Akkam Yazan, Rababah Taha, Costa Rui, Almajwal Ali, Feng Hao, Laborde Juan E Andrade, Abulmeaty Mahmoud M, Razak Suhail
Department of Medicinal Chemistry and Pharmacognosy, Faculty of Pharmacy, Yarmouk University, Irbid 21163, Jordan.
Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan.
Nanomaterials (Basel). 2021 Mar 31;11(4):887. doi: 10.3390/nano11040887.
Vitamin D deficiency is a global issue which has been exacerbated by the COVID-19 pandemic-related lockdowns. Fortification of food staples with vitamin D provides a solution to alleviate this problem. This research explored the use of pea protein nanoemulsion (PPN) to improve the stability of vitamin D in various food products. PPN was created using a pH-shifting and ultrasonication combined method. The physicochemical properties were studied, including particle size, foaming ability, water holding capacity, antioxidant activity, and total phenolic contents. The fortification of several food formulations (non-fat cow milk, canned orange juice, orange juice powder, banana milk, and infant formula) with vitamin D-PPN was investigated and compared to raw untreated pea protein (UPP) regarding their color, viscosity, moisture content, chemical composition, vitamin D stability, antioxidant activity, and morphology. Finally, a sensory evaluation (quantitative descriptive analysis, and consumer testing) was conducted. The results show that PPN with a size of 21.8 nm protected the vitamin D in all tested products. PPN may serve as a potential carrier and stabilizer of vitamin D in food products with minimum effects on the taste and color. Hence, PPN may serve as a green and safe method for food fortification during the COVID-19 pandemic.
维生素D缺乏是一个全球性问题，与2019冠状病毒病疫情相关的封锁措施使其进一步恶化。用维生素D强化主食为缓解这一问题提供了一种解决方案。本研究探索了使用豌豆蛋白纳米乳液（PPN）来提高维生素D在各种食品中的稳定性。PPN采用pH值调节和超声处理相结合的方法制备。研究了其物理化学性质，包括粒径、发泡能力、持水能力、抗氧化活性和总酚含量。研究了用维生素D-PPN强化几种食品配方（脱脂牛奶、罐装橙汁、橙汁粉、香蕉奶和婴儿配方奶粉）的情况，并将其与未处理的生豌豆蛋白（UPP）在颜色、粘度、水分含量、化学成分、维生素D稳定性、抗氧化活性和形态方面进行了比较。最后，进行了感官评价（定量描述分析和消费者测试）。结果表明，粒径为21.8 nm的PPN能保护所有测试产品中的维生素D。PPN可作为食品中维生素D的潜在载体和稳定剂，对口感和颜色的影响最小。因此，PPN可作为2019冠状病毒病疫情期间食品强化的一种绿色安全方法。
