Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Priya Singh, Chung-Ho Lin, Kiruba Krishnaswamy
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Abstract

As a future dietary trend, a significant portion of the population is gravitating towards a vegan diet. This trend is being driven by increasing awareness of the health advantages of a plant-based diet. While vitamin B12, an essential element for maintaining the vital functions of the body, is rarely present in plant-based diets, non-genetically modified high-oleic (non-GMO-HO) soybeans are a recently developed sustainable variety of soybean containing a high proportion of oleic acid (75–80%). The current study employed HO soymilk to encapsulate the vitamin B12 (1.2, 2.4, and 3.6 mg) by measuring the encapsulation efficiency using high-performance liquid chromatography-mass spectrometry (HPLC–MS-MS). A comparative study of vitamin B12 retention in liquid medium (HO soymilk) and solid medium (HO soymilk powder) was conducted. Additionally, powder characterization was performed by using a scanning electron microscope (SEM), differential light scattering (DLS), and differential scanning calorimetry (DCS) to measure the particle size, shape, distribution, and thermal properties. Followed by studying, the in vitro release profile of encapsulated powder by creating simulating digestion mediums such as salivary, gastric, and intestinal fluid. Nutrition profiles of HO soybean and soymilk powder were analyzed to measure the change in nutritional profile after the spray-drying process. Results showed the encapsulation efficiency of vitamin B12 ranged from 48.09 ± 57.93%, with high powder yield (76.16 to 85.07%), and microscopic particle size (0.369 to 8.5 µm) with improved nutritional profile. Encapsulated vitamin B12 could be used for various purposes, including developing fortified beverages, infant formulations, and dietary supplements. Therefore, this study lays the foundation for opening opportunities and further commercializing vitamin B12 fortified powder.

Graphical Abstract

Graphical demonstration of vitamin B12 encapsulated in soymilk and its physiochemical characteristics and in vitro release study

Abstract Image

豆奶粉中的维生素 B12 封装及分析喷雾干燥条件对奶粉质量的影响
作为未来的饮食趋势,相当一部分人正在倾向于素食。人们越来越意识到植物性饮食对健康的益处,从而推动了这一趋势。维生素 B12 是维持人体重要功能的必需元素,但植物性饮食中很少含有维生素 B12,而非转基因高油酸(非转基因-HO)大豆是最近开发的一种可持续大豆品种,含有高比例的油酸(75-80%)。本研究采用 HO 豆浆封装维生素 B12(1.2、2.4 和 3.6 毫克),并使用高效液相色谱-质谱法(HPLC-MS-MS)测量封装效率。对维生素 B12 在液体介质(HO 豆浆)和固体介质(HO 豆浆粉)中的保留进行了比较研究。此外,还使用扫描电子显微镜(SEM)、差分光散射(DLS)和差分扫描量热仪(DCS)测量了粉末的粒度、形状、分布和热性能。随后,通过模拟唾液、胃液和肠液等消化介质,研究了封装粉末的体外释放情况。分析了 HO 大豆和豆浆粉的营养成分,以测量喷雾干燥工艺后营养成分的变化。结果表明,维生素 B12 的封装效率为 48.09 ± 57.93%,粉末产量高(76.16 至 85.07%),微观粒度(0.369 至 8.5 µm),营养成分得到改善。封装维生素 B12 可用于多种用途,包括开发强化饮料、婴儿配方和膳食补充剂。因此,这项研究为维生素 B12 强化粉的开发和进一步商业化奠定了基础。 图文摘要豆浆中包囊维生素 B12 的图示及其理化特性和体外释放研究
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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