Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
Department of Food Science and Technology, Collage of Agriculture, Isfahan University of Technology (IUT), Isfahan, Iran.
J Microencapsul. 2024 Dec;41(8):770-781. doi: 10.1080/02652048.2024.2418615. Epub 2024 Nov 20.
The present study was conducted to produce a new carrier containing whey protein isolate-basil seed gum (WPI-BSG) conjugate to achieve superior physicochemical stability of emulsions containing vitamin D (Vit-D).
Zeta-potential and particle size analysis, spectrophotometric method, encapsulation efficiency, loading capacity and dialysis bag method were used to examined physicochemical stability and Vit-D release from the emulsions.
The conjugate-stabilised emulsion showed maximum encapsulation efficiency (87.05 ± 3.37% (w/w)) and loading capacity (5.43 ± 0.08% (w/w)) at the Vit-D3 concentration of 200 and 300 mg/kg. This emulsion also demonstrated good physical stability after 30 days of storage with the zeta potential and mean droplet size of -79.60 ± 0.62 mV and 1346.82 ± 5.95 nm, respectively. Additionally, the conjugate-stabilised emulsion had a maximum Vit-D retention (chemical stability) of 72.79 ± 3.58% after a 15-day storage period.
Our findings suggest that the conjugate-stabilised emulsion has a good stabilising capacity as a carrier for hydrophobic compounds such as Vit-D.
本研究旨在制备一种新型载体，即乳清蛋白分离物-罗勒籽胶（WPI-BSG）缀合物，以提高含有维生素 D（Vit-D）的乳液的物理化学稳定性。
采用电泳光散射法、分光光度法、包封效率、载药量和透析袋法，考察了乳液的物理化学稳定性和 Vit-D 的释放情况。
在 Vit-D3 浓度为 200 和 300mg/kg 时，缀合物稳定的乳液表现出最大的包封效率（87.05±3.37%（w/w））和载药量（5.43±0.08%（w/w））。这种乳液在储存 30 天后仍具有良好的物理稳定性，其 Zeta 电位和平均粒径分别为-79.60±0.62mV 和 1346.82±5.95nm。此外，在 15 天的储存期后，缀合物稳定的乳液对 Vit-D 的保留率（化学稳定性）最高可达 72.79±3.58%。
我们的研究结果表明，作为 Vit-D 等疏水性化合物的载体，缀合物稳定的乳液具有良好的稳定能力。
