{"title":"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","authors":"Priya Singh, Chung-Ho Lin, Kiruba Krishnaswamy","doi":"10.1007/s11947-024-03478-x","DOIUrl":null,"url":null,"abstract":"<p>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 B<sub>12</sub>, 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 B<sub>12</sub> (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 B<sub>12</sub> 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 B<sub>12</sub> 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 B<sub>12</sub> 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 B<sub>12</sub> fortified powder.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3><p>Graphical demonstration of vitamin B<sub>12</sub> encapsulated in soymilk and its physiochemical characteristics and in vitro release study</p>\n","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"49 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality\",\"authors\":\"Priya Singh, Chung-Ho Lin, Kiruba Krishnaswamy\",\"doi\":\"10.1007/s11947-024-03478-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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 B<sub>12</sub>, 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 B<sub>12</sub> (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 B<sub>12</sub> 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 B<sub>12</sub> 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 B<sub>12</sub> 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 B<sub>12</sub> fortified powder.</p><h3 data-test=\\\"abstract-sub-heading\\\">Graphical Abstract</h3><p>Graphical demonstration of vitamin B<sub>12</sub> encapsulated in soymilk and its physiochemical characteristics and in vitro release study</p>\\n\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"49 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03478-x\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03478-x","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality
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
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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