Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems

Abstract

Summary Tocotrienols are members of the vitamin E family that provide many nutritional benefits. Developing tocotrienol‐fortified functional foods introduces vitamin E into consumers diets without changing their food habits. The purpose of this study was to compare the stability of tocotrienols in bulk form and six food matrices at a fixed dose (40 mg kg−1) under accelerated and conventional storage conditions. The delta‐ and gamma‐tocotrienol content was measured using HPLC, and the sensory attributes were evaluated using triangle and hedonic tests. Tocotrienol in bulk powder was less stable under stressed conditions than in bulk oil, with the powders having approximately 40% and 80% reduction in δ‐ and γ‐ after storage and bulk oil with no significant degradation. HPLC analysis demonstrated that tocotrienol content remained unchanged in dry mix lemonade, yogurt, raw and UHT milk, and margarine over time; however, complete degradation of γ‐ and partial degradation (up to 50%) of δ‐tocotrienol was observed in bread during ambient and stressed storage conditions. A significant decrease in the δ‐tocotrienol relative concentration was also observed in HTST processed milk samples. Tocotrienol addition was not perceived, and no significant difference in the product attributes and overall liking was reported in the discrimination sensory testing.

Effects of dietary supplementation of vitamin-E and commercial probiotics on the innate immunity of Labeo rohita against Aeromonas hydrophila infection

“… [18] recorded that the ROB activity was significantly higher in the vitamin-C group than the probiotic fed L. rohita . Likewise, the stimulation of ROB activity after dietary probiotic supplementation involving other feeding regimes and feeding durations have been previously reported in various fish [ 19 , 49 ] or diets containing vitamin-E and other immunostimulants [ 46 , 34 , 50 ]. Upon A. hydrophila challenge, a significant reduction in ROB activities was recorded in all groups on 6-hpi and 7-dpi.…”

Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

“…For human nutrition, diet is the major source of tocol intake. Especially when compared with animal-derived foods, edible plant-derived products are the major source of tocols, such as oil seeds; green parts of plants; whole grains; nuts; and vegetable oils of wheat germen, sunflower, corn, as well as olives [2,[13][14][15][16]. Vegetable oils, quintessential lipid foods in the human diet, are considered very suitable for the enrichment of tocopherols due to the lipophilicity of tocopherols [17].…”

Formulation and In Vivo Evaluation of a Solid Self-Emulsifying Drug Delivery System Using Oily Liquid Tocotrienols as Model Active Substance

“…Studies reported that the s-SEDDS has improved stability over time compared to conventional liquid SEDDS [77,78]. From the literature, only a small number of solid tocotrienol products are available in the market and were used in studies, with no specific indication of them being an s-SEDDS preparation [79][80][81]. The stability of tocotrienols is reportedly affected by several environmental factors including rates of lipid oxidation in the matrix, types and concentration of tocopherols, and the presence of other minor compounds such as free fatty acids, water, and minerals [82].…”