Enrichment of cheese with vitamin D3 and vegetable omega-3
Encapsulation technology provides many benefits to the food fortification: protection from oxygen and light, a best dispersion and biodisponibility, etc. In this study, vitamin D3 was encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilised with calcium caseinate in presence...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2015-03-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615000080 |
| _version_ | 1818957162961960960 |
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| author | Iulia Stratulat Michel Britten Stephane Salmieri Patrick Fustier Daniel St-Gelais Claude P. Champagne Monique Lacroix |
| author_facet | Iulia Stratulat Michel Britten Stephane Salmieri Patrick Fustier Daniel St-Gelais Claude P. Champagne Monique Lacroix |
| author_sort | Iulia Stratulat |
| collection | DOAJ |
| description | Encapsulation technology provides many benefits to the food fortification: protection from oxygen and light, a best dispersion and biodisponibility, etc. In this study, vitamin D3 was encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilised with calcium caseinate in presence or absence of lecithin and used to standardise cheese milk. The use of flaxseed oil rich in alpha-linolenic acid allows fortifying the cheese in omega-3 and other polyunsaturated fatty acids (PUFA). Cheese yield and retention rate of proteins, fats and bioactive component were determined. Quantification of vitamin D3 and chemical stability of cheeses were performed up to 90 days of storage at 4 °C. Recovery level of vitamin D3 in cheese was, respectively, 91 and 84% in the presence or absence of lecithin. The encapsulation of vitamin D3 in the cheese in the form of emulsified particles of oil containing lecithin increased retention and stability of the vitamin in the curd. The fortification of cheese with vitamin D3 and PUFA had a positive impact on the composition, yield and chemical stability of the resultant cheese. |
| first_indexed | 2024-12-20T11:05:28Z |
| format | Article |
| id | doaj.art-a632ebcf97a84838865313880a2072a0 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-20T11:05:28Z |
| publishDate | 2015-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-a632ebcf97a84838865313880a2072a02022-12-21T19:42:53ZengElsevierJournal of Functional Foods1756-46462015-03-0113300307Enrichment of cheese with vitamin D3 and vegetable omega-3Iulia Stratulat0Michel Britten1Stephane Salmieri2Patrick Fustier3Daniel St-Gelais4Claude P. Champagne5Monique Lacroix6Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS – Institut Armand-Frappier, 531, Boulevard des Prairies, Laval, Quebec H7V 1B7, CanadaFood Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec J2S 8E3, Canada; Institute of Nutraceuticals and Functional Foods (INAF), Laval University, Quebec City, CanadaResearch Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS – Institut Armand-Frappier, 531, Boulevard des Prairies, Laval, Quebec H7V 1B7, CanadaFood Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec J2S 8E3, Canada; Institute of Nutraceuticals and Functional Foods (INAF), Laval University, Quebec City, CanadaFood Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec J2S 8E3, Canada; Institute of Nutraceuticals and Functional Foods (INAF), Laval University, Quebec City, CanadaFood Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd. West, Saint-Hyacinthe, Quebec J2S 8E3, Canada; Institute of Nutraceuticals and Functional Foods (INAF), Laval University, Quebec City, CanadaResearch Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS – Institut Armand-Frappier, 531, Boulevard des Prairies, Laval, Quebec H7V 1B7, Canada; Institute of Nutraceuticals and Functional Foods (INAF), Laval University, Quebec City, Canada; Corresponding author. Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS – Institut Armand-Frappier, 531, Boulevard des Prairies, Laval H7V 1B7, Quebec, Canada. Tel.: +1 450 687 5010; 25; fax: +1 450 686 5501.Encapsulation technology provides many benefits to the food fortification: protection from oxygen and light, a best dispersion and biodisponibility, etc. In this study, vitamin D3 was encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilised with calcium caseinate in presence or absence of lecithin and used to standardise cheese milk. The use of flaxseed oil rich in alpha-linolenic acid allows fortifying the cheese in omega-3 and other polyunsaturated fatty acids (PUFA). Cheese yield and retention rate of proteins, fats and bioactive component were determined. Quantification of vitamin D3 and chemical stability of cheeses were performed up to 90 days of storage at 4 °C. Recovery level of vitamin D3 in cheese was, respectively, 91 and 84% in the presence or absence of lecithin. The encapsulation of vitamin D3 in the cheese in the form of emulsified particles of oil containing lecithin increased retention and stability of the vitamin in the curd. The fortification of cheese with vitamin D3 and PUFA had a positive impact on the composition, yield and chemical stability of the resultant cheese.http://www.sciencedirect.com/science/article/pii/S1756464615000080Vitamin D3Flaxseed oilCheeseRecovery levelChemical stability |
| spellingShingle | Iulia Stratulat Michel Britten Stephane Salmieri Patrick Fustier Daniel St-Gelais Claude P. Champagne Monique Lacroix Enrichment of cheese with vitamin D3 and vegetable omega-3 Journal of Functional Foods Vitamin D3 Flaxseed oil Cheese Recovery level Chemical stability |
| title | Enrichment of cheese with vitamin D3 and vegetable omega-3 |
| title_full | Enrichment of cheese with vitamin D3 and vegetable omega-3 |
| title_fullStr | Enrichment of cheese with vitamin D3 and vegetable omega-3 |
| title_full_unstemmed | Enrichment of cheese with vitamin D3 and vegetable omega-3 |
| title_short | Enrichment of cheese with vitamin D3 and vegetable omega-3 |
| title_sort | enrichment of cheese with vitamin d3 and vegetable omega 3 |
| topic | Vitamin D3 Flaxseed oil Cheese Recovery level Chemical stability |
| url | http://www.sciencedirect.com/science/article/pii/S1756464615000080 |
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