Stability of vitamin D(3) encapsulated in nanoparticles of whey protein isolate.
Vitamin D(3) was entrapped in whey protein isolate (WPI) nanoparticles prepared by different calcium concentration and aggregation pH. Its stability was investigated in presence of air for 7days. Residual of vitamin D(3) in nanoparticles was higher compared to control samples (water, native WPI and denaturized WPI). Presence of calcium in composition of particles resulted in formation of compact structure and inhibition of oxygen diffusion in particle. Lower concentration of vitamin D(3) (280μg/ml versus 560μg/ml) had negative effect on residual amount of vitamin. The loss of vitamin D(3) during storage time was described by a second order reaction. The results illustrate that these nanoparticles can be used in clear or non clear beverages as enriching agent.
Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, P.O. Box 4111, Karadj 31587-11167, Iran.
Azam
A
Abbasi
Zahra
Z
Emam-Djomeh
Mohammad Ali Ebrahimzadeh
MA
Mousavi
Daryoush
D
Davoodi
D001628:Beverages / Q000032:analysis; D002762:Cholecalciferol / Q000737:chemistry*; D004355:Drug Stability; D005503:Food Additives / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry; D010316:Particle Size; D000067816:Whey Proteins
D005503:Food Additives; D008894:Milk Proteins; D000067816:Whey Proteins; D002762:Cholecalciferol
Nanoparticles; Stability; Vitamin D(3); Whey protein isolate