Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
School of Food Science and Environmental Health, Technological University Dublin, Dublin 1, Ireland.
Food Chem. 2021 Nov 15;362:130114. doi: 10.1016/j.foodchem.2021.130114. Epub 2021 May 15.
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.
维生素 D 缺乏症在全球范围内普遍存在，并可能导致负面的健康后果。维生素 D 的脂溶性性质，加上其对热、光和氧的敏感性，限制了它在食物中的添加。混合胶束（MM）具有提高维生素 D 生物利用度的潜力。本研究探讨了 MM 对食品加工过程的稳定性及其保护维生素 D 的能力。将 MM 暴露于一系列剪切速度（8000-20500 rpm）和高压处理（600 MPa，120 秒）下，MM 的粒径（4.1-4.5nm）没有变化。MM 改善了维生素 D 在暴露于 UV-C 光、近 UV/可见光和热处理后的保留率。MM 悬浮液在冷藏或冷冻条件下储存 4 周时，能保护维生素 D 不被降解。总体而言，MM 显示出保护维生素 D 免受食品加工和储存过程中降解的潜力，并且作为强化食品中维生素 D 的机制可能是有益的。
