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Pasidi E, Vareltzis P. Vitamin D 3 Bioaccessibility from Supplements and Foods-Gastric pH Effect Using a Static In Vitro Gastrointestinal Model. Molecules 2024; 29:1153. [PMID: 38474665 DOI: 10.3390/molecules29051153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 02/28/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
Vitamin D3 deficiency is a global phenomenon, which can be managed with supplementation and food fortification. However, vitamin D3 bioaccessibility may depend on factors such as matrix composition and interactions throughout the gastrointestinal (GI) tract. This research focused on the effect of different matrices on vitamin D3 content during digestion, as well as the effect of pH on its bioaccessibility. The INFOGEST protocol was employed to simulate digestion. Three different types of commercial supplements, two foods naturally rich in vitamin D3, and three fortified foods were investigated. High-Performance Liquid Chromatography was used to determine the initial vitamin D3 content in the supplements and foods, as well as after each digestion stage. The results indicate that the foods exhibited higher bioaccessibility indices compared to the supplements and a higher percentage retention at the end of the gastric phase. The pH study revealed a positive correlation between an increased gastric pH and the corresponding content of vitamin D3. Interestingly, exposing the matrix to a low pH during the gastric phase resulted in an increased intestinal content of D3. Vitamin D3 is more bioaccessible from foods than supplements, and its bioaccessibility is susceptible to changes in gastric pH. Fasting conditions (i.e., gastric pH = 1) enhance the vitamin's bioaccessibility.
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Affiliation(s)
- Evangelia Pasidi
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Patroklos Vareltzis
- Department of Chemical Engineering, Faculty of Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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2
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Chaves MA, Dacanal GC, Pinho SC. High-shear wet agglomeration process for enriching cornstarch with curcumin and vitamin D 3 co-loaded lyophilized liposomes. Food Res Int 2023; 169:112809. [PMID: 37254385 DOI: 10.1016/j.foodres.2023.112809] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 03/14/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
Curcumin and vitamin D3 are bioactive molecules of great importance for the food industry. However, their low stability in several processing conditions hampers their proper incorporation into powdered food formulations. This study proposes the enrichment of a common raw material (cornstarch) with curcumin and vitamin D3 by using high-shear wet agglomeration. The bioactives were initially encapsulated into liposome dispersions and then subjected to lyophilization. The resulting dried vesicles were later incorporated into cornstarch by wet agglomeration using maltodextrin as the binder solution. The phospholipid content and the amount of added liposomes were evaluated to characterize the enriched cornstarch samples. The lyophilized vesicles showed a high retention rate of 99 % for curcumin and vitamin D3, while the enriched cornstarch samples retained above 96 % (curcumin) and 98 % (vitamin D3) after 30 days of controlled storage. All in all, the presence of dried liposomes improved the flowability and delayed retrogradation phenomenon in agglomerated cornstarch. Therefore, this study introduced a novel and reliable method of incorporating hydrophobic and thermosensitive molecules into powdered food formulations by using readily available materials and a straightforward high-shear wet agglomeration process.
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Affiliation(s)
- Matheus A Chaves
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil
| | - Gustavo C Dacanal
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil
| | - Samantha C Pinho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil.
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3
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Wijekoon MMJO, Mahmood K, Ariffin F, Nafchi AM, Zulkurnain M. Recent advances in encapsulation of fat-soluble vitamins using polysaccharides, proteins, and lipids: A review on delivery systems, formulation, and industrial applications. Int J Biol Macromol 2023; 241:124539. [PMID: 37085081 DOI: 10.1016/j.ijbiomac.2023.124539] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 04/01/2023] [Accepted: 04/17/2023] [Indexed: 04/23/2023]
Abstract
Fat-soluble vitamins (FSVs) offer a range of beneficial properties as important nutrients in human nutrition. However, the high susceptibility to environmental conditions such as high temperature, light, and oxygen leads to the degradation of these compounds. This review highlights the different formulations underlying the encapsulation of FSVs in biopolymer (polysaccharide and protein) and lipid-based micro or nanocarriers for potential applications in food and pharmaceutical industries. In particular, the function of these carrier systems in terms of encapsulation efficiency, stability, bioavailability, and bio-accessibility is critically discussed. Recently, tremendous attention has been paid to encapsulating FSVs in commercial applications. According to the chemical nature of the active compound, the vigilant selection of delivery formulation, method of encapsulation, and final application (type of food) are the key important factors to be considered in the encapsulation of FSVs to ensure a high loading capacity, stability, bioavailability, and bio-accessibility. Future studies are recommended on the effect of different vitamin types and micro and nano encapsulate sizes on bioaccessibility and biocompatibility through in vitro/in vivo studies. Moreover, the toxicity and safety evaluation of encapsulated FSVs in human health should be evaluated before commercial application in food and pharmaceuticals.
