Enhancement of vitamin D2 stability in fortified milk during light exposure and commercial heat treatments by complexation with milk proteins

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

“…Vitamin D 3 has been encapsulated within protein-polysaccharide nanocomplexes [79], which were shown to remain physically and chemically stable for 31 days when stored at 4 • C. In another study, it was shown that encapsulation of vitamin A in caseinate nanocomplexes improved its storage stability compared to free vitamin A [80]. The stability of vitamin D 2 in milk to pasteurization, boiling, and sterilization improved after it was encapsulated within caseinate nanocomplexes [74].…”

“…In another study, it was shown that encapsulation of vitamin A in caseinate nanocomplexes improved its storage stability compared to free vitamin A [ 80 ]. The stability of vitamin D 2 in milk to pasteurization, boiling, and sterilization improved after it was encapsulated within caseinate nanocomplexes [ 74 ]. Moreover, the stability of the encapsulated vitamin D 2 was higher than that of free vitamin D 2 during 6-months storage of the fortified milks at −20, 4, and 37 °C, as well as when the milks were exposed to light.…”

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

“…It must be underlined that many of the carrier systems developed for vitamin D delivery look promising, but have not found application at the industrial level so far. This review only focuses on studies including a food product application—namely, lipid-based encapsulation systems [ 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 ], which were considered in vitro studies, and protein complexes, which were considered in studies performed both in vivo [ 26 ] and in vitro [ 51 , 52 ].…”

“…Other authors [ 26 ], who prepared vitamin-D-loaded rCMs with the same approach, achieving a loading of 1.6 mg vitamin D 3 /100 mg casein, adopted a homogenization step of the mixture, and obtained a bimodal volume-weighted particle size distribution, with a large population that had an average volume moment-weighted diameter of 89 nm, and a smaller population around 277 nm in diameter. The efficacy of casein complexes and rCMs in protecting the associated vitamin D 2 from degradation was compared in fluid milk processed at the laboratory scale [ 51 ]. Disruption and subsequent reassembly of casein micelles with increased affinity for vitamin D was also attained using high-pressure (> 400 MPa) treatments at selected temperatures [ 62 ].…”

“…The formulations described in Table 2 were generally tested in model foods: the O/W emulsions were added to cheese [ 43 ] and almond milk [ 47 ], the W 1 /O/W 2 double emulsions were added to yogurt [ 49 ], liposomes were added to cheese [ 56 ] and chocolate [ 50 ], the rCMs were added to milk [ 51 ], and the zein nanocapsules were assessed in a model jelly food [ 52 ]. Although these model foods were prepared at the laboratory scale, they proved that the designed formulations could persist after processing and, thus, pave the way for applications in real food systems.…”