Department of Food Science, School of Environmental & Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA.
National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan.
J Texture Stud. 2020 Dec;51(6):955-967. doi: 10.1111/jtxs.12555. Epub 2020 Sep 13.
Vitamin D lost its functionality during processing and storage, thus, encapsulation with proteins is desirable to preserve bioactivity. The aim of the current study was to develop encapsulated vitamin D fortified mayonnaise (VDFM) using whey protein isolates (WPI) and soy protein isolates (SPI) as encapsulating materials in three different formulations, that is, 10% WPI, 10% SPI, and 5/5% WPI/SPI. Increased shear stress decreased the apparent viscosity along with significant effects on the loss modulus of VDFM. WPI encapsulates showed better results as compared to SPI. WPI based VDFM (M ) depicted the best results in terms of size and dispersion uniformity of oil droplets. Hue angle and total change differed significantly among treatments. The highest value for overall acceptability was acquired by M (5:5%WPI:SPI-encapsulates) thus proceed for in vivo trials. Serum vitamin D level was significantly higher in the encapsulated VDFM rat group (58.14 ± 6.29 nmol/L) than the control (37.80 ± 4.98 nmol/L). Conclusively, WPI and SPI encapsulates have the potential to improve the stability and bioavailability of vitamin D.
维生素 D 在加工和储存过程中会失去其功能，因此，用蛋白质进行封装以保持其生物活性是可取的。本研究的目的是使用乳清蛋白分离物 (WPI) 和大豆蛋白分离物 (SPI) 作为封装材料，开发三种不同配方的封装维生素 D 强化蛋黄酱 (VDFM)，即 10% WPI、10% SPI 和 5/5% WPI/SPI。增加剪切应力会降低表观粘度，同时对 VDFM 的损耗模量产生显著影响。与 SPI 相比，WPI 包封物的效果更好。WPI 基 VDFM (M) 在油滴的大小和分散均匀性方面表现出最佳效果。色调角和总变化在处理之间有显著差异。M（5:5%WPI:SPI-encapsulates）获得了最高的总体可接受性值，因此可以进行体内试验。与对照组（37.80 ± 4.98 nmol/L）相比，包封 VDFM 大鼠组的血清维生素 D 水平显著升高（58.14 ± 6.29 nmol/L）。总之，WPI 和 SPI 包封物有可能提高维生素 D 的稳定性和生物利用度。