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Affiliation(s)
- M M Jeevani Osadee Wijekoon
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Kaiser Mahmood
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - Musfirah Zulkurnain
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
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4
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Zhao X, Yan H, Cao J, Ye B, Zhao Y, Liu L. Effect of milk fat and its main fatty acids on oxidation and glycation level of milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:720-731. [PMID: 36712228 PMCID: PMC9873899 DOI: 10.1007/s13197-022-05658-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/20/2022] [Accepted: 12/08/2022] [Indexed: 12/27/2022]
Abstract
Milk is a highly nutritional food rich in protein and fat that is prone to deterioration by oxidation and glycation reactions at storage and processing. In this study, glycation products and lipid oxidation products contents in skim milk, whole milk, and milk fat simulation groups were determined to evaluate the effect of milk fat components on glycation at 120 °C for 60 min. The increase rate of carbonyl compound, main advanced glycation end products (AGEs) levels, and glycation sites number of α-casein and β-casein are higher in whole milk than that in skim milk, indicating that milk fat promoted protein glycation significantly. In milk fat simulation groups, oleic acid and linoleic acid (LA) were added to milk fat in skim milk proportionally, promoting the formation of glycation products; however, palmitic acid had no such effect. LA exhibited strong promotion on AGEs formation. Lipid oxidation radicals, protein carbonyl amine condensation, and carbonyl compound formation were critical factors for milk glycation, according to OPLS-DA results. Therefore, radicals of fat oxidation are speculated to trigger the early glycation, and carbonyl compounds of fat oxidation act as important intermediates of glycation, fat type, form, and its degradation rate, thus play essential roles in milk glycation. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05658-z.
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Affiliation(s)
- Xin Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
- The Department of Food Science, College of Public Health, Shenyang Medical College, Huanghe North Street No.146, Shenyang, 110034 China
| | - Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
| | - Jiarong Cao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
- Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, Shenyang, 110031 China
| | - Yingbo Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, Shenyang, 110866 China
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5
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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6
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Maulana RA, Fulyani F, Anjani G. Nanocarriers System for Vitamin D as Nutraceutical in Type 2 Diabetes: A Review. Open Access Maced J Med Sci 2022. [DOI: 10.3889/oamjms.2022.9507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Incidence of diabetes are common among population around the world. Diabetes may lead to other complication and increasing morbidity and mortality. Many ways have been done to treat and prevent the development of diabetes. In addition of conventional pharmacotherapy, therapeutic therapy shown good opportunity to maintain and improve diabetic conditions. Vitamin D3 is known as nutraceutical and has good opportunity to develop the medication of type 2 diabetes. In another way, vitamin D3 naturally easy to damage by environmental condition. To overcome this weakness, researcher around the world have developed the method for protecting unstable compound as vitamin D3 with encapsulation. Liprotide is one of the various materials which can be used for encapsulation. Combination of lipid and protein molecules is expected to be a carrier and protector of vitamin D3 in gastrointestinal system. Here we review the research advances of liprotide as nanocarriers and vitamin D3 as nutraceuticals to discuss in applied on type 2 diabetes.
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Tchuenbou-Magaia FL, Tolve R, Anyadike U, Giarola M, Favati F. Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC8853056 DOI: 10.1007/s11694-022-01340-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
AbstractThere is a growing interest in co-encapsulating multiple species to harness potential synergy between them, enhance their stability and efficacy in various products. The aim of this work was to co-encapsulate vitamin D3 and rutin inside chitosan-zein microparticles using a simple and easily scalable process for food fortification. This was achieved via anti-solvent precipitation coupled with spray-drying. Free-flowing powders of spherical microparticles with wrinkled surface and particle size < 10 μm were obtained. The encapsulation efficiency was 75% for vitamin D3 and 44% for rutin and this could be attributed to their different molecular size and affinity to the aqueous phase. The physicochemical properties were characterized by X-Ray powder diffraction and Fourier transform infrared spectroscopy. The two crystalline bioactive compounds were present in the microparticles in amorphous form, which would allow for better bioavailability when compared to non-encapsulated crystalline solid. Therefore, the obtained microparticles would be suitable for use as food ingredient for vitamin D3 fortification, with the co-encapsulated rutin acting as stability and activity enhancer.
