Food Biophysics最新文献_第3页

Valorization of Red Pitahaya (Hylocereus sp.) Peel Through a Multi-Product Cascade Biorefinery Approach Towards Bioactive Food Packaging Films 通过多产品级联生物精炼方法对生物活性食品包装薄膜的红火龙果（Hylocereus sp.）皮的增值

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-11 DOI: 10.1007/s11483-024-09907-w

Laura Arroyo-Esquivel, Esther Rincón, Víctor M. Jiménez, Fabian Vásquez, Patricia Esquivel, Eduardo Espinosa, Alejandro Rodríguez

{"title":"Valorization of Red Pitahaya (Hylocereus sp.) Peel Through a Multi-Product Cascade Biorefinery Approach Towards Bioactive Food Packaging Films","authors":"Laura Arroyo-Esquivel, Esther Rincón, Víctor M. Jiménez, Fabian Vásquez, Patricia Esquivel, Eduardo Espinosa, Alejandro Rodríguez","doi":"10.1007/s11483-024-09907-w","DOIUrl":"10.1007/s11483-024-09907-w","url":null,"abstract":"<div><p>This study proposes efficient valorization of red pitahaya (<i>Hylocereus</i> sp.) peels by separating and purifying their structural and bioactive fractions to produce bioactive films through a multi-product cascade biorefinery approach. The process begins with the extraction of a betalain-rich extract (BET), followed by the separation of pectin (PEC), and finally, the production of cellulose nanofibers (CNF) from the remaining residue. The entire cascade process resulted in a successful utilization of 79.5% of the pitahaya peel. All fractions obtained were integrated into PEC-based films reinforced with CNF in the following proportions 5, 15, 30 and 45% CNF. The films were subsequently subjected to characterization in terms of their physical, chemical and mechanical properties. The optimal mechanical reinforcement effect was observed in films with 45% CNF, which exhibited an increased tensile strength of 20.47 MPa compared to 100% PEC, and higher thermal stability. Therefore, the ratio of 45% CNF was selected for the addition of the bioactive fraction, which comprised 5, 10, 15, 20, 30, 40 and 50% BET. In general, all bioactive films exhibited a compact and uniform structure. Films with higher percentages of BET showed a decrease in water vapor barrier properties (50-70% increase in water vapor permeability), probably due to the hydrophilic nature of BET. Additionally, the inclusion of BET resulted in enhanced wettability, as evidenced by a reduction in water contact angles (36.36º). The UV light blocking capacity increased (57% increase) while transparency decreased (43-50%) with the addition of BET.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries 不同强度振荡磁场对樱桃过冷的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-02 DOI: 10.1007/s11483-024-09914-x

Mingxuan Huang, Fanchen Kong, Changqing Tian, Dongmei Leng, Huiming Zou, Mingsheng Tang

{"title":"Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries","authors":"Mingxuan Huang, Fanchen Kong, Changqing Tian, Dongmei Leng, Huiming Zou, Mingsheng Tang","doi":"10.1007/s11483-024-09914-x","DOIUrl":"10.1007/s11483-024-09914-x","url":null,"abstract":"<div><p>Supercooling has numerous applications in the bio-preservation and food cold chain. This study investigated the effects of oscillating magnetic fields at different intensity levels on the preservation of cherries during supercooling. The magnetic field frequency was 50 Hz, and by applying the magnetic field of 0.1 mT level and mT level intensity, the experiment demonstrated that the magnetic field of mT level could better maintain the degree of supercooling of cherries, and realized 24 h supercooling storage at − 4 ℃. The supercooled samples exhibited food quality comparable to that of the fresh samples, with weight loss in the supercooled samples reduced by 73.2% in comparison to the control group. The mechanism of the effect of different level of magnetic energy density on cherry supercooling is explored from the macroscopic point of view of thermodynamic and the microscopic point of view of hydrogen bonding of water molecules. The oscillating magnetic field makes the Gibbs free energy of water molecules as a whole rise, which leads to a larger energy barrier required for crystallization. In addition, the magnetic field inhibits crystallization by weakening the hydrogen bonding within the water molecule clusters so that the water molecule cluster size does not reach the critical radius. To a certain extent the higher the magnetic energy density, about less prone to freezing under the same supercooling conditions, providing a reference for the future determination of the lowest magnetic energy density for different fruits, and helping to reduce the energy consumption of this technology.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142761910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging 蘑菇的蘑菇基于生物的活性食品包装方法

