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

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

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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.

CholecalciferolZeinNanoparticlesNanoprecipitationGastrointestinal release

de Melo, Ana Paula Zapelini、da Rosa, Cleonice Goncalves、Noronha, Carolina Montanheiro、Machado, Michelle Heck、Sganzerla, William Gustavo、Bellinati, Natalia Veronez da Cunha、Nunes, Michael Ramos、Verruck, Silvani、Prudencio, Elane Schwinden、Barreto, Pedro Luiz Manique

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Fed Univ Santa Catarina UFSC, Dept Food Sci & Technol, BR-88034001 Florianopolis, SC, Brazil

Fed Inst Santa Catarina IFSC, BR-88506400 Lages, SC, Brazil

Univ Planalto Catarinense UNIPLAC, Grad Program Environm & Hlth, BR-88680000 Lages, SC, Brazil

2021

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN:0023-6438
年,卷(期):2021.145
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