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8
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Xu E, Wang J, Tang J, Ruan S, Ma S, Qin Y, Wang W, Tian J, Zhou J, Cheng H, Liu D. Heat-induced conversion of multiscale molecular structure of natural food nutrients: A review. Food Chem 2022; 369:130900. [PMID: 34496317 DOI: 10.1016/j.foodchem.2021.130900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 07/17/2021] [Accepted: 08/16/2021] [Indexed: 12/29/2022]
Abstract
Thermal process is the most important way of treating foods. Heat energy inputted into the natural food system induces the depolymerization of multi-scale structures of matrix, and causes the intramolecular and intermolecular interactions of different nutrients. It attacks and breaks the original polymeric molecule structures and the functional properties of macronutrients such as carbohydrates, proteins and lipids. Micronutrients such as vitamins and other novel functional ingredients are also thermally converted. The heat-induced conversions of nutrients are slightly or totally with discrepancy in simple-, simulated- and real-food systems, respectively. Thus, this review aims to extensively summarize the heat-induced structural characteristics, thermal conversion pathways and pyrolysis mechanism of nutrients both in simple and complex food matrices. The structural change of each nutrient and its thermal reaction kinetics depend on the molecule structure and polymeric characteristic of the unit substances in the system.
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Affiliation(s)
- Enbo Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jingyi Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Shaolong Ruan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Shuohan Ma
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Yu Qin
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China; Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, China.
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9
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Andrewes P, Bullock S, Turnbull R, Coolbear T. Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose? Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105098] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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10
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Influence of Storage Conditions on the Stability of Vitamin D3 and Kinetic Study of the Vitamin Degradation in Fortified Canola Oil during the Storage. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5599140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nowadays, fortified vegetable oils with vitamin D3 are widely available in different countries. In this study, the influence of storage conditions including light, air, storage temperature, and time on vitamin D3 retention in fortified canola oil was evaluated. Moreover, a kinetic study on vitamin D3 degradation in the oil was done. To this aim, fortified canola oil was prepared at two initial concentrations of 6.87 mg·kg−1 and 13.8 mg·kg−1 and then filled in transparent and dark-brown polyethylene terephthalate bottles at two filling levels of 50% and 100%. Samples were kept in two temperatures of 4°C and room temperature (27°C). The retention of vitamin D3 in different samples showed that the vitamin content was affected by the packaging type, storage temperature, and initial concentration. Vitamin D3 in the samples with a lower concentration of the vitamin which was stored in the refrigerator showed the highest retention (91%) after 70 days of storage, and the samples with higher initial concentration packed in transparent containers which were stored at room temperature (RT) showed the greatest loss (55.6%). Results of the kinetic study also showed that vitamin D3 was affected by storage condition. The half-life of the vitamin D3 differed from 96 to 577 days depending on the storage condition.
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11
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Temova Rakuša Ž, Pišlar M, Kristl A, Roškar R. Comprehensive Stability Study of Vitamin D3 in Aqueous Solutions and Liquid Commercial Products. Pharmaceutics 2021; 13:pharmaceutics13050617. [PMID: 33922975 PMCID: PMC8147103 DOI: 10.3390/pharmaceutics13050617] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 04/20/2021] [Accepted: 04/23/2021] [Indexed: 12/30/2022] Open
Abstract
Vitamin D3 has numerous beneficial effects, such as musculoskeletal, immunomodulatory, and neuroprotective. However, its instability is the main obstacle to formulating quality products. Despite increased attention and growing use, data on vitamin D3 stability is scarce because data from individual studies is inconclusive and mostly qualitative. Therefore, we have systematically investigated the influence of various factors (temperature, light, oxygen, pH, concentration, and metal ions) on its stability in aqueous media using a stability-indicating HPLC-UV method. First-order kinetics fitted its degradation under all tested conditions except light and oxygen. In both cases, the established models in chemical kinetics were inappropriate and upgraded with the Weibull model. Metal ions and acidic conditions had the main destabilizing effect on vitamin D3 in aqueous media, but these solutions were successfully stabilized after the addition of ethylenediaminetetraacetic acid (EDTA), ascorbic acid, and citric acid, individually and in combination. EDTA showed the most significant stabilizing effect. Synergism among antioxidants was not observed. Our findings on vitamin D3 instability in aqueous media also correlated with its instability in commercial products. Vitamin D3 aqueous products require proper stabilization, thereby signifying the importance and contribution of the obtained results to the formulation of stable and quality products.
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12
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Casanova F, Nascimento LGL, Silva NFN, de Carvalho AF, Gaucheron F. Interactions between caseins and food-derived bioactive molecules: A review. Food Chem 2021; 359:129820. [PMID: 33962195 DOI: 10.1016/j.foodchem.2021.129820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 12/13/2022]
Abstract
Caseins are recognized as safe for consumption, abundant, renewable and have high nutritional value. Casein molecules are found in different aggregation states and their multiple binding sites offer the potential for delivering biomolecules with nutritional and/or health benefits, such as vitamins, phytochemicals, fibers, lipids, minerals, proteins, peptides, and pharmaceutical compounds. In the present review, we highlight the interactions between caseins and food-derived bioactive molecules, with a special focus on the aggregation states of caseins and the techniques used to produce and study the particles used for delivering. Research on interactions between caseins-minerals and casein-pharmaceutical molecules are not included here. This review aims to support the development of new and innovative functional foods in which caseins can be used as designed delivery systems.
