Improving vitamin D3 stability to environmental and processing stresses using mixed micelles

Autor: James G. Lyng, Dermot F. Brougham, Graham J. O'Neill, Steven L. Mulrooney, Dolores O'Riordan
Rok vydání: 2021
Předmět:
Zdroj: Food Chemistry. 362:130114
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2021.130114
Popis: Deficiency of vitamin-D is prevalent globally and can lead to negative health consequences. The fat-soluble nature of vitamin-D, coupled with its sensitivity to heat, light and oxygen limits its incorporation into foods. Mixed micelles (MM) have potential to enhance bioavailability of vitamin-D. This study explores the stability of MM to food processing regimes and their ability to protect vitamin-D. Subjecting MM to a range of shearing speeds (8,000–20,500 rpm) and to high pressure processing (600 MPa, 120sec) resulted in no change in MM size (4.1–4.5 nm). MM improved the retention of vitamin-D following exposure to UV-C light, near UV/visible light, and heat treatment. MM suspensions protected vitamin-D over a four week storage period at refrigeration or freezer conditions. Overall MM show potential to protect vitamin-D from degradation encountered in food processing and storage and may be beneficial as a mechanism to fortify foods with vitamin-D.
Databáze: OpenAIRE