Encapsulation in Amylose Inclusion Complex Enhances the Stability and Release of Vitamin D
Vitamin D plays a significant role in the physiological functions of the human body. However, the application of vitamin D in functional foods is limited due to its sensitivity to light and oxygen. Therefore, in this study, we developed an effective method to protect vitamin D by encapsulating it in...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/5/1111 |
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| author | Simiao Liu Lingyan Kong Tianzhuo Huang Xiaohui Wei Libo Tan Hailing Luo Hao Zhang |
| author_facet | Simiao Liu Lingyan Kong Tianzhuo Huang Xiaohui Wei Libo Tan Hailing Luo Hao Zhang |
| author_sort | Simiao Liu |
| collection | DOAJ |
| description | Vitamin D plays a significant role in the physiological functions of the human body. However, the application of vitamin D in functional foods is limited due to its sensitivity to light and oxygen. Therefore, in this study, we developed an effective method to protect vitamin D by encapsulating it in amylose. In detail, vitamin D was encapsulated by amylose inclusion complex, followed by structural characterization and evaluation of its stability and release properties. The results of X−ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that vitamin D was successfully encapsulated in the amylose inclusion complex, and the loading capacity was 1.96% ± 0.02%. The photostability and thermal stability of vitamin D after encapsulation was increased by 59% and 28%, respectively. In addition, in vitro simulated digestion showed that vitamin D was protected through the simulated gastric environment and can be released gradually in the simulated intestinal fluid, implying its improved bioaccessibility. Our findings provide a practical strategy for the development of functional foods based on vitamin D. |
| first_indexed | 2024-03-11T07:14:37Z |
| format | Article |
| id | doaj.art-75a4c4f3deac44d7939b9951a26e4390 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T07:14:37Z |
| publishDate | 2023-02-01 |
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| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-75a4c4f3deac44d7939b9951a26e43902023-11-17T08:19:44ZengMDPI AGNutrients2072-66432023-02-01155111110.3390/nu15051111Encapsulation in Amylose Inclusion Complex Enhances the Stability and Release of Vitamin DSimiao Liu0Lingyan Kong1Tianzhuo Huang2Xiaohui Wei3Libo Tan4Hailing Luo5Hao Zhang6College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaDepartment of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USACollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaDepartment of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USAState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaVitamin D plays a significant role in the physiological functions of the human body. However, the application of vitamin D in functional foods is limited due to its sensitivity to light and oxygen. Therefore, in this study, we developed an effective method to protect vitamin D by encapsulating it in amylose. In detail, vitamin D was encapsulated by amylose inclusion complex, followed by structural characterization and evaluation of its stability and release properties. The results of X−ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that vitamin D was successfully encapsulated in the amylose inclusion complex, and the loading capacity was 1.96% ± 0.02%. The photostability and thermal stability of vitamin D after encapsulation was increased by 59% and 28%, respectively. In addition, in vitro simulated digestion showed that vitamin D was protected through the simulated gastric environment and can be released gradually in the simulated intestinal fluid, implying its improved bioaccessibility. Our findings provide a practical strategy for the development of functional foods based on vitamin D.https://www.mdpi.com/2072-6643/15/5/1111amyloseinclusion complexencapsulationvitamin Dstabilizationin vitro digestion |
| spellingShingle | Simiao Liu Lingyan Kong Tianzhuo Huang Xiaohui Wei Libo Tan Hailing Luo Hao Zhang Encapsulation in Amylose Inclusion Complex Enhances the Stability and Release of Vitamin D Nutrients amylose inclusion complex encapsulation vitamin D stabilization in vitro digestion |
| title | Encapsulation in Amylose Inclusion Complex Enhances the Stability and Release of Vitamin D |
| title_full | Encapsulation in Amylose Inclusion Complex Enhances the Stability and Release of Vitamin D |
| title_fullStr | Encapsulation in Amylose Inclusion Complex Enhances the Stability and Release of Vitamin D |
| title_full_unstemmed | Encapsulation in Amylose Inclusion Complex Enhances the Stability and Release of Vitamin D |
| title_short | Encapsulation in Amylose Inclusion Complex Enhances the Stability and Release of Vitamin D |
| title_sort | encapsulation in amylose inclusion complex enhances the stability and release of vitamin d |
| topic | amylose inclusion complex encapsulation vitamin D stabilization in vitro digestion |
| url | https://www.mdpi.com/2072-6643/15/5/1111 |
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