Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System

Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System

Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on...

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Bibliographic Details
Main Authors: Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González-Ríos, Humberto Astiazarán-García, Yolanda L. López-Franco, Orlando Tortoledo-Ortiz, Anna Judith Pérez-Báez, José Luis Dávila-Ramírez, Jaime Lizardi-Mendoza, Martin Valenzuela-Melendres
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Foods
Subjects:
functional meat product
vitamin D3
encapsulation
Online Access:https://www.mdpi.com/2304-8158/13/17/2842

Internet

https://www.mdpi.com/2304-8158/13/17/2842

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