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Affiliation(s)
- Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, Kgs. Lyngby 2800, Denmark.
| | - Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
| | - Naaman F N Silva
- Center of Natural Sciences, Universidade Federal of São Carlos (UFSCar), Buri, SP 18290-000, Brazil
| | - Antonio F de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
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13
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Zareie M, Abbasi A, Faghih S. Thermal Stability and Kinetic Study on Thermal Degradation of Vitamin D 3 in Fortified Canola Oil. J Food Sci 2019; 84:2475-2481. [PMID: 31441511 DOI: 10.1111/1750-3841.14764] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 07/16/2019] [Accepted: 07/16/2019] [Indexed: 11/28/2022]
Abstract
Nowadays, fortified vegetable oils with vitamin D3 are widely available in different countries and are consumed daily. The reduction rate of added vitamin D3 in fortified canola oil during heating process, the changes in oxidative status, and the thermal kinetic degradation of vitamin D3 in the fortified oil were investigated. For this purpose, canola oil was fortified at two levels of vitamin D3 with 5.625 µg/mL (low concentration or LC) and 13.585 µg/mL (a high concentration or HC). Samples were heated isothermally at 100, 150, and 180 °C for 30 min. The vitamin D3 concentration was determined by the high-performance liquid chromatographic method. The retention of vitamin D3 in samples treated at 100 °C for 30 min showed no significant reduction. Samples treated at 150 and 180 °C depending on the initial concentration showed the retention of 67.5% to 72.97% and 33.16% to 40.35% of vitamin D3 , respectively. An inverse relationship was found between the increment of lipid oxidation products (peroxide and anisidine values) and the retention of vitamin D3 . Kinetic parameters such as rate constant, activation energy, decimal reduction time, and quotient indicator were also calculated. An Arrhenius relationship was used for the assessment of temperature dependence of vitamin D3 degradation. Activation energies for vitamin D3 in LC and HC between 100 and 180 °C were found to be 44.01 and 38.77 kJ/mol, respectively. PRACTICAL APPLICATION: The oil can be fortified with vitamin D3 at low cost and offers a good bioavailability. A high-temperature cooking method may not be appropriate for the fortified products containing high lipid content.
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Affiliation(s)
- Mina Zareie
- Nutrition Research Center, Dept. of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz Univ. of Medical Sciences, Shiraz, Iran
| | - Azam Abbasi
- Nutrition Research Center, Dept. of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz Univ. of Medical Sciences, Shiraz, Iran
| | - Shiva Faghih
- Nutrition Research Center, Dept. of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz Univ. of Medical Sciences, Shiraz, Iran
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14
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Lu J, Langton M, Sampels S, Pickova J. Lipolysis and Oxidation in Ultra-High Temperature Milk Depend on Sampling Month, Storage Duration, and Temperature. J Food Sci 2019; 84:1045-1053. [PMID: 31012969 DOI: 10.1111/1750-3841.14514] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 02/15/2019] [Accepted: 02/18/2019] [Indexed: 11/29/2022]
Abstract
During storage, some factors (for example, storage duration and temperature) can affect milk stability and consumer acceptability. Thiobarbituric acid reactive substances (TBARSs), lipid classes, and fatty acid profiles in stored ultra-high temperature (UHT) milk were analyzed to assess the effects of storage time and temperature on lipid oxidation and lipolysis. With storage duration up to 12 months, the milk fat phase was separated and showed high levels of oxidation and lipolysis, manifested as increased levels of TBARS and free fatty acids. High oxidation levels decreased the percentage of unsaturated fatty acids (UFAs) in triacylglycerol and phospholipids. Higher storage temperatures (20, 30, and 37 °C) resulted in a higher degree of fat aggregation, oxidation, and lipolysis compared with refrigerated storage (4 °C). Additionally, sampling month of raw milk (May, July, and November) affected the lipid profiles of UHT milk during storage, with more UFA oxidized in July than in the other 2 months.
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Affiliation(s)
- Jing Lu
- Dept. of Molecular Sciences, Swedish Univ. of Agricultural Sciences, Uppsala, Sweden
| | - Maud Langton
- Dept. of Molecular Sciences, Swedish Univ. of Agricultural Sciences, Uppsala, Sweden
| | - Sabine Sampels
- Dept. of Molecular Sciences, Swedish Univ. of Agricultural Sciences, Uppsala, Sweden
| | - Jana Pickova
- Dept. of Molecular Sciences, Swedish Univ. of Agricultural Sciences, Uppsala, Sweden
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