Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory properties
Objective: To investigate the stability and efficacy of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone (PCL-PEG-PCL) in enhancing the nutritional value of Iranian white cheese and to assess their impact on the cheese's physi...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324000760 |
| _version_ | 1827324655217672192 |
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| author | Faezeh Bayat Hossein Danafar Majid Aminzare Mehran Mohseni |
| author_facet | Faezeh Bayat Hossein Danafar Majid Aminzare Mehran Mohseni |
| author_sort | Faezeh Bayat |
| collection | DOAJ |
| description | Objective: To investigate the stability and efficacy of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone (PCL-PEG-PCL) in enhancing the nutritional value of Iranian white cheese and to assess their impact on the cheese's physicochemical and sensory properties. Methods: Bifidobacterium lactis and vitamin D3 were encapsulated using PCL-PEG-PCL. The particle size was analyzed using Dynamic Light Scattering (DLS). Five different cheese groups were produced and analyzed over two months. This included assessing microbial viability in simulated gastric and intestinal environments, quantifying vitamin D3 content, and evaluating physicochemical and sensory characteristics using a 9-point hedonic scale. Results: The Cheese with Bifidobacterium lactis coated with PCL-PEG-PCL and vitamin D3 nanoparticles (BCND3), showed a marked improvement in the stability of both Bifidobacterium lactis and vitamin D3. Specifically, the coated bacteria maintained a concentration of 106 cfu/g until day 45 in the intestinal model, demonstrating effective protection against the acidic gastric environment. The vitamin D3 nanoparticles displayed enhanced stability within the cheese matrix, contributing to the nutritional value and potentially extending the shelf life. Physicochemically, initial pH reduction due to lactic acid production stabilized by day 60, aligning with other groups. Sensory evaluation revealed a preference for the softer texture of cheese with vitamin D3 nanoparticles, suggesting a positive impact on consumer acceptability. Conclusion: The application of PCL-PEG-PCL coating significantly improved the stability of probiotics and vitamin D3 in cheese. This method proved effective in protecting Bifidobacterium lactis from harsh gastrointestinal conditions and in sustaining vitamin D3 content, with a notable impact on the cheese's sensory qualities. These findings highlight the potential of this coating technique in food fortification strategies. |
| first_indexed | 2024-03-07T13:59:12Z |
| format | Article |
| id | doaj.art-787d990f7eb54532bf1136f845ac3386 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-07T13:59:12Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-787d990f7eb54532bf1136f845ac33862024-03-07T05:30:07ZengElsevierJournal of Agriculture and Food Research2666-15432024-03-0115101039Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory propertiesFaezeh Bayat0Hossein Danafar1Majid Aminzare2Mehran Mohseni3Food Safety and Hygiene, Faculty of Health Zanjan University of Medical Sciences, Zanjan, IranDepartment of Medicinal Chemistry, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, IranDepartment of Food Safety and Hygiene, Faculty of Health, Zanjan University of Medical Sciences, Zanjan, IranDepartment of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran; Corresponding author.Objective: To investigate the stability and efficacy of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone (PCL-PEG-PCL) in enhancing the nutritional value of Iranian white cheese and to assess their impact on the cheese's physicochemical and sensory properties. Methods: Bifidobacterium lactis and vitamin D3 were encapsulated using PCL-PEG-PCL. The particle size was analyzed using Dynamic Light Scattering (DLS). Five different cheese groups were produced and analyzed over two months. This included assessing microbial viability in simulated gastric and intestinal environments, quantifying vitamin D3 content, and evaluating physicochemical and sensory characteristics using a 9-point hedonic scale. Results: The Cheese with Bifidobacterium lactis coated with PCL-PEG-PCL and vitamin D3 nanoparticles (BCND3), showed a marked improvement in the stability of both Bifidobacterium lactis and vitamin D3. Specifically, the coated bacteria maintained a concentration of 106 cfu/g until day 45 in the intestinal model, demonstrating effective protection against the acidic gastric environment. The vitamin D3 nanoparticles displayed enhanced stability within the cheese matrix, contributing to the nutritional value and potentially extending the shelf life. Physicochemically, initial pH reduction due to lactic acid production stabilized by day 60, aligning with other groups. Sensory evaluation revealed a preference for the softer texture of cheese with vitamin D3 nanoparticles, suggesting a positive impact on consumer acceptability. Conclusion: The application of PCL-PEG-PCL coating significantly improved the stability of probiotics and vitamin D3 in cheese. This method proved effective in protecting Bifidobacterium lactis from harsh gastrointestinal conditions and in sustaining vitamin D3 content, with a notable impact on the cheese's sensory qualities. These findings highlight the potential of this coating technique in food fortification strategies.http://www.sciencedirect.com/science/article/pii/S2666154324000760Bifidobacterium lactisEnrichmentCheeseVitamin DPolycaprolactone-polyethylene glycol-polycaprolactone |
| spellingShingle | Faezeh Bayat Hossein Danafar Majid Aminzare Mehran Mohseni Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory properties Journal of Agriculture and Food Research Bifidobacterium lactis Enrichment Cheese Vitamin D Polycaprolactone-polyethylene glycol-polycaprolactone |
| title | Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory properties |
| title_full | Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory properties |
| title_fullStr | Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory properties |
| title_full_unstemmed | Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory properties |
| title_short | Investigating the stability of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone triblock copolymer in Iranian white cheese and determining its physicochemical and sensory properties |
| title_sort | investigating the stability of vitamin d3 and bifidobacterium lactis nanoparticles coated with polycaprolactone polyethylene glycol polycaprolactone triblock copolymer in iranian white cheese and determining its physicochemical and sensory properties |
| topic | Bifidobacterium lactis Enrichment Cheese Vitamin D Polycaprolactone-polyethylene glycol-polycaprolactone |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324000760 |
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