Nanoencapsulation of vitamin D3 and fortification in an experimental jelly model of Acca sellowiana: Bioaccessibility in a simulated gastrointestinal system

In this study, Vitamin D3 (D3) was nanoencapsulated (NP-D3) in zein polymeric matrices to improve its physicochemical stability and availability. An experimental jelly model produced with Acca sellowiana was fortified with NP-D3 to demonstrate its suitability for food fortification. The nanocapsules presented a high encapsulation efficiency of D3 (97.21 +/- 1.87%) with a particle size smaller than 200 nm. The morphological structure showed particles with homogeneous populations, spherical shape, and smooth surfaces. In addition, positive physicochemical stability was obtained under storage, with a low polydispersity index (<0.2) and electrophoretic stability of the zeta potential (24.5 +/- 1.60 mV). DSC demonstrated that NP-D3 is thermally stable, which allows its application in processed foods. The jelly fortified with NP-D3 presented a high content of bioactive compounds (phenolic and flavonoids) with antioxidant capacity. The fortified jelly was microbiologically stable for 90 days, indicating a suitable shelf life. Under the gastrointestinal release simulations, NP-D3 demonstrated an 80% release, with similar behavior when incorporated into the jelly, showing peak release in the duodenum step. Therefore, zein nanoparticles can be a promising approach to prolong the residence time of Vitamin D3 when subjected to food processing and gastrointestinal conditions.

Automated summary

In this study, Vitamin D3 was nanoencapsulated in zein polymeric matrices to improve its stability and availability. The fortified jelly with NP-D3 showed high levels of bioactive compounds, antioxidant capacity, and microbiological stability, demonstrating a suitable shelf life. The zein nanoparticles can be a promising approach to prolong the residence time of Vitamin D3 under food processing and gastrointestinal conditions.