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-28 DOI: 10.1007/s11483-024-09913-y

Mustafa Karanfіl, Nurcan Doğan, Yasin Akgul, Cemhan Doğan, Salih Birhanu Ahmed

{"title":"Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging","authors":"Mustafa Karanfіl, Nurcan Doğan, Yasin Akgul, Cemhan Doğan, Salih Birhanu Ahmed","doi":"10.1007/s11483-024-09913-y","DOIUrl":"10.1007/s11483-024-09913-y","url":null,"abstract":"<div><p>In this study, carbon dots (CDs) were synthesized from Pleurotus ostreatus liquid culture and incorporated into polyvinyl alcohol (PVA) and chitosan (Chi) nanofibers, fabricated via the electroblowing technique to create an active packaging material. TEM analysis confirmed that the synthesized CDs possessed uniform size and morphology, while UV-Vis spectroscopy validated their optical properties. SEM imaging revealed that the electroblown nanofibers had a smooth surface morphology and uniform distribution of CDs within the PVA-Chi matrix. The nanofibers also exhibited enhanced thermal stability, as determined by thermogravimetric analysis (TGA). The developed CD-PVA-Chi nanofiber packaging was applied to oyster mushrooms, where it significantly reduced weight loss by over 50%, inhibited microbial growth by approximately 60%, and preserved 80% of the mushrooms’ firmness over a 6-day storage period compared to control packaging. The cytotoxicity tests confirmed that the packaging material was non-toxic, making it safe for food contact applications. This study demonstrates that the CD-PVA-Chi nanofiber packaging is a promising, eco-friendly alternative to conventional packaging materials, with potential for extending the shelf life of perishable foods through its bioactive properties and scalability for industrial production.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142736899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of Food-to-Food Fortification by House Cricket Powder on the Sensory, Functional, and Nutritional Properties of Climate-Smart Cassava Flour 从食物到食物添加蟋蟀粉对气候智能木薯粉的感官、功能和营养特性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-28 DOI: 10.1007/s11483-024-09910-1

Geoffrey Ssepuuya, Wilberforce Jjoloba, Leticia Nakamya, Juliet H. Musalima, Dorothy Nakimbugwe, George William Ssendagala

{"title":"Impact of Food-to-Food Fortification by House Cricket Powder on the Sensory, Functional, and Nutritional Properties of Climate-Smart Cassava Flour","authors":"Geoffrey Ssepuuya, Wilberforce Jjoloba, Leticia Nakamya, Juliet H. Musalima, Dorothy Nakimbugwe, George William Ssendagala","doi":"10.1007/s11483-024-09910-1","DOIUrl":"10.1007/s11483-024-09910-1","url":null,"abstract":"<div><p>Cassava ranks as the 2nd most important staple food in Uganda. Several climate-smart cassava varieties have been developed but remain nutrient deficient. This study evaluated the impact of adding house cricket powder on cassava’s sensory, functional, and nutritional quality behaviour. Using design expert software (version 13) and sensory analysis techniques, the study screened and selected four cassava–cricket composites based on two cassava varieties (Narocass 1 and Magana) containing between 8.36% and 10.52% house cricket powder. These composites exhibited significantly lower scores (<i>P</i> < 0.05) for colour, aroma, aftertaste, and overall acceptability, although they remained within sensory acceptable limits, i.e., 5–7 on a 9-point hedonic scale. Cricket powder incorporation significantly increased the protein content from 1.05-1.11% to 6.46–6.81% (<i>P</i> < 0.001), fat content from 0.71-0.74% to 2.30–2.77% (<i>P</i> < 0.001), and protein digestibility from 83-84% to 88–94% (<i>P</i> < 0.001). The functional properties were statistically significantly (<i>P</i> < 0.05) influenced, however, there were not any significant changes in the sensory properties (taste, texture, flavour, mouth-feel, etc.) such as taste and mouthfeel that the significant changes in functional properties would influence. The pasting properties were not generally affected. Hence, nutritionally richer cassava–cricket powder composites can substitute the food functions of plain cassava flour. The sensory quality of house cricket powder should be improved through refining techniques known to positively influence the sensory properties of cereal and tuber flours to which it is normally added as an ingredient.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142736901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Suitability of Dimensional, Physical and Physicochemical Properties of Selected Eight Improved Rice (oryza sativa l.) Varieties for Extrusion Cooking 选定的八个改良水稻（oyza sativa l.）品种的尺寸、物理和理化特性是否适合挤压蒸煮

