Comparison of different methods for fortifying Cheddar cheese with vitamin D

Banville, C; Vuillemard, Jean-Christophe; Lacroix, C.

doi:10.1016/s0958-6946(00)00054-6

Cited by 91 publications

(91 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, the literature reports only one method for the extraction of vitamin D 3 from cheese (Upreti et al, 2002). Whilst Banville et al (2000) conducted research on Cheddar cheese fortification with vitamin D, their extraction technique was not reported. To the best of our knowledge, methodologies for the extraction of vitamin D from yogurt and ice cream have never been reported.…”

Section: Methodology Development For Vitamin D 3 Extractionmentioning

confidence: 99%

“…There are two cheese-related studies (Banville, Vuillemard, & Lacroix, 2000;Upreti, Mistry, & Warthesen, 2002). Banville et al (2000) compared different methods for fortifying Cheddar cheese with vitamin D 3 and found that only 40-60% of vitamin D 3 was recovered in the cheese depending on the fortification method used, attributing their extensive losses to lactic acid production and/or oxidation. Upreti et al (2002) examined fortification of pasteurized processed cheese with vitamin D 3 , and reported no loss of vitamin D 3 over 9 months of storage.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Vitamin D3 fortification and quantification in processed dairy products

Kazmi

Vieth

Rousseau

2007

International Dairy Journal

104

View full text Add to dashboard Cite

Section: Methodology Development For Vitamin D 3 Extractionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Vitamin D3 fortification and quantification in processed dairy products

Kazmi

Vieth

Rousseau

2007

International Dairy Journal

104

View full text Add to dashboard Cite

“…Encapsulated bioactive compounds of oils can be applied in food products such as yoghurt (Wang et al 2011), milkshake (Barrow et al 2009), spaghetti (Iafelice et al 2008), fermented sausage (Josquin et al 2012), salt (Zimmermann et al 2004), and cheese (Banville et al 2000).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

show abstract

“…VD-loaded liposomes were added to milk before cheese produc-tion, and the authors verified that VD was recovered in cheese with high recovery rates (60%) when compared to control conditions. The entrapment of VD in the liposomes allowed to obtain Cheddar cheese enriched with high levels of VD not altering the chemical composition of the fortified cheese [34].…”

Section: Nanoparticles For the Encapsulation Of Vitamin Dmentioning

confidence: 99%

Nanoparticles for Delivery of Vitamin D: Challenges and Opportunities

Ramalho¹,

Coelho²,

Pereira³

2017

A Critical Evaluation of Vitamin D - Clinical Overview

View full text Add to dashboard Cite

In addition to the traditional role of calcium homeostasis and bone mineralization, calcitriol, the active metabolite of vitamin D, also displays other metabolic activities as antiproliferative, pro-differentiating, anti-inflammatory, immunomodulatory, and antineoplastic effects. Thus, the awareness that vitamin D insufficiency/deficiency may be associated with various diseases has grown. Also nowadays, vitamin D is recognized as a potential therapeutic agent in anticancer therapy. However, its administration presents some drawbacks such as high toxicity and low bioavailability. Thus, the use of nanotechnology may overcome these problems associated with vitamin D administration, allowing to decrease its toxicity in healthy tissues and increasing its bioavailability. In this chapter, an overview on vitamin D and its metabolic activity is presented, as well as a review of nanosystems for the encapsulation of vitamin D for different applications, such as food and pharmaceutical industries.

show abstract

Comparison of different methods for fortifying Cheddar cheese with vitamin D

Cited by 91 publications

References 18 publications

Vitamin D3 fortification and quantification in processed dairy products

Vitamin D3 fortification and quantification in processed dairy products

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Nanoparticles for Delivery of Vitamin D: Challenges and Opportunities

Contact Info

Product

Resources

About