Impact of Aqueous/Ethanolic Goji Berry (Lycium barbarum) Fruit Extract Supplementation on Vitamin D Stability in Yoghurt

Maurya, Vaibhav Kumar; Aggarwal, Manjeet

doi:10.20546/ijcmas.2017.608.240

Cited by 7 publications

(9 citation statements)

References 23 publications

(35 reference statements)

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“…Incorporating goji berries or extract into milk products such as probiotic yogurt [ 179 , 180 , 181 ] and cheese [ 182 ] contributes to an increase in the TPC and antioxidant activities of these products. Goji berries also improved the viability of lactic acid bacteria in yoghurt during storage [ 180 ].…”

Section: Goji Berry As Source Of Functional Ingredients In Different ...mentioning

confidence: 99%

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

et al. 2022

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Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

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Section: Goji Berry As Source Of Functional Ingredients In Different ...mentioning

confidence: 99%

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

et al. 2022

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“…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 ].…”

Section: Vitamin D Fortified Foods: Formulation Strategiesmentioning

confidence: 99%

“…Lipid-based encapsulation systems used for food fortification with vitamin D include oil-in-water (O/W) nanoemulsions [ 36 , 43 , 45 , 46 , 47 ]; double water-in-oil-in-water (W 1 /O/W 2 ) emulsions [ 48 ], and liposomes [ 50 ]. All of these structures can be affected by chemical instability due to lipid oxidation and physical instability due to their tendency to phase separation.…”

Section: Vitamin D Fortified Foods: Formulation Strategiesmentioning

confidence: 99%

“…Low-fat yogurt was also fortified with both water-dispersible vitamin D 3 and oil-dispersible vitamin D 3 , and vitamin recovery was found to be complete after 21 d of storage at 4 °C when opaque packaging material was used, while approximately 80% recovery was observed when transparent packaging material was used [ 38 ]. However, in another fortification study, a O/W nanoemulsion of vitamin D 3 made with coconut oil, soybean lecithin, Tween 80, and NaCl was added to yogurt before packaging (packaging material was not specified), and only 15.97% of vitamin D 3 was recovered after storage at 4 °C for 20 d, unless goji berry antioxidants were added, which allowed 74.90% of vitamin D 3 to be recovered [ 45 ]. Similarly, in a subsequent study, the addition of free vitamin D 3 to yogurt led to a recovery of 50% after storage (packaging material was not specified), while the addition of a W 1 /O/W 2 double emulsion made of refined rapeseed oil, polyglycerol polyricinoleate, milk protein concentrate, sodium chloride, and sucrose led to 94% recovery [ 49 ].…”

Section: Vitamin D In Fortified Foods: Yield and Stabilitymentioning

confidence: 99%

“…In particular, vitamin D’s bioavailability is thought to depend on human-associated factors (age, disease, surgery, obesity, genetic variation, etc.) [ 45 ]. In vitro studies can provide insights on the effect of the food matrix on vitamin D’s release in the gastrointestinal tract and, hence, support the design of fortified foods ( Table 4 ).…”

Section: Vitamin D In Fortified Foods: Bioaccessibilitymentioning

confidence: 99%

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

Lavelli

D’Incecco

Pellegrino

2021

Foods

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Inadequate intake of vitamin D is a global health issue related to severe diseases, mainly involving subjects with dark skin pigmentation, patients affected by malnutrition, malabsorption syndromes, or obesity, and elderly people. Some foods fortified with vitamin D have been tested in vivo, but fortification strategies with a global outreach are still lacking. This review is focused on food fortification with vitamin D, with the aim to collect information on (a) formulation strategies; (b) stability during processing and storage; and (c) in vitro bioaccessibility. Approaches to add vitamin D to various foods were analyzed, including the use of free vitamin D, vitamin D loaded in simple and double nanoemulsions, liposomes, casein micelles, and protein nanocapsules. Numerous studies were reviewed to elucidate the impact of food technologies on vitamin D’s stability, and mechanisms that lead to degradation were identified—namely, acid-catalyzed isomerization, radical-induced oxidation, and photo-oxidation. There is, however, a lack of kinetic data that allow for the prediction of vitamin D’s stability under industrial processing conditions. The roles that lipids, proteins, fibers, and antioxidants play in vitamin bioaccessibility have been clarified in various studies, while future needs include the design of specific food matrices that simultaneously achieve a balance between the long-term stability, bioaccessibility and, ultimately, in vivo functionality of vitamin D.

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Ultrasonication and Food-Grade Nano-Materials

Huerta‐Jimenez

Carrillo-López

García-Galicia

et al. 2021

Sustainable Agriculture Reviews

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Impact of Aqueous/Ethanolic Goji Berry (Lycium barbarum) Fruit Extract Supplementation on Vitamin D Stability in Yoghurt

Cited by 7 publications

References 23 publications

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

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

Ultrasonication and Food-Grade Nano-Materials

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