推进食品强化动力学：通过碳酸钙为基础的载体稳定维生素D3

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-17 DOI:10.1016/j.foodchem.2025.144811

Dijana Jelić , Milan Vraneš , Saša Zeljković , Suzana Veličković , Filip Veljković , Aleksandar Cvetkovski , Biljana Pejova , Snežana Papović

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引用次数: 0

摘要

在食品中添加维生素D3是一项重要的健康策略。维生素D对热、湿、氧化和pH值敏感。考虑到食品基质的复杂性和多样性，采用不同的封装策略可以更有效地满足载体体系的需求，确保维生素D的长期化学和物理稳定性。合成了以聚乙烯醇（PVA）和D-α-生育酚琥珀酸酯为改性剂的碳酸钙基载体，并装载维生素D3 （D3/X/CaCO3）。这辆车有一种设计用来保护维生素D3的珠子。所获得的纳米结构D3/X/CaCO3显示了维生素D粉末状食品基质的理想特性，如：增强维生素D3的热稳定性，高效装载和延长货架期。从结构和动力学两方面详细分析了维生素D的物理化学行为，给出了完全功能化的食物前模型系统。提出的动力学视角可以作为维生素D₃稳定性的路线图。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Advancing food fortification with kinetics: Stabilizing vitamin D3 through calcium carbonate-based vehicles

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Advancing food fortification with kinetics: Stabilizing vitamin D3 through calcium carbonate-based vehicles

The addition of vitamin D₃ in food products is an important health strategy. The vitamin D is heat, moisture, oxidation and pH sensitive. Given the complexity and diversity of food matrices, the use of various encapsulation strategies can more effectively address the need for vehicle system, that ensure the long-term chemical and physical stability of vitamin D. Calcium carbonate-based vehicle, modified with polyvinyl alcohol (PVA) and D-α-tocopherol succinate, were synthesized and loaded with vitamin D₃ (D₃/X/CaCO₃). The vehicle has a form of beadlet designed to protect vitamin D₃. The obtained nanostructured D₃/X/CaCO₃ demonstrated the desirable characteristics for powdered food matrix-vitamin D based, such as: enhanced thermal stability of vitamin D₃, efficient loading, and an extended shelf-life. A detailed analysis of the physicochemical behavior of vitamin D, both structurally and kinetically, was provided presenting the fully functionalized pre-food model systems. The proposed kinetic perspective could serve as a roadmap for vitamin D₃ stability.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.