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Microencapsulation of vitamin D in protein matrices: in vitro release and storage stability

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Abstract

Stability and preservation of vitamin D are major concerns that lead to its encapsulation. Whey protein isolates (WPI) and soy protein isolates (SPI) were used as a carrier to effectively encapsulate vitamin D. The resultant microcapsules were evaluated for encapsulation efficiency, morphological characteristics, XRD diffraction, gastric release and storage stability. Nine different formulations WPI (6, 8, 10%), SPI (6, 8, 10%) and WPI + SPI (6, 8, 10%) were prepared. Among them, 5% WPI + 5% SPI exhibited the highest encapsulation efficiency (> 95%). SPI microcapsules had a large size as compared to WPI. Scanning electron microscope revealed that the combination of both proteins produced smoother beads with fewer fissures and better retention for vitamin D. The structural changes of WPI and SPI from crystallinity to amorphous confirm vitamin D encapsulation through XRD diffraction. Maximum release was observed in SPI (66–50%) in simulated gastric fluid. All the encapsulates showed significantly higher stability and vitamin D retention (> 93%) during storage at 4 °C as compared to free vitamin D. The present study demonstrates both proteins as a potential carrier to encapsulate lipophilic vitamin.

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Acknowledgements

The authors are grateful for the financial supported by the Higher Education Commission, Pakistan under the slots of the Indigenous Ph.D. Fellowship Program along with the International Research Support Initiative Program (IRSIP). The authors acknowledged the guidance and facilities provided by Prof. Dr. Qingrong Huang, Department of Food Science, Rutgers University, New Jersey, USA.

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Authors and Affiliations

  1. National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, 38040, Pakistan

    Wahab Ali Khan, Masood Sadiq Butt & Imran Pasha

  2. Department of Food Science, School of Environmental & Biological Sciences, Rutgers –The State University of New Jersey, New Brunswick, NJ, 08901, USA

    Wahab Ali Khan

  3. Department of Biochemistry, Faculty of Sciences, University of Agriculture, Faisalabad, 38040, Pakistan

    Amer Jamil

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  1. Wahab Ali Khan
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  2. Masood Sadiq Butt
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Correspondence to Wahab Ali Khan.

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Khan, W.A., Butt, M.S., Pasha, I. et al. Microencapsulation of vitamin D in protein matrices: in vitro release and storage stability. Food Measure 14, 1172–1182 (2020). https://doi.org/10.1007/s11694-019-00366-3

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  • DOI: https://doi.org/10.1007/s11694-019-00366-3

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