Flaxseed mucilage - stabilized double emulsion for vitamin D delivery in Hazelnut milk ice cream: in vitro stability and storage

Abstract

The present study aimed to fabricate a double emulsion stabilized with flaxseed mucilage containing vitamin D. The hazelnut milk ice cream was prepared with a 5 µg/100 g vitamin D double emulsion. The storage resistance and the in vitro release of vitamin D as well as the sensory characteristics were assessed. The results indicated that the highest vitamin release rate in the simulated intestinal situation for vitamin D occurs in a double emulsion structure. The observation affirmed no remarkable variations in the magnitude of vitamin D retention during 28 days of storage (p˃0.05). The content of vitamin D in fortified hazelnut ice cream samples showed that the content of released vitamin D during in vitro simulated stomach and simulated small intestinal circumstances were about 4% and 94.8% of the initial content of vitamin D, respectively. Sensory evaluation by approach using text highlighting technique implies no remarkable variations between control and fortified hazelnut ice cream samples in various properties. Still, the purchase intention of control and enriched samples showed significant differences. After reading the highlighted text, an important difference was observed between purchase intention before and after reading the highlighted text.