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 |
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Rok vydání: | 2021 |
Předmět: |
Vitamin
Chemistry business.industry 010401 analytical chemistry Refrigeration chemistry.chemical_element 04 agricultural and veterinary sciences General Medicine 040401 food science 01 natural sciences Oxygen Micelle 0104 chemical sciences Analytical Chemistry Bioavailability Pascalization chemistry.chemical_compound 0404 agricultural biotechnology Food processing Degradation (geology) Food science business Food Science |
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 |
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