期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 145, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.111287
关键词
Cholecalciferol; Zein; Nanoparticles; Nanoprecipitation; Gastrointestinal release
资金
- Conselho Nacional de Desenvolvimento Cientifico e Tecnol ogico - CNPq
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - CAPES
- LCME/UFSC
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.
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.
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