Characteristics of vitamin E-loaded nanofibres from dextran

In this research, dextran nano?bres were produced as novel carriers for entrapment of vitamin E. Morphological studies indicated that developed fine fibres were in the nano range without spherical beads. Thermal behaviour, chemical structure, and crystalline structure of vitamin E-loaded nanofibres were analysed by differential scanning calorimetry, Fourier transform infrared spectroscopy, and X-ray diffraction which showed that the vitamin was well incorporated within the amorphous structure of fibres without chemical interactions. Nanofibres were used for fortification of cheese. Sensory analysis of the fortified product was performed which showed better acceptability and texture of cheese containing nanofibres in comparison to blank and direct fortified samples. Nanofibres showed the capability of holding water and thus increasing cheese firmness. The release of vitamin E in gastrointestinal media showed that about 14% of vitamin could be released in gastric media and about 30% released in intestinal media. Finally, the results revealed that electrospinning can be used for production of dextran ultrathin fibres to entrap hydrophobic compounds with high potential for design of novel functional foods.