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-27 DOI: 10.1007/s11483-024-09902-1

Mayaki Olutayo Moses, Akinwande Bolanle Aishat, Oke Moruf Olanrewaju

{"title":"Suitability of Dimensional, Physical and Physicochemical Properties of Selected Eight Improved Rice (oryza sativa l.) Varieties for Extrusion Cooking","authors":"Mayaki Olutayo Moses, Akinwande Bolanle Aishat, Oke Moruf Olanrewaju","doi":"10.1007/s11483-024-09902-1","DOIUrl":"10.1007/s11483-024-09902-1","url":null,"abstract":"<div><p>This research work characterized and screened local rice varieties in order to select the most suitable variety for production of ready-to-eat breakfast meals through extrusion cooking. Eight improved FARO 61-67 paddy rice varieties were milled, characterised and screened for extrusion properties. The milling characteristics, axial dimensional, physical, physicochemical, functional and cooking properties of the varieties were studied. The yield for brown rice ranged from 78.16-79.91% while head brown rice yield ranged from 23.82-75.61%. The bran yield after milling for 60 s ranged from 1.98-7.22%, while degree of milling ranged from 2.52-9.04. Length, width, and thickness for all varieties ranged from 6.21- 6.91 mm, 2.02-2.46 mm, and 1.55-1.82 mm, respectively. Length-breadth ratio, aspect ratio and kernel volume of milled rice ranged between 2.59-3.33, 0.30-0.39 and 10.72-15.97 mm<sup>3</sup>, respectively. The thousand kernel weight has range of 16.55-20.66 g, while bulk density ranged from 0.567-0.652 kgm<sup>3</sup>. Gelatinization temperature has three categories of high alkaline digestion value 6-7 (55-69 ℃), intermediate 4-5 (70-74 ℃) and low 2-3 (75-79 ℃). Cooking time was from 12.67-30.67 min while the gel consistency ranged from 33.22-37.99 mm. Total starch and amylose concentration ranged from 66.83-82.43%, and 22.21-25.96, respectively. Water absorption capacity ranged from 5.61-6.71, and length-wise expansion ratio, breadth-wise expansion ratio, and cooked length-breadth ratio ranged from 1.23-1.47, 1.38-1.50 and 2.43-2.66. Results of physical, physicochemical l, functional, cooking, and expansion characteristics of milled rice show FARO 64 variety has optimum extrusion properties. It is therefore considered the most suitable for use in rice extrusion process.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142714608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rheological Properties of Concentrated Xanthan Gum-Guar Gum Mixtures Iin Aqueous and Gum Arabic-Based Emulsion Systems 浓缩黄原胶-瓜尔胶混合物在水基和阿拉伯胶基乳液体系中的流变特性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-26 DOI: 10.1007/s11483-024-09911-0

