期刊
FOOD CHEMISTRY
卷 353, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129432
关键词
Ultrasonic encapsulation; Oil-soluble vitamins; Egg whites; In-vitro digestion; Food fortification
资金
- Bill and Melinda Gates Foundation through Grand Challenges Exploration (GCE) Initiative [OPP1199125]
- University of Melbourne
- RMIT University
- Bill and Melinda Gates Foundation [OPP1199125] Funding Source: Bill and Melinda Gates Foundation
The study demonstrates the microencapsulation of oil-soluble vitamins using ultrasonic process and raw egg white proteins, and further develops a green tea/iron complex coating method to enhance UV filtering properties. The microcapsules show antibacterial properties, long shelf-life, and protection of encapsulated vitamins during various processes.
We report the microencapsulation of oil soluble vitamins (A, D and E) using a one pot ultrasonic process and raw egg white proteins as a shell material. Green tea catechin/iron complex coating method was further developed to impart UV filtering property to the microcapsules in order to protect the encapsulated nutrients from photodegradation. The microcapsules showed antibacterial properties and long shelf-life. The encapsulated vitamins were protected from degradation upon heating, UV irradiation, simulated storage/transit and cooking processes. The in-vitro digestion study showed that functional vitamin D can be potentially released in the gastrointestinal tract improving vitamin D availability by more than 2-fold compared to the free vitamin. The vitamin D microcapsules were highly stable and maintained their microstructures once incorporated into staple food products. The low-cost egg white shell encapsulated vitamins can improve the nutritional value of staple food products to combat maternal and child malnutrition.
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