Bioavailability, rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein‐based carriers

Abstract

Vitamin D lost its functionality during processing and storage, thus, encapsulation with proteins is desirable to preserve bioactivity. The aim of the current study was to develop encapsulated vitamin D fortified mayonnaise (VDFM) using whey protein isolates (WPI) and soy protein isolates (SPI) as encapsulating materials in three different formulations, that is, 10% WPI, 10% SPI, and 5/5% WPI/SPI. Increased shear stress decreased the apparent viscosity along with significant effects on the loss modulus of VDFM. WPI encapsulates showed better results as compared to SPI. WPI based VDFM (M 1) depicted the best results in terms of size and dispersion uniformity of oil droplets. Hue angle and total change differed significantly among treatments. The highest value for overall acceptability was acquired by M 3 (5:5%WPI:SPI-encapsulates) thus proceed for in vivo trials. Serum vitamin D level was significantly higher in the encapsulated VDFM rat group (58.14 ± 6.29 nmol/L) than the control (37.80 ± 4.98 nmol/L). Conclusively, WPI and SPI encapsulates have the potential to improve the stability and bioavailability of vitamin D.

The garlic extract‐loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise

“…A higher aqueous phase in formulations containing GE and control samples may increase the free water of these formulations and the tendency of these samples to quasi‐liquid behavior (Figure 6). Khan et al (2020) developed encapsulated vitamin D‐fortified mayonnaise (VDFM) using whey protein isolates (WPI) and soy protein isolates (SPI) as encapsulating materials. They reported VDFM showed pseudoplastic behavior, along with significant effects on the loss modulus.…”

Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages

“…In many cases, researchers first developed a colloidal delivery and then check if it is compatible with a specific food matrix on a trial-and-error basis. In future, it will be important to consider these factors early on within the particle design process when developing fortification strategies for vitamin D. Despite these reservations, some researchers have already developed vitamin D-loaded delivery systems that have been successfully incorporated into different target food products, for example, casein micelles in yogurt (Levinson et al, 2016), protein nanoparticles in mayonnaise (Khan et al, 2020), liposomes in yogurt (S. M. Jafari et al, 2019), nanoemulsions in yogurt (Maurya & Aggarwal, 2017c), liposomes in milk (Mohammadi et al, 2014), liposomes in cheese (Al-mosowy et al, 2021;Mohammadi et al, 2015), NLCs in milk (Kiani et al, 2017), NLCs in lassi (Maurya & Aggarwal, 2019a), NLCs in buttermilk (Maurya & Aggarwal, 2019b), NLCs in beverages (Mohammadi et al, 2017), microparticles in juice (Dima, Milea, et al, 2020), starch-based nanoparticles in milk (Hasanvand et al, 2015(Hasanvand et al, , 2018, gum arabic-based nanoparticles in beverages (Lamsen, 2020), and lipid nanoparticles in plant-based milk (Zhou et al, 2021a).…”

Effect of encapsulated punica granatum peel extract on physicochemical, sensorial, and rheological properties of mayonnaise

“…All mayonnaise samples were coded and served at room temperature in white plastic cups with teaspoons, and water was provided for cleaning the mouth between samples. The panelists were asked to assess the color, taste, odor, texture, and overall acceptability using a 9-point hedonic scale (9=Like extremely, 8=Like very much, 7=Like moderately, 6=Like slightly, 5=Neither like nor a dislike, 4=Dislike slightly, 3=Dislike moderately, 2=Dislike very much, 1=Dislike extremely) (Khan et al, 2020a).…”