Evaluation of preliminary causes for vitamin D series degradation via DSC and HPLC analyses

Tsai, Shu-Yao; Lin, Hsiang‐Yu; Hong, Weiping; Lin, Chun-Ping

doi:10.1007/s10973-017-6209-4

Cited by 24 publications

(10 citation statements)

References 21 publications

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“…Crystalline VD 3 and GA had a melting point of 81.4 and 160 °C, respectively (Figure 1A). Tsai, Lin, and Hong (2017) reported a similar DSC thermogram of VD 3 . The melting point of VD 3 was not observed for the encapsulation treatment (F4) showing only the melting point of GA at 157.9 °C (Figure 1B), which indicates the presence of only amorphous VD 3 .…”

Section: Resultsmentioning

confidence: 81%

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Lamsen

Wang

D’Souza

et al. 2020

Journal of Food Science

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Delivery of vitamin D3 (VD3) in foods should exhibit desirable physicochemical characteristics and improves absorption. In this study, gum arabic (GA) was investigated as a VD3 carrier to encapsulate VD3. VD3 dissolved in 5 mL ethanol corresponding to 0.3 to 6.0% mass of GA, was blended in 5.0% w/v GA solution, followed by freeze drying. The encapsulation efficiency decreased while loading capacity increased with an increased amount of VD3. At the highest VD3 level, the loading capacity (3.47%) was the highest, and the encapsulation efficiency (61.24%) was satisfactory, and the treatment was further studied. The magnitude of negative zeta‐potential increased from 3.1 to 31.0 mV at pH 2.0 to 7.4. During the 100‐day storage at 3 °C of capsules reconstituted at pH 2.0 to 7.4, the hydrodynamic diameter decreased at all pH conditions, most evident for reduction to 81.3 nm at pH 7.4, and no precipitation was observed, indicating the significance of steric repulsion on capsule stability. Bioaccessibility of VD3 in capsules (95.76%) was significantly higher than the nonencapsulated VD3 (68.98%). The in vivo pharmacokinetic study in Sprague–Dawley rats after a single‐dose of 300 µg VD3 showed the area‐under‐curve of serum 25(OHD) level in 48 hr of the encapsulation treatment was 4.32‐fold of the nonencapsulated VD3 and more than twice higher than the VD3‐GA physical mixture. During 2‐week supplementation of 60 µg VD3/d, rats receiving capsules or physical mixture had 25(OH)D levels of at least 81 ng/mL higher than that of the nonencapsulated VD3 group. The studied encapsulation system holds great potential as a value‐added ingredient to supplement VD3 in beverages with a wide pH range. Practical Application The findings of this study demonstrated the improved dispersion stability and absorption of vitamin D3 after encapsulation in gum arabic. The capsules exhibited good dispersion stability across a pH range between 2.0 and 7.4, showing potential application in beverages. Furthermore, the enhanced absorption of VD3 after encapsulation highlights the nutritional benefits of the studied encapsulation system.

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Section: Resultsmentioning

confidence: 81%

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Lamsen

Wang

D’Souza

et al. 2020

Journal of Food Science

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“…As reported by Tsai et al (2017), vitamin D 3 has poor thermal stability, which results in a significant reduction (P ≤ 0.05) of about 50% of vitamin D 3 in pasteurized milk compared with raw milk (Table 1). Despite the strong decrease in the vitamin D 3 content, the total vitamin D amount was only partially affected.…”

Section: Short Communicationmentioning

confidence: 71%

Short communication: Technological and seasonal variations of vitamin D and other nutritional components in donkey milk

