A Short Note On Vitamin And Its Effects On The Food And Beverage Industry With Goal Of Protection

763 WordsSep 3, 20164 Pages
NANOFORMULATION OF VITAMIN D3 MICROENCAPSULATION Encapsulation is a novel technology has increasing attention towards its applications in the food and beverage industry with goal of protection, stabilization to labile compounds from severe unwanted conditions and also mask off-odour as well as slow release of food ingredients like vitamin D3 to offer controlled release and target delivery of ingredients. (Shahidi and Han, 1993, Vilstrup, P. 2001, Kashappa Goud H et.al, 2005, Yangchao Luo et.al, 2013 , Paul de Vos, Faas, Spasojevic, & Sikkema, 2010). The bioavailability of bioactive lipophilic compounds such as vitamin D3 is low due to their poor water solubility, quick degradation and low absorption. (Colin J. Barrow et al., 2009;) Hence to increase the stability of these compounds during preparation and storage and to avoid harsh effects between these compounds and other food ingredients microencapsulation was employed which enhanced bioavailability as well as stability of these ingredients. (Das RK et al.,2010) Nanoparticles,( Azam Abbasi et al., 2014; Maria J. Ramalho et al.,2015, Zi Teng et al.,2013) solid lipid particles (Patel MR et al.2012, O.C. Paucar, et al,.2016, Ting Yuan et al.,2013), nanoemulsions (C.C. Chen et al., 2004, Marrisa Guttoff et al.,2015), emulsions (Khalid Ziani et al., 2012), and coacervates (Vega, R et al., 2012, Jie Quan et al.,2013, Colin J. Barrow et al., 2009) have all been useful to the microencpsulation of these ingredients. For nutritional

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