Journal
FOOD CHEMISTRY
Volume 305, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125475
Keywords
Pea protein; Vitamin D deficiency; Nanoemulsion delivery system; Lecithin; Functional food; Plant protein beverage; High pressure homogenizer
Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Alberta Innovates
- Saskatchewan Pulse Growers
- Alberta Pulse Growers
- Vitamin Funds from the Faculty of Agricultural, Life and Environmental Science at the University of Alberta
- Natural Sciences and Engineering Research Council of Canada (NSERC)-Canada Research Chairs Program
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Pea protein-stabilized nanoemulsions were prepared to encapsulate vitamin D with the aim to develop novel non-dairy functional foods for vitamin D fortifications. Homogenization conditions of 20 kpsi and two homogenization cycles were identified as optimal conditions for producing stable nanoemulsions. The nanoemulsions exhibited controllable sizes (170-350 nm), good stability with zeta-potential of -25 mV, and high vitamin encapsulation efficiency (94-96%). Cellular uptake efficiency of small sized nanoemulsions (233 nm) was similar to 2.5 times higher than large sized nanoemulsions (350 nm). Interestingly, protein-based nanoemulsions exhibited significantly higher cellular uptake than emulsions prepared using a combination of protein and lecithin. The vitamin D transport efficiency across Caco-2 cells for small sized nanoemulsions (233 nm) was similar to 5.3 times greater than free vitamin D suspension. This research demonstrated that pea protein can be used as an effective emulsifier for preparing food nanoemulsions, which may enhance vitamin D bioavailability and improve vitamin deficiency status in aged population.
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