Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum
The encapsulation of vitamin D3 (VitD3) using the Maillard reaction complex of sodium caseinate-tragacanth gum (TG) to the production of water-soluble vitamins were studied. Spray drying was used to prepare the complex. Its physicochemical properties, stability, and release characteristics were eval...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007983 |
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| author | Fatemeh Navab Atefe Rezaei Mohammad Hossein Rouhani Farnaz Shahdadian Mahsa Alikord |
| author_facet | Fatemeh Navab Atefe Rezaei Mohammad Hossein Rouhani Farnaz Shahdadian Mahsa Alikord |
| author_sort | Fatemeh Navab |
| collection | DOAJ |
| description | The encapsulation of vitamin D3 (VitD3) using the Maillard reaction complex of sodium caseinate-tragacanth gum (TG) to the production of water-soluble vitamins were studied. Spray drying was used to prepare the complex. Its physicochemical properties, stability, and release characteristics were evaluated. The results showed that containing sodium caseinate- Tragacanth gum (TG) 1 % (w/v) and VitD3 1 % (w/v) had the highest encapsulation efficiency (71 %). The resulting microcapsules showed suitable particle size, strong negative zeta potential, and good stability with spherical morphology. Thermal and spectroscopic analyses showed proper interaction between wall and core components. In vitro, release and simulated digestion studies demonstrated the ability of microcapsules to protect VitD3 under gastric conditions and provide controlled release in the intestine. This encapsulation system shows potential for enriching food with VitD3 and increasing its stability and bioavailability. |
| format | Article |
| id | doaj-art-03aa3a0db327479c91a5bc30b2da8cb8 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-03aa3a0db327479c91a5bc30b2da8cb82025-08-20T02:38:10ZengElsevierFood Chemistry: X2590-15752024-12-012410191010.1016/j.fochx.2024.101910Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gumFatemeh Navab0Atefe Rezaei1Mohammad Hossein Rouhani2Farnaz Shahdadian3Mahsa Alikord4Student Research Committee, Isfahan University of Medical Sciences, Isfahan, Iran; Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, IranNutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; Department of Food Science & Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, IranNutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, IranNutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, IranNutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran; Department of Food Science & Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran; Corresponding author at: Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.The encapsulation of vitamin D3 (VitD3) using the Maillard reaction complex of sodium caseinate-tragacanth gum (TG) to the production of water-soluble vitamins were studied. Spray drying was used to prepare the complex. Its physicochemical properties, stability, and release characteristics were evaluated. The results showed that containing sodium caseinate- Tragacanth gum (TG) 1 % (w/v) and VitD3 1 % (w/v) had the highest encapsulation efficiency (71 %). The resulting microcapsules showed suitable particle size, strong negative zeta potential, and good stability with spherical morphology. Thermal and spectroscopic analyses showed proper interaction between wall and core components. In vitro, release and simulated digestion studies demonstrated the ability of microcapsules to protect VitD3 under gastric conditions and provide controlled release in the intestine. This encapsulation system shows potential for enriching food with VitD3 and increasing its stability and bioavailability.http://www.sciencedirect.com/science/article/pii/S2590157524007983EncapsulationMaillard reactionSodium caseinateSpray dryingTragacanth gumVitamin D3 |
| spellingShingle | Fatemeh Navab Atefe Rezaei Mohammad Hossein Rouhani Farnaz Shahdadian Mahsa Alikord Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum Food Chemistry: X Encapsulation Maillard reaction Sodium caseinate Spray drying Tragacanth gum Vitamin D3 |
| title | Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum |
| title_full | Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum |
| title_fullStr | Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum |
| title_full_unstemmed | Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum |
| title_short | Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum |
| title_sort | vitamin d3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum |
| topic | Encapsulation Maillard reaction Sodium caseinate Spray drying Tragacanth gum Vitamin D3 |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007983 |
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