College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
Nutrients. 2023 Feb 23;15(5):1111. doi: 10.3390/nu15051111.
Vitamin D plays a significant role in the physiological functions of the human body. However, the application of vitamin D in functional foods is limited due to its sensitivity to light and oxygen. Therefore, in this study, we developed an effective method to protect vitamin D by encapsulating it in amylose. In detail, vitamin D was encapsulated by amylose inclusion complex, followed by structural characterization and evaluation of its stability and release properties. The results of X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that vitamin D was successfully encapsulated in the amylose inclusion complex, and the loading capacity was 1.96% ± 0.02%. The photostability and thermal stability of vitamin D after encapsulation was increased by 59% and 28%, respectively. In addition, in vitro simulated digestion showed that vitamin D was protected through the simulated gastric environment and can be released gradually in the simulated intestinal fluid, implying its improved bioaccessibility. Our findings provide a practical strategy for the development of functional foods based on vitamin D.
维生素 D 在人体生理功能中起着重要作用。然而，由于其对光和氧敏感，维生素 D 在功能性食品中的应用受到限制。因此，在本研究中，我们开发了一种将其包封在直链淀粉中的有效方法来保护维生素 D。详细地，通过直链淀粉包合物将维生素 D 包封，然后对其稳定性和释放特性进行结构表征和评价。X 射线衍射、差示扫描量热法和傅里叶变换红外光谱的结果表明，维生素 D 成功地被包封在直链淀粉包合物中，载药量为 1.96%±0.02%。包封后，维生素 D 的光稳定性和热稳定性分别提高了 59%和 28%。此外，体外模拟消化表明，维生素 D 通过模拟胃环境得到保护，并可以在模拟肠液中逐渐释放，这表明其生物利用度得到了提高。我们的研究结果为基于维生素 D 的功能性食品的开发提供了一种实用的策略。
