Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin

Liu, Kang; Kong, Xiangli; Li, Qiang-Ming; Zhang, Hai‐Lin; Zha, Xue‐Qiang; Luo, Jian‐Ping

doi:10.1016/j.carbpol.2019.115337

Cited by 51 publications

(10 citation statements)

References 50 publications

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“…Calcitriol is the biological form of VitD3, which plays a critical role in osteoporosis prevention, enhancing calcium absorption on the human metabolism [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Vitamin D3 Loaded Niosomes and Transfersomes Produced by Ethanol Injection Method: Identification of the Critical Preparation Step for Size Control

Estupiñán

García‐Manrique

Blanco‐López

et al. 2020

Foods

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Vesicular nanocarriers have an important role in drug delivery and dietary supplements. Size control and optimization of encapsulation efficiency (EE) should be optimized for those applications. In this work, we report on the identification of the crucial step (injection, evaporation, or sonication)innanovesicles (transfersomes and niosomes) preparation by theethanol injection method (EI). The identification of each production step on the final vesicle size was analyzed in order to optimize further scale-up process. Results indicated that the final size of transfersomeswas clearly influenced by the sonication step while the final size of niosomes was mainly governed by the injection step. Measurements of final surface tension of the different vesicular systems prepared indicate a linear positive tendency with the vesicle size formed. This relation could help to better understand the process and design a vesicular size prediction model forEI.Vitamin D3 (VitD3) was encapsulated in the systems formulated with encapsulation efficiencies larger than 90%. Interaction between the encapsulated compound and the membrane layer components is crucial for vesicle stability. This work has an impact on the scaling-up production of vesicles for further food science applications.

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“…Calcitriol is the biological form of VitD3, which plays a critical role in osteoporosis prevention, enhancing calcium absorption on the human metabolism [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Vitamin D3 Loaded Niosomes and Transfersomes Produced by Ethanol Injection Method: Identification of the Critical Preparation Step for Size Control

Estupiñán

García‐Manrique

Blanco‐López

et al. 2020

Foods

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“…Among MCE polyphenols, anthocyanins were the most abundant and representative compounds known for their easy degradation [ 8 ]. Various delivery systems were tested to improve their bioaccessibility [ 9 , 33 , 34 , 35 , 36 ]. The use of CCP strongly improved the bioaccessibility index for all the anthocyanins present in MCE ( Figure 2 a–c); in fact, in undigested samples, only the unbound fraction was soluble and bioaccessible, and the registered bioaccessibility index was different according to the anthocyanin and the ingredient content, ranging from 40.68% to 47.93% in MCE-CCP50 and from 3.95% to 9.07% in MCE-CCP75.…”

Section: Resultsmentioning

confidence: 99%

A New Polysaccharide Carrier Isolated from Camelina Cake: Structural Characterization, Rheological Behavior, and Its Influence on Purple Corn Cob Extract’s Bioaccessibility

Ferron

Milanese

Colombo

et al. 2022

Foods

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A polysaccharide fraction obtained from camelina cake (CCP), selected as a carrier to encapsulate purple corn cob extract (MCE), was investigated. A wide population of carbohydrate polymers (with a polydispersivity index of 3.26 ± 0.07 and an average molecular weight of about 139.749 × 103 ± 4.392 × 103 g/mol) with a gel-like behavior and a thixotropic feature characterized the fraction. MCE-CCP combinations (50–50 and 25–75, w/w), selected based on CCP encapsulation efficiency, were tested for their stability and MCE polyphenols’ bioaccessibility during digestion (monitored using an in vitro static procedure). During the oral and gastric phases of the digestion process, CCP gradually swelled and totally released MCE polyphenols. MCE-CCP50 had the fastest release. Moreover, anthocyanins were still detectable during the duodenal phase, in both MCE-CCP ingredients. Furthermore, CCP (5 mg/mL) exerted in vitro potential hypocholesterolemic activity via bile salts binding during digestion.

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“…They believed that the difference in particle size of protein gel particles is due to the redistribution of inner structure of protein molecules during heat treatment at different pH and cooling process. According to Liu et al [ 18 ], the network structure and texture in a heat-induced whey protein gel largely depends on the balance between attractive and repulsive forces among denatured protein molecules during aggregation which effected by the pH values of the dispersions. Thus, the larger particle size of WPMP(5.5) than WPMP(4.5) and WPMP(6.5) may be due to the higher hardness of heat-set WPC gel formed at pH 5.5 than those formed at pH 4.5 and pH 6.5 [ 19 ], which is harder to be destroyed during the controlled high-speed shear treatment.…”

Section: Resultsmentioning

confidence: 99%

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Zhang

Liang

et al. 2021

Polymers

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Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

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Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin

Cited by 51 publications

References 50 publications

Vitamin D3 Loaded Niosomes and Transfersomes Produced by Ethanol Injection Method: Identification of the Critical Preparation Step for Size Control

Vitamin D3 Loaded Niosomes and Transfersomes Produced by Ethanol Injection Method: Identification of the Critical Preparation Step for Size Control

A New Polysaccharide Carrier Isolated from Camelina Cake: Structural Characterization, Rheological Behavior, and Its Influence on Purple Corn Cob Extract’s Bioaccessibility

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

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