Gelatin-maltodextrin microcapsules as carriers of vitamin D_(3) improve textural properties of synbiotic yogurt and extend its probiotics survival  

作　　者：Behnam Nami Mahsa Tofighi Mohammad Molaveisi Arezoo Mahmoodan Danial Dehnad 

机构地区：[1]Department of Food Science and Engineering,University College of Agriculture&Natural Resources,University of Tehran,Karaj,Iran [2]Department of Petroleum and Chemical Engineering,Science and Research Branch,Islamic Azad University,Tehran,Iran [3]Department of Food Chemistry,Research Institute of Food Science and Technology(RIFST),Mashhad,Iran [4]Department of Agricultural Sciences and Food Industries,Science and Research Branch,Islamic Azad University,Tehran,Iran

出　　处：《Food Bioscience》2023年第3期454-462,共9页食品生物科学（英文）

基　　金：financially supported by the Teen(Damdaran)dairy company。

摘　　要：Food fortification is one of the most essential processes to compensate for the deficiency of minerals and vitamins in customers’body.Hence,this study aimed to fortify low-fat stirred yogurt via encapsulated vitamin D_(3)(VD_(3))in maltodextrin and gelatin matrix,characterize obtained microcapsules(encapsulation efficiency,zeta potential,particle size,differential scanning calorimetry(DSC),scanning electron microscopy(SEM),Fourier transformation infrared(FTIR)spectroscopy,release features,and explore the properties of resultant yogurt including its syneresis,prebiotic activity,sensory properties,and rheology.Encapsulation efficiency and loading efficiency of microcapsules were satisfactorily high(Up to 97%and 25%,respectively).Microscopy images of microencapsulated VD_(3)showed a smooth surface as well as spherical and slight cracks in the microcapsules.The microcapsules had strong negative zeta potentials(-27.29 mV),implying a considerable repulsive force between microcapsules and their good stability.The FTIR result showed strong interactions between VD_(3)and wall materials,confirming the presence of VD_(3)in the microcapsules.VD_(3)had an almost slow release in the gastric,while it was quickly released from microcapsules under simulated intestinal conditions.Fortification of yogurts with encapsulated VD_(3)led to an increase in textural parameters where syneresis value decreased and viscosity increased.The number of probiotics in fortified yogurts was also considerably higher than in the control sample.The sensory analyses revealed no major differences between the fortified and control samples,hinting that protein-polysaccharide microcapsules were suitable wall materials for VD_(3)microencapsulation,and these microcapsules could potentially have numerous applications in the food industry.

关 键 词：Vitamin D_(3) Synbiotic food Freeze drying Morphological investigation Micro-carrier 

分 类 号：TS201.3[轻工技术与工程—食品科学]