Jafari Tina, Askari Gholamreza, Mirlohi Maryam, Javanmard Shaghayegh Haghjooy, Faghihimani Elham, Fallah Aziz A
Department of Community Nutrition, Food Security Research Center, School of Nutrition and Food Science, Isfahan, Iran.
Department of Food Science and Technology, Food Security Research Center, School of Nutrition and Food Science, Isfahan, Iran.
Adv Biomed Res. 2016 Mar 16;5:52. doi: 10.4103/2277-9175.178796. eCollection 2016.
Vitamin D deficiency and insufficiency are recognized as a worldwide problem with serious consequences. Fortification of foods with Vitamin D is a certain approach to improve serum Vitamin D status if the stability of vitamin in the foodstuffs was controlled. The purpose of this study was to examine the stability of Vitamin D3 added to low-fat yogurt and yogurt drink "Doogh" during the products shelf-life.
Two kinds of Vitamin D3, water- and oil-dispersible forms, suitable for food fortification, were compared to find out whether they show different stability in the products. The products were packed in opaque or translucent containers. The content of Vitamin D3 was determined by high performance liquid chromatography method.
Vitamin D was not affected by the heat treatment (pasteurization) and other processes (homogenization and fermentation). Both water- and oil-dispersible forms were stable during the shelf-life of yogurt samples packed in opaque containers. The Vitamin D3 content of yogurt fortified with water-dispersible form and packed in translucent containers was not stable during the shelf-life and significantly reduced after 1, 2, and 3 weeks of storage compared to the day 0. The Vitamin D3 content of samples fortified with the oil-dispersible form packed in the same container was only stable after 1-week and significantly reduced after 2 and 3 weeks of storage. The Vitamin D3 content of Doogh packed in the opaque containers remained stable during the shelf-life while it was not stable in the samples packed in translucent containers.
The results suggested that both forms of Vitamin D are suitable for fortification, and opaque container is a better choice for packaging of the product.
维生素D缺乏和不足被认为是一个全球性问题，会产生严重后果。如果能控制食品中维生素的稳定性，用维生素D强化食品是改善血清维生素D水平的一种有效方法。本研究的目的是检测添加到低脂酸奶和酸奶饮品“Doogh”中的维生素D3在产品保质期内的稳定性。
比较两种适用于食品强化的维生素D3，即水分散型和油分散型，以确定它们在产品中的稳定性是否不同。产品包装在不透明或半透明容器中。采用高效液相色谱法测定维生素D3的含量。
维生素D不受热处理（巴氏杀菌）和其他工艺（均质化和发酵）的影响。水分散型和油分散型在包装于不透明容器中的酸奶样品保质期内均保持稳定。包装于半透明容器中的水分散型强化酸奶在保质期内维生素D3含量不稳定，与第0天相比，储存1、2和3周后显著降低。包装于同一容器中的油分散型强化样品的维生素D3含量仅在1周后保持稳定，在储存2和3周后显著降低。包装于不透明容器中的Doogh在保质期内维生素D3含量保持稳定，而包装于半透明容器中的样品则不稳定。
结果表明，两种形式的维生素D都适用于强化，不透明容器是产品包装的更好选择。
