposome by exposing the solution of these liposomes to different thermal treatments, 40°C, 60°C for 30 min. and 121°C for 15 min., different changes occurred in the sizes of the liposomes after each heat treatment. The liposomes were (-32.23, -30.33 and -31.30-) mv when treated at temperatures 40, 60 and 121°C, respectively. Three treatments was made of the first soft cheese from pasteurized milk after being fortified with vitamin D3 coated with liposome C1 and the second was made by adding vitamin D3 coated with liposome to the thrombus after its manufacture C2. The vitamin was added by 1000 IU in both treatments and made the control treatment without adding vitamin C3. The results showed that the two cheesefortified vitamins fortified with liposome-coated vitamins had good chemical and sensory properties during the 7-day storage period. The efficiency of vitamin D3 packaging was 24 hours after its addition to soft cheese 89 and 91% in treatments C1 and C2 and when storing cheese at a temperature of 7°C the packaging efficiency decreased to 68 and 78%, respectively, at the age of 7 days, and the amount of vitamin D3 leaked from Liposomes (1.5 and 5.2) and (1.03 and 3.7) IU for Khazin ages 1 and 7 on treatments C1 and C2, respectively. [ABSTRACT FROM AUTHOR] |
