Inclusion of vitamin D3 (free or liposome) into white chocolate and an investigation of its stability during storage

This study is focused on the addition of vitamin D-3 in two forms (free or liposome) to white chocolate. Film dispersion-homogenization was chosen to prepare liposomes containing vitamin D-3 in order to be added to white chocolate (3 mu g/10 g). Quality assessment of liposome was performed. In vitro release of vitamin D-3 from liposome structure showed that vitamin D release in SGF and SIF were 7 +/- 0.5% and 72.1 +/- 1%, respectively. The results showed that there was better retention of vitamin D-3 in fortified samples with liposomes than free vitamin D-3 (p < .05). Organoleptic characterization was performed by 10 panelists and hedonic test scale where the panelists scored from 1 to 7 for different attributes. Accordingly, the addition of vitamin D-3 (free or liposome) had no remarkable impact on sensory parameters of the resulted white chocolate. Fortified white chocolate with liposome had satisfactory stability and sensory acceptance. Practical applications Preparing liposome containing vitamin D-3 through film dispersion-homogenization method provides liposome with suitable particle distribution, PDI, and zeta potential. The inclusion of vitamin D into white chocolate in liposome generates fine stability of vitamin D during storage. As well as being a suitable protection against gastric media, the white chocolate fortified with free vitamin D-3 is good release into intestinal simulated condition. Furthermore, fortified white chocolate has suitable sensory acceptance. Adding vitamin D-3 into white chocolate leads to a functional chocolate with suitable organoleptic characteristics.

Automated summary

The study found that adding vitamin D-3 (free or liposome) into white chocolate had little impact on sensory parameters, and white chocolate fortified with liposomes exhibited satisfactory stability and sensory acceptance.