Martini

Altomonte²,

Licitra³

et al. 2018

Journal of Dairy Science

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Vitamin D is an essential nutrient that plays a crucial role in calcium homeostasis and bone metabolism and also acts as a hormone. Although several studies on the content of vitamin D in bovine milk have been conducted, little information is available regarding donkey milk. In the context of the nutritional assessment of donkey milk, the aim of this study was to assess the vitamin D content in donkey milk and its chemical profile, with particular reference to seasonal and technological modifications after pasteurization. The study was conducted on a dairy farm that produces donkey milk for human consumption located in central Italy. At sampling time, an aliquot of total bulk milk production was sampled before and after pasteurization (63°C for 30 min without homogenization) with a total of 20 raw and 20 pasteurized milk samples. The samples were collected for 10 mo, every 15 d, from May to February 2017. All the samples were analyzed for the chemical composition and vitamin D and D content by HPLC after saponification. The donkey milk analyzed showed a higher average vitamin D content (raw milk: vitamin D = 1.68, vitamin D = 0.60 μg/100 mL; pasteurized milk: vitamin D = 1.38, vitamin D = 0.30 μg/100 mL) than reported for bovine and human milk. The results of the effect of pasteurization on milk did not highlight significant differences in the total content of vitamin D. However, vitamin D has a poor thermal stability, which led to a significant reduction in content in pasteurized milk compared with raw milk. The total vitamin D content of donkey milk did not show significant variations between seasons; however, a higher concentration of vitamin D was found in spring and summer. In conclusion, raw and pasteurized donkey milk showed a high content of vitamin D, which could be useful in meeting the deficiencies of this vitamin in humans. Further investigations are needed to improve the vitamin D content in donkey milk by increasing its endogenous synthesis or its transfer in milk and to clarify other variability factors.

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“…With respect to vitamin D3, omelet presented higher content than hard-boiled or poached eggs. Hemery et al report that the impact of light or oxygen exposure on vitamin D3 is not as severe as for vitamin A. Vitamin D3 seems to be sensible to heat and decrease as long as the processing time increases. , Thus, the lower cooking time involved in the microwave preparation of omelet (80 s compared to 4 and 10 min, respectively) could be associated with the better preservation of vitamin D3 compared to boiling and poaching.…”

Section: Resultsmentioning

confidence: 99%

Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders

Hernández-Olivas

Muñoz-Pina

Andrés

et al. 2021

J. Agric. Food Chem.

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This study aimed to in vitro assess the impact of the cooking process of eggs (hard-boiled, poached, and omelet) on nutrients digestibility and vitamins A and D3 bioaccessibility under elderly gastrointestinal (GI) conditions. Three elderly digestion models were mimicked: oral (E1); oral and gastric (E2); and oral, gastric, and intestinal (E3), and a healthy adult model (C). Proteolysis extent reduced after digestion of omelet under the E3 model ( p < 0.05) (up to 37% of reduction). Thus, hard-boiled and poached were more recommendable to enhance protein digestibility in elders. Altered GI conditions negatively influence neither the absorbable lipid fraction nor the cholesterol stability. Finally, vitamin A bioaccessibility was not affected but D3 slightly decreased with the elderly (E3). Hence, the digestion of nutrients was dependent on the resulting matrix, poached being the greater supplier of protein and lipid end-digestion products. Poached and omelet, however, offer a high net supply of bioaccessible vitamin D3 for elders.

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Evaluation of preliminary causes for vitamin D series degradation via DSC and HPLC analyses

Cited by 24 publications

References 21 publications

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Short communication: Technological and seasonal variations of vitamin D and other nutritional components in donkey milk

Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders

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Evaluation of preliminary causes for vitamin D series degradation via DSC and HPLC analyses

Cited by 24 publications

References 21 publications

Encapsulation of vitamin D3 in gum arabic to enhance bioavailability and stability for beverage applications

Encapsulation of vitamin D3 in gum arabic to enhance bioavailability and stability for beverage applications

Short communication: Technological and seasonal variations of vitamin D and other nutritional components in donkey milk

Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders

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Product

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Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications

Encapsulation of vitamin D₃ in gum arabic to enhance bioavailability and stability for beverage applications