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Bioavailability,rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein-based carriers |
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| Authors: | Wahab Ali Khan Masood Sadiq Butt Imran Pasha Muhammad Saeed Iqra Yasmin Maratab Ali Muhammad Azam Muhammad Shahroz Khan |
| Affiliation: | 1. Department of Food Science, School of Environmental & Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA;2. National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan;3. National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
Contribution: Methodology, Resources;4. Center of Excellence for Olive Research and Training, Barani Agricultural Research Institute, Chakwal, Pakistan Contribution: Formal analysis, Writing - review & editing;5. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China Contribution: Formal analysis;6. National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan Contribution: Data curation;7. Institute of Horticultural Sciences, Faculty of Agriculture, University of Agriculture, Faisalabad, Pakistan Contribution: Formal analysis, ?Investigation |
| 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 (M1) 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 M3 (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. |
| Keywords: | calcium in vivo trials loss modulus microstructure tristimulus vitamin D |