Juneha Bak, Byoungseung Yoo

{"title":"Rheological Properties of Concentrated Xanthan Gum-Guar Gum Mixtures Iin Aqueous and Gum Arabic-Based Emulsion Systems","authors":"Juneha Bak, Byoungseung Yoo","doi":"10.1007/s11483-024-09911-0","DOIUrl":"10.1007/s11483-024-09911-0","url":null,"abstract":"<div><p>This study aimed to investigate and compare the viscoelastic synergism of xanthan gum (XG) and guar gum (GG) mixtures at different XG/GG mixing ratios (25/75, 50/50, and 75/25) in both aqueous and gum arabic-based emulsion systems. A total concentration of XG and GG was fixed at 1.0 wt.%. All mixtures exhibited pseudoplastic flow behavior. In the aqueous system, XG-GG mixtures exhibited higher consistency index (K) and apparent viscosity at 50 s<sup>−1</sup> (η<sub>a,50</sub>) values compared to individual gums. Their relative K and η<sub>a,50</sub> values were higher than 1, indicating a synergistic interaction between the polymers. Conversely, in the emulsion system, the relative K and η<sub>a,50</sub> values were lower than 1. The XG50/GG50 mixture exhibited the lowest value, indicating no synergism. Both individual gums in the systems displayed nearly time-independent flow behavior, whereas all mixtures exhibited thixotropic behavior. Notably, a larger thixotropic area was observed in the XG50/GG50 and XG75/GG25 mixtures in the aqueous system compared to their counterparts in the emulsion system. In the aqueous system, the elastic modulus (G') of mixtures was higher than that of individual gums. The XG25/GG75 mixture exhibited higher relative G' and lower tan δ values than other mixtures. A similar trend was observed in the emulsion system, but the tan δ value of the mixtures in the aqueous system was lower than that in the emulsion system. These findings demonstrate that XG and GG exhibit different rheological synergies in aqueous and emulsion systems.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142714197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation 通过植物乳杆菌发酵改善高粱（Sorghum bicolour L. Moench）的结构和香气特征

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-25 DOI: 10.1007/s11483-024-09912-z

Mingzhe Yang, Wenhao Wang, Changyuan Wang, Huacheng Tang, Zhijiang Li

{"title":"Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation","authors":"Mingzhe Yang, Wenhao Wang, Changyuan Wang, Huacheng Tang, Zhijiang Li","doi":"10.1007/s11483-024-09912-z","DOIUrl":"10.1007/s11483-024-09912-z","url":null,"abstract":"<div><p>Sorghum (<i>Sorghum bicolour</i> L. Moench), as the world’s fifth-largest cereal, possesses characteristics such as reducing cholesterol, anti-inflammatory, and antioxidant properties. However, sorghum-based food products suffer from drawbacks such as hardness, cooking challenges, and suboptimal texture. <i>Lactobacillus plantarum</i>, a beneficial bacterium, has the capacity to ferment sorghum, enhancing its palatability and flavor. This study aimed to evaluate alterations in dietary fiber, protein, and starch resulting from <i>L. plantarum</i> fermentation of sorghum, alongside analyzing the flavor profile of the fermented sorghum grains using HS-GC-MS technology. The findings indicated that upon reaching saturation water absorption capacity, sorghum fermented by <i>L. plantarum</i> (3 × 10<sup>6</sup> CFU/mL, 36 h and 30 °C) enhanced the structural integrity of dietary fiber, protein, and starch, while the elevation of compounds such as ketones, alcohols, and free amino acids contributed to the improved aroma profile of sorghum grains. This research provides a theoretical foundation for enhancing the physicochemical structure and flavor of sorghum.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142694771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insights Into Interaction of Lutein with Pea Protein Isolate in Aqueous Nanometre-Scale Dispersion: Thermal Stability, Spectroscopic, and Morphological Properties 深入了解叶黄素与豌豆蛋白隔离物在纳米级水分散体中的相互作用：热稳定性、光谱和形态特性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-21 DOI: 10.1007/s11483-024-09904-z

