Improved stability of vitamin D3 encapsulated in whey protein isolate microgels

Lee, Jenna and Duggan, Elaine (2022) Improved stability of vitamin D3 encapsulated in whey protein isolate microgels. International Dairy Journal, 129. ISSN 0958-6946

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Abstract

Whey protein isolate (WPI) microgels formed via cold-set gelation encapsulated vitamin D3 (VD3) forming VD3 WPI (WPI/VD3) microgels. The microgel encapsulation efficiency and stability against temperature (72 °C for 15 s or 63 °C for 30 min), UV-light (254 nm) and four-week storage (4, 20 and −20 °C) was analysed. The microgels encapsulated up to 98% of VD3. Moreover, the microgels significantly improved the stability of VD3 compared with the control when exposed to environmental stresses. An in vitro digestion model was used to assess the gastrointestinal behaviour of WPI/VD3 microgels. The oral and gastric phases revealed negligible VD3 release. However, in the intestinal phase 97% VD3 was released at the end of digestion. This indicates that the microgels can protect VD3 through early digestion and release at the optimal phase for absorption. The results demonstrated that cold-set WPI microgels can serve as a potential food-grade vehicle for VD3 with potential applications in functional foods.

Item Type:	Article
Additional Information:	Funding Information: This project was funded by a grant (Project 15/F/737 ) administered by the Department of Agriculture, Food and the Marine , of the Government of Ireland. Publisher Copyright: © 2022 Elsevier Ltd
Uncontrolled Keywords:	/dk/atira/pure/subjectarea/asjc/1100/1106
Departments or Groups:
Depositing User:	Admin SSL
Date Deposited:	19 Oct 2022 16:05
Last Modified:	10 Aug 2023 22:25
URI:	http://repository-testing.wit.ie/id/eprint/3562

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