Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Sep 14

PMID 39272607

Authors

Nallely Penunuri-Pacheco

Yuvitza Alejandra Moreno-Garcia

Humberto Gonzalez-Rios

Humberto Astiazaran-Garcia

Yolanda L Lopez-Franco

Orlando Tortoledo-Ortiz

Anna Judith Perez-Baez

Jose Luis Davila-Ramirez

Jaime Lizardi-Mendoza

Martin Valenzuela-Melendres

Affiliations

Soon will be listed here.

Abstract

Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on the nanoemulsion properties. A central composite design was used to study the effects of pea protein (PP, 0.5-2.5%), safflower oil (SO, 5-15%), and salt (0-0.5%) on the nanoemulsion stability (ζ-potential and particle size) and the VD3 retention. Also, the optimized nanoemulsion carrying VD3 was incorporated into a meat matrix to study its retention after cooking. The combination of food components in the optimized nanoemulsion were SO = 9.12%, PP = 1.54%, and salt content = 0.4%, resulting in the predicted values of ζ-potential, particle size, and VD3 retention of -37.76 mV, 485 nm, and 55.1%, respectively. The VD3 that was nanoencapsulated and included in a meat product remained more stable after cooking than the VD3 that was not encapsulated. If a meat product is formulated with 5 or 10% safflower oil, the stability of the nanoencapsulated VD3 is reduced. This research contributes to developing functional meat products carrying nanoencapsulated vitamin D3 in natural food-grade components.

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