Yuanyuan Li, Baoyi Wang, Qingyan Li, Xuefang Hu, Xiuqing Zhang, Haisheng Pei

{"title":"Insights Into Interaction of Lutein with Pea Protein Isolate in Aqueous Nanometre-Scale Dispersion: Thermal Stability, Spectroscopic, and Morphological Properties","authors":"Yuanyuan Li, Baoyi Wang, Qingyan Li, Xuefang Hu, Xiuqing Zhang, Haisheng Pei","doi":"10.1007/s11483-024-09904-z","DOIUrl":"10.1007/s11483-024-09904-z","url":null,"abstract":"<div><p>Attaining an appropriate color is a pivotal factor in achieving a desirable appearance for pea-based products. Although the color of lutein is vibrant, its stability during thermal processing remains a significant challenge that has yet to be overcome. A comprehensive understanding of the interactions between pea protein isolate (PPI) and lutein, as well as their influence on lutein retention and the solution behavior of PPI itself, is crucial for the development of pea protein-based products with optimized color. Currently, PPI provided a pronounced protective effect against the thermal degradation of lutein, primarily by influencing the retention rate, overall color variation, and total antioxidant capacity of lutein. Fluorescence spectroscopy revealed static quenching with strong affinity between PPI and lutein. The surface hydrophobicity of PPI after binding lutein decreased significantly (<i>p</i> < 0.05), while the secondary structure of PPI remained stable without notable relaxation or unfolding. Notably, lutein exists in both dispersed and aggregated forms, while the resulting lutein–PPI complex manifested as stable spherical nanoparticles. Polydispersity index and Z-average diameter measurements reveal that the lutein–PPI complex is more homogeneous and stable than PPI alone. In summary, compared to previous references, the present study fundamentally enhanced understanding of the underlying mechanisms involved in the interaction of PPI with lutein, thereby providing valuable insights for the development of novel plant-derived protein products with improved color stability.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142679770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film 红灯椒的收获后质量：臭氧雾和保护膜的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-18 DOI: 10.1007/s11483-024-09909-8

Eugénio da Piedade Edmundo Sitoe, Franciane Colares Souza Usberti, Rosa Helena Aguiar, César Pedro

引用次数: 0

Enhancing Shelf Life and Bioavailability of Vitamin D Through Encapsulation: A Comprehensive Review 通过封装提高维生素 D 的保质期和生物利用率：全面综述

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-16 DOI: 10.1007/s11483-024-09906-x

Massarat Majeed, Mushtaq Ahmad Rather

{"title":"Enhancing Shelf Life and Bioavailability of Vitamin D Through Encapsulation: A Comprehensive Review","authors":"Massarat Majeed, Mushtaq Ahmad Rather","doi":"10.1007/s11483-024-09906-x","DOIUrl":"10.1007/s11483-024-09906-x","url":null,"abstract":"<div><p>A recent global study revealed that approximately 80–90% of the population are deficient in vitamin D, a crucial nutrient for maintaining normal physiological functions. This widespread deficiency is quite alarming, as it can lead to significant health risks and increase susceptibility to various diseases, thereby compromising overall well-being. Vitamin D in its native form has a limited shelf life (approximately a year at ambient temperature), low stability, and poor bioavailability; however, encapsulation can improve these characteristics without compromising its biological effectiveness and controlled release. The encapsulation technique and wall material type used have a significant role in the process. The present article provides a comprehensive overview of the prevailing advanced encapsulation techniques, such as emulsification, coacervation, nanoliposomes, solid lipid particles, solvent evaporation, electrospinning, spray drying and lyophilization, along with various wall materials used, to improve the shelf life, stability, and bioavailability of vitamin D. These techniques represent promising strategies for enhancing vitamin D delivery and efficacy in different applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142645757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0